Recipe courtesy of Jeffrey Alford
and
Naomi Duguid
Golden Chicken Kebabs
- Level: Easy
- Yield: 6 to 8 servings with rice
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 211
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 31
- Cholesterol
- 147
- Sodium
- 357
- Total: 4 hr 10 min
- Prep: 4 hr
- Cook: 10 min
Ingredients
2 pounds boneless skinless chicken thighs or breasts or a combination
MARINADE:
1 cup plain yogurt (whole-milk or 2%)
1 tablespoon minced garlic
1/8 teaspoon saffron threads, dry-roasted, crumbled to a powder, and dissolved in 2 tablespoons warm water
1 tablespoon crushed dried mint (optional)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
- Cut the chicken into small pieces, 1/2-inch cubes or smaller, discarding any fat or tough connective tissue.
- Combine the yogurt with the remaining marinade ingredients in a small bowl and mix well. Place the chicken pieces in a shallow bowl, pour the marinade over, and stir to ensure that all the chicken is well coated. Let stand, refrigerated, for at least 3 hours or as long as 24 hours.
- Preheat a charcoal or gas grill or a broiler.
- Thread the chicken pieces onto metal skewers. Place only a few pieces of chicken on each skewer, and don't cram the pieces together tightly. (if they are packed together, rather than just lightly touching, they will not cook evenly.)
- Grill or broil 5 to 6 inches from the heat, turning the skewers after 3 minutes for about 10 minutes, until the chicken is cooked through. Serve hot or at room temperature.