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Saffron Yogurt Chicken Kebabs

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INGREDIENTS

Servings: 4-6

3/4 cup plain whole milk Greek-style yogurt

¼ cup olive oil, plus more for drizzling over cooked chicken

1 tablespoon lemon zest

3 tablespoons lemon juice

2 tablespoons chopped fresh thyme leaves

2 cloves garlic, roughly chopped

½ teaspoon saffron threads

½ teaspoon paprika

¼ teaspoon turmeric

1/8 teaspoon cayenne

Coarse salt and freshly ground black pepper

2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces

6 lemon wedges, for serving

PREPARATION

1. In a medium bowl, whisk to combine yogurt, olive oil, lemon zest, lemon juice, thyme, garlic, saffron, paprika, turmeric, cayenne, 2 teaspoons salt, and ¼ teaspoon black pepper.

 

2. Add chicken to yogurt marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour and up to 2 hours.

 

3. Preheat grill or grill pan to medium-high heat. 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 olive oil and serve with lemon wedges.

 

Cook's Note:

If using wooden skewers, soak them in water for 30 minutes before grilling.

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