Usuba
Chicken Skewers with Kefir and Saffron
A marinade made from kefir with Eastern spices gives the meat tenderness and aroma. Turmeric imparts a sunny hue, while cumin and coriander add warm notes. During frying, the skewers are basted with saffron oil and lemon, creating a crispy golden crust.
- Prep
- 60 min
- Cooking
- 20 min
- Total
- 80 min
- Standard serving
- 316.6 g
Ingredients
Total 9
Instructions
- 1
Step 1
Cut the chicken fillet into cubes of about 3 cm.
- 2
Step 2
Grind salt, ground coriander, cumin and turmeric in a mortar into a uniform mixture.
- 3
Step 3
Pour the kefir into a large bowl and stir the spices into it. Add the diced chicken and mix thoroughly with your hands. Let it marinate for 1–5 hours at room temperature. Do not exceed the marinating time so the meat does not become mushy.
- 4
Step 4
Grind saffron with a pinch of salt in a mortar. Pour 50–60 ml of hot water and let it steep for 10 minutes.
- 5
Step 5
Melt the butter over low heat. Squeeze the juice from half a lemon, mix it with saffron water.
- 6
Step 6
Thread the marinated chicken tightly onto skewers. Place on the grill. Once the marinade sets on one side, flip the skewers. Begin applying saffron oil with lemon to the grilled side. Gradually rotating the skewers, generously coat the meat with the mixture and grill until golden brown.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
