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Gluten-Free Persian Chicken Kabobs

Prep Time 25 min
Total Time 35 min
Servings 4

When you try to decide what to make for dinner, maybe your mind doesn’t immediately wander to the cuisine of Iran, but why not give it a try? These exotic skewers are loaded with exotic flavor your family will love. Adopted from Betty Crocker.


8 (8-inch) bamboo skewers

Honey Yogurt

1/2 cup plain fat-free yogurt
1 tablespoon honey


3 tablespoons lime juice
1 tablespoon olive oil
1 1/2 teaspoons salt
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
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


1. Soak skewers in water 20 minutes. Heat gas or charcoal grill.

2. In a small bowl, beat Honey Yogurt ingredients with whisk. Cover and refrigerate.

3. In large bowl, beat half of the lime juice, the oil, salt, cardamom, cinnamon, cumin, ginger and cloves with whisk. Add chicken; toss to coat. On each skewer, alternately thread chicken and onion, starting and ending with chicken. There should be 5 or 6 pieces of chicken on each skewer.

4. Place kabobs on grill over medium-high heat. Cover grill; cook 3 to 4 minutes on each side or until chicken is no longer pink in center. On each of 4 serving plates, place 1/2 cup rice and 2 kabobs. Drizzle with remaining lime juice, then drizzle each plate with 2 tablespoons honey yogurt. Top with chopped mint.

Expert Tips

Cardamom (KAR-duh-muhm), a member of the ginger family, has a pungent, warm, spicy and slight lemony-sweet flavor. It's often used in Scandinavian, East Indian and Middle-Eastern cooking in both sweet and savory dishes.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

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