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Chicken-Thigh Kebabs with Turmeric, Chile, and Saffron
INGREDIENTS
Yield:4 servings.
- 2pounds boneless, skinless chicken thighs, cut into 1½-inch chunks
- 1white onion, sliced
- ½teaspoon crushed red chile powder
- ½teaspoon turmeric
- 1teaspoon garlic powder
- 1tablespoon salt
- 1teaspoon black pepper
- Pinch saffron
- ¼cup lemon juice
- ¼cup olive oil
step by step recipe
01
Combine all the ingredients in a nonreactive dish (or a resealable plastic bag), and marinate in the refrigerator between 3 hours and overnight
02
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.
03
Grill the chicken slowly, turning as necessary and basting with any leftover marinade, until it’s browned all over, 15 to 20 minutes.
