Ingredients

The following ingredients have 4 Servings
  • 2 lbs chicken breast (cubed (See Note 1))
  • 1/4 tsp saffron threads ((a tiny pinch - about 30 threads))
  • 1 cup plain yogurt
  • 1 medium yellow onion (finely grated)
  • 2 cloves garlic (minced)
  • 1 tsp fresh parsley (chopped)
  • 1 tsp sumac
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Instruction

  • Grind the saffron threads in the palm of your hand, or to make it easier, use a mortar and pestle. Mix with 2 tablespoons of warm water in a large bowl and allow saffron to bloom for a few minutes to draw out as much color as possible. It should be a deep ruby red. Set aside (I keep mine in the mortar).
  • Using a box grater set over a bowl, finely grate the onion. This will get juicy! When complete, gather grated onion and let drain in a mesh sieve. Transfer drained onion to another mixing bowl and discard onion water.
  • Add the yogurt, garlic, parsley, sumac, bloomed saffron, salt and pepper to the grated onion. Mix thoroughly to incorporate completely. Add chicken to bowl and toss to coat with marinade. Cover with plastic wrap and marinate 45 minutes.
  • Preheat grill to 350°F. Clean grill grates and coat with oil or cooking spray. Shake excess marinade from chicken. Skewer 4 pieces of marinated chicken onto each skewer. Discard leftover marinade.
  • Grill skewers for 2-3 minutes on one side, flip over and grill for another 2-3 minutes depending on size of cubed chicken (the internal temp needed is 165°F).
  • Serve with warm pita or lavash, steamed rice, couscous, vegetables or salad of choice.