Spring and summer are my favorite seasons because it's finally warm enough to get outside and grill. Kebabs are my go-to grilling dish because you can use any vegetables and meat you have on hand and get creative with spices and marinades. These yogurt-marinated chicken kebabs are perfect with Persian rice and a simple tomato and cucumber salad.
Yogurt Marinated Chicken Kebobs & Persian Rice
2 lbs. Chicken Breast or Thighs
1 Cup Plain Greek Yogurt
2 Tablespoons Olive Oil
2 Cloves Garlic
2 Teaspoons Paprika
2 Teaspoons Cumin
¼ Teaspoon Turmeric
1 teaspoon Red Pepper Flakes
½ Tablespoon Lemon Zest
2 Tablespoons Lemon Juice
Red Onion (Optional)
Cut chicken into chunks.Combine all ingredients and let chicken marinate for 4 hours.Thread chicken and red onion onto skewers (make sure you pre-soak wooden skewers). Turn grill on medium high heat. Add skewers and grill until chicken is cooked through.
1 Cup Basmati Rice
4 Cups Chicken Broth or Water
½ Cup Greek Yogurt
1/8 Teaspoon Saffron Threads
2 Tablespoons Ghee (Clarified Butter)
Bring broth or water to a boil. Add rice and cook for 6 minutes. Drain rice. Mix yogurt and saffron and add rice to mixture. Heat skillet to medium high heat. Add ghee. Add rice mixture and press down so rice has contact with pan. Wrap a towel around the lid of the pan and cook for 15 minutes. Once rice is browned invert rice onto a plate (browned side up). Serve and enjoy!
If you are a fellow grill lover, join us for one of our hands-on grilling classes at The Chopping Block's Lincoln Square location. Our outdoor grilling patio officially opens for business on Friday, April 21!
