Chicken-Thigh Kebabs With Turmeric, Chile and Saffron
Boneless chicken marinated in lemon juice, olive oil, turmeric, and chili, then grilled over an open flame.
Adapted from NYT Cooking, by Mark Bittman
- PCOS
- Celiac
- Anti-inflammatory
- Dairy-free
- Diabetes
- Balanced
- Gluten-free
- Low-carb
- Gluten-free dairy-free
- Gluten-free lunch
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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This recipe also fits: Celiac recipes, Anti-inflammatory recipes, Dairy-free recipes, Diabetes recipes, Balanced recipes, Gluten-free recipes, Low-carb recipes, Gluten-free dairy-free recipes, Gluten-free lunch recipes.