I was genuinely surprised at how tasty and simple these were. "Delightful" is not a word I always associate with foods that you form into a log before cooking, but these were great. They would be a really new and different surprise if you were having a small barbecue party with friends, but probably wouldn't be much as leftovers.
We also threw on some of Kevin's grilled red potatoes a la Johnny's and they came out really well, too, so this was quite the impressive meal for our friend Joey who just happened to be passing through town. He's so lucky.
PERSIAN CHICKEN SKEWERS
Source: The Sunset Grill
1 lb. ground chicken - 6 T. fine dried bread crumbs - 1 egg yolk - 2 T. minced onion - 1/2 tsp. ground dried turmeric - About 1/4 tsp. salt
1. In a bowl, mix the chicken, bread crumbs, egg yolk, onion, turmeric and salt. Cover and chill at least 30 minutes or up to 1 day.
2. Divide the chicken mixture into 4 equal portions. Dipping your hands frequently in water to keep the mixture from sticking, pat each portion around a flat metal skewer to form a log 1 inch thick and about 7 inches long. Set aside.
3. Prepare a grill for cooking over high heat. one skewer at a time, lay the chicken on the grill rack and rotate quickly to firm up the surface of the meat. Rotate the skewers every 2 to 3 minutes until the meat is lightly browned and firm at the skewer, about 10 minutes total.
4. Cut or push the meat off the skewers. Season to taste with salt and serve immediately.
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