Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dissolve 0.5 grams of saffron threads in 2 tablespoons of warm water and let it steep for 15 minutes to release its color and aroma.

2. 2

   In a large bowl, combine 700 grams of boneless, skinless chicken thighs cut into 3 cm cubes, 120 grams of Greek yogurt, 30 ml of fresh lemon juice, 4 cloves of minced garlic, 30 ml of olive oil, 5 grams of ground cumin, 5 grams of ground coriander, 5 grams of paprika, 5 grams of salt, 2 grams of black pepper, and the steeped saffron mixture, then mix thoroughly to coat the chicken and refrigerate for at least 30 minutes.

3. 3

   Prepare the vegetables by cutting 1 large red onion into 2.5 cm pieces and 2 medium bell peppers of different colors into similar 2.5 cm pieces.

4. 4

   Thread the marinated chicken and prepared vegetables alternately onto 8 metal skewers, ensuring not to overcrowd each skewer.

5. 5

   Prepare a charcoal grill for medium-high heat, ensuring the coals are glowing orange with a light layer of ash.

6. 6

   Place the skewers on the hot grill grates and cook for 15 to 20 minutes, turning every 4-5 minutes, until the chicken is thoroughly cooked through with a golden-brown char and an internal temperature reaches 74 degrees Celsius.

7. 7

   Remove the Egyptian Saffron Shish Taouk from the grill, let it rest for 5 minutes, and serve immediately with rice or flatbread.