Persian Chicken on Skewers

Notes: Serve with basmati rice, grilled tomatoes, and a spray of herbs: parsley, basil, tarragon, cilantro, and dill.


Makes 4 servings

Recipe from


Nutritional 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


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


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.

Faz Poursohi,


August 1999
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