Directions

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  1. Bloom the saffron: grind the saffron threads using a mortar and pestle. Dissolve the ground saffron in 2 tbsp of hot water and set aside to “bloom” for ~15 minutes.
  2. In a large bowl mix yogurt, sliced onion, oil, lemon juice and saffron, and spices.
  3. Cut the chicken into strips or 1″ cubes.
  4. Place the chicken in the marinade and stir well.
  5. Cover the bowl and refrigerate for at least 2 hours (or overnight).
  6. Take out of the fridge 15 minutes before cooking so that it comes to room temperature.
  7. Thread the chicken pieces onto bamboo skewers.
  8. Prepare the charcoal grill and cook the chicken on both sides until they are golden brown on the outside and cooked through inside. 

 

Notes:

  • You could alternatively bake the skewers in the oven @ 180C for 20-25 minutes and grill for an additional 5-10 minutes to give the chicken a bit of colour.