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Chicken Kabob contributed by, Omar from The Seven Hills School in Cincinnati, Ohio USA

Chicken Kabob

From: Iran

By: Omar



1teaspoon ground saffron

1 fresh lime juice

2 tablespoons olive oil

2 large onions, peeled and thinly sliced

2 teaspoons salt

2 teaspoons freshly ground black pepper

2 broiling chickens about, 4 pounds each cut into 10 pieces or 4 pounds of chicken drummettes, or 3 pounds of boneless chicken cut into 1 1/2 inch pieces (chicken drummettes are tastier and cheaper

Baste juice of 1 lime

1 4th cup butter melted

1 half teaspoon salt

1 half teaspoon freshly grown black pepper

2 limes cut in half

Parsley springs

2 12 ounce packages lavash bread

6 flat soured like scours



1: in a large bowl combine half of the saffron juice in 1 bowl, 2 tablespoons onion, olive oil salt and pepper.Beat well with a fork. Add the pieces of chicken and toss well with marinade. Cover in marinate to 2 days in the refrigerator. Turn the chicken twice during this period.


2: Start a bed of charcoal 30 minutes until the coals glow evenly (you can use a hairdryer to speed up the process). Otherwise preheat the oven boiler.


3: Skewer the tomatoes.


4: Spear wings, breasts, and legs onto different skewers.(they require different cooking times.)


5: Add the juice of one lime and the remaining saffron water to the melted butter


6: Paint the tomatoes and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes(drumettes need less time to cook.)putting the legs on first then the breasts and wings


7: Spread a whole lavash bread on a serving platter. Paint the chicken with the baste mixture. Remove the grilled chicken from spewers and arrange the pieces on the bread. Garnish with lime juiceĀ  and sprigs of parsley. Cover the platter with more bread.

8: Serve immediately with fresh herbs and torshi. (Persian pickles)

posted by SSnyder in Iranian Recipes,Recipes and have No Comments