Persianchickenkabobs Recipes

PERSIAN CHICKEN KABOBS

Steps:

• Combine the yogurt, parsley, garlic, lemon juice, lemon zest, cumin, onion powder, black pepper, salt, paprika, and coriander. Marinate the chicken in this mixture for at least 4 hours or overnight.
• When ready to cook, remove the chicken from the marinade, letting excess drip off. Thread onto skewers. These can also be cooked without the skewers. If making skewers,consider adding some of your favorite veggies.
• To grill: Place on a medium hot grill for 10-15 minutes, turning 2-3 times, or until chicken is fully cooked.
• To broil: Place on a foil lined baking sheet. Broil for 10-12 minutes, turning 1-2 times, or until chicken is cooked through.

JUJEH KABOB (PERSIAN CHICKEN KABOBS)

Steps:

• Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
• Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

PERSIAN CHICKEN KABOBS

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.

PERSIAN BEEF KEBABS

Steps:

• Trim any excess fat from the steaks, cut into 1-inch cubes, and place in a large nonreactive bowl.
• Place onion, garlic, lime juice, salt, pepper, and saffron or cumin, in a food processor and process until smooth. Pour mixture over meat, toss to coat, cover and marinate 30 minutes at room temperature, or up to 12 hours in the refrigerator.
• When ready to cook, heat grill to medium heat (350 degrees F) and oil well. Thread meat on skewers, leaving at least 1/2-inch space between each piece of meat. In a small bowl and the tomatoes, drizzle with oil, season with salt and pepper, and toss to coat thoroughly. Place meat and tomatoes on grill. Cook meat, turning once, until charred and medium-rare, about 7 to 10 minutes. Cook tomatoes, turning rarely, until blistered and soft, about 10 minutes.
• Remove meat from skewers and have guests assemble their own sandwiches with meat, tomatoes, lavash, yogurt, and cilantro.

QUICK PERSIAN BEEF KEBABS

Steps:

• Cut the tenderloin crosswise into 1 inch thick slices. Place the slices flat on the cutting board and cut into 1 inch wide strips. Cut each strip crosswise into 1/2 inch thick pieces. Thread the beef onto the skewers and place them on a large nonreactive platter.
• Puree the onion in food processor. Strain the resulting puree over the kebabs, turning to coat all slices. Using a fork, beat the lime juice, oil, pepper and salt in a small bowl, then pour the mixture over the kebabs, again turning to coat on all sides. Marinate for 15 minutes.
• Meanwhile, preheat the grill to high.
• When ready to cook, oil the grate. Drain the kebabs, arrange on the hot grate, and grill until cooked to taste, 1 to 2 minutes per side (4 to 8 minutes in all; Iranians like their beef on the medium side of medium-rare). Transfer the kebabs to a platter. With the butter on the end of a fork, for easy handling, rub it over each kebab. Serve immediately, with the lavash, using a piece of the bread to protect your hand as you slide the beef off the skewer.