Persian Chicken Lemon Kebabs

From 1,000 Lowfat Recipes by Terry Blonder Golson, 1997.

I made this as baked chicken by cutting the chicken breasts into relatively thin ~4 ounce pieces.  A few days later, it was great cold with the lemon sauce drizzled over it.  Probably even better cold than hot.  Very easy and light for a summer meal; it was good even though I didn't have any time to marinate it.  The author recommends a basket of flat breads, such as lavash or pita, to go with it.

6 4 ounce servings

Ingredients:

1/8 tsp ground saffron, or 4 saffron threads, if available
1 Tbsp hot water
1/4 cup fresh squeezed lemon juice
1 Tbsp olive oil
1 tsp Kosher salt
1/4 tsp freshly ground pepper
1.5pounds skinless, boneless chicken breast cut into 1/2" wide strips (or 4 oz pieces, as above)

Directions:

1) Crumble the saffron into the hot water (use a very small bowl or a glass).  Let rest until the water turns golden orange, about 5 minutes.

2) Whisk together the lemon, oil, salt, and pepper.  Stir in the saffron and water.

3) Put the chicken in a glass or stainless steel bowl.  Pour the marinade over the chicken and toss to coat.  Cover and refrigerate for 12 to 24 hours.  Stir the chicken several times while marinating.

4) If broiling, line a baking sheet with foil to ease clean-up and place the oven rack 4" from the heat source.  Preheat the broiler or prepare the grill.  (I baked the chicken at 350 instead).

5) Remove the chicken from the marinade and thread onto 12 skewers.  Place the skewers on the baking sheet and put in the oven, or place the kebabs directly on the grill.  Cook for 4 minutes, turn the kebabs, and continue to cook until done but still moist-looking, about 2-3 minutes more.

Per Serving: Calories 136; protein 26 gm; fat 3g (saturated 1 gm); carbs 0g; fiber 0 g; sodium 234mg.