Courtesy of PureZing

Make and marinate these ahead of time so you can throw them on the grill for a quick meal or barbecue with friends.

Serves 4

INGREDIENTS:

8 metal skewers
¼ teaspoon saffron threads
1 Tablespoon warm water
1 lb. free-range boneless chicken breasts
1 cup Greek-style yogurt
1 onion, chopped finely
2 garlic cloves, pressed or finely minced
¼ cup fresh mint, chopped
½ teaspoon hot paprika
½ teaspoon sweet paprika
1 small red bell pepper cut in bite-size chunks

DIRECTIONS:

Soak the saffron in warm water for 5 minutes. Reserve liquid.

Cut chicken into equal-sized, bite-sized pieces.

Cut pepper into bite-size, equal pieces

Combine yogurt, onion, garlic, saffron liquid, mint and both paprikas in a small bowl. Put the chicken and peppers into a bowl and pour the marinade over them. Cover and refrigerate 12 – 14 hours or overnight.

Preheat broiler or start grill.

Alternately thread chicken and peppers onto metal skewers.

Broil or grill kebabs, turning and basting with remaining marinade. Cook till done, about 10 minutes.

Serve over saffron rice if desired.