Amazing Persian Chicken Kabobs & Grilled Dolmas

Today was a very exciting day! Just a few hours ago I got done taping my audition tape for season 3's "Grill It" with Bobby Flay. I was so lucky to be introduced to Shawn Justice (thanks Brenda!) who was a great videographer and director. He was very patient and gave me some great direction.

Make sure to check out my blog tomorrow to get a sneak preview of my video! In the meantime, I will share our family secret for Persian Chicken Kabobs. I have to thank my mom, dad, aunt Malekeh, and my Uncle Anoosh for their recipes. I had to of course add my own twist to make these dishes extra special!

Enjoy:)

Persian Chicken Kabob:

3 lbs boneless and skinless thighs ( I prefer to use kosher or free range for optimal flavor)

1 cup fresh squeezed lemon juice

1 diced yellow onion

4 finely diced garlic cloves

1 jalepeno (remove the seeds if less heat is desired)

1 tbsp red pepper flakes (a must!!!)

1 tbsp turmeric ( you can find the good stuff at your local Mediterranean Market)

1 tsp ground saffron (mix with 2 tablespoons hot water)

1 tbsp garlic powder

1 tbsp kosher salt

1 tbsp ground pepper

Baste mixture:

2 tbsp melted butter

1 tbsp olive oil

dash of saffron

Cut each thigh into 6 bite size pieces. In a large dish, mix all ingredients together and add chicken to marinade. Using your hands, combine the chicken and marinade to make sure each piece of chicken is nicely coated. Cover with saran wrap and marinate overnight.

Let the chicken rest at room temperature 30 minutes prior to grilling. Skewer the chicken (no more than 4-5 pieces on each skewer). Make sure to soak your wooden skewers to prevent burning.

Make sure your grill is hot and right before putting your chicken on the grill, drizzle each skewer with olive oil. Grill for 4 minutes on each side and right before flipping your chicken, brush on your butter & olive oil mixture. This step gives your kabobs extra juicy flavor and golden brown color.

Serve with basmati rice and fresh cucumber & tomato salad (recipe below)

Salad Shirazi (cucumber & tomato salad):

4-5 Persian cucumbers

4 medium size tomatoes on the vine

1 large lemon

3 tbsp extra virgin olive oil

kosher salt

freshly ground black pepper

tsp dried mint (this gives the salad a great kick)

1 small finely diced red onion (could be made without if your not a fan of raw onions)

Tune in tomorrow for my delicious grilled dolma recipe and more!