Saffron Chicken Kebobs
Saffron is a great spice to use on kebobs. Remember to soak it in warm water for at least half-hour before adding it to the marinade. You will use the soaked strands as well as the soaked water as part of the marinade. Green cardamom is usually an accompanying spice with saffron, especially in Indian cuisine, so you can choose not to add it. When I make these kebobs, I add chicken to the marinade, cover it, and refrigerate for two days. The element of time is the first wonder of the world, and 48 hours will result in an excellent kebob. If you want to make this recipe extra special, you can add a couple of tablespoons of heavy...