Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the saffron by steeping 0.5 gram of saffron threads in 60 ml of warm milk or water for at least 15 minutes to release its color and flavor.

2. 2

   In a large bowl, combine 680 grams of cubed chicken thighs with 240 ml plain kefir, 1 grated large onion, 4 minced garlic cloves, 15 ml lemon juice, 15 ml olive oil, 5 grams sweet paprika, 5 grams salt, 2 grams black pepper, and the steeped saffron mixture.

3. 3

   Mix all ingredients thoroughly to ensure the chicken is evenly coated, then cover the bowl and refrigerate for a minimum of 2 hours, or preferably overnight, allowing the flavors to meld.

4. 4

   If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling, then thread the marinated chicken pieces alternately with 2 bell peppers cut into 3 cm pieces, 1 medium zucchini cut into 2 cm pieces, and 12-16 cherry tomatoes onto the skewers.

5. 5

   Preheat your charcoal grill to medium-high heat, ensuring the coals are glowing and covered with a light ash.

6. 6

   Brush the assembled skewers with an additional 15 ml of olive oil to prevent sticking and enhance browning, then place them directly on the preheated grill grates.

7. 7

   Grill the shashlik for 15 to 20 minutes, turning occasionally to ensure even cooking, until the chicken is cooked through and lightly charred on all sides.

8. 8

   Remove the cooked Saffron Chicken Shashlik Skewers from the grill and let them rest for a few minutes before serving immediately.