Ingredients
Saffron Chicken Marinade
- 1 lb boneless skinless chicken thighs, cut into 1 ½-2" pieces
- pinch saffron
- ¼ cup Greek yogurt
- 2 garlic cloves, minced
- 1 tsp lemon zest*
- 1 tsp fresh thyme, minced
- 1 tsp kosher salt
Skewers
- 1 red onion, chopped into 1 ½" pieces
Herb Yogurt Sauce
- ½ cup Greek yogurt
- 1 small garlic clove, minced
- 1 tbsp fresh lemon juice*
- ½ tsp fresh dill, minced (or ⅛ tsp dried)
- ½ tsp fresh mint, minced (or ⅛ tsp dried)
- ⅛ tsp fine sea salt, or to taste
- black pepper, to taste
Equipment
Method
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.