08/04/2021
SAFFRON yoghurt chiken kebabs
INGREDIENTS
3/4 cup plain whole-milk Greek yogurt1/4 cup extra-virgin olive oil, plus more for drizzlingZest and juice of 1 lemon2 tablespoons chopped fresh thyme leaves2 cloves garlic, roughly chopped1/2 teaspoon saffron threads1/2 teaspoon paprika1/4 teaspoon ground turmeric1/8 teaspoon cayenne pepperKosher salt and freshly ground pepper2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces6 lemon wedges, for serving
DIRECTIONS
In a medium bowl, whisk to combine yogurt, oil, lemon zest and juice, thyme, garlic, saffron, paprika, turmeric, cayenne, 2 teaspoons salt, and 1/4 teaspoon pepper.
Add chicken to yogurt marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
Preheat grill or grill pan to medium-high. Thread chicken onto six 10-inch skewers and season with salt and pepper. Grill chicken until cooked through, about 6 to 8 minutes per side. Drizzle with oil and serve with lemon wedges.
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