Saffron-Yogurt Chicken Kebabs

  • 3/4 cup plain entire milk Greek yogurt
  •     1/4 cup extra-virgin olive oil, in addition to something else for showering
  •     Zing and juice of 1 lemon
  •     2 tablespoons cleaved new thyme leaves
  •     2 cloves garlic, generally cleaved
  •     1/2 teaspoon saffron strings
  •     1/2 teaspoon paprika
  •     1/4 teaspoon ground turmeric
  •     1/8 teaspoon cayenne pepper
  •     Genuine salt and newly ground pepper
  •     2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  •     6 lemon wedges, for serving

    Stage 1

        In a medium bowl, speed to consolidate yogurt, oil, lemon zing and juice, thyme, garlic, saffron, paprika, turmeric, cayenne, 2 teaspoons salt, and 1/4 teaspoon pepper.
        Stage 2

        Add chicken to yogurt marinade and throw to cover. Cover with cling wrap and refrigerate for no less than 2 hours and up to expedite.
        Stage 3

        Preheat barbecue or barbecue container to medium-high. String chicken onto six 10-inch sticks and season with salt and pepper. Barbecue chicken until cooked through, around 6 to 8 minutes for every side. Sprinkle with oil and present with lemon wedges.

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