Perfectly cooked rice, salad and these chicken brochettes are regulars at my parents’ place. The only challenge has always been to get the exact marinade recipe from my mom, who tends to toss in her spices using her experience and senses rather than measuring instruments. So this year, I paid closer attention as she prepared these over and over so was able to get the right proportions on paper by the end of my stay.
Tip: Don’t skip the marination phase. And if you want extra deliciousness, as decadent as it may seem, please do throw in that slab of butter at the end, it makes a difference.
Ingredients
- 1 kg boneless chicken breasts, cut into 1-inch cubes
- 2 tbsp coriander seeds, crushed
- 1 tsp thyme, dried
- 2 tsp sweet paprika powder
- 1 tsp dill seeds, crushed
- 1/2 tsp chili
- A good pinch of saffron, powdered*
- 2 tbsp salt
- 1 tsp pepper
- 1/2 cup olive oil
- Juice of 2 lemons
- 1 onion, sliced
- 4 cloves garlic, minced
- Metal skewers for the barbecue
- To powder the saffron, place it with half a cube of sugar on a board and crush them both with the back of a metal spoon. The little sugar crystals will help cut up the saffron and turn it into a powder. Or use a good spice mortar and pestle.
Instructions
- In a large bowl mix all the dry ingredients. Mix in olive oil and lemon juice.
- Place the chicken in bowl, making sure to mix thoroughly with your (clean) hands. Add onions, garlic and mix well. Cover and let stand in fridge for at least 6 hours, ideally 24 and maximum 48.
- Make the brochettes using the skewers
- Heat the barbecue to medium heat and place the brochettes. Turn them occasionally, making sure they cook through. This takes around 10 to 15 minutes.
- Place the brochettes on a large serving plate and top with the butter. Serve immediately alongside white basmati rice.