Gluten Free Persian Chicken Kabobs Recipes

PERSIAN CHICKEN KABOBS

Persian Chicken Kabobs image

I just tried this recipe from my new Weber's Way to Grill book -- it turned out really good! It's a great quick recipe, as it can marinate for as little as 30 minutes, but still looks impressive. I've published this recipe in the minimum, so it can be used for 1 or 2 servings and easily increased for more. Preparation time includes minimum marinating time.

Provided by CoCaShe

Categories Chicken Breast

Time 1h

Yield 4-6 skewers, 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 large onion, coarsely chopped
1/4 cup fresh lemon juice (I use bottled)
1 tablespoon dried oregano
1 tablespoon sweet paprika
2 garlic cloves, crushed
1/2 cup extra virgin olive oil
2 chicken breasts, cut into pieces
2 -5 skewers, soaked in water for at least 30 minutes

Steps:

Combine onion, lemon juice, oregano, paprika and garlic and puree in a small food processor blender.
Add olive oil and process until well mixed.
Combine chicken and marinade in a resealable plastic bag or other container so that chicken is completely covered (I just put it in a bowl and toss it periodically). Let marinade for at least 30 minutes, but longer is ok, too. Remember, because the marinade has oil in it, the oil will rise to the top so you may have to keep stirring it if you want to let it sit longer.
Thread chicken pieces onto skewers and grill on direct medium heat for approximately 8 minutes per side, depending on preference and grill heat. I usually have my grill up to high, so the chicken only takes about 12 minutes total.

Nutrition Facts : Calories 766.5, Fat 68, SaturatedFat 11.4, Cholesterol 92.8, Sodium 97.4, Carbohydrate 9.5, Fiber 2.6, Sugar 2.8, Protein 31.6

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