Recipe Chicken and Pepper Kebabs with Saffron & Kewra

Morning Glory

Obsessive cook
Staff member
19 Apr 2015
Local time
9:27 AM
Maidstone, Kent, UK
This recipe is really easy to do and looks pretty. Kewra water is made from the extract distilled from the flower of the Pandanus plant and is very aromatic. It can be easily obtained from Indian stores in the UK and some supermarkets. If you can’t find it you could use rose water. For a vegetarian version, substitute firm tofu for the chicken.


Ingredients (serves 2 to 3)
2 skinless boneless chicken breasts or thighs
1 red pepper
1 yellow pepper
1 red onion

For the chicken marinade:
1/4 tsp of saffron strands (soaked in hot water, see below)
3 tbsp plain Greek yoghurt
1 tsp ground cardamom (or the ground seeds from 10 green cardamom)
1.2 tsp kewra water
1/4 tsp salt
Zest of 1/2 an orange
2 tsp orange juce

For the pepper and onion marinade:
2 tbsp olive oil
Juice of 1/2 an orange
1/4 tbsp dried tarragon

  1. Place the saffron in a small bowl and add just enough boiling water to cover. leave to stand for 10 minutes.
  2. Cut the chicken, pepper and onion into chunks
  3. Place the ingredients for the chicken marinade, including the saffron and its water, in a bowl and mix well. Add the chicken, turning to coat it and leave to marinate for at least 2 hours.
  4. Place the ingredients for the pepper and onion marinade in a bow and mix well. Add the peppers and onion, turning to coat leave to marinate for at least 2 hours.
  5. Thread the chicken, pepper and onion pieces on skewers.
  6. Heat the grill (broiler) to high and cover the grill pan in foil. Grill the kebabs for approximately 15 minutes, turning several times until slightly charred. Alternatively, cook the kebabs on a BBQ.

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