🍗 Persian chicken wings kebab (kabab bal)

Name: Persian chicken wings kebab (kabab bal)
Total time: 30 min
Yield: 4
Cuisine: Iran
Ingredients: 1 kg chicken wings, tips removed; 1 large onion, grated; Juice of 2 lemons; A large pinch of saffron, ground and steeped in 3 tbsp hot water; 2 tbsp oil; Salt and black pepper; Lemon wedges and fresh herbs to serve

Origin: Iran

538kcal

per serving · 250 g

215kcal

per 100 g

50 gProtein20 g / 100 g

35 gFat14 g / 100 g

5 gCarbs2 g / 100 g

Persian chicken wings kebab, known in Iran as kabab-e bal, is made from chicken wings marinated in grated onion, lemon juice and saffron, then grilled over charcoal. The skin chars and crisps while the meat stays juicy, with a tangy, floral flavour and a golden colour from the saffron. It is served hot with grilled tomatoes, fresh herbs and lemon wedges.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly2 g carbs per 100 g

✓

High protein20 g protein per 100 g — 37% of the calories

Not vegetarianbecause of: chicken wings

Not veganbecause of: chicken wings

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

chicken wingssaffronlemononionoil

Recipe

4 servings30 min

Ingredients

1 kg chicken wings, tips removed
1 large onion, grated
Juice of 2 lemons
A large pinch of saffron, ground and steeped in 3 tbsp hot water
2 tbsp oil
Salt and black pepper
Lemon wedges and fresh herbs to serve

Method

Mix the onion, lemon juice, saffron water, oil, salt and pepper.
Coat the wings in the marinade and refrigerate for at least 4 hours or overnight.
Thread the wings on skewers or place them on a grill rack.
Grill over hot charcoal for 15–20 minutes, turning and basting with leftover saffron marinade, until charred and cooked through.
Serve with lemon wedges and herbs.

How to make it lighter

Wing skin carries much of the fat; a portion of 4–5 wings with salad keeps the meal balanced.
Skip extra oil when basting — saffron water and lemon are enough for flavour.
Serve with grilled vegetables and herbs instead of a large mound of rice.

History

Wing kebabs belong to the Iranian joojeh kabab family, in which chicken is marinated in onion, lemon and saffron before grilling. Today they are a popular choice at kebab houses and family barbecues across Iran.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →