Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 600 grams of boneless, skinless chicken breast, cut into 1-inch cubes, with 0.5 cup of Greek yogurt, 1 teaspoon of saffron threads steeped in 2 tablespoons of warm water, 2 tablespoons of fresh lemon juice, 4 cloves of minced garlic, 1 tablespoon of olive oil, 1 teaspoon of sweet paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper for at least 4 hours, or preferably overnight, ensuring thorough coating.

2. 2

   Thread the marinated chicken onto skewers, making sure not to overcrowd them, while simultaneously preheating a grill to a steady medium-high heat for optimal cooking.

3. 3

   Brush 2 sliced red bell peppers, 2 sliced yellow bell peppers, 1 sliced red onion, and 2 sliced zucchinis with 2 tablespoons of olive oil, then generously sprinkle them with 1 tablespoon of sumac and 0.5 teaspoon of salt, tossing to combine.

4. 4

   Carefully place the chicken skewers on the hot grill and cook them for approximately 15 to 20 minutes, turning them occasionally to ensure even cooking and beautiful char marks on all sides, until the chicken is thoroughly cooked through.

5. 5

   Grill the seasoned vegetables alongside the chicken skewers for about 8 to 12 minutes, turning them frequently to achieve a tender-crisp texture and desirable charred edges.

6. 6

   Once cooked, remove both the chicken skewers and the charred vegetables from the grill, allowing them to rest undisturbed for 5 minutes before serving, which helps the juices redistribute throughout the chicken.

7. 7

   Serve the Saffron-Infused Grilled Chicken Tawook immediately alongside the vibrant charred sumac vegetables, offering a delightful and authentic Lebanese dinner experience.