2 lb ROCKY® Free Range Boneless Skinless Chicken Breast Filets
  Wooden Skewers, about 20
1/2 cup Yogurt Cheese
2 tbsp milk
1/2 tsp Saffron Threads, crushed
Lemons, 1 juiced, 1 thinly sliced
1 tbsp Fresh Ginger, peeled and grated
2 tbsp Finely Ground Pistachios
1/4 tsp Ground Cumin
1 tsp Salt
1/2 tsp Black Pepper


1 Yogurt cheese? It’s simple but needs some time to create. Place a colander over a deep bowl, line colander with several layers of cheesecloth. Place 1 cup Plain Yogurt on cheesecloth, fold cheesecloth over yogurt. Take a small saucepan lid and set on top, place a small can of tomatoes or any canned product of your choice (16 oz.) on the lid. Put in refrigerator overnight, 8 hours. Voila, when you take the bowl out of the fridge and unwrap the cheesecloth you will have the 1/2 cup of yogurt cheese needed for this recipe. Should be the consistency of cream cheese. Basically all you did was remove the whey from the yogurt.
2 Combine milk and saffron in a small saucepan. Over low heat, warm the milk. Doesn’t need to simmer or boil, just warm. Let stand 5 minutes.
3 Once milk has come back to room temperature, place milk mixture, yogurt cheese, lemon juice, ginger, ground pistachios, cumin, salt and pepper in a sealable bag. Add chicken strips, seal, toss to coat and marinate for 2-3 hours, turning occasionally.
4 While chicken is marinating, soak skewers in water.
5 Right before pulling chicken from refrigerator, clean and season your grill rack with oil. Preheat grill to medium high heat.
6 Remove chicken from bag and discard marinade. On each skewer, thread 1 chicken strip.
7 Place skewers on prepared hot grill. Grill 7-8 minutes on each side or until chicken is done and internal temperature reaches 165° checked with an instant read thermometer.


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