Halzooni Kabab (کباب حلزونی) — Persian Spiral Bakhtiari Kebab

• 600 gChicken breast fillets, trimmed (cut into 2 cm thick strips, about 18–22 cm long if possible)
• 200 gGreek yogurt (plain, full-fat preferred)
• 200 gYellow onion (finely grated; squeeze lightly to remove excess juice)
• 30 mlExtra virgin olive oil (or neutral vegetable oil)
• 0.5 tspPersian saffron threads (finely ground)
• 30 mlHot water (for blooming saffron)
• 7 gSea salt (about 1 1/4 tsp)
• 1 tspBlack pepper (freshly ground)
• 600 gBeef tenderloin or lamb leg fillets, trimmed (cut into 2 cm thick strips, about 18–22 cm long if possible)
• 30 mlVegetable oil (or extra virgin olive oil)
• 12Metal skewers (flat skewers, 30–35 cm; 6 for chicken and 6 for beef/lamb)
• 15 mlNeutral oil (for lightly oiling the grill grates)

Instructions

1. 1

   Bloom the saffron separately for each marinade: stir the ground saffron with the measured hot water in two small cups, cover, and steep 10 minutes. Meanwhile, cut chicken and beef/lamb into long, even strips about 2 cm thick so they coil neatly and cook evenly on the grill.

2. 2

   Make the chicken marinade in a bowl: mix yogurt, grated onion, olive oil, salt, pepper, and the bloomed saffron. Add chicken strips and coat thoroughly. Cover and refrigerate 2–4 hours, turning once halfway through for even flavor and tenderizing.

3. 3

   Make the beef/lamb marinade in a separate bowl: mix yogurt, grated onion, oil, salt, pepper, and the bloomed saffron. Add beef or lamb strips and coat well. Cover and refrigerate 2–4 hours; for lamb leg, aim for the full 4 hours for best tenderness.

4. 4

   Prepare for skewering: remove meat from the refrigerator 20 minutes before grilling. Wipe excess marinade from each strip with your fingers (do not rinse). This prevents dripping and flare-ups while keeping enough coating for moisture and aroma.

5. 5

   Form the halzooni spirals: thread one end of a strip onto a flat skewer, then coil the strip around itself like a tight spring, threading through every 2–3 cm to secure. Leave 1–2 cm space between coils so heat reaches the inner layers; repeat for all skewers.

6. 6

   Preheat a charcoal grill for medium-high heat (about 230–260°C at grate level) with a two-zone setup, or preheat a gas grill to medium-high. Clean and lightly oil the grates. Keep a cooler zone for gentle finishing if the outside browns too quickly.

7. 7

   Grill the beef/lamb spirals first: place over direct heat and grill 8–10 minutes total, turning every 60–90 seconds for even browning. Move to the cooler zone if needed. Target an internal temperature of 57–60°C for medium or 63°C for medium-well.

8. 8

   Grill the chicken spirals next: cook 9–11 minutes total, turning every 60–90 seconds. Use the cooler zone to finish without scorching. Target an internal temperature of 74°C at the thickest coil. Rest all skewers 5 minutes before sliding off and serving.