Joojeh (Chicken) Kabob with Grilled Mushrooms and Israeli (Shirazi) Salad
Yes Yes, I know I haven’t given you guys a recipe in a little while but meh I didn’t feel like it. Don’t worry, Raphael is not withering away from starvation – I have been cooking, just not writing about it.
Anyways, this recipe is one of Raph’s favorite. I know some of you self-proclaimed Persian food connoisseurs may not agree with my recipe but this is how I make it and it’s yummy and it’s low fat. Now that I have defended my chicken, lets move on…
So as I’m sitting hear at a coffee shop in beautiful Vancouver (Yaletown to be more specific), I would like to let you know that I hate writing the recipes. Not so much what is in the recipe (I actually love that) but how much of each ingredient. I pretty much never measure much of anything. All of my measurements are guesses so if something seems wrong when you are making them, it probably is wrong. I just put however much of one thing I think will taste good. I taste my food and adjust the seasoning to what Raph and I like. So you will never see me with a measuring cup, which works great for Raph because it’s one less thing he has to wash.
So for the chicken part, I gave you my lecture about never eating uncooked chicken, so that’s done. You can use any cut of meat you want, just make sure it’s skinless and boneless. Chicken thighs work pretty good as long you put the work into cleaning it. For the mushrooms you can use any kind, as long as it can be skewered. The salad. So why is it called Israeli/Shirazi? Because growing up, in my house we called it Shirazi – Shiraz being a beautiful city in Iran. No clue if it actually comes from there but that’s what we called it. Raphael’s house called it Israeli salad. We went to Israel this spring and I never saw this salad anywhere… just saying… (I put a picture under the recipe of what we mostly ate in Israel).
Well I hope you enjoy this one!
Joojeh Kabob Recipe
1 skinless/boneless chicken breast – cut into strips (or cubes)
Mix all ingredients together and before adding chicken, put ¼ cup of marinade aside.
Grilled Mushroom Recipe
8 white or brown mushrooms
Spray your mushrooms with a cooking spray and add seasoning. Pretty much any dried herbs will work. (I don’t like nor do I like use dried herbs but for this purpose this recipe it works the best)
½ large cucumber – cut into cubes
Mix it together and you have yourself a yummy, good for you salad!
Remember that 1/4 cup marinade that you saved? Drizzle the marinade on the side or on top of your chicken once you are ready to eat. Oh and I forgot that I had grilled yellow bell pepper with my mushrooms. It’s the same deal with the mushroom.