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


Basting Sauce:

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.

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