1 small onion, quartered
¼ cup fresh lemon juice
¼ cup extra-virgin olive oil
2-inch piece fresh ginger, peeled and sliced
4 cloves garlic
2 tablespoons ground cumin
1 tablespoon caraway seeds
1 tablespoon sambal oelek or ½ teaspoon crushed red pepper flakes
1 tablespoon paprika
1 teaspoon kosher salt
1 pinch saffron threads
2½ pounds boneless, skinless chicken thighs, cut into 1½ inch pieces
Salt and pepper
Chopped fresh flat-leaf parsley or cilantro, to taste
Couscous with currants, Barberries and Mint (see recipe)
1. To make the marinade: Puree marinade (everything except chicken and parsley) ingredients in food processor until smooth. Thread chicken onto bamboo skewers and place in large baking dish. Pour marinade over chicken and turn to coat well. Cover with plastic and refrigerate overnight.
2. To grill the chicken: Preheat grill to medium heat. Season chicken with salt and pepper and grill until no longer pink and cooked through, turning frequently, about 10 minutes. Transfer skewers to plate. Sprinkle with parsley and serve with couscous.
Per serving (not including couscous): 310 calories, 35 g protein, 0 carbohydrates, 18 g total fat, 5 g saturated fat, 125 mg cholesterol, 420 mg sodium, 0 fiber.