A Persian Twist on a Classic Grilled Summer Meal

By Anna Grace Usery
Editor-in-Chief
anna.grace.usery@hottytoddy.com
One of the best things to do to beat the heat is, of course, spend more time outside in front of the heat. Summer is inherently the best time for grilling because it allows us to make it a team or community effort. That way we can spend precious time with our friends and family around something everyone loves – food.
In my opinion, food just tastes better when it’s cooked over a roaring flame. Whether it’s steaks, chicken, vegetables, or a skillet cookie, grilling adds flavor and depth to any summer meal.
I remember my mom lugging the stand-up grill (with one leg missing and one wavering) in one hand to the edge of the carport with a bag of charcoal in the other. She’d light the fire and I’d play musical chairs, shuffling back and forth to the kitchen with utensils, more marinade and an ice-cold Sun Drop for her. This typically happened after we returned home from church on Sunday. I can still smell those perfectly-charred pork chops with a glint of Dale’s seasoning.
I wanted to go out on a limb and make something different for the Fourth of July holiday, but I settled on some discount hot dogs and chips and dip I usually do. However, I went to a cookout last Friday night and gained some grilling inspiration from two of my best friends, who are from the Middle East.
Just like us southerners love our fried green tomatoes and sweet tea, other cultures have select foods and drinks they call their own. In the Middle East, they love kebab. Kebab is simply marinated meat and vegetables that are skewered over a grill. The chicken kebab we had Friday night was charred to perfection, with a tender, flavorful taste of marinade in tow.

After one (insanely delicious) bite, I knew I had to get the recipe. I expected a true Persian classic to be deeply convoluted, include spices I’d never heard of and cause me to use measurement math I haven’t used in years. I was very wrong. It is one of the easiest recipes in the world to make.
Here’s what you’ll need:
Your favorite part of the chicken (we used chicken breast)
Onions
Lime juice
Mint
Tarragon
Plain yogurt
Olive oil
Salt
Pepper
Tumeric
Saffron
*Slice the chicken into cubes, then chop and mix all the above ingredients into a marinade and chill in the refrigerator for 3-4 hours. The chef tells me the longer you can marinate the chicken the more flavorful it will be. Skewer and grill until the chicken turns a golden color. Pair with roasted tomatoes and rice for a delicious take on a Persian classic.

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