• ¼ teaspoon saffron threads
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups white rice
• 3 cups chicken stock
• 1 teaspoon salt
• 1 cup Greek yogurt
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 packages Dierbergs EZ Meals Beef Kabobs
• 3 packages Dierbergs EZ Meals Chicken Kabobs
• Fresh herbs, for serving

Place saffron threads in a mortar and grind with a pestle until powdered. Pour ¼ cup water in the mortar and soak for 5 minutes.

 

Heat olive oil in a large pot over medium heat. Add garlic and sauté for 1-2 minutes, until fragrant.

 

Add rice and sauté for 2-3 minutes, until golden brown. Pour the saffron liquid on the rice, then add chicken stock.

 

Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, then remove from heat. Let rice sit for 10 minutes with lid on.

 

While the rice is cooking, combine Greek yogurt, garlic, lemon juice, salt, and black pepper. Stir well and set aside.

 

Heat a grill to medium-high heat. Add chicken and beef kabobs and grill for 9-11 minutes, turning occasionally, until the internal temperature reaches 160F.

 

Serve on a large platter with rice, kabobs, garlic sauce, and fresh herbs.

 

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

 

Makes 8 servings