Chicken Kabobs Los Feliz Style
Iran wasn't always defined by fundamentalism and terrorism. Historical Persia has a radically different world image that influenced the world with culture, antiquities and food. This peaceful co-existence with the West started deteriorating during the '72 Oil crisis, and collapsed with the ouster off the Shah of Iran in 1979.
Still, there is a strong Iranian influence in food among many communities in America, and there is a grassroots Western-friendly focus among the progressive youth in Iran who are embracing Western culture while holding onto their traditions.
One of the most entrenched additions to American food is the kabob, which has its roots in the Middle East and Mediterranean. How ironic that something so purely American -meat on a stick- is completely co-opted from Middle Eastern culture. Last night I made chicken kabobs from a completely bastardized recipe, not one I think actually exists as a Persian dish.
Certainly there are chicken kabobs, but I have combined several elements and flavors from different kabobs to create this dish. One central component to the marinade is yogurt.
Yogurt is usually served as a drink, Doogh, which is salted, flavored, and mixed with mineral or carbonated water. I have never had it, and you're probably making the same face I did when it was first described to me. Yogurt also has a wonderful way of tenderizing meat. For this dish, I marinated the chicken for two days, although you can get away with much less time invested.
For the marinade you will need:
1 cup of plain yogurt
1 lemon
1 tablespoon of tumeric
salt to taste
1/2 onion
ground pepper
three breasts or five thighs, boneless
Cut up your chicken into uniform chunks. Mix all the other ingredients in a large bowl, making sure to be careful with the powdered tumeric, it will stain anything it touches. Once the mixture is uniform, coat the chicken, place in the refrigerator and marinade for a minimum of six hours.
When prep time arrives. Skewer the chicken. On a separate skewer, stab 1 roma tomato per person and several hearty chunks of onion. These will grill and char alongside the chicken.
I like basmati rice, it has a nutty flavor that is distinctively South Asian, which pairs well with kabobs. Boil up a pot of basmati rice, and if you are a Prince or Sultan youself, you can afford to throw a few threads of saffron in the pot. If not, safflower is an ok substitute, but nowhere near as regal.
Once everyting is grilled and charred to perfection, serve over the rice with one tomato and several onion leaves. My favorite thing to do is smash the tomato into the rice, making an almost Spanish rice. If you have ground sumac, sprinkle some on the rice, or mix with unused yogurt for a dipping sauce.
Still, there is a strong Iranian influence in food among many communities in America, and there is a grassroots Western-friendly focus among the progressive youth in Iran who are embracing Western culture while holding onto their traditions.
One of the most entrenched additions to American food is the kabob, which has its roots in the Middle East and Mediterranean. How ironic that something so purely American -meat on a stick- is completely co-opted from Middle Eastern culture. Last night I made chicken kabobs from a completely bastardized recipe, not one I think actually exists as a Persian dish.
Certainly there are chicken kabobs, but I have combined several elements and flavors from different kabobs to create this dish. One central component to the marinade is yogurt.
Yogurt is usually served as a drink, Doogh, which is salted, flavored, and mixed with mineral or carbonated water. I have never had it, and you're probably making the same face I did when it was first described to me. Yogurt also has a wonderful way of tenderizing meat. For this dish, I marinated the chicken for two days, although you can get away with much less time invested.
For the marinade you will need:
1 cup of plain yogurt
1 lemon
1 tablespoon of tumeric
salt to taste
1/2 onion
ground pepper
three breasts or five thighs, boneless
Cut up your chicken into uniform chunks. Mix all the other ingredients in a large bowl, making sure to be careful with the powdered tumeric, it will stain anything it touches. Once the mixture is uniform, coat the chicken, place in the refrigerator and marinade for a minimum of six hours.
When prep time arrives. Skewer the chicken. On a separate skewer, stab 1 roma tomato per person and several hearty chunks of onion. These will grill and char alongside the chicken.
I like basmati rice, it has a nutty flavor that is distinctively South Asian, which pairs well with kabobs. Boil up a pot of basmati rice, and if you are a Prince or Sultan youself, you can afford to throw a few threads of saffron in the pot. If not, safflower is an ok substitute, but nowhere near as regal.
Once everyting is grilled and charred to perfection, serve over the rice with one tomato and several onion leaves. My favorite thing to do is smash the tomato into the rice, making an almost Spanish rice. If you have ground sumac, sprinkle some on the rice, or mix with unused yogurt for a dipping sauce.
0 Comments:
Post a Comment
Links to this post:
Create a Link
<< Home