Father’s Day is next week so spice your boring grilling up with these Chicken Kabobs!
Marinated in an assortment of savory spices and rich Greek yogurt, this Persian chicken kabobs recipe is simple enough to prepare in the morning and refrigerate so you can take it out to grill or broil a mere minutes before dinner time. Serve them up with pita, some sliced tomatoes, and cucumbers and you've got one insanely delicious meal when you’re super hungry!
Ingredients
1/2 teaspoon saffron
1 cup plain greek yogurt
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon ground paprika
1 teaspoon kosher salt
1 pound boneless and skinless chicken breasts, thighs or a combination
1 small red onion, stemmed, quartered and layers pulled apart
1 tomato, chopped
1 persian cucumber, chopped
Preparation
1. Place the saffron in a small bowl and cover with 1 tablespoon of hot water. Allow to soak for 5 minutes then strain and reserve the liquid.
2. In a bowl, stir together the saffron liquid, yogurt, lemon juice, garlic, paprika and salt.
3. Cut the chicken into 1-inch cubes and place in the bowl with the sauce. Stir to coat well. Marinate in the refrigerator for 1 hour up to overnight.
4. Preheat the oven to broil or turn on the grill.
5. Alternate threading the chicken and onion slices onto skewers. Grill or broil for 5 minutes. Flip over and cook for 5 more minutes.
6. In a small bowl, combine the tomatoes and cucumbers and serve alongside the chicken kabobs. You can also sprinkle the veggie salad with a bit of lemon juice and salt for added flavor.