Chicken-Thigh Kebabs With Turmeric, Chile and Saffron

Step 1

Combine all the ingredients in a nonreactive dish (or a resealable plasticbag), and marinate in the refrigerator between 3 hours and overnight.

Step 2

Once the chicken has marinated, discard the onions (or grill them on theside in a grill basket, or sauté on the stovetop, if you like), and thread the chicken onto skewers. Heat a charcoal or gas grill; the flame should be fairly low and the rack about 6 inches from the heat.

Step 3

Grill the chicken slowly, turning as necessary and basting with any leftover marinade, until it’s browned all over, 15 to 20 minutes.