- 2 pounds skinless, boneless chicken breasts, preferably fresh, never frozen, cut into cubes
- 1 medium onion, grated
- 1 cup plain whole-milk yogurt
- 3 to 4 tablespoons extra virgin olive oil
- 3 to 4 tablespoons freshly squeezed lime juice
- 1 teaspoon powdered saffron dissolved in
- 2-3 tablespoons of hot water
- 2 teaspoons salt
- 1 teaspoon black pepper A pinch of red pepper powder *optional
- In a bowl combine the yogurt, onion, olive oil, lime juice, liquid saffron, salt and pepper. Blend well into a smooth mixture, adjust the seasoning with lime juice and salt and pepper.
- Pour the mixture over the chicken in a large bowl, making sure that all the pieces are fully covered with the sauce. Cover with plastic wrap and refrigerate for 6-8 hours.
- Thread the chicken pieces onto metal skewers, place the skewers on the hot grill and continue grilling until chicken pieces are well cooked.