Saffron Tikka Kebabs


  • 750g chicken fillet, cut into large chunks,
  • Large pinch of saffron
  • 80ml boiled water
  • 2 onions, grated
  • 15ml fresh thyme leaves
  • 45ml Magic Masala or any fragrant rub
  • 4 cloves garlic, crushed
  • 30ml fresh lemon juice
  • Salt, to season
  • Sunflower oil, to drizzle
  • Fresh coriander, to garnish


  1. Heat the saffron strands and leave it to cool slightly.
  2. Crumble the strands using your fingertips and top with boiled water.
  3. Leave to infuse for a few minutes.
  4. Grate the onions and place them in a strainer.
  5. Press the pulp down using your fingers or the back of a spoon.
  6. Reserve the liquid and discard the pulp.
  7. Pour the onion juice over the chicken pieces.
  8. Add the fresh thyme leaves, Magic Masala and garlic.
  9. Pour the lemon juice into the marinade and season with salt.
  10. Leave to marinate – if you are short on time 10 minutes will do but overnight works best especially if you are using chicken on the bone.
  11. Place a greased wire rack over a baking tray.
  12. Drizzle sunflower oil over the chicken.
  13. Arrange the chicken pieces on the rack and bake in a pre-heated oven at 200 degrees celsius for 10 – 12 minutes.
  14. Garnish the cooked chicken with fresh coriander.