Ingredients
2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
1 white onion, sliced
1/2 teaspoon crushed red chile powder
1/2 teaspoon turmeric
1 teaspoon garlic powder
1 tablespoon salt
1 teaspoon black pepper
Pinch saffron
1/4 cup lemon juice
1/4 cup olive oil
Directions
1
Combine all the ingredients in a nonreactive dish (or a resealable plasticbag), and marinate in the refrigerator between 3 hours and overnight.
2
Once the chicken has marinated, discard the onions (or grill them on theside in a grill basket, or sauté on the stovetop, if you like), and thread the chicken onto skewers. Heat a charcoal or gas grill; the flame should be fairly low and the rack about 6 inches from the heat.
3
Grill the chicken slowly, turning as necessary and basting with any leftover marinade, until it’s browned all over, 15 to 20 minutes.