Chicken-Thigh Kebabs With Turmeric, Chile and Saffron
This recipe is generally appropriate. Lean protein like chicken is good, but watch the salt intake as it's high here. Turmeric is anti-inflammatory.
Adapted from NYT Cooking, by Mark Bittman
Ingredients
- 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
Method
- Combine all the ingredients in a nonreactive dish (or a resealable plastic bag), and marinate in the refrigerator between 3 hours and overnight.180 min timer
- 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.20 min timer
PCOS check: watch for added sugar, refined carbs eaten on their own, and sugary sauces. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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