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
JUJEH KABOB (PERSIAN CHICKEN KABOBS)
This is a classic Persian chicken kabob that is very delicious and tasty. Serve with roasted tomatoes, fresh onions, sliced lemons, and rice.
Provided by Reza Michael
Categories World Cuisine Recipes Asian
Time 6h25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 5.1 g, Cholesterol 129.3 mg, Fat 14.5 g, Fiber 1.6 g, Protein 47.7 g, SaturatedFat 2.8 g, Sodium 1277.3 mg, Sugar 1 g
PERSIAN CHICKEN
This is a 16th century recipe. A friend researched it (I'm hoping she'll stop by here and add some information in the comments on how she found/changed it) because we were reading Dorothy Dunnett's Niccolo Rising novels (set in that time period) and we were curious about what the characters were eating. So we ate this along with #124576, and it was fantastic, if a little time consuming
Provided by greenery
Categories Chicken
Time 3h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Wash 4 half chicken breasts (with bones and skin) and put them in a good-sized pot. Add celery rib, thyme, parsley sprigs, bay leaf, cracked peppercorns, and juniper berries.
- Barely cover the breasts with cold water, cover the pot, and bring to a gentle simmer (the surface of the water shakes and only a few bubbles break). Hold it there for 20 minutes; turn off the heat; let the breasts rest in the hot water for 10 minutes.
- Transfer chicken to a strainer. Let it rest until cool enough to handle and then cut or pull the meat into bite-sized pieces. Use the skin, bones, and broth to make stock for some other dish.
- Grind six or so handfuls of walnuts fine in a food processor to produce three cups. You want to end up with about three cups.
- Heat 5T unsalted butter in a large, heavy saucepan, and add onions, chopped fine. Cook onions until they are golden, 8 minutes or so. Add ground walnuts and stir constantly (very important) for about five minutes. They will stick if you don't stir.
- Add the lemon juice, salt, cinnamon, sugar, pomegranate juice, and two cups water. Cover pot and let mixture simmer for up to 40 minutes.
- Five minutes before you're ready to serve, add the chicken. Keep the heat low so it doesn't toughen up and cook it only until everything is heated through. Turn off the heat and let it rest if you must. It will stay hot for quite a while.
Nutrition Facts : Calories 741.4, Fat 57.3, SaturatedFat 12.4, Cholesterol 87.3, Sodium 467.3, Carbohydrate 35.7, Fiber 9.3, Sugar 14.8, Protein 31.5
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- 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.
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