Saffron-spiked chicken kabobs with zingy tomato salad

Prep time: min
Total time: min
Serves 4
1
pinch of saffron
4
certified humane chicken breasts
1 cup
fat-free plain yogourt
250 mL
1 clove
garlic
2
lemons
extra virgin olive oil
sea salt and freshly ground black pepper
2
red onions
1
handful of mixed-colour cherry tomatoes
1/2 bunch
fresh cilantro
4
small flatbreads or flour tortillas
1/4 of the recipe
calories
367.8
fat
11.2 g
saturated fat
2.8 g
carbs
3.4 g
sugar
10 g
protein
36.5 g
fibre
1.5 g
sodium
1300 mg

Directions

  1. Place the saffron in a small bowl, cover with 2 tablespoons of hot water and leave to soak for a few minutes.

  2. Cut the chicken into 1 ½ inch (4 cm) cubes and place in a bowl with the yogourt, saffron and soaking liquid. Peel and finely grate in the garlic clove and the zest from both lemons, then squeeze in the juice from one. Drizzle with extra virgin olive oil and season lightly with salt and pepper, then mix together and leave to marinate in the fridge for at least 1 hour, but preferably overnight.

  3. Preheat the oven to 350ºF (180ºC). Peel and thinly slice the red onions, quarter the tomatoes and pick the cilantro leaves. Place everything into a bowl, keeping a few cilantro leaves back for garnish. Squeeze in the juice from the remaining lemon, add a small pinch of salt and scrunch together really well. Add a good lug of extra virgin olive oil, correct the seasoning and set aside.

  4. Preheat a grill pan to high. Thread the marinated chicken pieces onto 4 skewers – if you're using wooden ones, make sure you soak them in water first to stop them burning, also cut them to size, if needed. Grill the chicken kabobs for around 10 minutes, or until golden and cooked through, turning regularly. Meanwhile, put your flatbreads in the oven to warm through.

  5. To serve, place the flatbreads onto 4 plates and put a skewer on top of each one. Divide the tomato salad and all the lovely juices between the flatbreads, drizzle lightly with extra virgin olive oil and scatter over the reserved cilantro, then serve right away.

Tip

Jamie’s tip: Saffron gives this dish great colour and subtle flavour, but don’t worry if you can’t get your hands on any, a pinch of turmeric will work well too.