Description
Delicious grilled chicken kebabs infused with saffron, yogurt, and spices, perfect for festive gatherings and quick weeknight meals.
Ingredients
Scale
- 1.5 pounds boneless chicken thighs, cut into 1–1.5 inch cubes (about 680 g)
- 1 cup plain yogurt (240 ml)
- 3 cloves garlic, minced
- 2 tablespoons lemon juice (about 30 ml)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon saffron threads, steeped in 2 tablespoons warm water
Instructions
- Preheat your grill to medium-high (about 400–450°F / 200–230°C). Soak wooden skewers in water for 30 minutes if using.
- In a large bowl, whisk together the yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, salt, black pepper, and the saffron-infused 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; overnight is best.
- Thread the marinated chicken pieces onto the soaked skewers, leaving a little space between pieces.
- Grill the skewers for 4–5 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the kebabs from the grill and let them rest for 3–5 minutes. Squeeze fresh lemon juice over the kebabs and serve hot.
Notes
For a dairy-free option, swap yogurt for dairy-free yogurt. Chicken breast can be used for a leaner option, with reduced marinade time to avoid dryness. Marinate overnight for best flavor and tenderness.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 kebab
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 100mg