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Persian Chicken on Skewers

Yield 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

Nutrition Information

  • calories 240
  • caloriesfromfat 49 %
  • protein 21 g
  • fat 13 g
  • satfat 4.1 g
  • carbohydrate 8 g
  • fiber 0.5 g
  • sodium 278 mg
  • cholesterol 190 mg

How to Make It

  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.

  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.

  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.

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