Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fragrant saffron-yoghurt skewers — Iran.
plus marinating
Equipment: Grill or griddle; skewers
Measures and names
Ingredients
- 700 g chicken thighs, cut into chunks
- 150 g Greek yoghurt
- Good pinch of saffron, steeped in 1 tbsp warm water
- 1 onion, grated
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and black pepper
- Grilled tomatoes, to serve
Method
- Steep the saffron in a tablespoon of warm water for 5 minutes.
- Mix the yoghurt, saffron water, grated onion, lemon juice, oil and salt. Coat the chicken and marinate for at least 1 hour — the saffron needs time to work.
- Thread onto skewers.
- Grill or griddle on high for 12–15 minutes, turning, until golden, lightly charred and cooked through.
- Rest briefly and serve with grilled tomatoes and a fresh herb salad.
Swaps and tips
Saffron and lemon give this its signature colour and flavour. Serve with grilled vegetables instead of saffron rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 26 g | 5 g | 1 g | 23 g | 338 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
