Saffron-Yogurt Chicken Kebabs

Name: Saffron-Yogurt Chicken Kebabs
Ingredients: 0.75 cup plain whole-milk Greek yogurt; 0.25 cup extra-virgin olive oil, plus more for drizzling; Zest and juice of 1 lemon; 2 tablespoons chopped fresh thyme leaves; 2 cloves garlic, roughly chopped; 0.5 teaspoon saffron threads; 0.5 teaspoon paprika; 0.25 teaspoon ground turmeric; 0.125 teaspoon cayenne pepper; Kosher salt and freshly ground pepper; 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces; 6 lemon wedges, for serving

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Martha Stewart Test Kitchen

Updated on March 19, 2020

Ingredients

¾ cup plain whole-milk Greek yogurt
¼ cup extra-virgin olive oil, plus more for drizzling
Zest and juice of 1 lemon
2 tablespoons chopped fresh thyme leaves
2 cloves garlic, roughly chopped
½ teaspoon saffron threads
½ teaspoon paprika
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
Kosher salt and freshly ground pepper
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
6 lemon wedges, for serving

Directions

In a medium bowl, whisk to combine yogurt, oil, lemon zest and juice, thyme, garlic, saffron, paprika, turmeric, cayenne, 2 teaspoons salt, and 1/4 teaspoon pepper.
Add chicken to yogurt marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
Preheat grill or grill pan to medium-high. Thread chicken onto six 10-inch skewers and season with salt and pepper. Grill chicken until cooked through, about 6 to 8 minutes per side. Drizzle with oil and serve with lemon wedges.

Cook's Notes

If using wooden skewers, soak them in water for 30 minutes before grilling.

Originally appeared: Martha Stewart's Cooking School, Episode 508