Grilled Saffron Chicken Kebabs (Morq-e-Zafarani)

Simply chop the chicken into chunks that are big enough to put on the size of skewer that you have (soak the wooden ones in water first), and mix all of the ingredients together. The key to this dish is to marinate it well ahead of time; overnight is great, but if not, then at least prepare your marinade the morning of the day you are going to grill.

A word about saffron: please make sure that you crush the saffron before adding it to the mixture—it stays in threads it will not distribute properly. Halfway through your marinating time, give it a mix, and voila! You have a super easy summer recipe that is pretty to look at, too! The yellow color just makes me happy.

Skewer the chicken and grill until done.

I like to serve this with white or brown rice, and a simple salad. Other options include mast-o-kiar, which is a cucumber and yogurt salad with dill. Yum! This is making me want the warm weather, just so I can eat this!