TASTE
Persian-style kebabs are simple to make
| • | Fish cake: It's a staple in many Island kitchens |
Washington Post
Moby Dick House of Kabob may have an odd name, but this small chain has a faithful following in the Washington, D.C., area.
What people are looking at is the food, plates piled with a range of kebabs — chicken, lamb, tenderloin and swordfish — all infused with Persian flavors. Vegetarian choices include salads and falafel, but Moby Dick is mainly about the meat and fresh ingredients.
Succulent chunks of chicken and grilled tomatoes, slightly charred from cooking in a custom clay oven, are the centerpiece of the Kabob-E-Joojeh. The kebab, served as a sandwich or platter, is Moby Dick's most popular and the easiest to replicate in a home kitchen.
If you don't have skewers, you can cook the chicken pieces separately. Serve with basmati rice and grilled tomatoes.
Chicken Kebabs
Combine the onion quarters, lemon juice, saffron threads and olive oil, as well as salt and pepper to taste, in the bowl of a food processor, and process until the mixture is a smooth paste. Transfer to a gallon-size resealable food-storage bag. Add the chicken pieces to the bag. Seal the bag and massage well to evenly coat the chicken. Cover and refrigerate for 2 hours, or up to 8 hours.
Position an oven rack 3 to 4 inches from the broiler, and preheat the broiler. Have ready a broiler pan lined with foil.
Tightly pack the chicken pieces onto metal skewers or place them directly in the prepared pan (discarding the marinade). Broil 4 to 6 minutes. Turn the chicken over and broil for another 4 to 6 minutes or until chicken is cooked through but still moist. Serve warm.
Makes 4 servings.
Per serving: 163 calories, 26 g protein, 2 g carbohydrates, 5 g fat, 65 mg cholesterol, 1 g saturated fat, 219 mg sodium, trace dietary fiber
