Shish Kebabs

Shish Kebabs
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1⁄2 cup fresh lemon juice
2 tbsp. olive oil
1 tablespoon. kosher salt
1 tablespoon. ground black pepper and more
2 teaspoons of saffron powder
2 garlic cloves, minced
1 medium yellow onion, diced
2 pounds boneless, skinless chicken fillets, cut in half crosswise
8 large mushrooms
4 Italian tomatoes, cored
1 red bell pepper, cut into 1 1/2 inch pieces
1 zucchini, cut into 1-inch slices
Kosher salt
4 tablespoons unsalted butter, melted
Lavash or pita, to serve


  1. Start the marinade 30 minutes to an hour before cooking; If you marinate it too early, the acid in the lemon juice will cook the skewers beforehand.
  2. Combine juice, oil, salt, pepper, saffron, garlic and onions in a bowl; add chicken and toss to coat.
  3. Refrigerate for 30 minutes. Make medium-hot heat in a charcoal grill, heat a gas grill over medium-high heat, or heat the grill over high heat. Season the chicken and vegetables with S&P; chicken and vegetable skewer lengthwise on metal skewers.
  4. Grill the chicken and vegetables, turning often and drizzling with butter, until the vegetables are tender and charred, about 18 to 20 minutes for the vegetables and the chicken is done and lightly charred, approximately 10 minutes. Serve with lavash.

Keywords: Shish Kebabs