“A super tasty chicken dish that will always come out perfect”
— Amir


Serves 4


Step 1

Grind the saffron in a mortar and pestle. Chop the onion

Step 2

Let 1/4tsp of the ground saffron brew with hot water, cover the top and allow it to sit for 5 minutes

Step 3

Combine the yoghurt, saffron water, olive oil, zest and juice of the lemon, lime juice, grated garlic cloves, salt and pepper

Step 4

Remove excess tendons and fat from the chicken before slicing into small pieces and setting into bowls

Step 5

Add the chopped onion and the saffron marinade to the bowls, rub in, cover and leave to marinate overnight in the fridge

Step 6

Slide the chicken onto skewers and cook on a low, steady heat, turning constantly. Remove from the heat when the thickest part of the chicken reaches 165ºF/74ºC and serve with rice and your choice of vegetables
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