1 Marinade
1 small onion — quartered
1/4 cup lemon juice — fresh
1/4 cup extra virgin olive oil
2 inch(es) ginger — peeled and sliced
4 clove garlic
2 tablespoon cumin ground
1 tablespoon caraway seeds
1 tablespoon sambal oelek or 1/2 tsp red pepper flakes
1 tablespoon paprika
1 teaspoon kosher salt
1 pinch Saffron Threads
Chicken
2 1/2 lbs chicken thighs — boneless skinless, cut into 1 1/2 inch
pieces
salt and pepper
Parsley or Cilantro — freshly chopped

To make the marinade; Puree the marinade ingredients in a food processor
until smooth. Thread the chicken onto bamboo skewers and place them in a
large baking dish. Pour marinade over the chicken and turn to coat well.
Cover with plastic and refrigerate overnight. Preheat the grill to medium
hot. Season the chicken with salt and pepper and grill until no longer
pick and cook through, turning frequently about 10 minutes. Transfer the
skewers to a platter. Sprinkle with parsley and serve.