If you’re looking to elevate your BBQ game with something a little different, these saffron chicken kebabs from Tom Kerridge’s The BBQ Book are a total winner. Juicy chicken thighs are marinated in a golden saffron yoghurt blend with paprika and garlic, then grilled to smoky perfection. The result? Tender, aromatic skewers that are bursting with flavour.
What takes this recipe to the next level is the creamy garlic yoghurt dip on the side—enriched with tahini, lemon, and fresh parsley. It’s the ideal cool contrast to the spiced, smoky chicken. Whether you're cooking for a summer party or just jazzing up a weeknight dinner, this dish is guaranteed to impress.
Check out the recipe below and find more in Tom Kerridge’s The BBQ Book.
Saffron Chicken Kebabs
Here, succulent chunks of chicken are marinated in yoghurt mildly spiced with saffron, paprika and garlic, giving it a beautiful golden colour and a subtle, aromatic flavour. The creamy yoghurt served alongside is flavoured with tahini and just the right amount of garlic, making it cool enough to complement the warmth of the lightly spiced kebabs.
Makes 6
- 1kg skinless boneless chicken thighs
- 2 large pinches of saffron strands
- 1 lemon
- ½ tsp paprika
- 2 garlic cloves, finely grated
- 200g Greek yoghurt
- 2 tbsp extra virgin olive oil
- Salt and freshly ground pepper
Garlic Yoghurt
- 250g Greek yoghurt
- 2 tbsp tahini
- 1 garlic clove, finely grated
- Juice of 1 lemon
- 1 tbsp finely chopped flat-leaf parsley
Method
1. Cut the chicken thighs into 4cm pieces and place in a large bowl.
2. Using a pestle and mortar, grind the saffron to a fine powder then tip into a small bowl. Finely grate the zest from the lemon into the bowl and add the paprika, garlic, yoghurt and extra virgin olive oil. Season generously with salt and pepper and whisk to combine. Keep the zested lemon.
3. Add the chicken pieces to the bowl and mix well to coat. Cover the bowl and place in the fridge to marinate for 2 hours.
4. For the garlic yoghurt, mix all the ingredients together in a bowl until smoothly combined. Transfer to a serving bowl, cover and refrigerate until needed.
5. When you’re ready to cook, quarter the zested lemon and cut each quarter into thin slices. Thread the chicken pieces and lemon slices alternately onto 6 long metal skewers.
6. Place the chicken skewers on the barbecue and cook for around 4–5 minutes on each side, turning them regularly.
7. Place the chicken kebabs on a serving platter and serve with the garlic yoghurt alongside.
Happy Grilling!
These saffron chicken kebabs from Tom Kerridge’s The BBQ Book are a perfect example of how simple ingredients can create something truly special. With a flavourful saffron marinade and a rich garlic yoghurt dip, they strike the perfect balance of spice, smokiness, and creamy coolness. Ideal for BBQ season or any time you want to bring bold, sunshine-filled flavours to the table—this is one recipe you’ll come back to again and again.
If Tom's got your BBQ tastebuds tingling with this recipe, why not try his vegetariain grilled halloumi and aubergine burgers for a smoky, juicy, and cheesy meat-free BBQ option.
