Persian Chicken Kabobs (Kabaabe Joojeh)
(serves 4)
Cut:
3 - 4 chicken breasts, skinless, boneless
into 2 inch pieces.
 
Marinate all day or overnight, with:
1 - 2 onions, thinly sliced
1/2 t kosher salt
1/4 t pepper
a pinch baking soda
1/8 t saffron, diluted in a 1/4 c water or white wine
 
Put the meat onto skewers and grill over hot coals.
 
Meanwhile, saute the onions over low heat in olive oil until very soft, then add:
2 - 4 T tomato paste
a pinch cayenne
and cook a few minutes longer.  Serve as a side dish.
Notes & Variations:
  1. This recipe comes from Nazee Shams.
  2. The baking soda acts as a meat tenderizer and is optional.
  3. You can substitute finely chopped fresh or canned tomatoes (or tomato sauce) for the tomato paste, but cook it until most of the liquid is gone.