Bill Grangers Saffron Chicken Skewers
Serves 4-6 Recipe sourced from Bills Open Kitchen – Bill Granger
2 large pinches saffron strands
250g (1 cup) plain yoghurt
2 garlic cloves
2 tablespoons lemon juice
4 x 200g chicken breasts, cut into three, lengthwise
1 teaspoon sumac, optional
1 red onion, finely sliced, to garnish
flat-leaf (Italian) parsley leaves, to garnish
Crush the saffron strands with the back of a spoon then steep in a bowl with 2 tablespoons of boiling water for 5 minutes. Place the saffron mixture, yoghurt, garlic and lemon juice in a bowl and whisk to combine. Add the chicken and turn until well coated in the marinade. Cover with plastic wrap and place in the refrigerator for 3 hours or overnight. Meanwhile, soak 12 wooden skewers in water for 30 minutes to stop them from burning during cooking.
Remove the chicken from the marinade and thread onto skewers. Cook on a barbecue or grill. Sprinkle with the sumac, if using, salt and garnish with parsley and onion.
Serve with lemon cheek, crispy salad and chilled glass of Pfeiffer Riesling.