Description
Juicy and aromatic saffron chicken kebabs marinated in yogurt, saffron, and spices, then grilled to golden perfection for a vibrant and flavorful meal.
Ingredients
Scale
- 1.5 pounds boneless chicken thighs, cubed
- 1 cup plain yogurt
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon saffron threads, steeped in 2 tablespoons warm water
Instructions
- Preheat your grill to medium-high or place a grill pan over the stove to heat.
- In a large bowl, whisk together the yogurt, lemon juice, olive oil, garlic, cumin, coriander, salt, black pepper, and steeped saffron water until well combined.
- Add the cubed chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight for best flavor.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning. Lightly oil your grill grates or pan.
- Thread the marinated chicken onto the skewers, leaving a little space between each piece.
- Grill the kebabs for 4–5 minutes per side, turning once, until the chicken is cooked through and slightly charred.
- Squeeze fresh lemon juice over the kebabs and garnish with chopped parsley or cilantro, if desired.
- Serve hot with rice, flatbread, or salad.
Notes
- Use full-fat yogurt for a richer marinade and more tender chicken.
- Marinate the chicken overnight for deeper flavor.
- Double the marinade and reserve half for dipping sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg