Chicken-Thigh Kebabs

Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
• 1 white onion, sliced
• ½ teaspoon crushed red chili powder
• ½ teaspoon turmeric
• 1 teaspoon garlic powder
• 1 tablespoon salt
• 1 teaspoon black pepper
• Pinch saffron
• ¼ cup lemon juice
• ¼ cup olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    415 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 45 grams protein; 213 milligrams cholesterol; 1707 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings.

Preparation

1. Combine all the ingredients in a nonreactive dish (or a resealable plastic bag), and marinate in the refrigerator between 3 hours and overnight.
2. Once the chicken has marinated, discard the onions (or grill them on the side in a grill basket, or sauté on the stovetop, if you like), and thread the chicken onto skewers. Heat a charcoal or gas grill; the flame should be fairly low and the rack about 6 inches from the heat.
3. Grill the chicken slowly, turning as necessary and basting with any leftover marinade, until it’s browned all over, 15 to 20 minutes.