Persian
Chicken Kabobs (Kabaabe Joojeh)
(serves
4)
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Cut: |
| 3 - 4 |
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chicken breasts, skinless,
boneless |
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into 2 inch pieces. |
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Marinate all day or overnight, with: |
| 1 - 2 |
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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 |
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Put the meat onto skewers and grill over
hot coals. |
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Meanwhile, saute the onions over low heat
in olive oil until very soft, then add: |
| 2 - 4 |
T |
tomato paste |
| a |
pinch |
cayenne |
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and cook a few minutes longer. Serve
as a side dish. |
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Notes &
Variations:
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This recipe comes from Nazee Shams.
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The baking soda acts as a meat tenderizer
and is optional.
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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.
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