I know, I know.. saffron? In this economy?! But trust me when you buy high quality (i.e. real) saffron and crush it in a mortar and pestal – you only need a tiny amount for a lot of flavour. These saffron chicken skewers are tender and bursting with flavour. Perfect for summer BBQ season!
The delicate floral and earthy notes from the saffron is unmatched in any other spice. The saffron imparts not only flavour, but gives the chicken skewers a delightful yellow hue.
I like to make the chicken skewers on my Traeger grill, but they’re also delicious on a gas grill. I am preferential to the slight smokiness that the traegar imparts in everything you cook on it, even if it’s hard to get a good sear.
About Saffron
Saffron is the most expensive spice in the world by weight. This is because it has to be hand harvested and each saffron strand is a stigma in the crocus flower – each flower only produces 3.
Despite this, you don’t need a lot of saffron for a lot of flavour! A 1g package of saffron will usually get me through 6-8 recipes depending on how big my pinches are. Considering they’re only $6-$12 per g (depends on source and quality), I think that’s pretty good!
The flavour is really unmatched and it stands out like a shining star in this recipe. I wouldn’t recommend skipping it.
There is fake saffron out there, so if the price seems too good to be true it probably is. Buy your saffron from reputable sources or trusted grocers.
Why You’ll Love This Recipe
- Ultra tender chicken. The Greek yogurt in the marinade tenderizes the chicken thighs – plus they’re hard to overcook.
- Rich flavour. Thanks to the saffron, these skewers are a bit earthy, floral, and zesty from the addition of lemon zest and garlic.
- Limited clean up since we’re grilling on the Traeger or BBQ. I love using my skewers in the summer for easy portioning and serving.
- Easy meal prep. Grill the skewers ahead of time and use them for the rest of the week in Mediterranean bowls or even on pizza!
- Make ahead. You can get your chicken marinating early in the day and prep the sauce. When you get home all you have to do is grill.
How to Make Saffron Chicken Skewers
Saffron Chicken
Use a mortar and pestal to crush the strands of saffron. Place the saffron in the bowl you’ll be mixing the marinade in and pour 1 tbsp of boiling water over the saffron. Let it steep for at least 5 minutes.
Add the Greek yogurt, minced garlic, lemon zest, thyme, salt, and pepper to the bowl and stir well to combine. Add the chopped pieces of chicken and stir to completely coat the chicken in the marinade. Set aside in the fridge for a minimum of 20 minutes or for 2 hours (preferred).
If you’re using wooden or bamboo skewers, soak them in water for at least 30 minutes prior to using.
Traeger/Pellet Grill Instructions: Preheat the Traeger to 450°F. Once it’s up to temperature, add the skewers to the grill and cook for 15 minutes undisturbed. Flip, rotate front to back on the grill and cook for another 10-15 minutes until cooked through.
Gas BBQ: Preheat the grill over medium or medium-high to 450°F. Grill the skewers, turning occasionally to sear on each side and rotate front to back on the grill, until fully cooked through (~25 minutes).
Serve hot in a pita with the herb yogurt sauce or alongside roasted potatoes or rice. Enjoy!
Herb Yogurt Sauce
In a small bowl, let the minced garlic sit in the lemon juice for a few minutes to mellow.
Once the garlic has mellowed, add the Greek yogurt, dill, mint, salt, and pepper. Stir well to combine and serve. You can prep this a few hours ahead if you like or use tzatziki sauce.
Serve the chicken hot in a pita with the herb yogurt sauce or alongside roasted potatoes or rice. Enjoy!
Other Traeger/Grilling Recipes for Summer:
- The Best Traeger Mac and Cheese
- Maple Dijon Soy Chicken Thighs on the Traeger
- more coming soon!
Saffron Chicken Skewers with Herb Yogurt Sauce
Ingredients
Equipment
Method
- Use a mortar and pestal to crush the strands of saffron. Place the saffron in the bowl you'll be mixing the marinade in and pour 1 tbsp of boiling water over the saffron. Let it steep for at least 5 minutes.
- Add the Greek yogurt, minced garlic, lemon zest, thyme, salt, and pepper to the bowl and stir well to combine. Add the chopped pieces of chicken and stir to completely coat the chicken in the marinade. Set aside in the fridge for a minimum of 20 minutes or for 2 hours (preferred).
- If you're using wooden or bamboo skewers, soak them in water for at least 30 minutes prior to using.
- Traeger/Pellet Grill Instructions: Preheat the Traeger to 450°F. Once it's up to temperature, add the skewers to the grill and cook for 15 minutes undisturbed. Flip, rotate front to back on the grill and cook for another 10-15 minutes until cooked through. Gas BBQ: Preheat the grill over medium or medium-high to 450°F. Grill the skewers, turning occasionally to sear on each side and rotate front to back on the grill, until fully cooked through (~25 minutes).
- Serve hot in a pita with the herb yogurt sauce or alongside roasted potatoes or rice. Enjoy!
- In a small bowl, let the minced garlic sit in the lemon juice for a few minutes to mellow.
- Once the garlic has mellowed, add the Greek yogurt, dill, mint, salt, and pepper. Stir well to combine and serve. You can prep this a few hours ahead if you like.
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