PERSIAN CHICKEN SKEWERS
A wonderfully flavorful grill recipe for boneless chicken thighs or breast meat if you prefer. Prep time does not include marinating time.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak 8 skewers in water to prevent burning. To make the marinade, whisk together the cardamom, turmeric, allspice, garlic, lemon and oil. Season with salt and pepper.
- Cut each chicken thigh fillet into 1-1 1/2 inch cubes. Toss the cubes in the spice marinade. Thread the chicken onto skewers and place on a tray. Cover and refrigerate overnight.
- Cook the skewers on a hot, lightly oiled grill or grill pan for 4 minutes on each side or until the chicken is cooked through. Serve with lemon wedges and plain yoghurt.
PERSIAN CHICKEN SKEWERS
The spices in this marinade really makes the chicken so flavorful and tender. Note: Marinate chicken overnight
Provided by Daily Inspiration S
Categories Chicken
Time 30m
Number Of Ingredients 9
Steps:
- 1. Soak 8 wooden skewers in water to prevent burning. To make the marinade, whisk together the cardamom, turmeric, allspice, garlic, lemon and oil. Season with salt and pepper.
- 2. Cut each chicken thigh into 1 -1 1/2 inch cubes. Toss the cubes in the spice marinade. Thread the chicken onto skewers and place on a tray. Cover and refrigerate overnight.
- 3. Cook the skewers on a hot, oiled grill or grill pan for 4 minutes on each side or until the chicken is cooked through. Serve with lemon wedges and plan yogurt.
PERSIAN CHICKEN KABOBS
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
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
CHELO KABOB (PERSIAN RICE WITH CHICKEN KABOB)
These kabobs with Persian rice are so simple to make, yet taste simply amazing with both chicken and beef, especially with traditional mast-o-khiar (yogurt dip). The key to its aromatic taste is good quality saffron. I usually fry them in a skillet but feel free to skewer them and grill them if that's what you prefer. Serve the kabobs with the rice and mast-o-khiar.
Provided by Sana'a Zuberi
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken, diced onion, black pepper, salt, 1/4 teaspoon turmeric, 1/4 teaspoon saffron, and cayenne in a bowl. Shape mixture into long, sausage-like kabob shapes, or shape around skewers and put aside in the refrigerator.
- Put the leftover saffron minus a pinch in 2 tablespoons warm water so that it lets out its color.
- Bring 3 cups water and cardamom pods to a boil; add rice, reduce heat, and let simmer until tender and water has been absorbed, 20 to 25 minutes, making sure not to overcook or undercook. Drain out any remaining starch water.
- Place a pot over low heat. Add 1 tablespoon butter, remaining turmeric, and reserved pinch of saffron; saute a bit then add the rice on top to dry out the excess water. Drizzle the saffron water on top and add 1 tablespoon butter. Cover and let simmer until the rice is fluffy, about 5 minutes.
- Melt remaining butter in a skillet over medium-high heat. Fry kabobs in the hot oil until they are no longer pink in the centers, 5 to 7 minutes, flipping as needed. Place tomatoes and chopped onion on top and cover. Cook until tomatoes soften and release their juices (this helps it from getting too dry), about 5 minutes. Serve with rice.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 56 g, Cholesterol 103 mg, Fat 8.7 g, Fiber 2.3 g, Protein 40.9 g, SaturatedFat 4.5 g, Sodium 536.4 mg, Sugar 3.6 g
GRILLED CHICKEN SKEWERS WITH TARRAGON AND YOGURT
These grilled chicken skewers are gently spiced with a ginger-and-cumin yogurt marinade, which makes the meat exceedingly tender and cooks to fragrant curds. As they grill, the skewers are gilded with a tarragon-mint baste that tastes distinctly Persian. Restraint and a very hot grill are both key to getting a good char: Don't move the skewers until the yogurt is burnished and the meat releases from the grates. Color is flavor. Catch any juices that run out of the cooked skewers with warm pita bread. Leftovers make excellent chicken salad.
Provided by Clare de Boer
Categories dinner, lunch, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the chicken: Cut each thigh in half against the grain. Rub with salt and set aside.
- Prepare the marinade: In a small bowl, mix the yogurt, lime juice, olive oil, salt and garlic. Reserve and refrigerate 1 cup marinade for serving. Put remaining marinade into a large resealable plastic bag and add the ginger, cumin and chicken; squelch around to coat thoroughly then refrigerate for 1 hour, or up to 48 hours.
- Remove the chicken from the refrigerator 1 hour before you plan to grill. If using wooden skewers, immerse them in water to soak for 15 minutes. Alternatively, use metal skewers or none at all.
- Prepare the grill: Clean the grate thoroughly and build a hot fire. The skewers will cook over intense, direct heat. The coals are ready when they glow red and the grate hisses when you drop water on it.
- Thread the chicken lengthwise onto skewers (if using), then smear with the marinade from the bag.
- Prepare the baste: Place the butter and salt in a small saucepan to melt on the cooler side of the grill (or use the stovetop). Once butter is melted, add the lime juice and chopped herbs; keep warm but do not boil.
- Grilling in batches if necessary, place the chicken on the grill a few inches apart. When you see a good char forming underneath, about 3 to 5 minutes, gently tug a skewer or the chicken: If it feels very stuck, leave it a few more minutes before turning. When the chicken releases easily and looks nicely charred in places, flip it using a fish spatula to gently pry any stuck bits off the grate.
- Baste the chicken with the herb butter and arrange the scallions in a single layer on the cooler edges of the grill. Let the chicken cook on the second side until firm and cooked through and turn the scallions occasionally until grill-marked and tender, about 8 minutes.
- Grill the pitas until marked, about 1 minute, turning halfway through. Lay them on the serving platter and place the scallions and chicken on top. Drizzle the bread, scallions and chicken with any remaining warm herb butter. Dollop chicken with reserved marinade, squeeze with lime and top with extra tarragon or mint.
More about "persian chicken skewers recipes"
GRILLED CHICKEN KABOBS (JOOJEH) - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
Ratings 5Calories 150 per servingCategory Main Course
- In a mortar and pestle, grind saffron with a pinch of salt until powdered. Then dissolve it in hot water and soak for 15 to 20 minutes.
- Preheat the charcoal grill about 30 minutes before grilling. We recommend using hardwood charcoal and not briquettes for perfect flavor. The grill is ready when the flame has subsided, coals glow uniformly and covered with some ash. Tip: A small fan or hair dryer may be useful. Check this tutorial for more about charcoal grilling.
- Meanwhile, thread the chicken on ½ inch wide metal skewers making sure to pass the skewer through the thick portion of the meat.
PERSIAN CHICKEN KEBAB (JOOJEH KABAB) - FAMILY SPICE
From familyspice.com
4.5/5 (49)Total Time 7 hrs 20 minsCategory Main CourseCalories 345 per serving
- Place chicken in a large shallow container and mix in onions, half the saffron water, yogurt, olive oil, garlic, salt and pepper.
EASY PERSIAN CHICKEN KEBABS RECIPE | LITTLE SPICE JAR
From littlespicejar.com
5/5 (36)Category ChickenServings 6Total Time 6 hrs 25 mins
- MARINATE: add the saffron to a small bowl along with 1 tablespoon of hot water and let it steep, covered for 5-7 minutes or until the water turns a bright yellow (if using). In a large bowl, combine the saffron water and all the marinade ingredients except the chicken. Add the chicken and stir to coat evenly. At this point, you can pop everything into a zip-top bag (for marinating) or just leave in the same bowl. Add the chicken and toss to combine. Cover the bowl or zip the bag and allow the chicken to marinate for at least 6 hours or up to 24 hours in the refrigerator.
- PREP: Remove the chicken from the refrigerator about 1 hour before cooking. Add the cubed veggies to the chicken, toss to combine and let marinate. Thread the chicken on to the skewers alternating with the red onions, green and red bell peppers. Repeat until you’ve used up all the chicken and veggies and discard any leftover marinade. When ready to grill, prepare the grill by lightly oiling the grates with any high heat oil or just spray with cooking spray and let it preheat on medium-high.
- GRILL: Grill the kebabs until they cook all the way through. You can test to see if the chicken is done by slicing through a piece with a knife, it should take roughly 8-12 minutes total. Serve warm over buttered saffron rice, vermicelli rice, or with flatbread and a salad.
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