Authentic Moroccan Saffron Chicken Kebabs with Yogurt Sauce

Introduction

Embark on a culinary journey to North Africa with our authentic Moroccan Saffron Chicken Kebabs with Yogurt Sauce. This tantalizing dish combines succulent chicken marinated in an aromatic blend of saffron, turmeric, and traditional Moroccan spices, creating a symphony of flavors that will ignite your taste buds. Accompanied by a creamy and refreshing yogurt sauce, these kebabs promise an unforgettable dining experience.

Ingredients

For the Chicken Kebabs:

• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon ground saffron
• 1 tablespoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 12 wooden skewers

For the Yogurt Sauce:

• 1 cup plain yogurt
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1 tablespoon lemon juice
• 1/2 teaspoon salt

Steps

1. Prepare the chicken marinade: In a large bowl, combine the saffron, turmeric, cumin, coriander, paprika, salt, black pepper, and olive oil. Mix well to create a smooth paste. Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 3 hours, or preferably overnight.

2. Soak the skewers: While the chicken marinates, soak the wooden skewers in water for at least 30 minutes. This will prevent them from burning on the grill.

3. Thread the chicken: Remove the chicken from the marinade and discard any excess. Thread the chicken pieces onto the skewers, leaving a small space between each piece for even cooking.

4. Grill the kebabs: Preheat your grill to medium-high heat. Brush the kebabs lightly with olive oil and grill for 8-10 minutes, or until cooked through and slightly charred. Turn the kebabs every few minutes to ensure even grilling.

5. Prepare the yogurt sauce: While the kebabs cook, whisk together the yogurt, cilantro, mint, lemon juice, and salt in a small bowl. Refrigerate until ready to serve.

6. Serve: Once the kebabs are grilled, arrange them on a platter with the yogurt sauce alongside. Garnish with fresh herbs or lemon wedges for an extra burst of flavor.

Tips

• For a richer flavor, use a combination of ground and whole saffron threads.
• If you don't have wooden skewers, you can use metal skewers instead.
• To ensure the chicken is cooked through, use a meat thermometer and cook until the internal temperature reaches 165°F.
• Serve the kebabs with your favorite sides, such as couscous, rice, or grilled vegetables.

FAQ

Q: Can I use chicken breasts instead of thighs?
A: Yes, you can use chicken breasts, but they may dry out faster. If using breasts, reduce the grilling time by a few minutes.

Q: Can I make the yogurt sauce ahead of time?
A: Yes, you can make the yogurt sauce up to 2 days in advance. Store it in the refrigerator and bring it to room temperature before serving.

Q: What is a good substitute for saffron?
A: Although saffron is essential for the authentic Moroccan flavor, you can substitute it with a combination of turmeric and paprika.