An excellent recipe for saffron chicken kebabs. Excellent when served with whole cherry tomatoes, peppers, onions, and mushrooms on the skewers in between pieces of chicken.
| Prep Time: | 15 mins |
| Cook Time: | 16 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 31 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 pounds boneless, skinless chicken breasts, cut into large cubes
- 1 cup plain yogurt
- 1 cup lemon juice
- 1 cup onion juice
- 1 cup olive oil
- ½ teaspoon chopped garlic
- ½ teaspoon ground black pepper
- ½ teaspoon saffron
- 8 skewers, or as needed
Instructions
- Mix yogurt, lemon juice, onion juice, olive oil, garlic, black pepper, and saffron together in a large bowl. Add chicken pieces to the marinade and toss to coat. Cover with plastic wrap and marinate, 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade; thread through skewers. Discard unused marinade.
- Cook on the preheated grill, turning frequently, until golden brown on all sides and meat is no longer pink in the center, about 8 minutes per side.
- Use 1 finely chopped large onion in place of onion juice if desired.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 460 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 0 g |
| Protein | 37 g |
| Saturated Fat | 5 g |
| Sodium | 107 mg |
| Sugars | 3 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Wasn’t bad just not the most flavorful thing.
These were okay but I felt they needed something. The saffron got completely lost too which is a bummer seeing how expensive it is. These were not terrible by any means but I’ve had better. If I were to attempt this recipe again I’d add parsley and oregano and maybe even some crushed red pepper flakes.