This hot weather’s got us in the mood to BBQ, whether or not we end up out there in the rain, and we have just the recipe for the occasion!
Since it’s the season for alfresco dining, we’re throwing back to a great recipe from our favourite chef aka ‘The Grumpy Cook Club’ This delicious kebab recipe is sure to impress all your dinner guests. Barbeque chicken, tomato and saffron kebabs may sound exotic but it’s deceptively simple and bursting with flavour thanks to the winning marinade.
Crush the saffron threads a little with the back of a spoon or mortar & pestle and add a teaspoon of boiling water. Let the saffron infuse for a few minutes while it cools.
In a large glass or non-metal bowl, mix the onion, Aleppo or chilli flakes, lemon zest, juice and olive oil. Include about half of the saffron to the mixture along with salt and black pepper.
Add all of the chicken and coat and massage with the saffron marinade.
Don’t fret if your hands turn yellow – it does wash off!
Cover and refrigerate for at least 2-3 hours or even overnight.
For the saffron butter, melt about 50g of salted butter and pour over a crushed clove of garlic and the remaining saffron threads. Mix together and keep handy.
When your barbecue or grill is ready to cook with, thread the chicken pieces and tomatoes onto skewers (this can be done a few hours earlier and kept in the fridge).
Brush with the melted saffron butter and barbecue until done to your liking. Keep turning and brushing with the saffron butter to keep them moist.They shouldn’t take too long but leave them long enough to achieve that chargrilled effect.
You can serve these wrapped in warm flatbreads smothered with cool youghurt, or with a Middle Eastern saffron rice pilaf.