Thursday, September 8, 2011

Delicious and Nutritious Persian Saffron Kabobs

I grew up eating these kabobs.  Of course as a kid, we threw them on the grill (which you can still do weather permitting) and they were amazing!  But this is a simple way to enjoy this tasty and healthy meal indoors in the oven, which is convenient when you are in the mood for them when it’s rainy or snowing outside.  My parents used to marinate the chicken overnight but there is no need for that.  An hour prior to throwing them in the oven is adequate.  Of course the longer, the better!  The lemon or lime juice combined with olive oil is the perfect marriage of flavors and the pinch of saffron gives this dish a rich, aesthetically pleasing color.

1-pound boneless skinless chicken breasts cut into 1½-inch pieces
Juice of one lemon or lime freshly squeezed
One large yellow onion grated/food processed
Pinch of saffron (for my video on how to prepare saffron, click here)
2 cloves garlic crushed
3 tablespoons olive oil
Salt and pepper to taste

1. Add all of the above ingredients to a bowl and mix well so all of the chicken is nicely coated.  Cover with saran wrap and let the marinade sit in the fridge for at least one hour (overnight is ideal so any time frame in between is just perfect).  After the chicken is finished marinating, place on a large cookie sheet or in a Pyrex dish. 

2. Turn the oven on to broil.  Allow the chicken to cook 10-12 minutes, then flip them over and cook an additional 10-12 minutes (total cook time 20-25 minutes).
3. Take any veggies in the fridge that complement kabob well and toss them in a few tablespoons of olive oil and add to a separate sheet or Pyrex dish and cook them simultaneously with the chicken.  I also turn them with a spatula when I flip the chicken pieces over.  Last night, I used 2 zucchinis cut into 2-inch pieces, about 10 baby bella mushrooms cut into halves and 2 tomatoes cut into fourths.  Onions and sweet peppers would work great too.


For a healthy meal enjoy this kabob beside the veggies or serve with a side of half a cup of whole wheat couscous.  And the next day, for lunch, spread a tablespoon of hummus in a whole wheat pita and add the leftovers inside for a tasty sandwich or add to a bed of greens for a delicious protein-packed lunch!  

Bon appétit!  


Tariq said...

Damn. This is good.

skamat said...

I just tried this recipe - DELICIOUS. So easy and full of flavor, thank you so much! I used your idea with the Pita bread and hummus, yummy. Please post some easy but tasty seafood recipes, can't wait to try those as well :))

Solmaz said...

You are so welcome. Glad you enjoyed! I will definitely work on putting up some tasty seafood recipes...I see some tasty shrimp in the near future. Look for it soon!

Sarah E said...

I made this last night for a special dinner. It was highly enjoyable - not only did it taste fantastic, but the aromas that filled my apartment were downright intoxicating :) I served it with veggies, pita, and the yogurt cucumber dish. I had plenty for leftovers and followed your suggestion by wrapping them in a whole wheat pita, which made a perfect lunch! I will DEFINITELY be making this again . . . and again! Thanks!

Solmaz said...

Sarah, I am so glad it turned out well. Your comment made me want to make this for myself tonight haha. Thanks for your kind words.

best essay writers uk said...

Grilled items had always been my favorite and I am really interested to try out new recipes. The best thing about grilled recipes are the one that are always having exotic taste.

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