0 servings
What you need
cup plain greek yogurt

tbsp lemon juice

garlic clove

tsp ground paprika

tsp kosher salt

lb boneless chicken thighs

red onion

tomato

persian cucumber
Instructions
0 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. 1 In a bowl, stir together the saffron liquid, yogurt, lemon juice, garlic, paprika and salt. 2 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. 3 Preheat the oven to broil or turn on the grill. 4 Alternate threading the chicken and onion slices onto skewers. Grill or broil for 5 minutes. Flip over and cook for 5 more minutes. 5 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.View original recipe

