Persian Chicken Kabobs

• Gluten free

• Meat

  • 2 lbs Chicken, tenders
  • 1 Chicken marinade

• Produce

  • 1 Carrot, large
  • 2 ground cloves Garlic
  • 1 small bag Haricot vert
  • 1 Onion
  • 1 tsp Parsley
  • 1 Vegetable side

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Saffron
  • 1/2 tsp Salt and freshly ground pepper
  • 1 tsp Sumac

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Feta cheese
  • 1 1/2 cups Yogurt, Plain

Found on keviniscooking.com

Description

Ingredients

• Chicken Marinade
• 2 lbs chicken tenders, strips or thigh meat
• 1½ cups of plain yogurt
• 1 onion
• 2 ground cloves of garlic
• 1 tsp parsley
• 1 tsp sumac
• ½ tsp saffron
• ½ tsp each salt and freshly ground pepper
• Vegetable Side
• 1 large carrot, peeled and chopped into bite size pieces
• 1 small bag of haricot vert
• 2 tbsp olive oil
• ½ cup crumbled feta cheese
• freshly ground black pepper

Directions

• Over a bowl, grate a onion completely. This will get juicy! When complete, gather grated onion in hands and squeeze excess water out. Place in another mixing bowl and discard onion water or save for a soup base.
• In the onion bowl mix add the yogurt, spices, parsley, garlic. Mix thoroughly to incorporate completely.
• Place all in a zip lock plastic bag and refrigerate over night.
• Grill to your liking and serve with steamed vegetables. In this meal I steamed some haricot vert with carrots. Then while hot, mixed in a bowl with some olive oil, ½ cup feta cheese and salt and freshly ground black pepper.