Spicy Spanish Kabobs

  • Active Time 20m
  • Total Time 4h 20m

Makes 4 servings

Saffron, the hand-gathered stigmas from a variety of Mediterranean crocus, is the most costly spice in the world. Ground turmeric can be used in its place; it will change the flavor of the dish only slightly.


  • 1/4 cup olive oil or cooking oil
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon ground cumin
  • 1/4-1/2 teaspoon crushed red pepper
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon paprika
  • 1/8 teaspoon thread saffron, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

  • 12 ounces boneless, skinless chicken thighs, cut into 1-inch cubes or 2x1-inch strips


In a medium mixing bowl, stir together the oil, lemon juice, parsley, cumin, red pepper, thyme, paprika, saffron, salt and pepper. Pour the mixture into a plastic bag and add the chicken pieces. Seal the bag and turn to coat the chicken with the marinade. Marinate in the refrigerator for 4-24 hours, turning the bag occasionally. Drain the chicken and reserve the marinade.

Thread the chicken pieces on 4 long metal skewers, leaving about 1/4 inch between pieces. Place the chicken kabobs on the grill rack of an uncovered grill. Grill directly over medium coals for 10-12 minutes, or till chicken is tender and no pink remains, turning once and brushing occasionally with reserved marinade.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 604

nutrition information per serving

225 calories; 17g total fat; 71mg cholesterol; 220mg sodium; 1g carbohydrates; 0g fiber; 17g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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