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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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