Persian Paleo Lunch: Herbed Chicken Kebabs with Saffron-Infused Rice and Fresh Mint Salad
A flavorful persian lunch perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 cup jasmine rice
- 1/2 teaspoon saffron threads
- 1 cup fresh mint leaves
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 cucumber, thinly sliced
- 1 red onion, thinly sliced
- Salt and pepper to taste
Instructions
- Soak saffron threads in warm water for 5 minutes. In a large bowl, combine chicken thighs with herbs, olive oil, lemon juice, salt, and pepper. Let marinate for at least 2 hours. Cook jasmine rice according to package instructions. Once cooked, stir in the soaked saffron threads. Thread marinated chicken onto skewers and grill until fully cooked. Combine sliced cucumber, red onion, and mint leaves for a fresh salad. Assemble dish by placing rice at the base, topping with grilled chicken kebabs, and serving with the mint salad on the side.
Chef’s Insight
The combination of herbs, spices, and textures in this dish creates a symphony of flavors and mouthfeel that will delight your senses.
Notes
Adjust the spice levels to your preference. - Serve with a glass of Persian tea for an authentic experience.