Persian Chicken Kebabs Recipe - Cooking Index
Persian Chicken Kebabs Recipe - Cooking Index
| 16 oz | 454g | Chicken breasts - boneless and skinless, cut into 1 inch chunks |
| 1 | Onion - coarsely chopped | |
| 1/2 cup | 118ml | Sunflower oil |
| 1/2 cup | 118ml | Lemon juice |
| 1 cup | 16g / 0.6oz | Cilantro - chopped |
| 1 cup | 146g / 5.1oz | Parsley - chopped |
| 1/2 cup | 73g / 2.6oz | Saffron - crushed |
Mixed the saffron threads in water until dissolved.
Combine onion, oil, lemon juice, cilantro, parsley and saffron.
Add chicken pieces and coat thoroughly. Cover and chill for 5 hours.
Preheat grill to hot. Using metal skewers, pierce centers of each piece until full.
Balance skewers on a grill pan and cook for 5 minutes each side, or until juices run clean.
Serve hot with a spinach salad and soft crusty rolls.
Source:
Beef Industry Council
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