Test kitchen director Farideh Sadeghin learned to make these simple grilled kebabs from her father, which he likes to serve with rice andshirazi salad. Start the marinade 30 minutes to an hour before cooking; if you marinate too early, the acid from the lemon juice will cook the kebabs beforehand.
Ingredients
1⁄2 cup fresh lemon juice
2 tbsp. olive oil
1 tbsp. kosher salt
1 tbsp. ground black pepper, plus more
2 tsp. crushed saffron
2 garlic cloves, minced
1 medium yellow onion, diced
2 lb. boneless, skinless chicken tenders, halved crosswise
8 large button mushrooms
4 plum tomatoes, cored
1 red pepper, cut into 1 1⁄2-inch pieces
1 zucchini, cut into 1-inch rounds
Kosher salt
4 tbsp. unsalted butter, melted
Lavash or pita, for serving
Instructions
Stir together juice, oil, salt, pepper, saffron, garlic, and onions in a bowl; add chicken, and toss to coat. Chill for 30 minutes. Build a medium-hot fire in a charcoal grill, heat a gas grill to medium-high, or heat broiler to high. Season chicken and vegetables with salt and pepper; skewer chicken and vegetables lengthwise on metal skewers. Grill chicken and vegetables, turning often and basting with butter, until vegetables are soft and charred, about 18-20 minutes for vegetables, and chicken is cooked through and slightly charred, about 10 minutes. Serve with lavash.