Chicken-Thigh Kebabs

• 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
• 1 white onion, sliced
• 1/2 teaspoon crushed red chili powder
• 1/2 teaspoon turmeric
• 1 teaspoon garlic powder
• 1 tablespoon salt
• 1 teaspoon black pepper
• Pinch saffron
• 1/4 cup lemon juice
• 1/4 cup olive oil

1. Combine all the ingredients in a nonreactive dish (or a resealable plastic bag), and marinate in the refrigerator between 3 hours and overnight.
2. Once the chicken has marinated, discard the onions (or grill them on the side in a grill basket, or saute on the stovetop, if you like), and thread the chicken onto skewers.
3. Heat a charcoal or gas grill; the flame should be fairly low and the rack about 6 inches from the heat.
4. Grill the chicken slowly, turning as necessary and basting with any leftover marinade, until its browned all over, 15 to 20 minutes.

chicken, white onion, red chili powder, turmeric, garlic, salt, black pepper, saffron, lemon juice, olive oil

Taken from cooking.nytimes.com/recipes/1014920 (may not work)