Juicy Chicken Kebabs

Serves 1
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Directions

  1. 1Grind saffron with 1/4 tsp of salt until it turns into a powder
  2. 2Grind saffron with 1/4 tsp of salt until it turns into a powder
  3. 3Grind saffron with 1/4 tsp of salt until it turns into a powder
  4. 4Add a couple tablespoons boiling water and dissolve the saffron powder
  5. 5Add a couple tablespoons boiling water and dissolve the saffron powder
  6. 6Add a couple tablespoons boiling water and dissolve the saffron powder
  7. 7Add the Yoghurt, spices to a bowl, then zest and juice the lime, and add both to the bowl
  8. 8Add the Yoghurt, spices to a bowl, then zest and juice the lime, and add both to the bowl
  9. 9Add the Yoghurt, spices to a bowl, then zest and juice the lime, and add both to the bowl
  10. 10Add the saffron water, oil, and the garlic (minced) then mix till smooth
  11. 11Add the saffron water, oil, and the garlic (minced) then mix till smooth
  12. 12Add the saffron water, oil, and the garlic (minced) then mix till smooth
  13. 13Slice and add the onion as well as your prepared chicken. Mix thoroughly until well coated
  14. 14Slice and add the onion as well as your prepared chicken. Mix thoroughly until well coated
  15. 15Slice and add the onion as well as your prepared chicken. Mix thoroughly until well coated
  16. 16Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
  17. 17Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
  18. 18Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
  19. 19Blend your onion into a fine paste, then squeeze the liquid out of it
  20. 20Blend your onion into a fine paste, then squeeze the liquid out of it
  21. 21Blend your onion into a fine paste, then squeeze the liquid out of it
  22. 22Add the onion juice, yoghurt, spices, pepper and tomato paste, garlic and oil to a bowl then mix thoroughly
  23. 23Add the onion juice, yoghurt, spices, pepper and tomato paste, garlic and oil to a bowl then mix thoroughly
  24. 24Add the onion juice, yoghurt, spices, pepper and tomato paste, garlic and oil to a bowl then mix thoroughly
  25. 25Add the chicken to the bowl, and mix thoroughly
  26. 26Add the chicken to the bowl, and mix thoroughly
  27. 27Add the chicken to the bowl, and mix thoroughly
  28. 28Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
  29. 29Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
  30. 30Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
  31. 31Thoroughly wash your rice, then add to a pot with the Oil, fry for a few minutes
  32. 32Thoroughly wash your rice, then add to a pot with the Oil, fry for a few minutes
  33. 33Thoroughly wash your rice, then add to a pot with the Oil, fry for a few minutes
  34. 34Add the salt and pour enough water to cover the rice by about 1 cm
  35. 35Add the salt and pour enough water to cover the rice by about 1 cm
  36. 36Add the salt and pour enough water to cover the rice by about 1 cm
  37. 37Bring to a boil, and allow to boil with the lid on for 3-5 minutes, until the water disappears
  38. 38Bring to a boil, and allow to boil with the lid on for 3-5 minutes, until the water disappears
  39. 39Bring to a boil, and allow to boil with the lid on for 3-5 minutes, until the water disappears
  40. 40Turn the heat to low and steam for 20m. When the time is up, fluff with a fork
  41. 41Turn the heat to low and steam for 20m. When the time is up, fluff with a fork
  42. 42Turn the heat to low and steam for 20m. When the time is up, fluff with a fork
  43. 43Grind your saffron as mentioned above, then add a cup of cooked rice to it. Mix until Golden
  44. 44Grind your saffron as mentioned above, then add a cup of cooked rice to it. Mix until Golden
  45. 45Grind your saffron as mentioned above, then add a cup of cooked rice to it. Mix until Golden
  46. 46Mix saffron rice in, or serve ontop of white rice
  47. 47Mix saffron rice in, or serve ontop of white rice
  48. 48Mix saffron rice in, or serve ontop of white rice
  49. 49Microwave the garlic for 15-20 seconds
  50. 50Microwave the garlic for 15-20 seconds
  51. 51Microwave the garlic for 15-20 seconds
  52. 52Add to a bowl with remaining ingredients and mix
  53. 53Add to a bowl with remaining ingredients and mix
  54. 54Add to a bowl with remaining ingredients and mix
  55. 55Remove excess marinade, then thread the meat onto skewers, folding it if necessary so it isn't dangling far from the skewer
  56. 56Remove excess marinade, then thread the meat onto skewers, folding it if necessary so it isn't dangling far from the skewer
  57. 57Remove excess marinade, then thread the meat onto skewers, folding it if necessary so it isn't dangling far from the skewer
  58. 58Add enough pieces for a portion, and take care not to compress them
  59. 59Add enough pieces for a portion, and take care not to compress them
  60. 60Add enough pieces for a portion, and take care not to compress them
  61. 61Suspend over a baking dish or oven tray, and place into your oven under the grill/broiler set to high
  62. 62Suspend over a baking dish or oven tray, and place into your oven under the grill/broiler set to high
  63. 63Suspend over a baking dish or oven tray, and place into your oven under the grill/broiler set to high
  64. 64Cook for about 10-12 minutes until the first side is browned, rotate and place back in the oven
  65. 65Cook for about 10-12 minutes until the first side is browned, rotate and place back in the oven
  66. 66Cook for about 10-12 minutes until the first side is browned, rotate and place back in the oven
  67. 67Cook for about 2-4 more minutes until the second side is browned
  68. 68Cook for about 2-4 more minutes until the second side is browned
  69. 69Cook for about 2-4 more minutes until the second side is browned
  70. 70Place a wire rack over an oven tray and brush with vegetable oil
  71. 71Place a wire rack over an oven tray and brush with vegetable oil
  72. 72Place a wire rack over an oven tray and brush with vegetable oil
  73. 73Lay the chicken on the wire rack in a single layer
  74. 74Lay the chicken on the wire rack in a single layer
  75. 75Lay the chicken on the wire rack in a single layer
  76. 76Place under your grill/broiler set to high and cook for 8-10 minutes until browned
  77. 77Place under your grill/broiler set to high and cook for 8-10 minutes until browned
  78. 78Place under your grill/broiler set to high and cook for 8-10 minutes until browned
  79. 79Remove and flip the pieces, cook for another 2-4 minutes until completely browned (extra time may be needed for thicker chicken)
  80. 80Remove and flip the pieces, cook for another 2-4 minutes until completely browned (extra time may be needed for thicker chicken)
  81. 81Remove and flip the pieces, cook for another 2-4 minutes until completely browned (extra time may be needed for thicker chicken)

Ingredients

  • 500 g chicken thigh or breast
  • 500 g chicken thigh or breast
  • 500 g chicken thigh or breast
  • 1 medium onion
  • 1 medium onion
  • 1 medium onion
  • 1 lime
  • 1 lime
  • 1 lime
  • 20 ml lime juice
  • 20 ml lime juice
  • 20 ml lime juice
  • 2 Tbsp olive oil
  • 2 Tbsp olive oil
  • 2 Tbsp olive oil
  • 2 Tbsp yoghurt
  • 2 Tbsp yoghurt
  • 2 Tbsp yoghurt
  • 1 Tsp salt
  • 1 Tsp salt
  • 1 Tsp salt
  • 0.5 Tsp black pepper
  • 0.5 Tsp black pepper
  • 0.5 Tsp black pepper
  • 0.25 Tsp turmeric
  • 0.25 Tsp turmeric
  • 0.25 Tsp turmeric
  • pinch saffron
  • pinch saffron
  • pinch saffron
  • 1 medium onion
  • 1 medium onion
  • 1 medium onion
  • 0.25 Cup olive oil
  • 0.25 Cup olive oil
  • 0.25 Cup olive oil
  • 2 Tbsp yoghurt
  • 2 Tbsp yoghurt
  • 2 Tbsp yoghurt
  • 1 Tbsp red pepper paste
  • 1 Tbsp red pepper paste
  • 1 Tbsp red pepper paste
  • 1 Tbsp tomato puree
  • 1 Tbsp tomato puree
  • 1 Tbsp tomato puree
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 1 Tsp salt
  • 1 Tsp salt
  • 1 Tsp salt
  • 1 Tsp black pepper
  • 1 Tsp black pepper
  • 1 Tsp black pepper
  • 0.5 Tsp cumin
  • 0.5 Tsp cumin
  • 0.5 Tsp cumin
  • 2 Cups Basmati rice
  • 2 Cups Basmati rice
  • 2 Cups Basmati rice
  • 2 Tbsp Oil
  • 2 Tbsp Oil
  • 2 Tbsp Oil
  • 2 Tsp Salt
  • 2 Tsp Salt
  • 2 Tsp Salt
  • Pinch Saffron
  • Pinch Saffron
  • Pinch Saffron
  • 2 Tbsp Yoghurt
  • 2 Tbsp Yoghurt
  • 2 Tbsp Yoghurt
  • 2 Tbsp Mayonnaise
  • 2 Tbsp Mayonnaise
  • 2 Tbsp Mayonnaise
  • 1 Clove Garlic
  • 1 Clove Garlic
  • 1 Clove Garlic
  • 0.25 Tsp Mint
  • 0.25 Tsp Mint
  • 0.25 Tsp Mint
  • 0.25 Tsp Oregano
  • 0.25 Tsp Oregano
  • 0.25 Tsp Oregano
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Lemon Juice

Equipment

oventrayskewerwire rackblender or food processor

Tips

  • To speed up the marinade process, use onion juice rather than sliced onion.
  • If you know you will be having a busy week, freeze the marinated chicken.