1/2 teaspoon ground saffron dissolved in 2 TBS. hot water
1/2 cup plain yogurt
2 TBS. extra virgin olive oil
2 garlic cloves, crushed
1 & 1/2 tsp. kosher salt
1 & 1/2 tsp. ground black pepper
1/4 cup unsalted butter
1/4 cup lemon juice
1/4 tsp. ground saffron dissolved in 2 TBS. hot water
3 cups plain Greek yogurt
2 Persian cucumbers, diced
1 & 1/2 tsp. dried dill
1 & 1/2 tsp. dried mint
1/4 tsp. kosher salt
Pinch of ground black pepper
Lavash or other flatbread
16 grape tomatoes
2 red onions, cut into 1 inch wedges
16 baby bell peppers
At home, trim off any excess fat and cut the chicken into 1-inch cubes. Place the chicken cubes in a resealable bag and add the remaining ingredients for the marinade. Massage the meat to thoroughly coat all of the pieces.
Seal the bag shut and chill the chicken overnight.
Prepare the fire for medium-high heat. Place the grill grate over the flames.
If using bamboo skewers, soak in water for 15 minutes.
Mix the cucumber yogurt ingredients together in a small bowl and reserve.
Slide chicken breast pieces close together onto skewers, leaving room on each end of the skewer to handle without burning yourself.
Slide the vegetables onto separate skewers so they will cook evenly.
In a small saucepan, combine the basting ingredients and cook until the mixture is hot.
Grill chicken kabobs for 8-15 minutes, turning occasionally to cook evenly. Baste with the butter mixture. The chicken is done when the juices running out are no longer pink.
The vegetables will take less time to cook, approximately 5 to 10 minutes.
Serve with pita and yogurt.
To remove the chicken from the skewers, use a piece of lavash to grab the pieces and slide them down the skewer. Cover with more lavash to keep the food warm.