4 lb. of boneless and skinless chicken breast, rinsed and pat dried
1 medium white or brown onion, thinly sliced
1 small green bell pepper, thinly sliced
1/2 tsp saffron, powdered and dissolved in 2 tbsp hot water
1/4 cup freshly squeezed lemon juice
1 tbsp kosher salt
1 tsp freshly grounded black pepper
1 tbsp butter, melted in the microwave for 15 seconds
Method
Make the marinade. In a small mixing bowl, combine the kosher salt, black pepper, dissolved saffron, lemon juice, stirring well with a whisk. set aside.
Slice the onions and bell pepper as thins as you can.
Cut chicken breast into large bite-size pieces. Place the cut pieces and the marinade in a mixing bowl and mix by hand or utensils until each piece is well coated with marinade.
Add sliced onions and bell peppers to chicken mixture and toss until veggies are evenly distributed. This is where you should decide to marinade them between 2 to 24 hours. 12 hours will be ideal.
Prep and trim the wooden skewers to fit your stove-top grill if using them. Soak skewers according to their package instruction.
When ready to grill, remember to leave chicken in room temperature for at least an hour.
Remove chicken pieces from its liquid and vegetable mixture. pass each piece through the skewer. Brush both sides with melted butter and season with a little additional salt and pepper. Place the skewered chickens over preheated stove-top grill. Cook them on medium-high for about 4 minutes per side or until tender. Serve with grilled tomatoes and onions over lavash bread or steamed basmati rice.
Notes & thoughts
Swapped the Aleppo pepper for smoked paprika, was really nice, although the dish was quite oniony, and I don't think I made enough chicken. Didnt use lemon salt, but I grilled it with oil based tomato, yellow pepper (should have used green for colour) and orange segments. It was delish!!! https://www.youtube.com/watch?v=NF6R1v-XS3I