Boneless Chicken Kabob, Grilled Heirloom Tomatoes with Saffron Rice

Kabobs make outdoor entertaining festive and fun!  They’re a worldly recognized Middle Eastern food that is basically just grilled succulent chunks of meat on metal skewers.  See, it’s basic!  The kabobs can be easily assembled ahead of time, grilled to perfection in minutes and there’s little clean up.  Score! 

Grab your metal skewers or if you’re using thin wooden skewers, here’s a neat trick to keep you and your joojeh kabob out of harms way.  To keep wooden skewers from igniting over the flame, be sure to load them up with chunks of marinated chicken breast or whatever you happen to be grilling from tip to tip.  This way, there’s no need to bother soaking them in water.  Just load, set, grill.  Yum!

Joojeh Kabob Bedoon-e Ostekhan va Chelow

4 Servings

Ingredients for Marinade:

• 1 1/2 pounds chicken breast, cut into 2-inch cubes
• 1/3 cup extra-virgin olive oil
• 1 large red onion, julienne
• 2 large heirloom tomatoes, halved vertically
• 4 tablespoons saffron emulsion
• 1 teaspoon turmeric
• Juice from 3 limes
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Directions for Marinade: 

In a large mixing bowl, combine poultry, olive oil, onions, saffron emulsion, turmeric, lime juice, and salt and black pepper.  Marinade for ½ hour – 3 hours, if desired.

Thread pieces of chicken on long, metal skewers.  If using leg, thigh, and wings; thread separately, as breast requires slightly less grilling. 

Thread tomatoes separately on thin metal skewers.  Drizzle with some extra-virgin olive oil.  Sprinkle with a pinch of salt and pepper.  

Grill over medium-low heat to desired doneness, about 1-2 minutes on each side.  Turning frequently.

 

And, grill tomatoes over low heat, 10 minutes.  Turning skewers frequently.

Ingredients for Rice:

• 3 cups long-grain Basmati rice (white or brown)
• 4 cups water (6 cups, if cooking brown rice)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons Saffron Emulsion
• 1 teaspoon kosher salt

Directions for Rice:

Whip out your rice cooker!  If you don’t own a rice cooker, please do yourself, better half, family, and friends a favor and get one.  Preferably, today. :)

The great thing about rice cookers is there's no need to watch over them since they come fully equipped with an automatic timer that clicks when the rice is ready.  Rinse 3 cups of Basmati rice directly in the rice cooker bowl, repeating a few times, until water is clear.

Add 4 cups of water (if cooking brown rice, use 6 cups of water), ¼ cup extra-virgin olive oil, and 1 teaspoon kosher salt. Place bowl into the rice cooker. Cover it, plug the cooker in, and press the switch to turn it on.  The switch will click, like a toaster, when the rice is done. 

A few easy tricks: 

1.) Use a non-stick spatula to gather the rice towards the middle of the pot, so you don’t end up with a little rice to go with all that “tadeeg” or crispy rice.  Unless that’s how you roll, of course.  The best tool for this trick is a plastic rice paddle that comes with most rice cookers. 

2.) Use the opposite end of a spoon to make a few holes in the rice to allow for steam to rise, allowing for a fluffy, not mushy outcome.  Place paper towel on top of bowl.  Cover with lid and continue to cook.

3.) If you’re a tadeeg-lover like me, follow this easy trick: for extra-crispy “tadeeg” or crispy rice, when the timer clicks off, turn it back on--setting it at level 1.  Ready to serve when switch clicks off.

Two simple ways to serve Persian Rice: 

1.) The traditional way is to place a round serving platter face-down on top of rice cooker bowl. Using oven mitten, hold platter down with thumbs and flip bowl over (in-ward) to serve crispy rice or “tadeeg“ face-up 

 

2.) Or serve rice and tadeeg on separate platters.  Don’t worry, they won’t mind.  Using a spatula, transfer the rice to a flat serving platter.  In a small bowl, combine 1 cup of rice and 2 tablespoons of Saffron Emulsion.  Pour Saffron Rice on top creating a golden-yellow overlay. 

Smile.  You’ve just made Persian Rice!  Simple, wasn’t it?

Kabobs are also great when paired with a simple and delicious salad, called Salad Shirazi.  

Salad Shirazi

4-6 Servings

Ingredients:

• 1 English cucumber or 4 baby kosher cucumbers, rinsed, chopped
• 3 firm medium Roma tomatoes, rinsed, chopped
• 1 small red onion, chopped
• Juice from 2 lemons
• 2 tablespoons extra-virgin olive oil
• 1/2 cup flat leaf parsley, rinsed, chopped
• 1/4 cup dried mint 
• 1/2 teaspoon cumin (optional)
• Kosher salt and freshly ground black pepper to taste

Directions:

Combine all ingredients in a medium-sized serving bowl.  Add salt and pepper to taste.  Refrigerate until ready to serve.

 

Serving Suggestion:  May also be served with lavash or pita bread as a substitute for rice if you’re being carb-conscious. Garnish palette with grilled tomato and fresh herbs. 

Wine-Pairing Suggestion: Try a sweet Riesling or Albarino.  

Provided by HelloVino.com

 

Comments

[deeba]

I love these kabobs. Now am going to explore the saffron emulsion story behind them. Never heard of saffron emulsion. Also love your crsipy rice! Yum post!

[Yasamin Beitollahi]

Thanks Deeba! Hope you enjoy using the Saffron Emulsion... your wallet will thank you. :)

[we are never full]

that rice - OHHHH that rice! this is the best part - the crunchy bottom. I've GOT to really learn how to do this. you do make it seem simple but i'm sure i'll manage to burn it instead of crisp it.

[Yasamin Beitollahi]

Hi We Are Never Full! The crispy rice is my favorite part also. Mmm, and when it's extra crunchy, I go bananas for this stuff! The best part about using a rice cooker is that you don't have to do anything but turn the knob. We'd love to hear feedback on how well your crispy rice or tadeeg turns out. :)

[tiffany1837jewelry]

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