Ingredients:
- Two boneless/skinless chicken breasts, or about 4 boneless/skinless chicken thighs
- 1/2 Cup Lemon Juice
- 2 Tablespoons Olive Oil
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Black Pepper
- A pinch/few strands of saffron threads, crushed
- 1 onion
Easy:
- Dice chicken into bite side cubes, or thin ribbons, however you prefer your meat on a akewer.
- In a food processor add the lemon juice, olive oil, salt, pepper, saffron and the onion roughly chopped. Blitz the marinade in the food processor a few times until the onion is diced and things look evenly combined.
- In a sealable bag or container with a lid. Toss the chicken in the marinade and stir around until chicken is well covered.
- Allow chicken to marinade at least two hours or overnight for best results.
- Skewer the chicken on bamboo skewers and fry, grill or roast until chicken is cooked through.
- Finely chop the onion and in a large bowl add the lemon juice, olive oil, salt, pepper, saffron, stir to combine.
- Dice chicken into bite side cubes, or thin ribbons, however you prefer your meat on a akewer.
- Toss the chicken into the marinade mix and allow chicken to marinade at least two hours or overnight for best results.
- Skewer the chicken on bamboo skewers and fry, grill or roast until chicken is cooked through.
- Serve over basmati or Jasmin rice or along side a veggie curry.
Enjoy!