persian chicken kabobs

Name: Persian Chicken Kabobs
Ingredients: 2 pound(s) chicken thighs, skinless and boneless, cut in chunks; 1/2 - onion, diced; 3/4 cup(s) plain yogurt; 4 tablespoon(s) lemon juice; 1/2 tablespoon(s) garlic powder; 3 teaspoon(s) oregano, dried; Few shakes - dried mint; 2 teaspoon(s) turmeric, enough to color brightly; 1/2 teaspoon(s) salt; ## GRILLING VEGGIES:; - onion chunks; - red & yellow bell peppers; - cherry tomatoes; ## SERVE WITH:; - my greek yogurt sauce recipe; - jasmine rice, see below; - ground sumac, sprinkled on top

(1 RATING)

26 Pinches

C C

Seattle, WA

Updated on Dec 9, 2012

This is my take on Persian chicken kabobs. Sooo tasty, especially with the sides I mention. Beautiful saffron color (though it's actually turmeric.)

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Ingredients

2 pounds chicken thighs, skinless and boneless, cut in chunks
1/2 - onion, diced
3/4 cup plain yogurt
4 tablespoons lemon juice
1/2 tablespoon garlic powder
3 teaspoons oregano, dried
Few shakes - dried mint
2 teaspoons turmeric, enough to color brightly
1/2 teaspoon salt
GRILLING VEGGIES:
- onion chunks
- red & yellow bell peppers
- cherry tomatoes
SERVE WITH:
- my greek yogurt sauce recipe
- jasmine rice, see below
- ground sumac, sprinkled on top

How To Make persian chicken kabobs

Step 1

Mix chicken and next 8 ingredients in a gallon ziplock bag, and let marinate overnight in the fridge.

Step 2

Place chicken and grilling veggies on separate skewers. Grill under broiler in the oven, or on a real grill, till blackened on edges and cooked through. I use my broiler on high, about 4 minutes per side. Times will vary depending on how thick your chicken pieces are. The veggies may require different cooking times. Make sure the tomatoes get nice blackened spots on this skin, and the skin starts to peel...they will develop a wonderful flavor if allowed to cook long enough.
Step 3

Serve with my Greek Yogurt Sauce recipe, on top of Jasmine or Basmati rice. For healthier option, I sometimes do a brown basmati rice and quinoa mix, or half jasmine and half quinoa (dry toast the quinoa first on a skillet, till they start to smell like popcorn, then cook with the jasmine on the white rice setting of your rice cooker.)
Step 4

Tip: To save time, I have my butcher cut up the chicken for me, and I prepare several batches of marinated chicken all at once, then place them in the freezer for later.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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