Kaboodle Kaboom Kuick Kabob!
My shady web friend Shadi sent me this recipe. It’s a quick version of Persian kabob.
Chicken tenders or chicken breast cut up in cubes
Onions (Use a food processor so that the juice comes out, or use a grader)
2 T Yogurt
Olive oil
Salt and pepper
Lemon juice
Saffron (only if you have it on hand--grind a tiny amount, add a bit of hot water, and add to the mix, gives color and adds flavor)
Cut up the chicken and add all of the above. Massage into the meat for a few minutes and set aside. You can make shish kabob by adding vegetables to the mix, I recommend colorful peppers and onion. Get the kabob on wooden screws and grill. These cook in no time. If you are not sure about grilling time, better to pick them up a tiny bit sooner, cover then so that they cook further off the grill and remain tender.
I serve these with Shiraze Salad:
Cucumbers
Tomatoes
Onions (red if you have them)
All cut up in small cubes, with fresh lemon juice, olive oil, salt, pepper and a pinch or two of dry mint. I sometimes even add fresh cilantro, or basil.
Chicken tenders or chicken breast cut up in cubes
Onions (Use a food processor so that the juice comes out, or use a grader)
2 T Yogurt
Olive oil
Salt and pepper
Lemon juice
Saffron (only if you have it on hand--grind a tiny amount, add a bit of hot water, and add to the mix, gives color and adds flavor)
Cut up the chicken and add all of the above. Massage into the meat for a few minutes and set aside. You can make shish kabob by adding vegetables to the mix, I recommend colorful peppers and onion. Get the kabob on wooden screws and grill. These cook in no time. If you are not sure about grilling time, better to pick them up a tiny bit sooner, cover then so that they cook further off the grill and remain tender.
I serve these with Shiraze Salad:
Cucumbers
Tomatoes
Onions (red if you have them)
All cut up in small cubes, with fresh lemon juice, olive oil, salt, pepper and a pinch or two of dry mint. I sometimes even add fresh cilantro, or basil.
