Saffron Yogurt Chicken

• 1 lb chicken breast, cubed
• ½ cup Greek yogurt
• 1 tbsp bloomed saffron water (see Bloomed Saffron)
• 2 tbsp olive oil
• ½ tsp kosher salt
• ½ tsp white pepper (or black pepper if preferred)
• Kosher salt for finishing

Bloomed Saffron (Make Ahead)

• ½ tsp ground saffron
• ¼ cup hot water

Bloom saffron in hot water; leftover saffron water can be saved in the refrigerator

Marinate & Cook Chicken

1. In a bowl, combine Greek yogurt, 1 tbsp saffron bloom, olive oil, ½ tsp salt, and ½ tsp white pepper.
2. Add cubed chicken and toss to coat. Marinate at least 30 minutes but up to 24 hours.
3. Heat a cast iron grill pan over medium-high heat.
4. Add 2 tbsp avocado oil
5. Cook chicken skewers ~5 min per side until golden and cooked through.
6. Sprinkle lightly with kosher salt before resting.