Sheet-Pan Saffron Chicken Kabab with Beets & Salad
Marinated chicken thighs with saffron, lemon, and garlic, roasted with beetroot purée and a bright herb salad. Feels fancy but takes 25 minutes—no skewers needed.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Steep saffron in 2 tbsp boiling water for 2 minutes to bloom, then stir into 2 tbsp olive oil with lemon juice and zest.
Step 2
Toss chicken with the saffron oil, salt, and pepper. Spread on a sheet pan in a single layer.
Step 3
Roast at 425°F until golden and cooked through, 14–16 minutes. Internal temp should reach 165°F.
Step 4
While chicken roasts, blend beets with 1 tbsp olive oil and a pinch of salt until smooth.
Step 5
Toss shredded vegetables with parsley, a squeeze of fresh lemon, and a pinch of salt.
Step 6
Plate chicken alongside beetroot purée and vegetable salad. Serve immediately.
Tools you’ll need
- sheet pan
- small bowl
- blender or food processor
- meat thermometer
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
