Gluten-Free Persian Chicken Kabobs Recipe

Posted on
 When you try to decide what to make for dinner Gluten-Free Persian Chicken Kabobs Recipe

Prep Time 25 min
Total Time 35 min
Servings 4

When you try to decide what to make for dinner, maybe your mind doesn’t immediately wander to the cuisine of Iran, but why not give it a try? These exotic skewers are loaded with exotic flavor your family will love. Adopted from Betty Crocker.

Ingredients

8 (8-inch) bamboo skewers

Honey Yogurt

1/2 cup plain fat-free yogurt
1 tablespoon honey

Kabobs

3 tablespoons lime juice
1 tablespoon olive oil
1 1/2 teaspoons salt
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 lb  boneless skinless chicken breasts, cut into 1-inch pieces
1/2 red onion, cut into 1-inch pieces

Accompaniments

2 cups hot cooked brown rice
10 fresh mint leaves, chopped

Directions

1. Soak skewers in water 20 minutes. Heat gas or charcoal grill.

2. In a small bowl, beat Honey Yogurt ingredients with whisk. Cover and refrigerate.

3. In large bowl, beat half of the lime juice, the oil, salt, cardamom, cinnamon, cumin, ginger and cloves with whisk. Add chicken; toss to coat. On each skewer, alternately thread chicken and onion, starting and ending with chicken. There should be 5 or 6 pieces of chicken on each skewer.

4. Place kabobs on grill over medium-high heat. Cover grill; cook 3 to 4 minutes on each side or until chicken is no longer pink in center. On each of 4 serving plates, place 1/2 cup rice and 2 kabobs. Drizzle with remaining lime juice, then drizzle each plate with 2 tablespoons honey yogurt. Top with chopped mint.

Expert Tips

Cardamom (KAR-duh-muhm), a member of the ginger family, has a pungent, warm, spicy and slight lemony-sweet flavor. It’s often used in Scandinavian, East Indian and Middle-Eastern cooking in both sweet and savory dishes.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *