Chicken Kebab With Dried Lime and Mint Recipe - Los Angeles Times

Name: Chicken Kebab With Dried Lime and Mint Recipe - Los Angeles Times
Total time: 70 min
Ingredients: 3/4 cup olive oil; 1/2 cup fresh lime juice, plus the juice of 1 lime; 1/2 cup apple cider vinegar; 1/4 cup ground hearts of dried Persian limes; 2 tablespoons dried mint; 1 tablespoon crushed red chile flakes; 4 teaspoons fine sea salt; 2 teaspoons freshly ground black pepper, plus more; 2 teaspoons ground green cardamom; 1 teaspoon ground turmeric; 1 medium yellow onion, coarsely sliced; 6 garlic cloves, peeled and thinly sliced; 1 whole chicken (4 pounds), cut into 10 pieces, or 2 1/2 pounds boneless chicken thighs, cut into 3-by-2-inch pieces; 2 cups chopped fresh mint (or 1/4 cup dried mint); 1/2 cup (8 ounces) unsalted butter or vegetable oil; 1 package (12 ounces) lavash bread; 3 bunches fresh basil leaves

www.latimes.com

Dried limes, which have long been a staple of Persian cooking, impart to these tender, juicy chicken kebabs a special, distinctive tangy and earthy flavor.

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Ingredients

3/4 cup olive oil
1/2 cup fresh lime juice, plus the juice of 1 lime
1/2 cup apple cider vinegar
1/4 cup ground hearts of dried Persian limes
2 tablespoons dried mint
1 tablespoon crushed red chile flakes
4 teaspoons fine sea salt
2 teaspoons freshly ground black pepper, plus more
2 teaspoons ground green cardamom
1 teaspoon ground turmeric
1 medium yellow onion, coarsely sliced
6 garlic cloves, peeled and thinly sliced
1 whole chicken (4 pounds), cut into 10 pieces, or 2 1/2 pounds boneless chicken thighs, cut into 3-by-2-inch pieces
2 cups chopped fresh mint (or 1/4 cup dried mint)
1/2 cup (8 ounces) unsalted butter or vegetable oil
1 package (12 ounces) lavash bread
3 bunches fresh basil leaves