Chicken & Eggplant Kebabs with Persian Style Rice and a Mint Yogurt Sauce
OK, so this recipe is fun for me to share because I learned a few things by making it. 1. Brining chicken breasts should be mandatory. When I took my first bite of this dish I would have sworn that it was dark meat chicken and not breast. As brining promises, it made the chicken SO moist and tender. I think I may have even smiled with that first bite. And 2. If you boil rice like pasta it will come out perfect every time. This is coming from a guy who is really really bad at cooking rice. Even when I use my rice cooker it comes out too soft and starchy. Although this is clearly a recipe that can be swapped out in so many ways, I found that the Eggplant and the yogurt sauce went really well together. If you want to just make Eggplant Kebabs it could be equally satisfying as a dinner. First I'm going to talk to you about the rice. I really have no idea if this is a Persian method of making rice, but when I first saw this method on T.V. the other day Martha Stewart was making a