SAFFRON CHICKEN & PLUM SKEWERS

A summer grilling recipe highlighting the delicate flavor of saffron, savory cumin and tart plums.

Makes 10-12 skewers

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YOU WILL NEED

• 1 teaspoon saffron threads

• 1 teaspoon cumin seeds

• 1 teaspoon crushed red pepper flakes

• 5 cloves garlic, finely chopped

• 1 tablespoon fine sea salt

• 1 teaspoon ground black pepper 

• 2 pounds boneless, skinless chicken breast, cut into cubes

• Zest from 1 lemon 

• Juice from 2 lemons

• 2 tablespoons honey or maple syrup 

• 1 tablespoon avocado oil

• 5-6 plums, sliced into wedges 

• Fresh basil leaves

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TO MAKE

In a mortar and pestle, grind together the saffron threads, cumin seeds and red pepper flakes. If you don’t have a mortar and pestle, use a food processor or simply mix these spices together in a bowl. Crush in the garlic, salt and black pepper until a dry paste forms.

In a large bowl, add the chicken, lemon zest, lemon juice, honey and avocado oil. Toss in the saffron-garlic mixture until the chicken is thoroughly coated. Cover the bowl of chicken and place in the refrigerator to marinate for at least one hour. The longer this marinates, the more flavorful the chicken will be.

Begin layering the skewers by adding a wedge of plum, basil leaf and piece of chicken, repeating these layers until all of the chicken and plums have been added to skewers. 

On a grill or grill pan heated over medium-high heat, grill the chicken skewers until cooked through, rotating occasionally until all sides are golden brown, about 10 to 12 minutes.

Transfer to a platter and serve.

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