Start the marinade 30 minutes to an hour before cooking; if you marinate too early, the acid from the lemon juice will cook the kebabs beforehand.



1⁄2 cup fresh lemon juice
2 tbsp. olive oil
1 tbsp. kosher salt
1 tbsp. ground black pepper, plus more
2 tsp. crushed saffron
2 garlic cloves, minced
1 medium yellow onion, diced
2 lb. boneless, skinless chicken tenders, halved crosswise
8 large button mushrooms
4 plum tomatoes, cored
1 red pepper, cut into 1 1⁄2-inch pieces
1 zucchini, cut into 1-inch rounds
Kosher salt
4 tbsp. unsalted butter, melted
Lavash or pita, for serving


Stir together juice, oil, salt, pepper, saffron, garlic, and onions in a bowl; add chicken, and toss to coat. Chill for 30 minutes. Build a medium-hot fire in a charcoal grill, heat a gas grill to medium-high, or heat broiler to high. Season chicken and vegetables with salt and pepper; skewer chicken and vegetables lengthwise on metal skewers. Grill chicken and vegetables, turning often and basting with butter, until vegetables are soft and charred, about 18-20 minutes for vegetables, and chicken is cooked through and slightly charred, about 10 minutes. Serve with lavash.

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