Ingredients
For the Kabobs:
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½ teaspoon saffron
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1 cup plain Greek yogurt
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2 tablespoons lemon juice
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1 garlic clove, minced
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½ teaspoon ground paprika
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1 teaspoon kosher salt
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1 pound boneless, skinless chicken breasts, thighs, or a combination
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1 small red onion, stemmed, quartered, and layers separated
For Serving:
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1 tomato, chopped
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1 Persian cucumber, chopped
Instructions
Place the saffron in a small bowl and cover with 1 tablespoon of hot water. Let it soak for 5 minutes, then strain and reserve the liquid (discard the threads if desired).
Step 2: Make the MarinadeIn a large bowl, stir together the saffron liquid, Greek yogurt, lemon juice, minced garlic, paprika, and salt.
Step 3: Marinate the ChickenCut the chicken into 1-inch cubes and add to the marinade. Stir well to coat evenly.
Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
Step 4: Prepare to CookPreheat the oven to broil or heat an outdoor grill to medium-high.
Thread the marinated chicken and red onion pieces alternately onto skewers.
Step 5: CookGrill or broil for 5 minutes. Flip and cook for another 5 minutes, or until the chicken is cooked through and lightly charred on the edges.
Step 6: Prepare the Fresh SaladIn a small bowl, combine the chopped tomato and cucumber. For extra brightness, sprinkle with a squeeze of lemon juice and a pinch of salt.
Serve the kabobs hot alongside the fresh vegetable salad.
Notes
- Saffron Tip: Blooming saffron in hot water helps release its color and flavor.
- Chicken Options: Thighs offer extra juiciness, while breasts are leaner — both work beautifully.
- Skewer Tip: If using wooden skewers, soak them in water for 20–30 minutes before grilling to prevent burning.
- Make Ahead: The chicken can marinate overnight for even more flavor.
- Serving Ideas: Serve with warm pita, rice pilaf, hummus, or a dollop of yogurt sauce.
