Directions

1. Cut 1.5 lb. of chicken, with or without skin, into 2 inch cubes.
2. Place the pieces in a plastic bag with 1 oz. of Chicken Kabob Seasoning and grated onions.
3. Shake well until all pieces are well-coated.
4. Place in a plastic bowl, cover and refrigerate for 10-15 minutes. (For best results marinate overnight.)
5. Remove from refrigerator. Thread chicken on long, thin metal skewers.
6. Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking.
7. Barbecue for about 5-10 minutes on each side, turning frequently. Chicken Kebob is served with white rice (Chelow). You can spread some ground sumac on rice and Chicken Kebob.

  Suggested Sidedish: Yogurt, Fresh Herbs and Radishesا, Liteh Pickle Golchin (16 oz)

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