chicken yogurt & saffron kebab


4 onions, cut in half and thinly sliced.

Juice of 5 lemons.

4 tbsp olive oil.

1 tsp ground turmeric.

400g Greek yoghurt or labneh, plus extra to serve.

1 tsp crushed sea salt.

Generous pinch of saffron threads.

6 large chicken breasts, cut into chunks.

Tortilla wraps or basmati rice, to serve

Salad, to serve.




Put the onions, lemon juice, olive oil, turmeric, yoghurt and salt in a large bowl and mix well.


Using a pestle and mortar, grind the saffron. Add 3 tbsp boiling water and leave to infuse for 5-10 mins.


Add the chicken to the bowl and coat well in the yoghurt. Add the saffron water and mix well. Cover and leave in the fridge to marinate for at least 1 hour, or preferably overnight.


Preheat the grill to high or the oven to 200c. Remove the chicken from the marinade with a slotted spoon and lay on a lined baking sheet. Grill for 18-20 mins, until slightly charred around the edges. Serve with wraps or rice, salad and yoghurt.



Pan-fry the leftover onion and marinade mixture to serve with chicken.