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Persian Chicken on Skewers





Yields
Makes 4 servings

Notes: Serve with basmati rice, grilled tomatoes, and a spray of herbs: parsley, basil, tarragon, cilantro, and dill.

 1 pound ground chicken
 6 tablespoons fine dried bread crumbs
 1 large egg yolk
 2 tablespoons minced onion
 1/2 teaspoon ground dried turmeric
 1/4 teaspoon salt
Step 1
1

In a bowl, mix chicken, crumbs, egg yolk, onion, turmeric, and 1/4 teaspoon salt. Cover and chill at least 30 minutes or up to 1 day.

Step 2
2

Divide chicken mixture into 4 equal portions. Dipping your hands frequently in water to keep mixture from sticking, pat each portion around a skewer (flat metal ones are easiest to handle) to form a log 1 inch thick and about 7 inches long.

Step 3
3

One skewer at a time, lay chicken on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds) and rotate quickly to firm up the surface of the meat. When all skewers are on the grill, close lid of gas grill. Rotate skewers every 2 to 3 minutes until meat is lightly browned and firm, not squishy, at skewer (cut to test), about 10 minutes total.

Step 4
4

Cut or push meat off skewers. Add salt to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories240
% Daily Value *
Total Fat 13g17%

Saturated Fat 4.1g21%
Cholesterol 190mg64%
Sodium 278mg13%
Total Carbohydrate 8g3%

Dietary Fiber 0.5g2%
Protein 21g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.