By Celticevergreen on May 16, 2008
Photo by A.Hosseini
Photo by A.Hosseini
"I've made this recipe using chicken thighs and legs and it comes out great. Not sure where I got it but now it resides in my recipe box as a featured part of my list of dishes I make for company. Makes a great cold dish for picnics after being cooked at an earlier time."
Serving Size: 1 (149 g)
Servings Per Recipe: 4
"Fantastic! I totally forgot to review this! We make as directed and serve it with basmati rice topped with chopped parsley or cilantro, grilled tomatoes and naan. We squeeze a bit of fresh lemon on the kabobs prior to eating. We love it!!! Thanks Celtic for sharing this recipe! Awesome!"
"This is delicious. It has a nice authentic Persian flavor. I used a pound of chicken breasts cut into chunks and then added dashes of garlic and onion powders to the marinade. Instead of putting the minced onion into the marinade, I cut up a red onion and alternated pieces of onion with the chicken on skewers and grilled it that way. Thanks for sharing this!"
"This is good. I used a whole baby chicken which I kept whole and roasted in the oven along with Middle Eastern coal for added flavour. I marinated approximately 2 1/2 hours. I used extra virgin olive oil, Iranian saffron (but I have a feeling it was fake (Spanish dyed red), sea salt,freshly ground black pepper, plus the rest of the ingredients. I did it in the oven at 350F then changed it to broil after a while, doing the breast side last. I served this on a bed of recipe#472866, along with recipe#387418 and recipe#339985. I'd make a different whole chicken recipe next time."
"This chicken came out great, but I did make a few changes. I used boneless, skinless chicken and lemon juice instead of lime. I marinated for 2 hours. This chicken was full of flavor. Next time I will try it with the lime juice!"
"i make this all the time! great, easy & healthy. I usually cut my olive oil and serve it with persian cucumber salad."