Spice up your palate with this tasty saffron-infused chicken kebabs. It has just the right amount of the spices without overpowering the saffron flavour. You can use chicken thighs but I used the breast meat. For the vegetarian, paneer or halloumi cheese can work well too. It would be nice if the chicken is marinated at least for an hour if cooking the same day or even better if overnight. It can be served with couscous, naan or bread or whatever you may like. The kebabs can be cooked in the oven or on the griddle pan also. But cooking on charcoal gives it a better taste.
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| Saffron and yoghurt chicken |
Serves 4-6
Time: 1 hour + 30 minutes
1 cup thick yoghurt
A pinch of saffron
Salt and pepper
2 tbs thyme or mixed herbs
1 tsp paprika/Kashmiri red chilli powder
1/4 tsp turmeric
1 tbs lemon juice
1 tbs cream
3-4 chicken breasts cut into lengthways or cubes
2 tbs oil for brushing
Method
Mix all the ingredients for the marination in a bowl.
Marinade the chicken pieces in it and keep it aside in the fridge covered for an hour or overnight.
Skewer the chicken pieces on to the skewers and cook them on the charcoals or in the oven brush with little oil. Turn around the skewers to get the even charred colour and keep them in a foil paper to rest just before serving.
Serve the saffron kebabs with gyro bread and the garlic sauce on the side.
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