Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
  • 1 white onion, sliced
  • 1/2 teaspoon crushed red chile powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • Pinch saffron
  • 1/4 cup lemon juice
  • 1/4 cup olive oil

Instruction

  • Combine all the ingredients in a nonreactive dish (or a resealable plastic bag), and marinate in the refrigerator between 3 hours and overnight.
  • Once the chicken has marinated, discard the onions (or grill them on the side in a grill basket, or sauté on the stovetop, if you like), and thread the chicken onto skewers. Heat a charcoal or gas grill; the flame should be fairly low and the rack about 6 inches from the heat.
  • Grill the chicken slowly, turning as necessary and basting with any leftover marinade, until it’s browned all over, 15 to 20 minutes.