Grilled Chicken Skewers with Artichokes, Red Onion, and Preserved Lemon Saffron Almond Marinade

Instructions

1. 1

   1. If using wooden skewers, soak them in water for 20 minutes so they do not burn on the grill.

2. 2

   2. In a large bowl, mix the preserved lemon, garlic, 45 ml (3 tbsp) olive oil, lemon juice, saffron threads, ground almonds, ground cumin, sweet paprika, honey, salt, and black pepper until you have a thick, aromatic marinade.

3. 3

   3. Add the cubed chicken breast to the bowl and toss well to coat completely with the marinade. Let it marinate for 15 minutes under refrigeration.

4. 4

   4. In another bowl, toss the artichoke hearts and red onion with the remaining 15 ml (1 tbsp) olive oil and half of the chopped parsley.

5. 5

   5. Preheat the grill to medium-high heat, about 425 °F / 220 °C. Clean and lightly oil the grates.

6. 6

   6. Thread the skewers, alternating marinated chicken, red onion, and artichoke hearts until all ingredients are used.

7. 7

   7. Place the skewers on the hot grill and cook for 14 to 18 minutes at 425 °F / 220 °C, turning every 3 to 4 minutes so they brown evenly. Cook until the chicken reaches an internal temperature of 165 °F / 74 °C.

8. 8

   8. Transfer the skewers to a platter and sprinkle the remaining fresh parsley over the top. Let rest for 3 minutes before serving so the juices can redistribute.

9. 9

   9. Serve hot, enjoying the contrast of browned chicken, lightly caramelized onion, and toasted artichokes with the fragrance of saffron and preserved lemon.