Ingredients

The following ingredients have 10 Servings
  • 6 chicken breasts (about 2 lbs.), boneless and skinless, cut into 1.5-inch pieces
  • 2 small onions (about 1.5 cup), chopped
  • 1 cup plain yogurt
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice (juice of 1 lemon)
  • 1/2 teaspoon salt
  • 1/8 teaspoon saffron powder

Instruction

  • Marinate the chicken. Add chicken into a zip-loc bag. Add onions, Greek yogurt, olive oil, lemon juice salt and saffron powder. Press the air out of the bag and seal tightly. Press the marinade around the chicken to coat. Place in the fridge to marinate for at least 1 hour or overnight.
  • . Thread the chicken onto skewers, about 4-5 pieces per skewer.
  • . Lightly brush olive oil over grill pan. Preheat the grill over medium high heat for 5 minutes. You will notice the oil shimmer and sizzle when it's hot and ready. Place the skewers evenly apart on the grill pan and grill for 8-10 minutes on each side or until the internal temperature for the chicken reaches 165 F. Do not overlap the skewers at any time to ensure even cooking for all the skewers.
  • . Transfer the skewers onto a plate and serve with basmati rice with saffron, grilled tomatoes, and Shirazi salad (tomato and cucumber salad).