Persian Chicken Kabobs

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Persian Chicken Kabobs

Prep Time10

Cook Time5

Total Time15

Servings:

Calories: 170kcal

Author: Catherine McCord

Ingredients

1/2 teaspoon saffron
1 cup plain greek yogurt
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon ground paprika
1 teaspoon kosher salt
1 pound boneless and skinless chicken breasts, thighs or a combination
1 small red onion, stemmed, quartered and layers pulled apart
1 tomato, chopped
1 persian cucumber, chopped

Instructions

Place the saffron in a small bowl and cover with 1 tablespoon of hot water. Allow to soak for 5 minutes then strain and reserve the liquid.
In a bowl, stir together the saffron liquid, yogurt, lemon juice, garlic, paprika and salt.
Cut the chicken into 1-inch cubes and place in the bowl with the sauce. Stir to coat well. Marinate in the refrigerator for 1 hour up to overnight.
Preheat the oven to broil or turn on the grill.
Alternate threading the chicken and onion slices onto skewers. Grill or broil for 5 minutes. Flip over and cook for 5 more minutes.
In a small bowl, combine the tomatoes and cucumbers and serve alongside the chicken kabobs. You can also sprinkle the veggie salad with a bit of lemon juice and salt for added flavor.

Nutrition

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