Saffron Chicken Kebabs Food

SAFFRON-YOGURT CHICKEN KEBABS

Saffron-Yogurt Chicken Kebabs image

A easy, rich Greek yogurt-based marinade is the key to these juicy flame-kissed chicken skewers that you can grill for a quick dinner.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

3/4 cup plain whole-milk Greek yogurt
1/4 cup extra-virgin olive oil, plus more for drizzling
Zest and juice of 1 lemon
2 tablespoons chopped fresh thyme leaves
2 cloves garlic, roughly chopped
1/2 teaspoon saffron threads
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
6 lemon wedges, for serving

Steps:

In a medium bowl, whisk to combine yogurt, oil, lemon zest and juice, thyme, garlic, saffron, paprika, turmeric, cayenne, 2 teaspoons salt, and 1/4 teaspoon pepper.
Add chicken to yogurt marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
Preheat grill or grill pan to medium-high. Thread chicken onto six 10-inch skewers and season with salt and pepper. Grill chicken until cooked through, about 6 to 8 minutes per side. Drizzle with oil and serve with lemon wedges.

JOOJEH KABAB BA HOLU (SAFFRON CHICKEN KABABS WITH PEACHES)

Joojeh Kabab ba Holu (Saffron Chicken Kababs With Peaches) image

An Iranian barbecue would be incomplete without the dizzying scent of saffron chicken kababs on the grill. Saffron, the primary seasoning, is ground and then steeped in water to draw out its sweet scent, flavor and rich hue. This method is also the most economical use of the precious threads. Nothing goes to waste in this preparation; even the onion from the marinade is cooked to serve as an accompaniment. In this version, grilled peaches are plated alongside the traditional blistered tomatoes for a delightful tangy bite. An overnight marinade will guarantee the juiciest kababs, but don't worry if you're short on time; a couple of hours is sufficient. Serve with rice with tahdig and cucumber and herb yogurt, or with bread and herb salad for a light meal.

Provided by Naz Deravian

Categories poultry, skewers and kebabs, main course

Time 2h40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 teaspoons saffron threads
Pinch of granulated sugar
1 large lemon, zested, plus 1/3 cup fresh lemon juice
1/4 cup extra-virgin olive oil
3 large garlic cloves, finely grated
4 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 large yellow onion, thinly sliced
1 pint/12 ounces cherry tomatoes
1 pound ripe but firm yellow peaches (about 3 large), cut into 3/4-inch wedges
2 tablespoons unsalted butter, melted, for basting
Lavash bread, for serving (optional)
Lime wedges, for serving
Sumac, for serving

Steps:

Using a mortar and pestle (or small bowl and the handle end of a wooden spoon), grind the saffron with the sugar to a fine powder (about 1/4 teaspoon). Transfer to a large bowl.
Bring 2 tablespoons water to a boil in a kettle, saucepan or using the microwave, then let stand for 2 minutes to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for 5 minutes.
To the saffron water, add the lemon zest, lemon juice, olive oil, garlic, salt and pepper; carefully stir to mix. Add the chicken and onion to the marinade and combine until well-coated. Cover and marinate in the refrigerator for 2 to 24 hours, turning the chicken pieces around in the marinade every once in a while.
Prepare a charcoal grill until the coals are ashed over and still hot, or heat a gas grill to medium-high. Skewer the tomatoes and peaches separately and set aside. Remove the chicken pieces from the marinade and skewer them. It's best to use flat, 1/2-inch-wide skewers or double skewers so the chicken pieces stay put when turned.
Transfer the onion and any remaining marinade to a medium skillet and cook over medium-high heat, stirring occasionally, for 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onion has softened and the skillet is nearly dry, 15 to 20 minutes.
Meanwhile, grill the chicken, basting with the butter and turning every 2 minutes, until the chicken is cooked through, 10 to 12 minutes on a charcoal grill and 15 to 18 minutes on a gas grill.
Grill the tomatoes and peaches alongside the chicken: Grill the tomatoes, turning every 2 to 3 minutes, until softened and slightly blistered, 6 to 8 minutes on charcoal and about 10 minutes on a gas grill. Grill the peaches, turning every 2 to 3 minutes, until softened but not falling apart, about 10 minutes.
If using lavash bread, drape on a serving platter. Place the chicken, tomatoes and peaches on the bread. (As the kababs sit, the bread soaks up the wonderful juices and becomes a highly sought-after bite.) Serve with the cooked onions, lime wedges for squeezing and sumac for sprinkling.

CHICKEN-THIGH KEBABS WITH TURMERIC, CHILE AND SAFFRON

Chicken-Thigh Kebabs With Turmeric, Chile and Saffron image

This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles. The food is not easily categorized. He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains. In his kitchen, Khechemyan moves quickly, and within 30 minutes, we had done four kebabs. The marinades are simple (he uses a lot of mild dried red chili powder, the kind you can most easily buy in Korean markets), and the grilling technique is not difficult. But it's unusual: he grills slowly (over briquettes fired with gas, by the way), not too close to the fire, he insists, until gorgeously browned. The fire is not superhot, but it's even - gas is good for that - and he keeps the grill grate a good six inches above the fire

Provided by Mark Bittman

Categories dinner, lunch, main course

Time 3h20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
1 white onion, sliced
1/2 teaspoon crushed red chile powder
1/2 teaspoon turmeric
1 teaspoon garlic powder
1 tablespoon salt
1 teaspoon black pepper
Pinch saffron
1/4 cup lemon juice
1/4 cup olive oil

Steps:

Combine all the ingredients in a nonreactive dish (or a resealable plastic bag), and marinate in the refrigerator between 3 hours and overnight.
Once the chicken has marinated, discard the onions (or grill them on the side in a grill basket, or sauté on the stovetop, if you like), and thread the chicken onto skewers. Heat a charcoal or gas grill; the flame should be fairly low and the rack about 6 inches from the heat.
Grill the chicken slowly, turning as necessary and basting with any leftover marinade, until it's browned all over, 15 to 20 minutes.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 4 grams, Sodium 672 milligrams, Sugar 2 grams, TransFat 0 grams