Table of Contents
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Ingredients
- 2 pounds boneless skinless chicken thighs, cubed
- Saffron Water:
- 1 teaspoon saffron
- 1/4 cup warm water
- Chicken Marinade:
- 2 tablespoons saffron water
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 2 tablespoons lemon juice
- 1/4 cup plain yoghurt
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1/2 yellow onion, grated
- Baste:
- 3 tablespoons butter, melted
- 1 tablespoon lemon juice
- 1 tablespoon saffron water
- Pinch of black pepper
- Optional:
- Lavash bread
- Sumac or Aleppo pepper
- Lemon wedges for serving
Instructions
- Make the Saffron Water: Crush saffron using a mortar and pestle. Add to a bowl with warm water and let soak for 15-20 minutes until rich in color.
- Marinate the Chicken: In a bowl, combine chicken, 2 tablespoons saffron water, black pepper, smoked paprika, salt, lemon juice, yoghurt, olive oil, minced garlic, and grated onion. Marinate for 30 minutes to overnight.
- Prepare Skewers: Thread marinated chicken onto skewers. If using wooden skewers, soak them for 30 minutes beforehand.
- Prepare Baste: Mix melted butter, lemon juice, saffron water, and black pepper.
- Cooking: Preheat oven to 450°F or prepare grill. Cook skewers on baking tray in oven or grill, basting halfway through and again after broiling for charred effect.
- Serve: Line plate with lavash bread, add skewers, drizzle pan juices, and sprinkle with sumac or Aleppo pepper. Serve with lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal per serving
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