Easy Persian Chicken Kebabs Recipe

MARINATE:

• add the saffron to a small bowl along with 1 tablespoon of hot water and let it steep, covered for 5-7 minutes or until the water turns a bright yellow (if using).
• In a large bowl, combine the saffron water and all the marinade ingredients except the chicken.
• Add the chicken and stir to coat evenly.
• At this point, you can pop everything into a zip-top bag (for marinating) or just leave in the same bowl.
• Add the chicken and toss to combine.
• Cover the bowl or zip the bag and allow the chicken to marinate for at least 6 hours or up to 24 hours in the refrigerator.

PREP:

• Remove the chicken from the refrigerator about 1 hour before cooking.
• Add the cubed veggies to the chicken, toss to combine and let marinate.
• Thread the chicken on to the skewers alternating with the red onions, green and red bell peppers.
• Repeat until you’ve used up all the chicken and veggies and discard any leftover marinade. 
• When ready to grill, prepare the grill by lightly oiling the grates with any high heat oil or just spray with cooking spray and let it preheat on medium-high.

GRILL:

• Grill the kebabs until they cook all the way through.
• You can test to see if the chicken is done by slicing through a piece with a knife, it should take roughly 8-12 minutes total.
• Serve warm over buttered saffron rice, vermicelli rice, or with flatbread and a salad.