Ingredients

1 pinch saffron threads
3/4 cup plain nonfat yogurt
1 tablespoon chopped fresh mint or 1teaspoon dried mint
1 small shallot, minced
1 clove fresh garlic, minced
1/4 teaspoon garlic powder
1 1/2 lbs chicken breast tenders, cut into 1 1/2 inch cubed pieces

Directions

Put saffron in a small cup with 2 tbsp hot water.Let soak for a few minutes.In a large shallow dish, combine yogurt, mint, shallot, fresh and granulated garlic.Add saffron and soaking liquid.Add chicken pieces; cover with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 12 hours.Light an outdoor grill or heat a stove top grill pan.Thread the marinated chicken pieces onto skewers.Grill kebabs until chicken is no longer pink in the middle, about 5 minutes per side.