Grilled Chicken and Vegetable Kebabs | Tasting Table
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
6 to 8 servings
Ingredients
  • Large pinch saffron
  • 2 tablespoons boiling water
  • 1 cup whole yogurt
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon kosher salt, plus more to taste
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • Pinch red pepper flakes
  • 1 garlic clove, finely grated
  • 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 3 bell peppers—stemmed, cored and cut into 2-inch pieces
  • 1 red onion, cut into 8 wedges
  • 2 tablespoons olive oil
  • Eight 12-inch bamboo skewers, soaked in water for 30 minutes
  • Lavash, for serving
  • Fresh mint and parsley leaves, for garnish
Directions
  1. In a medium bowl, soak the saffron in the boiling water and let it bloom until vibrant orange, 5 minutes. Whisk in the yogurt, butter, kosher salt, coriander, turmeric, red pepper flakes and garlic until smooth. Add the chicken and toss to coat. Then cover with plastic wrap and let marinate at room temperature for 1 hour.
  2. Meanwhile, in a medium bowl, toss the peppers and onion wedges with the olive oil, and season with salt.
  3. Once marinated, divide the chicken and vegetables between the skewers, alternating between the two.
  4. Light a grill. Grill the kebabs, turning as needed, until charred and the chicken has cooked through, 15 to 20 minutes. Place pieces of lavash on a platter and transfer the kebabs straight from the grill onto the flatbread. Let rest for 3 to 5 minutes, then garnish with the mint and parsley leaves, and serve.