Mini fillets make delicious chicken skewers that take only minutes to cook so I always reach for mini fillets when time is tight for dinner. They have very little fat and tend to get too dry with long cooking but if marinated properly and cooked just enough they can be very tasty.
I used a very simple marinade of saffron, sweet smoked paprika, oil, onion juice and lemon juice for my tasty little mini fillet skewers. They looked yummy even raw!
Only a couple of pinches of saffron powder gave the marinade its beautiful golden colour and so much flavour. And who says saffron is expensive (a lady actually said that on the telly last week). I totally disagree!
A gram of good quality Persian saffron will last for ever, even in a Persian kitchen like mine and is not as expensive as everybody thinks. You just need to know how to use it to extract the best flavour, aroma and colour. In my post “How to Use Saffron, the King of Spices” I have explained that in detail.
Saffron needs to be “brewed” before adding it to a dish. The best way to do that is to grind the golden strands with a mortar and pestle and add very hot water to it. The colour will be very deep orange but the second it hits rice or other ingredients you’ll get the most gorgeous yellow colour. I won’t say anything about the aroma, you gotta try it for yourself!
You can use this recipe for cooking the mini-fillet skewers on the BBQ or in a griddle pan on the stove. You can also marinate other cuts of chicken (boned small thighs, wings and breast) in the same way. Thighs take considerably longer to cook through. I serve my mini fillet skewers on a bed of quinoa salad with barberries and nuts and grilled courgette slices.
So back to marinating and cooking the chicken. These are the ingredients that you will need to feed four hungry diners:
How to marinade and cook: