Ingredients

The following ingredients have 6 Servings
  • 1 ½ lb Boneless Skinless Chicken Breasts or Thighs
  • ¼ of a Onion (Chopped)
  • ½ teaspoon Saffron (Ground & dissolved into 2 tablespoons Hot Water, divided)
  • ½ Cup Plain Unsweetened Full Fat Yogurt (or Coconut Yogurt (for Paleo))
  • 2 tablespoons Avocado Oil
  • 5 tablespoons Fresh Lemon Juice (juice of about 2 lemons, divided)
  • 2 Cloves Garlic (Minced)
  • 1 teaspoon Lemon Pepper
  • 1 teaspoon Sea Salt
  • 3 tablespoons Butter

Instruction

  • Cut chicken into 2-inch pieces. Set aside.
  • Using a mortar & pestle, grind the saffron threads into a powder. If you don’t have a mortar & pestle just rub saffron threads between fingers to crumble it.
  • In a small pinch bowl mix saffron powder with 2 tablespoon hot water and mix. Se aside.
  • In large mixing bowl or zipper freezer bag combine: chopped onions, half of saffron water (1 tablespoon of saffron water), yogurt, avocado oil, minced garlic, sea salt, lemon pepper, and 3 tablespoons of the lemon juice. Mix until combined.
  • Add the chicken to the marinade in the bowl or freezer bag and stir and turn to coat chicken in marinade.
  • Cover and refrigerate for at least 3 hours or up to 12 hours.
  • Remove chicken from the fridge and let come to room temperature.
  • Preheat outdoor or indoor grill until smoking hot.
  • Slide chicken pieces onto metal or bamboo skewers, leaving room on both ends of skewer for turning. Set aside.
  • In a small sauce pan add butter, remaining tablespoon of saffron water, and remaining 2 tablespoons of lemon juice. Cook & stir over medium heat until melted and combined.
  • Grill chicken kebabs for 8 to 15 minutes, turning occasionally, and using a brush to baste chicken with the lemon saffron butter sauce often. Chicken is done once juice running out is no longer pink.
  • Remove from grill, slide meat off skewers with tongs or fork and serve.