Dry Rub Chicken Kabobs in the Oven
Create delicious chicken kabobs in the oven with this fabulous Persian inspired dry rub chicken seasoning that tastes amazing without a long marinate time!
Servings 6
Calories 250kcal
Ingredients
- ½ teaspoon ground saffron
- 1 teaspoon ground turmeric
- ½ teaspoon paprika smoked or sweet
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoon sea salt
- ½ teaspoon coarse ground pepper
- ½ teaspoon dried parsley measured then crushed with your fingers
- ½ teaspoon dried mint measured then crushed with your fingers
- ½ teaspoon citric acid
- 2 ½ - 3 lb boneless skinless chicken thighs
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat oven to 425ºF (200ºC).
- Combine spices in a small bowl and coat chicken with olive oil.
- You will need a roasting pan that will hold your skewers of meat by being propped on the pan walls. You want the skewered chicken to not touch the bottom of the pan. For easy cleanup, line with foil.
- Fold each chicken thigh in half then slide onto two skewers, separated by about one inch. Repeat with other thighs and push each piece of chicken snugly up against each other. I fit about 4-5 chicken thighs this way.
- Continue skewering the rest of the chicken thighs, using two skewers at a time. By using two skewers and not one, the chicken doesn’t spin on the skewer and you can keep the chicken propped up and over the pan.
- If you are using wooden skewers, soak them in water for about 30 minutes prior to skewering.
- Roast in the oven for 30-35 minutes, until golden and the edges start to crisp.
- Baste with the pan juices and carefully rotate the skewers and flip the chicken over.
- Baste the chicken again and cook for 15 minutes or until the edges char and the chicken is golden all over.
Notes
You can also use 1-inch boneless chicken breast chunks, just cut the cooking time to about 15 minutes per side.
You can also use this dry rub for bone in chicken, baked in the oven or on the grill.
TO STORE: Store any leftover kabob in an airtight container and refrigerate for up to 4 days.
SPICE MIX: Will last for several months if kept in an air tight bottle in a cool dark place.
TO FREEZE: You can also freeze leftover kabob. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 2boneless chicken thighs | Calories: 250kcal | Carbohydrates: 1g | Protein: 37g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 944mg | Potassium: 481mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 132IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 2mg
