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Published: May 22, 2020

Simple grilled kebabs to serve with rice and Shirazi salad. Start the marinade 30 minutes to an hour before cooking; if you marinate too early, the acid from the lemon juice will cook the kebabs beforehand.

Ingredients

  • 1⁄2 cup fresh lemon juice
  • 2 tbsp. olive oil
  • 1 tbsp. kosher salt
  • 1 tbsp. ground black pepper, plus more
  • 2 tsp. crushed saffron
  • 2 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 2 lbs. boneless, skinless chicken tenders, halved crosswise
  • 8 large button mushrooms
  • 4 plum tomatoes, cored
  • 1 red pepper, cut into 1 1/2-inch pieces
  • 1 zucchini, cut into 1-inch rounds
  • Kosher salt
  • 4 tbsp. unsalted butter, melted
  • Lavash or pita, for serving

Instructions

  • Stir together juice, oil, salt, pepper, saffron, garlic, and onions in a bowl; add chicken, and toss to coat. Chill for 30 minutes. Build a medium-hot fire in a charcoal grill, heat a gas grill to medium-high, or heat broiler to high. Season chicken and vegetables with salt and pepper; skewer chicken and vegetables lengthwise on metal skewers. Grill chicken and vegetables, turning often and basting with butter, until vegetables are soft and charred, about 18-20 minutes for vegetables, and chicken is cooked through and slightly charred, about 10 minutes. Serve with Shirazi Salad. Serves 4. Time: 1 hour.

Shirazi Salad

This refreshing salad is made of cucumbers, tomatoes, and red onion.

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. fresh lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tbsp. finely chopped, fresh flat-leaf parsley
  • 5 Persian cucumbers, cut into 1/8″ cubes
  • 2 tomatoes, seeds removed, finely chopped
  • 1⁄2 small red onion, finely chopped

Instructions

  • Whisk together olive oil, lemon juice, and salt and pepper in a large bowl. Add parsley, cucumbers, tomatoes, and red onions and toss to combine. Serve at room temperature. Serves 4.
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