Middle Eastern Chicken Kabobs

MIDDLE EASTERN CHICKEN KABOBS
Printable Recipe 

• 3 lbs Chicken Breast, cut into cubes 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 Fresh lemon, juiced
• 1 teaspoon turmeric powder
• 1/4 teaspoon ground saffron
• 2 fresh garlic clove, minced
• 1 teaspoon onion powder
• 1/2 cup olive oil 
• 5-7 skewers 

  1. Chop chicken into cubes than put it in a gallon size ZipLock bag.  Add salt, pepper, lemon juice, turmeric, saffron, minced garlic, onion powder, & olive oil. Zip closed & mix together until all chicken is coated evenly. Place in the fridge to marinate for 4-6 hours up to 24 hours. 

   2. Skewer chicken one piece at a time onto a metal or wooden skewer. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn & brush with reserved marinade frequently.

Plate Finished Product 

Serve over rice with grilled veggies 

STORY BEHIND THE DISH

This Persian style chicken recipe was given to me by a childhood friend. I have been to many Middle Eastern restaurant & chicken kabobs like these are my favorite. I love the beautiful colors of the dish & of course the flavor is amazing.  

 

MODIFICATIONS/Whole30

This is a Whole30 & Paleo approved dish, but you can use cauliflower rice in place of the Lebanese rice to pair with the chicken. You can use garlic powder if you don't have fresh garlic or you can use fresh onions in place of the onion powder. The recipe can be adjusted to taste so if you like pepper, add more. I made set measurements but they can be adjusted as needed. Also you can use this Lebanese Rice Recipe or the Persian rice recipe known as Polo Rice. If you don't have time to make a specialty rice a plain basmati or jasmine rice will pair well.

Steak Kabobs

STEAK KABOBS 

Printable Recipe

• 1 1/4 lb. beef top sirloin steak 
• 1/3 cup soy sauce or coconut aminos
• 2 tablespoons sugar 
• 2 tablespoons canola oil 
• 1 tablespoon Worcestershire
• 1 garlic clove, minced 
• 1 1/2 tablespoon red wine vinegar 
• 1/8 teaspoon pepper 
• 8 fresh whole mushrooms 
• 1 medium red onion, coarsely chopped 
• 1 yellow squash, cut
• 1 zucchini, cut  
• 8 bamboo skewers 

 1. In a mixing bowl combine soy sauce, sugar, canola oil, Worcestershire, garlic, red wine vinegar, & pepper. 

2. Add beef, stir until coated. Cover with plastic wrap & marinate in refrigerator for 30 minutes or longer, I prefer a few hours for a more tender product, stir occasionally. Drain, reserving marinade into a small saucepan. Bring reserved marinade to a boil on medium heat. Reduce heat to medium-low. Simmer, uncovered for at least 5 minutes. 

3. Wash veggies. Cut onions, zucchini, & yellow squash.  

4. Toss all veggies with olive oil & a light coat of salt & pepper. 

 5. Thread beef & veggies alternately onto skewers. 

6. Preheat barbecue to medium-high heat. Cook kabobs on greased grill for about 20 minutes, turning occasionally & brushing with reserved marinade.  

 Plate Finished Product  

STORY BEHIND THE DISH

Since I was a kid I have been making kabobs like these at family BBQs. My dad always did the prep work, marinating the meat & cutting the veggies. I got to do the fun part, threading the skewers. I love everything about this dish, prepping it, cooking it, & especially eating it.  

MODIFICATIONS/Whole30

To make this dish whole30 or Paleo approved you can use olive oil or avocado oil in place of the canola oil, also use coconut aminos for the soy sauce, remove the sugar, & you can use homemade Worcestershire or just remove it all together. The marinade for this dish is a standard sweet soy marinade that also works well for pork, lamb, or chicken. You can mix & match any of the meats & veggies. Sometimes I grill all the veggies on single skewers & the meat on their own skewers. Other good veggies to add are bell peppers, cherry tomatoes, & even potatoes. Don't forget, you can always substitute soy sauce for gluten free soy sauce, or you can use coconut aminos & remove worcestershire or make your own to make this a gluten free dish!