Chicken Kebabs With Turmeric and Chile

By Mark Bittman

Updated June 9, 2026

  • Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
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Total Time
20 minutes, plus at least 3 hours to marinate
Rating
5(1,622)
Comments
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This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles. The food is not easily categorized. He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains. In his kitchen, Khechemyan moves quickly, and within 30 minutes, we had done four kebabs. The marinades are simple (he uses a lot of mild dried red chili powder, the kind you can most easily buy in Korean markets), and the grilling technique is not difficult. But it’s unusual: he grills slowly (over briquettes fired with gas, by the way), not too close to the fire, he insists, until gorgeously browned. The fire is not superhot, but it’s even — gas is good for that — and he keeps the grill grate a good six inches above the fire

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Ingredients

Yield:4 servings.

  • 2 pounds boneless, skinless chicken thighs, cut into 1 ½-inch chunks

  • 1 white onion, sliced

  • ½ teaspoon crushed red chile powder

  • ½ teaspoon turmeric

  • 1 teaspoon garlic powder

  • 1 tablespoon salt

  • 1 teaspoon black pepper

  • Pinch saffron

  • ¼ cup lemon juice

  • ¼ cup olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

5 grams carbs; 213 milligrams cholesterol; 416 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 1 gram fiber; 672 milligrams sodium; 45 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all the ingredients in a nonreactive dish (or a resealable plastic bag), and marinate in the refrigerator between 3 hours and overnight.

  2. Step 2

    Once the chicken has marinated, discard the onions (or grill them on the side in a grill basket, or sauté on the stovetop, if you like), and thread the chicken onto skewers. Heat a charcoal or gas grill; the flame should be fairly low and the rack about 6 inches from the heat.

  3. Step 3

    Grill the chicken slowly, turning as necessary and basting with any leftover marinade, until it’s browned all over, 15 to 20 minutes.

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Ratings

5 out of 5
1,622 user ratings
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Comments

WJ

So what exactly is crushed red chili powder? Is it ground cayenne? Chili powder like you use in tacos? It says Korean chili powder but what's a grocery store substitute?

K

Because I don't have a grill, I left the chicken thighs whole and put them in a 400F oven for about 35 minutes, piling the onion slices on top along with the marinade. Easy and flavorful. Next time I'd add even more onion.

Lauren Owen

Good easy recipe. It's even easier if you just leave the chicken thighs whole and grill them that way instead of on skewers. I've tried it both ways -- tasty both times.

Anna o

This was very good and my family enjoyed it. I made it in a convection oven and then broiled but I think it would be way better skewered and grill. That’s how I’ll prepare it going forward. It would be good with red peppers grilled with lots of onion

Marian

Used 2 x onions, bone-in/skin-on legs & thighs, 2 x marinade (but only 1 Tbsp salt). Marinated overnight in ziplock bag. Baked in 9 x 13-in Pyrex baking dish. Put in all chicken pieces, onions and remaining marinade on top. Baked 1 hour @ 400°F. It was okay (seemed to be missing something), and possibly tastes better grilled. Today I added a bit of cinnamon when I reheated leftovers and it tasted better so will also use cinnamon next time (cinn+turm a common flavor combo in Persian cooking).

Bnolen

This is fantastic. I followed the recipe to a T and will never change a thing. Simple, easy and delicious. I questioned the benefit of the saffron due to its cost and, as I threaded the skewers, whether I should have just grilled the chicken whole, but both were completely worthwhile; the recipe is still simple and quick.

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