Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into 1-inch cubes
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp saffron threads, soaked in 2 tbsp hot water
- Skewers
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the onion, garlic, olive oil, lemon juice, salt, black pepper, turmeric, paprika, cumin, cinnamon, nutmeg, and saffron water.
2. Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the chicken cubes onto skewers, leaving a little space between each piece.
5. Grill the kebabs for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the outside.
6. Serve hot with your choice of sides.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan on medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 260
Fat: 14g
Carbohydrates: 6g
Protein: 27g
Sodium: 630mg
Sugar: 1g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or boneless skinless chicken legs.
- Saffron threads can be substituted with turmeric.
Variations:
- Add vegetables such as bell peppers, onions, and cherry tomatoes to the skewers.
- Use the same marinade for beef or lamb kebabs.
- Serve with a side of yogurt sauce or hummus.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before threading the chicken to prevent them from burning on the grill.
- If using wooden skewers, make sure to use two skewers per kebab to prevent the chicken from spinning on the skewer while grilling.
- Don't overcrowd the skewers, leave a little space between each piece of chicken to ensure even cooking.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kebabs in the oven or on the grill until heated through.
Presentation ideas:
Serve the kebabs on a platter with a side of rice or salad.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Serve with a side of rice, salad, or grilled vegetables.
Suggested side dishes:
- Persian rice
- Greek salad
- Grilled vegetables
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before grilling.
- If the chicken is not cooking evenly, make sure the heat is evenly distributed on the grill or grill pan.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator and not at room temperature.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food history:
Tabrizi Chicken Kebab is a popular dish in the city of Tabriz in Iran. It is traditionally made with lamb or beef, but chicken is a popular variation.
Flavor profiles:
The marinade for Tabrizi Chicken Kebab is a combination of savory and sweet spices with a hint of tanginess from the lemon juice.
Serving suggestions:
Serve the kebabs with a side of rice or salad for a complete meal.
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Region: Iranian