Persian Grilled Chicken Kabobs Recipe

1. 1

   Sprinkle ground saffron on the ice cubes in a small bowl and let it sit on the counter until the ice melts. This will be your bloomed saffron.

2. 2

   In a large bowl, mix the Greek yogurt, onion, olive oil, lemon juice, bloomed saffron, and salt.

3. 3

   Add the chicken pieces to the yogurt and saffron mixture and stir well to mix. Cover the bowl and refrigerate for at least 3 hours or up to 24 hours.

4. 4

   Once ready to grill, take the bowl out of the fridge and place it on the counter. Let it sit for about 30 minutes to come to room temperature.

5. 5

   Meanwhile, heat the gas or charcoal grill.

6. 6

   Thread the chicken pieces onto skewers (make sure to separate the onions) and grill for abut 6 to 7 minutes on each side until they are golden brown on the outside and white and juicy on the inside. (You can turn the skewers a few times to make sure they're nicely grilled and golden on all sides.) Check one piece of the saffron chicken kebab by cutting it with a knife; if it's white and juicy on the inside, it's ready.

7. 7

   Serve with fresh lavash or pita bread and some shirazi salad on the side.

* Per serving · 4 servings · Values may vary.