This Sunday’s Dinner was picked because of my love for Persian food. Being that I am half Persian I thought it was about time I started cooking like it. If you follow me on Instagram and watched my cooking stories you probably seen this recipe, but here is where you can find the exact measurements. I broke it down into 3 sections: kebabs, rice, salad. If you don’t plan on making all three just scroll though.
Whole milk Greek yogurt
Crushed red pepper flakes
Zest from one lemon
Freshly squeezed lemon juice, from one lemon
Freshly ground black pepper
2-1/2 pounds boneless skinless chicken breast or thighs
1 large red onion, cut into wedges
Vegetable oil, for greasing the grill
Soak your skewers in water for at least 30 mins so they won’t burn on the grill
Cut up your chicken into about 2 inch cubes and lightly season with garlic powder, pepper, and salt or seasoning salt set aside.
In a med bowl mix:
1 cup of yogurt
2 tablespoons of olive oil
2 teaspoons of paprika
1/2 teaspoon of cumin
1/8 teaspoon of cinnamon
1 teaspoon of crushed red pepper flakes
Zest from 1 lemon
2 tablespoons of fresh lemon juice
1-3/4 teaspoons of salt
1/2 teaspoon on pepper
5 garlic cloves minced (1 med clove = 1 to 1 1/2 teaspoons of minced garlic)
Cut red onion into wedges
Begin threading the chicken into the skewers alternating with the onion
Place on a foil lined baking sheet
Pour the marinade over the chicken skewers.
Cover and refrigerate for at least an hour or overnight if possible.
Grease the grill and preheat to about medium high.
Cook the skewers for about 10-15 until golden brown turning occasionally.
Rice (note: you will need a spice grinder or mortar)
Extra virgin olive oil
Yellow onion, minced
White basmati rice
Add a pinch of saffron to your grinder or mortar and grind until saffron becomes a powder like consistency.
Add another pinch of saffron but do not grind. Pour in 1/4 cup of hot water and let it sit for about 5 mins to open up the spices.
Wash your rice and set aside
In a large pot heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup of minced onion and sauté for about 10 mins. Add 2 cups of rice and cook for about a minute longer.
Pour in all of the the saffron liquid and try to spread it evenly over the rice.
Add 3 3/4 cups of chicken stock, & 1 teaspoon of salt. Bring to a boil, cover and reduce heat to low. Let cook for 20 mins until rice is fluffy.
The easy part!
I just bought a bag of Greek salad
No measurements needed here just add to your liking.
I added my own tomatoes (cut in wedges)
Chopped red onion
Drizzled in a balsamic vinaigrette dressing
I really hope you guys like and try this recipe out it really is one of my favorites. Please share your thoughts or suggestions the comments below.