Persian Chicken Kabobs
Serves 4
10 mins prep
5 mins cook
15 mins total
0 servings
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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.
In a bowl, stir together the saffron liquid, yogurt, lemon juice, garlic, paprika and salt.
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.
Preheat the oven to broil or turn on the grill.
Alternate threading the chicken and onion slices onto skewers. Grill or broil for 5 minutes. Flip over and cook for 5 more minutes.
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.
