Best 5 Saffron Yogurt Chicken Kebabs Recipes
**Saffron Yogurt Chicken Kebabs: A Culinary Journey into Flavorful Delights**
Prepare to embark on a tantalizing culinary adventure with our exquisite Saffron Yogurt Chicken Kebabs, where succulent chicken morsels, marinated in a vibrant blend of saffron, yogurt, and aromatic spices, are skillfully grilled to perfection. Each succulent skewer promises an explosion of flavors, combining the tangy zest of yogurt with the earthy warmth of saffron and a symphony of spices. Served alongside a trio of delectable sauces – a refreshing mint-cilantro chutney, a creamy cucumber-tahini sauce, and a fiery tomato-onion salsa – these kebabs offer a captivating sensory experience that will leave your taste buds craving more.
**Additional Recipes to Whet Your Appetite:**
1. **Saffron Pulao:** Embark on a culinary voyage to India with this aromatic saffron rice dish, featuring fluffy basmati rice infused with the captivating flavors of saffron, fragrant spices, and nuts.
2. **Jeera Aloo:** Discover the simplicity of Indian cuisine with this classic potato dish, where tender potatoes are tossed with cumin seeds, green chilies, and a blend of aromatic spices, resulting in a delightful balance of flavors and textures.
3. **Cucumber-Tahini Sauce:** Elevate your culinary creations with this creamy and tangy sauce, combining the refreshing coolness of cucumber with the nutty richness of tahini, garlic, and a hint of lemon.
4. **Mint-Cilantro Chutney:** Immerse yourself in the vibrant flavors of India with this refreshing chutney, featuring a harmonious blend of mint, cilantro, green chilies, and yogurt, offering a burst of freshness to complement your dishes.
5. **Tomato-Onion Salsa:** Experience the zesty and tangy delight of this classic salsa, showcasing a vibrant combination of tomatoes, onions, cilantro, and a hint of chili, delivering a delightful kick to your taste buds.
JOOJEH KABOB (YOGURT SAFFRON CHICKEN KEBABS) RECIPE
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Steps:
- Gather the ingredients.
- Using a smooth mortar and pestle , grind the saffron threads to a fine powder.
- Stir the saffron powder and water together in a small bowl. Set aside to bloom, about 5 minutes.
- Combine the chicken and 4 tablespoons of the saffron water in a large bowl. Toss to coat, cover, and refrigerate for 1 hour. The chicken will infuse with saffron's bright yellow-orange color, aroma, and flavor. Reserve the remaining 2 tablespoons of saffron water for basting.
- Combine the yogurt, onion, lime juice, olive oil, salt, and pepper in a medium bowl.
- Transfer the yogurt mixture to the bowl with the chicken. Toss to coat. Cover and refrigerate for a minimum of 2 hours, preferably overnight.
- Gather the ingredients. Prepare a medium (350 F to 375 F) gas or charcoal grill fire.
- Push the chicken pieces onto metal or previously soaked wooden skewers . The number of pieces on each skewer will depend on the length of your skewer. A good rule of thumb is to make sure the chicken pieces are not overcrowded on the skewer while also leaving some space at either end of the skewer.
- Place the skewers on a large platter or a baking sheet. Gently tap the skewers against the tray to shake off any excess marinade. Discard the remaining marinade to avoid any risk of food contamination.
- In a small bowl, combine the melted butter , the remaining 2 tablespoons of saffron water, and the lime juice.
- Grill the kebabs, basting frequently, until charred in places and the internal temperature reaches 165 F, 4 to 5 minutes per side. Grilling time will vary slightly depending on the temperature and strength of your grill. Let rest 5 minutes before serving.
Nutrition Facts : Calories 497 kcal, Carbohydrate 6 g, Cholesterol 249 mg, Fiber 0 g, Protein 47 g, SaturatedFat 10 g, Sodium 902 mg, Sugar 4 g, Fat 33 g, ServingSize 6 Kabob, UnsaturatedFat 0 g
SAFFRON CHICKEN KEBABS
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
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.
JOOJEH KABAB BA HOLU (SAFFRON CHICKEN KABABS WITH PEACHES)
An Iranian barbecue would be incomplete without the dizzying scent of saffron chicken kababs on the grill. Saffron, the primary seasoning, is ground and then steeped in water to draw out its sweet scent, flavor and rich hue. This method is also the most economical use of the precious threads. Nothing goes to waste in this preparation; even the onion from the marinade is cooked to serve as an accompaniment. In this version, grilled peaches are plated alongside the traditional blistered tomatoes for a delightful tangy bite. An overnight marinade will guarantee the juiciest kababs, but don't worry if you're short on time; a couple of hours is sufficient. Serve with rice with tahdig and cucumber and herb yogurt, or with bread and herb salad for a light meal.
Provided by Naz Deravian
Categories poultry, skewers and kebabs, main course
Time 2h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Using a mortar and pestle (or small bowl and the handle end of a wooden spoon), grind the saffron with the sugar to a fine powder (about 1/4 teaspoon). Transfer to a large bowl.
- Bring 2 tablespoons water to a boil in a kettle, saucepan or using the microwave, then let stand for 2 minutes to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for 5 minutes.
- To the saffron water, add the lemon zest, lemon juice, olive oil, garlic, salt and pepper; carefully stir to mix. Add the chicken and onion to the marinade and combine until well-coated. Cover and marinate in the refrigerator for 2 to 24 hours, turning the chicken pieces around in the marinade every once in a while.
- Prepare a charcoal grill until the coals are ashed over and still hot, or heat a gas grill to medium-high. Skewer the tomatoes and peaches separately and set aside. Remove the chicken pieces from the marinade and skewer them. It's best to use flat, 1/2-inch-wide skewers or double skewers so the chicken pieces stay put when turned.
- Transfer the onion and any remaining marinade to a medium skillet and cook over medium-high heat, stirring occasionally, for 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onion has softened and the skillet is nearly dry, 15 to 20 minutes.
- Meanwhile, grill the chicken, basting with the butter and turning every 2 minutes, until the chicken is cooked through, 10 to 12 minutes on a charcoal grill and 15 to 18 minutes on a gas grill.
- Grill the tomatoes and peaches alongside the chicken: Grill the tomatoes, turning every 2 to 3 minutes, until softened and slightly blistered, 6 to 8 minutes on charcoal and about 10 minutes on a gas grill. Grill the peaches, turning every 2 to 3 minutes, until softened but not falling apart, about 10 minutes.
- If using lavash bread, drape on a serving platter. Place the chicken, tomatoes and peaches on the bread. (As the kababs sit, the bread soaks up the wonderful juices and becomes a highly sought-after bite.) Serve with the cooked onions, lime wedges for squeezing and sumac for sprinkling.
CHICKEN-THIGH KEBABS WITH TURMERIC, CHILE AND SAFFRON
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
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
CHICKEN KEBABS
A wonderful saffron chicken kebab recipe. Great when paired with slices of onions, peppers, mushrooms, and whole cherry tomatoes alternating with chicken on the skewers.
Provided by cheekymonkeyj
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h31m
Yield 8
Number Of Ingredients 9
Steps:
- Mix yogurt, lemon juice, onion juice, olive oil, garlic, black pepper, and saffron together in a large bowl. Add chicken pieces to the marinade and toss to coat. Cover with plastic wrap and marinate, 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade; thread through skewers. Discard unused marinade.
- Cook on the preheated grill, turning frequently, until golden brown on all sides and meat is no longer pink in the center, about 8 minutes per side.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 6.2 g, Cholesterol 98.8 mg, Fat 31.6 g, Fiber 0.4 g, Protein 37.3 g, SaturatedFat 5.2 g, Sodium 107.3 mg, Sugar 2.9 g
Tips
- Use high-quality saffron. Saffron is a delicate spice, so it's important to use the best quality you can find. Look for Spanish saffron, which is considered to be the finest in the world.
- Toast the saffron before using it. Toasting the saffron will help to release its flavor and aroma. To do this, place the saffron in a small skillet over medium heat and cook for a minute or two, stirring constantly. Once the saffron is fragrant, remove it from the skillet and let it cool.
- Use yogurt to marinate the chicken. Yogurt is a great way to tenderize and flavor chicken. It also helps to keep the chicken moist during cooking.
- Add a variety of spices to the marinade. In addition to saffron, you can add other spices to the marinade, such as cumin, coriander, paprika, and turmeric. This will give the chicken a complex and flavorful taste.
- Cook the chicken over medium heat. Cooking the chicken over medium heat will help to prevent it from drying out. You want the chicken to be cooked through, but not overcooked.
- Serve the chicken with your favorite sides. Saffron yogurt chicken kebabs can be served with a variety of sides, such as rice, vegetables, or salad. You can also serve them with a yogurt sauce or chutney.
Conclusion
Saffron yogurt chicken kebabs are a delicious and easy-to-make dish that is perfect for any occasion. The saffron gives the chicken a beautiful golden color and a delicate flavor. The yogurt helps to tenderize and flavor the chicken, and it also keeps it moist during cooking. The spices in the marinade add a complex and flavorful taste to the chicken. Saffron yogurt chicken kebabs can be served with a variety of sides, such as rice, vegetables, or salad. You can also serve them with a yogurt sauce or chutney.
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