Persian Kabob recipes

- 2 pounds beef top sirloin, cut into large cubes
- 1 (8 ounce) container plain low-fat yogurt
- 1 onion, chopped
- 1/2 teaspoon dried mint

- 1 teaspoon ground saffron dissolved
- in t tablespoon hot water
- 1 cup fresh lime juice
- 2 tablespoon olive oil
- 2 onions peeled and thinly sliced
- 2 teaspoon salt and pepper
- 3 pounds boneless chicken cut into 1 1/2 inch pieces
- ( you could also use chicken drumetes or broiling chickens cut to pieces)
- Baste:
- juice of 1 lime
- 1/4 cup butter, melted

- Ingredient
- One lb & 1/4lb Ground meat (Turkey, Chicken, pork 0r lamb)
- 1-1/2 cup Rice (cook ahead of time)
- 4-Eggs
- 1-large Onion
- 1-large Garlic (12 pieces) more or less to your taste
- 2 oz Tarragon
- 2oz Chive
- One Tea Spoon dry Dill
- One-Tablespoon Turmeric
- One Teaspoon Lemon pepper
- One-Teaspoon Paprika
- One Tea Spoon Garlic powder
- Olive oil (use as needed to saut? garlic, onion)
- 4 oz Parsley
- One tea Spoon Thyme
- Salt to your taste (make sure the lemon pepper is not already high in salt or other spices.)

- 1/4 cup Worcestershire sauce
- 1/2 cup lemon juice
- 1 cup vegetable oil
- 2 cloves garlic, minced
- 3/4 cup soy sauce
- 1 teaspoon meat tenderizer (optional)
- 1 1/2 teaspoons coarsely cracked black pepper
- 1/4 cup prepared mustard

- 1 lb cooked Turkey or chicken meat chunks
- 8 med boiled, skined & diced potato chunks
- 8 boiled eggs shelled & diced
- 4 large pickels diced
- 1- 8 oz can peas & carrots
- 2- TBS mayo totaste
- lemon pepper to taste
- Extra virgin olive oil to taste
- Lemon juice to taste
- salt to taste

- 1 teaspoon minced garlic
- 1/2 lb large button mushrooms
- 2 tablespoons plain nonfat yogurt or low-fat sour cream
- 1/8 teaspoon cayenne
- 1/4 teaspoon thyme
- 2 tablespoons olive oil