Persian Chicken Kabob
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 yogurt
- 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 a pinch of saffron using a mortar and pestle. Transfer to a bowl and add warm water. Let it soak for 15 to 20 minutes until it turns a rich yellow/orange color.
**Prepare the Chicken & Baste:**
- In a bowl, combine the cubed chicken with 2 tablespoons of saffron water, black pepper, smoked paprika, salt, lemon juice, yogurt, olive oil, minced garlic, and grated yellow onion. Mix well and marinate for 30 minutes to overnight.
- Thread the marinated chicken onto skewers, about 5 to 6 pieces per skewer. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Mix melted butter, lemon juice, saffron water, and black pepper for the baste. Set aside.
**Cooking:**
- Preheat the oven to 450°F. Arrange the skewers on a baking tray and roast for about 20 minutes or until cooked through, basting with the flavored butter halfway through.
- For a charred look, broil the skewers for a few minutes after roasting, basting again before serving.
- Serve the skewers on a plate lined with lavash bread, drizzle with pan juices, and sprinkle with sumac or Aleppo pepper. Enjoy the flavorful feast!