Persian Kabobs

1 tsp ground saffron dissolved in 2 T hot water (can get saffron cheap at trader joes)
1 C fresh lime juice
2 T olive oil
2 large onion, peeled and thinly sliced
2 cloves garlic, peeled and cruhed
2 T zest of orange
2 T yogurt
2 tsp salt
2tsp black pepper
3 lbs boneless chicken cut into 1 1/2 inch pieces
5 medium tomatoes, halved (plus other desired vegetables)

BASTE
juice of 1 lime
1/4 c butter, melted
1/2 tsp salt
1/2 tsp pepper
1/2 above saffron water

2 limes cut in half
parsley springs
2 12 oz packages of lavash bread
6 skewers

1. In a large bowl, combine half the saffron water, lime juice, olive oil, onions, garlic, orange, yogurt, salt and pepper. Beat well with fork. Add the chicken and toss well with marinade. Cover and marinade for at least 8 hrs and up to 2 days in the fridge. Turn chicken over during this time.

2. Add the juice of 1 lime, remaining saffron water, salt and pepper to the melted butter. Mix well and set aside.

3. Start bed of charcoal or preheat oven broiler. Skewer the tomatoes and spear the chicken.

4. Pain the tomatoes, chicken with the basting mixture. Grill 8-15 min of until done. Turn often and baste.

7. Serve on lavash bread. Garnish with lime juice and parsley

Courtesy of Jin Shin Kwak

Grilled Fruit

I have tried to this recipe with both peaches and pineapple. When using peaches, cut in half and remove pit.

1. Preheat grill
2. Sprinkle fruit with a little cinnamon.
3. Cover with a little honey.
4. Place the fruit on the grill for minute or so and then turn 90 degrees to get grill marks and continue for another minute or so.

You can try adding other spices. I have used cloves with the peaches. A little cayenne pepper might also be interesting or chaat masala for an Indian touch. Enjoy.

Barbequed Ribs

1. Move the bottom rack of the oven to the bottom row; move the top rack to the middle and cover with silver foil. Preheat oven to 200 - 250 degrees.
2. Soak ribs in cola (ie. Coke, Pepsi, Dr. Pepper).
3. Meanwhile, mix the following rub:
-1/4 cup paprika
-1/4 cup chile powder
-2 tsp cumin powder
-2 tsp cayenne pepper
-2 tsp black pepper (coarse ground)
-1 tbsp kosher salt (with a little bit of garlic salt)
4. Cover the ribs with the above rub and let marinade for 30-60 minutes.
5. In a large casserole dish, pour 1 liter of chosen beverage. Add bay leaves and any remaining spice rub. Place the casserole dish on the bottom rack of the oven (so it functions as a steamer).
6. Pour a little beverage over the ribs so they are moist. Be gentle to not wash off the rub.
7. Place the ribs on the top rack. Cook for 2 - 3 hours with intermittent basting. Adjust silver foil to keep them moist.
8. After cooking in the oven, the ribs can then be cooked on the grill for an additional 30 minutes or so.
9. You can use another barbeque sauce or take the casserole dish beverage and cook it down in a pot.

Enjoy and let me know what you think or how you cook your ribs... am definitely interested in other spice rubs that people have.