Chicken-Thigh Kebabs With Turmeric, Chile and Saffron

Nutrition Notes

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

Preparation

1. 1

   Step 1

   Combine all the ingredients in a nonreactive dish (or a resealable plastic bag), and marinate in the refrigerator between 3 hours and overnight.
2. 2

   Step 2

   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.
3. 3

   Step 3

   Grill the chicken slowly, turning as necessary and basting with any leftover marinade, until it’s browned all over, 15 to 20 minutes.

4. Bon appetit!