PERSIAN CHICKEN KEBABS, GREEN RICE & TOMATO FETA SALAD
August 15, 2019
Okay, so this post is really three recipes in one! We have super tender Persian chicken kebabs paired with green rice and a fresh cucumber and feta salad on the side. It’s such a yummy meal and perfect with a good lavash and yogurt cucumber dip 😉 No, this isn’t dairy-free, but for those of you that can handle cultured yogurt and cheeses this one’s a winner!
While Persian food isn’t technically Mediterranean, it shares many of the same healthy aspects; such as a heavy emphasis on fruits, vegetables, nuts, grains, seeds, beans and olive oil. Eggs, dairy, poultry and fish are included, but in smaller portions than the typical Western diet.
Persian chicken kebabs
For the chicken, I marinated it in plain full fat Greek yogurt, lemon juice, fresh garlic, olive oil, paprika, cumin, sea salt, and black pepper. You’ll want to marinate it a minimum of six hours or overnight for best results! You can use plain dairy-free yogurt if needed. I recommend spraying the chicken with saffron spray before cooking if you have it! If not, it will still taste delicious 😉
Green rice
For the green rice, I cooked up some basmati rice and added frozen baby lima beans, heaps of fresh parsley and dill (can use dried), olive oil, unsalted butter, garlic, and sea salt. The butter is optional and can be swapped out for more olive oil, but I just love the flavor it adds! For dairy free, use a vegan buttery spread.
Cucumber and feta salad
For the cucumber and feta salad, I used fresh tomatoes, cucumbers, red onion, feta, fresh parsley, and a dressing made with olive oil, red wine vinegar, lemon juice, oregano, sea salt and black pepper. Basic stuff, really!
Altogether, these three recipes make nine servings or enough to feed a family of 3-4 two nights in a row! A serving of each dish as a meal comes out to 350kcal, 13 grams fat, 27 grams carbs, 3 grams fiber, and 30 grams of protein. Super healthy and satisfying!
Here are the printable recipes for the Persian Chicken Kebabs, Persian Green Rice, and Fresh Cucumber & Feta Salad. I hope you will rate and comment below if you try them 🙂
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Persian Chicken Kebabs, Green Rice & Tomato Feta Salad
These Persian chicken kebabs are served with green rice and a fresh cucumber and feta salad. This meal is healthy, easy, gluten-free, and high in protein.
Combine yogurt and remaining ingredients in a large bowl to make marinade.
Add chicken pieces and marinate one hour or overnight.
Preheat oven to 400 degrees F.
Line chicken on soaked wood skewers or spread out evenly on a grill pan. Line chicken on soaked wood skewers or spread out evenly on a grill pan. Spray with saffron cooking spray if you have it (if not, no worries).
Bake for 20 minutes until cooked through, then broil on high for 4-5 minutes until browned in spots.
Remove from oven and let cool before serving. Leftovers will keep in the fridge in an airtight container up to one week.
Green Rice
Rinse rice and add to a large saucepan or pot with water, olive oil, and salt.
Bring to a boil then cover and simmer for about 10 minutes, or until there is just a little unabsorbed water left.
Add lima beans, butter (can use dairy-free), garlic, dill and parsley.
Stir then cover and let cook another 10 minutes or until all the water is absorbed.
Fluff and serve! Leftover rice will keep in the fridge in an airtight container up to one week.
Tomato Feta Salad
Wash vegetables and dice into bite-sized pieces.
Wash parsley and chop fine.
Combine dressing ingredients in a large bowl, then add vegetables, parsley and feta.
Toss and serve. Leftovers will keep in the fridge in an airtight container up to one week.
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