Saffron Yogurt Chicken Kebabs Food

SAFFRON-YOGURT CHICKEN KEBABS

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.

SAFFRON CHICKEN KEBABS

Steps:

• Slice chicken crosswise into thirds (about 2-inch pieces). Using your fingers or a mortar and pestle, crush saffron with 1/2 teaspoon salt, then add 1 teaspoon hot water; let stand 1 minute. Whisk together lime and orange juices, zest, saffron mixture, sliced onion, 2 teaspoons salt, 1/4 teaspoon pepper, and oil. Place chicken in a large resealable plastic bag; add marinade. Seal bag and massage meat to fully coat. Let stand at least 1 hour, or refrigerate up to 1 day.
• Prepare grill for direct-heat cooking. Remove chicken from marinade; thread each piece onto two skewers, so it lies flat. Skewer tomatoes and onion wedges. Season everything with salt and pepper; drizzle with oil. Working in batches, grill chicken and vegetables, flipping once, until charred in places and cooked through, 4 to 6 minutes per batch. Line a platter with lavash, then transfer cooked chicken and vegetables to platter. Sprinkle with sumac. Serve with radishes, mint, more lavash, and herb sauce.

JOOJEH KABOB (YOGURT SAFFRON CHICKEN KEBABS) RECIPE

Steps:

• Gather the ingredients.
• Using a smooth mortar and pestle , grind the saffron threads to a fine powder.
• Stir the saffron powder and water together in a small bowl. Set aside to bloom, about 5 minutes.
• Combine the chicken and 4 tablespoons of the saffron water in a large bowl. Toss to coat, cover, and refrigerate for 1 hour. The chicken will infuse with saffron's bright yellow-orange color, aroma, and flavor. Reserve the remaining 2 tablespoons of saffron water for basting.
• Combine the yogurt, onion, lime juice, olive oil, salt, and pepper in a medium bowl.
• Transfer the yogurt mixture to the bowl with the chicken. Toss to coat. Cover and refrigerate for a minimum of 2 hours, preferably overnight.
• Gather the ingredients. Prepare a medium (350 F to 375 F) gas or charcoal grill fire.
• Push the chicken pieces onto metal or previously soaked wooden skewers . The number of pieces on each skewer will depend on the length of your skewer. A good rule of thumb is to make sure the chicken pieces are not overcrowded on the skewer while also leaving some space at either end of the skewer.
• Place the skewers on a large platter or a baking sheet. Gently tap the skewers against the tray to shake off any excess marinade. Discard the remaining marinade to avoid any risk of food contamination.
• In a small bowl, combine the melted butter , the remaining 2 tablespoons of saffron water, and the lime juice.
• Grill the kebabs, basting frequently, until charred in places and the internal temperature reaches 165 F, 4 to 5 minutes per side. Grilling time will vary slightly depending on the temperature and strength of your grill. Let rest 5 minutes before serving.

CHICKEN KEBABS

Steps:

• Mix yogurt, lemon juice, onion juice, olive oil, garlic, black pepper, and saffron together in a large bowl. Add chicken pieces to the marinade and toss to coat. Cover with plastic wrap and marinate, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade; thread through skewers. Discard unused marinade.
• Cook on the preheated grill, turning frequently, until golden brown on all sides and meat is no longer pink in the center, about 8 minutes per side.