Description

Persian Chicken Kabob without the Chicken

Ingredients

Units Scale

2 packs of Gardein Chick’n Scallopini*
2 tsp. of Brewed Saffron
2 Tbsp. Kite Hill plain yogurt
1 tsp. salt
2 Tbsp. olive oil
1 tsp. pepper
1/4 cup lemon or lime juice
1/2 small yellow onion grated
1 garlic minced
Dash of turmeric

* I have also used extra firm tofu, pressed for 30 minutes to remove excess liquid, and sliced into 1/2 inch thick slices in lieu of the plant-based chicken alternative. (See reference picture in the center above).

Instructions

Place the Chick’n Scallopini in a medium bowl.
Combine all the other ingredients in a small bowl until well-blended. Pour the mixture over the Chick’n Scallopini. Make sure the Chick’n Scallopini is well covered (top and bottom).
Cover and place in the refrigerator to marinate at least 8 hours.
- If you are limited on time, you can marinate for a shorter period, but the flavors will not be as well absorbed.
Grill on the BBQ or, if using an oven, broil (on a broiler pan) for about 15 minutes. During the BBQ or broiling process, turn over every 5 minutes and brush with the remaining marinade to increase juiciness.

Notes

You can serve with grilled vegetables like mushrooms, bell peppers, cauliflower and tomatoes. Toss with 1 Tbsp. olive oil and salt and pepper to taste. Marinate for at least 1 hour before also grilling or broiling.

Prep Time: 8 hours
Cook Time: 20 minutes
Category: Main Course
Cuisine: Iranian/Persian

Keywords: Vegan, Plant-Based, Persian, Iranian, kabob, vegetarian, Chicken, joojoeh