Fire Roasted Chicken Kabobs
2 pounds boneless, skinless chicken breast
1 small onion, peeled
1 pinch saffron
1 tablespoon salt
1 teaspoon black pepper
Trim chicken and cut into 2-inch chunks and place in a glass or stoneware bowl.
Cut the lemons in half and juice into the bowl, add the rinds as well.
Coarsely chop the onion and add with the salt and black pepper.
Grind the saffron in with a lump of sugar in a mortar and pestle, place the powder in a cup and add 1/2 cup boiling water. Allow to cool before using.
Add the saffron tea to the bowl and mix well, cover and let chicken marinate for 12 hours.
When ready to cook light the grill and while it is getting hot thread the chicken onto metal skewers. You may add any vegetables you like to the kabobs.
When the grill is hot, cook the kabobs until done and serve with rice and salad of your choice.
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