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Gluten-Free Persian Chicken Kabobs
Gluten-Free Persian Chicken Kabobs
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Prep Time:
25 minutes
Total Time:
35 minutes
Discover the bold flavors of Iran with these exotic skewers that will light up your taste buds!
Ingredients:
  • 8 (8-inch) bamboo skewers
  • 1/2 cup plain fat-free yogurt
  • 1 tablespoon honey
  • 3 tablespoons lime juice
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 red onion, cut into 1-inch pieces
  • 2 cups hot cooked brown rice
  • 10 fresh mint leaves, chopped
Instructions:
  • Soak the skewers in water for 20 minutes to prevent burning. Preheat the gas or charcoal grill.
  • Whisk together the Honey Yogurt ingredients in a small bowl, then cover and refrigerate.
  • Combine half of the lime juice, oil, salt, cardamom, cinnamon, cumin, ginger, and cloves in a large bowl. Add chicken, mix well to coat. Thread chicken and onion alternately onto skewers, starting and ending with chicken. Aim for 5-6 chicken pieces per skewer.
  • Grill the kabobs over medium-high heat until chicken is no longer pink in the center, about 3 to 4 minutes per side. Serve each plate with 1/2 cup rice and 2 kabobs. Finish with a drizzle of lime juice, 2 tablespoons of honey yogurt on each plate, and a sprinkle of chopped mint.

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