Best 3 Saffron Chicken Kebabs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Tantalizing Saffron Chicken Kebabs: A Culinary Journey Through Aromatic Flavors**

Embark on a culinary adventure with our succulent saffron chicken kebabs, where succulent chicken is marinated in a symphony of spices, yogurt, and the golden essence of saffron. These tender morsels, grilled to perfection, exude an enticing aroma that will tantalize your senses. Accompanying this delightful main course are three delectable recipes: a refreshing cucumber-mint yogurt sauce, a vibrant saffron rice pilaf, and a sweet-tangy onion relish. Together, they create a harmonious symphony of flavors that will leave you craving more.

Here are our top 3 tried and tested recipes!

SAFFRON-YOGURT CHICKEN KEBABS



Saffron-Yogurt Chicken Kebabs image

A easy, rich Greek yogurt-based marinade is the key to these juicy flame-kissed chicken skewers that you can grill for a quick dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Serves 4 to 6

Number Of Ingredients 12

3/4 cup plain whole-milk Greek yogurt
1/4 cup extra-virgin olive oil, plus more for drizzling
Zest and juice of 1 lemon
2 tablespoons chopped fresh thyme leaves
2 cloves garlic, roughly chopped
1/2 teaspoon saffron threads
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
6 lemon wedges, for serving

Steps:

  • 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.

SAFFRON CHICKEN KEBABS



Saffron Chicken Kebabs image

Marinating chicken breast with saffron and citrus before grilling yields juicy, golden meat packed with bright flavor. The skewers are served atop lavash with flame-kissed onions and tomatoes, fresh radishes and mint, and a spicy herbed yogurt sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 2h20m

Yield Serves 8 to 10

Number Of Ingredients 10

4 pounds boneless, skinless chicken-breast cutlets
3/4 teaspoon saffron
Kosher salt and freshly ground pepper
3 tablespoons fresh lime juice
1 teaspoon grated orange zest, plus 3 tablespoons fresh juice
3 sweet onions, such as Vidalia, 1 halved and thinly sliced, 2 cut into thick wedges
1/2 cup extra-virgin olive oil, plus more for drizzling
6 Roma tomatoes, halved
Lavash or pita bread, sumac, quartered radishes, and fresh mint, for serving
Spicy Herb Sauce, for serving

Steps:

  • Slice chicken crosswise into thirds (about 2-inch pieces). Using your fingers or a mortar and pestle, crush saffron with 1/2 teaspoon salt, then add 1 teaspoon hot water; let stand 1 minute. Whisk together lime and orange juices, zest, saffron mixture, sliced onion, 2 teaspoons salt, 1/4 teaspoon pepper, and oil. Place chicken in a large resealable plastic bag; add marinade. Seal bag and massage meat to fully coat. Let stand at least 1 hour, or refrigerate up to 1 day.
  • Prepare grill for direct-heat cooking. Remove chicken from marinade; thread each piece onto two skewers, so it lies flat. Skewer tomatoes and onion wedges. Season everything with salt and pepper; drizzle with oil. Working in batches, grill chicken and vegetables, flipping once, until charred in places and cooked through, 4 to 6 minutes per batch. Line a platter with lavash, then transfer cooked chicken and vegetables to platter. Sprinkle with sumac. Serve with radishes, mint, more lavash, and herb sauce.

CHICKEN-THIGH KEBABS WITH TURMERIC, CHILE AND SAFFRON



Chicken-Thigh Kebabs With Turmeric, Chile and Saffron image

This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles. The food is not easily categorized. He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains. In his kitchen, Khechemyan moves quickly, and within 30 minutes, we had done four kebabs. The marinades are simple (he uses a lot of mild dried red chili powder, the kind you can most easily buy in Korean markets), and the grilling technique is not difficult. But it's unusual: he grills slowly (over briquettes fired with gas, by the way), not too close to the fire, he insists, until gorgeously browned. The fire is not superhot, but it's even - gas is good for that - and he keeps the grill grate a good six inches above the fire

Provided by Mark Bittman

Categories     dinner, lunch, main course

Time 3h20m

Yield 4 servings.

Number Of Ingredients 10

2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
1 white onion, sliced
1/2 teaspoon crushed red chile powder
1/2 teaspoon turmeric
1 teaspoon garlic powder
1 tablespoon salt
1 teaspoon black pepper
Pinch saffron
1/4 cup lemon juice
1/4 cup olive oil

Steps:

  • Combine all the ingredients in a nonreactive dish (or a resealable plastic bag), and marinate in the refrigerator between 3 hours and overnight.
  • Once the chicken has marinated, discard the onions (or grill them on the side in a grill basket, or sauté on the stovetop, if you like), and thread the chicken onto skewers. Heat a charcoal or gas grill; the flame should be fairly low and the rack about 6 inches from the heat.
  • Grill the chicken slowly, turning as necessary and basting with any leftover marinade, until it's browned all over, 15 to 20 minutes.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 4 grams, Sodium 672 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • Use high-quality saffron for the best flavor. Look for saffron threads that are a deep red color and have a slightly bitter taste.
  • Soak the saffron threads in warm water or milk before adding them to the marinade. This will help to release their flavor and color.
  • Use a combination of yogurt, olive oil, and lemon juice to make the marinade. This will help to tenderize the chicken and give it a flavorful crust.
  • Add fresh herbs, such as cilantro, mint, and parsley, to the marinade for extra flavor.
  • Thread the chicken onto skewers alternating with vegetables, such as onions, peppers, and tomatoes.
  • Cook the kebabs over a medium-high heat until the chicken is cooked through and the vegetables are tender.
  • Serve the kebabs with a side of rice, salad, or pita bread.

Conclusion:

Saffron chicken kebabs are a delicious and easy-to-make dish that is perfect for a summer cookout or party. The saffron marinade gives the chicken a beautiful golden color and a slightly bitter taste that pairs perfectly with the tender chicken and grilled vegetables. Serve these kebabs with a side of rice, salad, or pita bread for a complete meal that everyone will love.

Related Topics