Persian Chicken On Skewers – a delicious recipe with chicken, bread crumbs, egg yolk, onion, ground dried turmeric, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
228
kcal
Calories
7
g
Fat
1
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pound ground chicken, 6 tablespoons fine dried bread crumbs, 1 large egg yolk, 2 tablespoons minced onion, and more.
Yes, Persian Chicken On Skewers falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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