A plate of fragrant, buttered, Smokey saffron rice with grilled tomatoes with the lead course, The Saffron Chicken Kababs is no one can beat.
The Saffron Chicken Kabab is Persian cuisine and comes in various forms with different names. It is made with chunks of boneless chicken, marinated in saffron water. This dish is cooked over barbecue grills and even in the oven. The Saffron Chicken kabab is a low calorie, keto-friendly course, served along with green Salad and saffron rice in Persian restaurants.
The most important part of this Persian grilled saffron chicken is the marinade. Brewed saffron is what enriches the flavor in The Saffron Chicken Kabab. This recipe has very simple ingredients. The chicken pieces should be marinated in a good amount of brewed saffron for at least an hour, as adding it at the outset, ensures the saffron flavors stays until the end. The chicken absorbs the flavors of saffron and lemon perfectly and becomes extra juicy and flavorful.
The secret of Saffron.
Saffron is extremely subtle and fragrant. The slightly sweet, rich taste is totally enigmatic.
Marination
The pieces of boneless chicken, marinated in saffron water and fresh cubed bell pepper and onions.
DRY TILL BROIL
The chicken absorbs the flavors of saffron and lemon perfectly and enhances extra moist and flavorful Saffron chicken when broiled.
THE SAFFRON CHICKEN KABAB
INGREDIENTS:
- Greek yogurt 1 cup
- Mayonnaise 1/2 cup
- Olive oil 2 tbsp.
- Brewed saffron 3 tsp
- Cumin 1/2 tsp
- Zest from one lemon
- Freshly squeezed lemon juice 1
- Salt 1 1/2 tsp
- Freshly ground black pepper 1/2 tsp
- 2-1/2 pounds boneless skinless chicken thighs 2-1/2 pounds
- Onion (cut into wedges) 1
- Capsicum 1
- Tomato 2
INSTRUCTIONS:
- In a medium bowl, combine the yogurt, mayonnaise, olive oil, paprika, cumin, lemon zest, lemon juice, salt, pepper, brewed saffron along with cubed capsicum and onions.
- Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the onions.
- Place the kababs on a baking sheet lined with aluminum foil.
- Spoon or brush the marinade all over the meat, coating well.
- Cover and refrigerate at least eight hours or overnight.
- Preheat the grill to medium-high heat.
- Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes.
- Transfer the skewers to a platter and serve with saffron rice and salad.
- If cooking kababs in a pan, cook them on medium-high heat for about three to four minutes on each side and turn them only once or twice.