Nothing pairs quite like summer and the grill. Treat yourself, your family, and your friends to another unbeatable pairing – delicious chicken kabobs with a refreshing side salad. Follow these Persian Recipes for a cookout that will not be forgotten.
Chickpea Salad Shirazi
Makes 4 servings, preparation time 20 minutes
1 cup dried chickpeas, or a 12-ounce can of chickpeas, drained and rinsed
2 tablespoons olive oil
1 clove garlic, chopped
1/2 inch fresh ginger root, grated
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Juice of 1 lime
1 small onion, peeled and finely diced
1 large tomato, diced
1 large cucumber, diced
2 cups fresh parsley or cilantro, chopped
- If using dried chickpeas, place them in a saucepan, cover with water, bring to a boil, and immediately drain. Return the chickpeas to the saucepan, add 6 cups of water and bring to a boil. Reduce heat to medium and cook for 1.5 hours. Drain and set aside. If using canned chickpeas, drain and rinse and go to step 2.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the garlic, ginger, salt, and pepper and sautè for 2 minutes.
- Mix with the chickpeas, onion, tomato, cucumber, and parsley or cilantro. Stir well, transfer to a serving bowl, drizzle 1 tablespoon olive oil with lime juice on top and serve.
Chicken Kabob (Jujeh Kabab)
Makes 6-8 servings, preparation time 10 minutes plus marination time and 15 minutes of cook time
1/4 teaspoon ground saffron dissolved in 2 tablespoons of water
Zest of 2 limes
1/4 cup fresh lime juice
1/4 cup apple cider vinegar
3/4 cup olive oil
2 large onions, peeled and thinly sliced
2 cloves garlic, peeled and crushed
1/2 cup whole plain yogurt
2 teaspoons sea salt
2 1/2 teaspoons freshly ground black pepper
6 pounds of chicken drumettes or 4 pounds boneless chicken thighs cut into 2-inch pieces
- In a 4-quart nonreactive container with cover, combine all the ingredients for the marination. Beat well with a fork. Add the chicken and toss well. Cover and marinate for at least 24 hours and up to 3 days in the refrigerator. Turn the chicken twice during this period.
- Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. Keep in mind that the success of a good kabob depends on a very hot grill.
- Spear wings, breasts, and legs onto different skewers as they require different cooking times.
- Grill the chicken 8 to 15 minutes, turning frequently until done. The chicken is done when the juice that runs out is yellow rather than pink.
- Remove the chicken from the grill. Keep chicken on the skewers until just before serving to keep it warm.