Skewers from the grill turn any gathering into a party. They always look tempting, and when done well, they tease the taste buds with an intensely flavored bite or two. Here we bathe chicken and vegetables in saffron, mustard, and olive oil, skewer them for grilling, and set them out alongside a basil mayonnaise for dunking. Vary the veggies according to the season and your whim, striving for a mix of colors and a balance of tastes. The kebabs lose nothing in appeal when served after a few hours in the refrigerator, allowing you to prepare them in advance for a special occasion.–Cheryl and Bill Jamison
LC When Is The Grill Ready? Note
A nifty trick from the authors that helps you discern exactly when the grill is ready. As they say, “Place your hand a couple of inches above the top of the cooking grate and count the seconds until the heat of the fire forces you to pull away: one to two seconds means hot, three seconds indicates medium high, and four to five seconds denotes moderate.” Easy enough, yes?
Grilled Saffron Chicken Skewers
- Quick Glance
- 35 M
- 1 H, 15 M
- Makes approximately 2 1/2 dozen
Special Equipment: Soaked bamboo skewers
- For the sauce
- 2/3 cup store bought or homemade mayonnaise
- 3 tablespoons extra-virgin olive oil
- 1 to 2 tablespoons minced basil leaves
- 2 teaspoons fresh lemon juice, preferably organic
- 1 plump garlic clove, minced
- 1/8 teaspoon anchovy paste (optional)
- Coarse salt (kosher or sea salt)
- For the marinade
- Minced zest and juice of 3 lemons, preferably organic
- Big pinch of saffron threads
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon coarse salt (kosher or sea salt)
- 1/2 teaspoon paprika
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
- Several cups mixed vegetables, such as baby zucchini or yellow squash, red or white pearl onions, multicolored bell peppers, baby button mushrooms, endives, tiny ears of corn, marinated artichoke hearts, and/or pitted black or green olives, cut , if needed, into chunks no larger than the chicken
- Basil sprigs (optional)
- Make the sauce
- 1. Whisk together the ingredients in a small bowl. Cover and refrigerate until time to serve.
- Make the marinade
- 2. Combine the lemon zest and juice with the saffron in a small bowl and let sit for a couple of minutes. Mix in the remaining ingredients, then set aside about one-third of the mixture to brush over the skewers while cooking.
- 3. Place the chicken and vegetables in a large zippered plastic bag and pour the larger portion of marinade over them. Seal the bag, then toss back and forth to coat the ingredients evenly. Refrigerate for 30 minutes to 1 hour.
- Cook the chicken
- 4. Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test [see LC note above]).
- 5. While the grill heats, drain the chicken and vegetables, discarding the marinade. Thread just a couple of bites’ worth of chicken and vegetables on each skewer, without crowding.
- 6. Arrange the kebabs on the grill with the handles of the skewers off or away from the fire. Grill uncovered for 7 to 9 minutes, turning to cook on all sides. After about the first 5 minutes, brush the skewers all over with the reserved marinade. When done, the chicken should be firm and white and the vegetables tender, with a few crisp edges.
- 7. Arrange the kebabs on a bed of basil sprigs, if you wish. Serve hot or chilled, accompanied by the sauce.