16 ounces chicken breasts -- boneless and
-- skinless, cut into
-- 1 inch chunks
1 onion -- coarsely chopped
1/2 cup sunflower oil
1/2 cup lemon juice
1 cup cilantro -- chopped
1 cup parsley -- chopped
1/2 cup saffron -- crushed
Instructions:
Mixed the saffron threads in water until dissolved. Combine onion,
oil, lemon juice, cilantro, parsley and saffron. Add chicken pieces
and coat thoroughly. Cover and chill for 5 hours. Preheat grill to
hot. Using metal skewers, pierce centers of each piece until full.
Balance skewers on a grill pan and cook for 5 minutes each side, or
until juices run clean. Serve hot with a spinach salad and soft crusty
rolls.
