Persian Chicken Kabobs

Saucy, smoky, and bursting with bold Persian flavor—this grilled chicken is my go-to for a reason. It’s a fun one to make and an absolute showstopper on the grill!

Marinade Ingredients:

• 2 lbs chicken (cut into cubes)

• Juice of 1 lemon

• 2 tbsp plain Greek yogurt

• 2 tbsp turmeric

• Salt & pepper, to taste

• 2 tbsp olive oil

• 1 tbsp saffron powder

• 1 tbsp saffron water (saffron powder soaked in hot water for 5 minutes)

• 3 garlic cloves, grated

Sauce Ingredients:

• 3 tbsp butter

• 1 tbsp lemon juice

• 1 tbsp saffron water

• Salt & pepper, to taste

Instructions:

1. In a large bowl, mix all marinade ingredients together, add the cubed chicken to the bowl and coat well.Cover and refrigerate for at least 30 minutes or up to 24 hours.

2. Thread the marinated chicken onto skewers.

3. Grill the kabobs for about 7 minutes per side, or until cooked through (14 minutes total).

4. While the chicken grills, melt the butter in a pan, stir in lemon juice, saffron water, salt and pepper

5. Drizzle the warm sauce over the grilled chicken.

6. Serve with basmati rice and a fresh Greek salad.