This is a delicious Persian style juicy chicken kabob recipe. Traditionally served with Persian style plain rice and grilled tomatoes. For a lighter version serve it just with grilled tomatoes and some herbs. You can also make sandwiches with warm bread, lettuce, tomato, pickles and onion slices with a dollop of cucumber yogurt sauce.

Chicken Kebob with Grilled Tomatoes

Chicken Kebob with Rice and Grilled Tomatoes

Liquid Saffron

Crush the saffron threads, add to two tablespoons of hot water.

Combine the onion, garlic, yogurt, olive oil, lemon juice, liquid saffron, salt and pepper in a bowl.

Cut chicken breast into 1 inch chunks.

Pour the mixture over the chicken in a large bowl, making sure that all the pieces are fully covered with the sauce.

Thread the chicken pieces and tomatoes onto metal or pre-soaked bamboo skewers.

Arrange the skewers on the preheated grill.

For basting, add butter to a small saucepan cook over medium heat until melted. Remove from the heat and stir in the ground saffron and lime juice.

Continue grilling until chicken pieces are well cooked. Turning occasionally and basting with butter, saffron and lime mixture.

Ingredients:

• 2 pounds skinless, boneless chicken
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons Greek style yogurt
• 3 tablespoons olive oil
• 3 tablespoons freshly squeezed lemon juice 1/4 teaspoon ground saffron dissolved in 2 tablespoons of hot water*
• 1 teaspoon salt
• 1 teaspoon black pepper

For Basting:

• 2 tablespoons butter, unsalted
• 1/4-teaspoon ground saffron
• 2 tablespoons lime juice

Directions:

1. Crush the saffron threads, add to two tablespoons of hot water. Keep aside.*

2- Combine the onion, garlic, yogurt, olive oil, lemon juice, liquid saffron, salt and pepper in a bowl and mix well.

3- Cut chicken breast into 1 inch chunks.

4. Pour the mixture over the chicken in a large bowl, making sure that all the pieces are fully covered with the sauce. Cover with plastic wrap and set in refrigerator to marinate for a minimum of 30 minutes or as long as 24 hours.

5. Thread the chicken pieces onto metal or pre-soaked bamboo skewers*.

6- To prepare the basting mixture, add butter to a small saucepan cook over medium heat until melted. Remove from the heat and stir in the ground saffron and lime juice. Set it aside.

7- Arrange the skewers on the preheated grill and continue grilling until chicken pieces are well cooked. Turning occasionally and basting with butter, saffron and lime mixture.

Enjoy!

Tips:

* Fully submerge the the bamboo skewers in water for at least 30 minutes to keep them from burning when you put them on the grill.

* Place the saffron with a pinch of salt or sugar in a small bowl and crush to a powder with a pestle or the end of a wooden spoon. The addition of salt or sugar will make the process easier. You can also use the coffee grinder.

– You can tread the chicken pieces onto skewers, cover and refrigerate them this way until you are ready to grill. Grilling is the best method to get the most flavor out of them, but if you do not have a BBQ grill, you can broil them in the oven. 

Do not use a marinade or sauce that was used to marinate the chicken for basting at the time of grilling.

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