Juicy chicken kebab marinated with aromatic saffron and lemon turns out to be light and tasty!
This oriental dish, with the smell and aroma of onions, saffron and turmeric, will take you to India or Iran. It is cooked with charcoal, which makes the chicken juicy. Served with aromatic rice and grilled tomatoes. Red onion, finely chopped into half rings with sumac and red wine vinegar, is also suitable for this dish. And if you also cook Tabbouleh salad (tomatoes, red onions, garlic, parsley, mint with lemon juice and olive oil) then the king's refreshing summer dinner is guaranteed.
The secret to this simple, elegant and aromatic dish is to marinate the chicken for 12-24 hours, and then it will absorb all the aromas. You can also skip using yogurt, but if you want the meat to be juicier, put it in the marinade.
Ingredients:
1 kg chicken breast, cubed
1 small onion, diced
1/3 cup lemon juice
1/4 tsp saffron threads
1/3 cup plain yogurt
1/4 tsp turmeric
1/2 tsp pepper
Salt to taste
Instructions:
- Add the diced onion and lemon juice to a blender and grind until smooth.
- Pour the chopped saffron strands into a bowl with two tablespoons of hot water for 2-3 minutes.
- Add the onion-lemon paste, yogurt, turmeric, pepper and salt to the saffron bowl and mix well. This is the marinade.
- Add the marinade to the diced chicken and marinate for at least 2 hours (if in a hurry), but preferably 12 to 24 hours.
- Skewer the meat and grill (but charcoal is better!) Until the meat is cooked through.
- Squeeze fresh lemon juice onto a skewer and serve with onions and finely chopped parsley.
