2 pounds boneless skinless chicken breast
1/2 teaspoon saffron
2 tablespoons water, hot
1 teaspoon garlic, crushed
1 tablespoon vegetable oil
1 teaspoon salt
2 teaspoons ground coriander
2 tablespoons yogurt
Servings: 6
1. Cut the chicken breasts into 2-inch (5-centimeter) pieces.
2. In a stainless steel bowl, stir the saffron into the hot water and allow it to steep for 5 minutes. Add the garlic, vegetable oil, salt, coriander and yogurt to the bowl. Stir to combine the ingredients.
3. Add the chicken pieces and marinate, in the refrigerator, for 4 hours.
4. Skewer the chicken pieces onto bamboo or stainless steel skewers. Grill until done, approximately 10 to 15 minutes. Serve the chicken kebabs with grilled vegetables and rice.
1/2 teaspoon saffron
2 tablespoons water, hot
1 teaspoon garlic, crushed
1 tablespoon vegetable oil
1 teaspoon salt
2 teaspoons ground coriander
2 tablespoons yogurt
Servings: 6
1. Cut the chicken breasts into 2-inch (5-centimeter) pieces.
2. In a stainless steel bowl, stir the saffron into the hot water and allow it to steep for 5 minutes. Add the garlic, vegetable oil, salt, coriander and yogurt to the bowl. Stir to combine the ingredients.
3. Add the chicken pieces and marinate, in the refrigerator, for 4 hours.
4. Skewer the chicken pieces onto bamboo or stainless steel skewers. Grill until done, approximately 10 to 15 minutes. Serve the chicken kebabs with grilled vegetables and rice.
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