Step 1

In a mortar and pestle, grind saffron with a pinch of salt until powdered. Then dissolve it in hot water and soak for 15 to 20 minutes.

Step 2

Trim any excess fat from the chicken thigh meat pieces.

Step 3

Combine the marinade ingredients — 1½ tablespoons saffron water, grated onion, grated garlic, lemon juice (or yogurt + lemon juice), olive oil, salt and pepper, in a large bowl. Add the chicken pieces, toss well and marinate for at least 6 hours (12 hours if using yogurt marinade) in the refrigerator; or up to 24 hours.

Step 4

Leave the marinated chicken out for about 30 minutes at room temperature, prior to grilling.

Step 5

Preheat the charcoal grill about 30 minutes before grilling. We recommend using hardwood charcoal and not briquettes for perfect flavor. The grill is ready when the flame has subsided, coals glow uniformly and covered with some ash.



Tip: A small fan or hair dryer may be useful. Check this tutorial for more about charcoal grilling.

Step 6

Alternatively, grill chicken using nicely oiled grates on gas grill at medium heat, for 10-15 minutes. See note for oven baking option.

Step 7

Meanwhile, thread the chicken on ½ inch wide metal skewers making sure to pass the skewer through the thick portion of the meat.

Step 8

Thread the vegetables on additional skewers. (If using wooden or bamboo skewers, soak them in water at least 30 minutes before using).

Step 9

Arrange the skewers spacing them apart, directly over the grill without the grate, about 4 inches above the glowing coals.

Step 10

Place the vegetable skewers together on one side of the grill.

Step 11

Make the basting mixture: Combine olive oil, saffron water, lemon juice, salt and pepper.

Step 12

Grill the chicken skewers for 6 to 8 minutes on each side, turning them often, until the chicken is done and juices released are no longer pink. Cut a piece of chicken to make sure it is white and done inside. Brush basting mixture on all chicken and vegetable skewers, while grilling and at the end.

Step 13

Avoid placing the skewers too close to the heat source or they will burn on the outside and remain uncooked inside. Do not cook at very low heat and for too long, otherwise they will become dry and overcooked.

Step 14

Brush the grilled chicken with basting mixture and remove from the skewers using a piece of lavash or with the help of a fork. And serve with grilled vegetables, flatbreads, rice, pickles and sumac on the side.