I love eating Middle Eastern food. Having lived in the Gulf, I developed a particular weakness for Persian food. Its tastes and aromas are homey and exotic all at once. My son was just an infant when we moved back to the States, so I now turn to our local kabob place to satisfy my cravings. While their food is so tasty, their staff is hard to understand when I’ve asked them allergy-specific questions leaving me a bit leery about heading there with my son. Rather than deprive us all of its deliciousness, I started making some Persian dishes at home. Here’s one of my favorites and a good alternative to nuggets and hot dogs.
1 1/2 lbs chicken breast – cut into 1″ cubes for kabobs
1 1/2 medium onion
juice of 1 lemon
salt and pepper to taste
1/2 tsp ground saffron plus 3 Tbsp hot water
pinch of lime juice
Tbsp dairy-free melted butter or margarine
Grate onion over the chicken pieces. Add lemon, salt and pepper. Mix well until chicken pieces are all coated. Leave to marinate for at least 3 hours, preferably overnight.
Mix together saffron, water, lime juice and butter.
Thread chicken onto a fine skewer. Grill gently, basting frequently with marinade juices mixed with liquid saffron mix. **Alternatively, you can broil chicken. Arrange on broil pan and place in oven 4-6″ from heat. Baste frequently until done.**
Serve immediately with basmati or warm pita. Serves 4.