2lbs chicken breast, trimmed and cubed (1-2 inch chunks)
1 cup plain greek yogurt (I used a Chobani)
1 yellow onion, minced finely (almost a paste)
1/4 cup olive oil
1/4 cup lemon juice
5 cloves of fresh garlic, minced finely
1 tsp fresh black pepper
1 tsp white pepper
1 1/2 tsp salt
1/4 tsp saffron threads dissolved in 1-2 tbsp warm water
1 1/2 tbsp turmeric (for color)
Combine all ingredients in a bowl that is not going to absorb the color of the saffron. You could probably use glass, but I used a metal bowl to be safe. Cover in the refrigerator and let marinate for a minimun of 4 hours.
*If you're going to put the kabobs on the grill using wooden skewers - make sure to let soak in water for at least an hour before you're ready to start cooking to prevent the skewers from catching fire.
1/2 cup lemon juice
1/2 cup butter (melted)
Grill kabobs for about 3-4 minutes per side (all 4 sides). I had my grill set on medium heat - but all grills are different, so adjust the heat and timing as needed. Baste each side of kabob with lemon butter mixture. Serve hot with basmati rice.
After I made this and was cleaning up dinner, B ran around the corner in the kitchen and said, "Mom, that was PERFECTO!"
I'll add this to my arsenal of recipes. Hope you enjoy!