Starbucks Copycat S'mores Frappuccino Prep: 5 mins | Cook: PT0S | Total: 10 mins | Serves: 1 | Cuisine: American Imagine a towering glass filled with a creamy, frozen blend of bold coffee and sweet vanilla ice cream, topped with a cloud of toasted marshmallow fluff. This Starbucks Copycat S'mores Frappuccino tastes like a campfire treat transformed into a chilled caffeine kick, complete with swirls of rich chocolate syrup and the salty crunch of crushed graham crackers. We’ve combined the best parts of a cozy dessert with the energy of a cold brew. By blending heavy cream and milk with a scoop of ice cream, we get that signature thick, velvety texture that makes a Starbucks Copycat S'mores Frappuccino so satisfying. The best part is how quickly this comes together. You only need a few minutes to whip up this treat, meaning you can enjoy a gourmet Starbucks Copycat S'mores...
Prep: 20 mins | Cook: PT0S | Total: 6 hrs 30 mins | Serves: 6 serving(s) | Cuisine: Middle Eastern Cuisine, Iranian Cuisine, Persian Cuisine
Warm summer evenings are made for grilling, and nothing brings people together like the aroma of Arash Hashemi’s Joojeh Kabob wafting through the backyard. These Persian-style saffron chicken skewers turn a simple dinner into a celebration, making them a hit for any casual get-together or family feast.
We get that signature golden glow and deep, earthy taste by marinating juicy chicken thighs in a blend of aromatic saffron threads, tangy lemon juice, and creamy yogurt. Arash Hashemi’s Joojeh Kabob also incorporates garlic powder and dried oregano to keep the flavor profile bold and savory.
Tossing yellow onion wedges onto the grill alongside the meat adds a lovely charred sweetness that balances the richness of the chicken. You'll love how the yogurt tenderizes the meat, ensuring every bite of these saffron chicken skewers stays succulent. Grab your skewers and get ready to bring a taste of Iranian cuisine to your own kitchen.
Garnish: a mix of fresh herbs (cilantro, mint, parsley, tarragon), sliced radishes, scallions, feta pieces, and soaked/drained walnuts (traditional Sabzi)
Sumac, for topping
Instructions
Step 1
Grab your favorite sharp knife and a sturdy cutting board to get started. Slice your chicken breasts into uniform cubes about 1 1/2 inches wide so they all cook evenly on the grill.
Keep the pieces consistent in size to ensure every bite stays juicy and tender. Once you have your cubes ready, set them aside in a bowl for the marinade.
Step 2
Grab a small bowl and place a couple of ice cubes inside. Sprinkle your ground saffron directly over the ice and let it sit for about 10 to 15 minutes.
As the ice slowly melts, you'll see the saffron bloom into a deep, vivid crimson liquid. This gentle process helps release that signature aroma and intense golden color without scorching the delicate threads.
Step 3
Grab your food processor and pulse the yellow onion until it turns into a thick, smooth pulp.
Set a fine-mesh sieve over a medium bowl and pour in the onion mixture. Let it sit and naturally drain for about five to ten minutes.
You're waiting for the liquid juices to collect in the bowl while the solid pulp stays in the sieve. We only want that clear, potent onion juice for the marinade, so feel free to discard the leftover pulp.
Step 4
Grab a large mixing bowl and whisk together your onion juice, lemon juice, yogurt, oregano, garlic powder, and saffron water. Stir in a few generous pinches of salt and pepper, then drizzle in the oil and whisk until the marinade is smooth and well-combined.
Toss in your chicken pieces and stir everything together. Make sure every single piece is thoroughly coated in that vibrant, golden mixture so the flavors can really soak in.
Step 5
Now it's time to let those flavors work their magic. Seal your marinated chicken in an airtight container or cover the bowl tightly with plastic wrap to keep everything fresh.
Pop it in the fridge for at least 6 hours, though leaving it overnight is the best way to get that deep saffron glow. This slow soak ensures the marinade penetrates right to the center of each piece.
Step 6
Take your marinated chicken out of the fridge about 30 minutes before you're ready to cook so it reaches room temperature. This helps the meat cook evenly and keeps it juicy.
If you're using a charcoal grill, get those coals glowing and lightly covered in gray ash for a steady, medium-high heat. You can also use a gas grill or heat a large cast-iron skillet over medium heat with a splash of oil.
Grill the skewers for about 8 to 12 minutes, turning them occasionally. You're looking for a beautiful golden-brown char on the outside and an internal temperature of 165°F.
Step 7
Carefully thread your marinated chicken onto flat metal skewers, making sure the pieces are snug so they don't spin while you cook. If you're using a grill, get those coals glowing hot; if you're indoors, heat a skillet over medium-high heat with a splash of oil.
Lay the skewers down and let them sear for about 3 to 5 minutes per side. You're looking for those beautiful, slightly charred edges and a vibrant golden color from the saffron.
Keep rotating the skewers every few minutes to ensure the chicken cooks evenly all the way around. Use an instant-read thermometer to check the thickest piece of meat, and you're all set once it hits 165°F.
Step 8
Now it's time to bring everything together on the plate. Scoop a generous portion of your favorite fluffy rice onto a platter and nestle the golden skewers right on top.
While your grill is still hot, sear a few halved tomatoes and thick red onion wedges for about 5 to 8 minutes until they are charred and softened. Place these alongside the chicken with a handful of fresh herbs like parsley or mint.
Finish the dish with a light dusting of sumac over the meat for that signature tangy kick. Your platter is ready to enjoy!
Make sure you use only the strained onion juice and discard the pulp. If you leave the pulp in the marinade, it will burn quickly on the grill and prevent your chicken from getting that beautiful, charred finish.
Leftovers
Keep your leftover chicken in a sealed glass container for up to four days. To keep those saffron-kissed edges juicy, we recommend a quick warm-up in a skillet over medium heat rather than the microwave.
Make It Your Own
Try swapping the dried oregano for ground sumac. This gives your chicken a bright, tangy punch that pairs beautifully with the floral notes of the saffron.
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