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Gluten-Free Persian Chicken Kabobs

Prep 25 min
Total 35 min
Servings 4

When you try to decide what to make for dinner, maybe your mind doesn’t immediately wander to the cuisine of Iran, but why not give it a try? These exotic skewers are loaded with exotic flavor your family will love. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

(8-inch) bamboo skewers

Honey Yogurt

1/2

cup plain fat-free yogurt

tablespoon honey

Kabobs

tablespoons lime juice

tablespoon olive oil

1 1/2

teaspoons salt

teaspoon ground cardamom

teaspoon ground cinnamon

teaspoon ground cumin

1/2

teaspoon ground ginger

1/4

teaspoon ground cloves

lb boneless skinless chicken breasts, cut into 1-inch pieces

1/2

red onion, cut into 1-inch pieces

Accompaniments

cups hot cooked brown rice

fresh mint leaves, chopped

Steps

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1

Soak skewers in water 20 minutes. Heat gas or charcoal grill.
2

In a small bowl, beat Honey Yogurt ingredients with whisk. Cover and refrigerate.
3

In large bowl, beat half of the lime juice, the oil, salt, cardamom, cinnamon, cumin, ginger and cloves with whisk. Add chicken; toss to coat. On each skewer, alternately thread chicken and onion, starting and ending with chicken. There should be 5 or 6 pieces of chicken on each skewer.
4

Place kabobs on grill over medium-high heat. Cover grill; cook 3 to 4 minutes on each side or until chicken is no longer pink in center. On each of 4 serving plates, place 1/2 cup rice and 2 kabobs. Drizzle with remaining lime juice, then drizzle each plate with 2 tablespoons honey yogurt. Top with chopped mint.

Expert Tips

Cardamom (KAR-duh-muhm), a member of the ginger family, has a pungent, warm, spicy and slight lemony-sweet flavor. It's often used in Scandinavian, East Indian and Middle-Eastern cooking in both sweet and savory dishes.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.