My favorite chicken recipe comes from the restaurant - Moby's House of Kabobs. Awhile back they posted the recipe for their chicken kabobs and I love them. I usually make them with a side dish of rice or israeli salad. Enjoy!

1 onion

4 tablespoons lemon juice

Pinch saffron threads

1/2 cup olive oil

1/4 to 1/2 teaspoon salt

Ground black pepper

1 pound boneless, skinless chicken breasts

Directions

Combine the onion, 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.

Position an oven rack 3 to 4 inches from the broiler and preheat the broiler. Have ready a broiler pan lined with aluminum 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.

Serving Size depends on how big or small you cut up the chicken. The Chicken Kebobs will go great with rice, especially Bastami rice.



Number of Servings: 5