Photo by: Lord-Williams
PERSIAN KEBOBS TRANSLATED AND ADAPTED FROM BARAJAS-BENAVIDES NUEVA-CLÁSICA PINCHOS PERSAS, p 213-214
Ingredients for 6-8- persons
1 lb chunks of chicken without skin or bones, pork or veal can be used instead
1 chopped onion
2 mashed garlic cloves
1 tbsp chopped cilantro
1 tbsp chopped mint
1 tsp ginger
lemon juice from half a lemon
salt to taste
½ tsp white pepper
2 tbsp honey
1 tbsp white wine vinegar
Garnish: a mixture of cinnamon, cumin, cloves, cilantro lightly fried
Mix all the ingredients. Marinade the chicken 2 hrs. or over night. Stick the chunks of chicken on the kebob sticks and grill 15 minutes or until cooked.
In the meantime puree the marinade in a food processor and heat.in a double boiler, stirring continuously. If not the mixture will curdle due to the lemon juice. Pour this in soup dishes and place the kebobs on top.
Sprinkle with garnish and serve.
 As Benavides-Barajas does not document his sources it is unknown where he found the original recipe but this is recipe is quite novel, delicious and in keeping with the Hispano-Arab culinary tradition.
BARAJAS-BENAVIDES NUEVA-CLÁSICA PINCHOS PERSAS, p 213-214