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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:  

Shish Taouk, Lebanese chicken kebab

Persian style chicken kebab (i.e. Joujeh-Kebab) has a simple flavor profile, only flavored with saffron and lime juice. A second style (mostly a homemade version) of such kebab contains yogurt, saffron, and onions. Persian folks, in general, do not well receive the idea of heavily spiced yogurt coated chicken kebabs. In our neighboring countries many examples of spiced up kebabs exist, with examples of such being: Indian chicken Tikka, or the Lebanese Shish Taouk. Presented here is my recipe for this Lebanese style of chicken kebabs. The final kebab is very tender, as two sources of acids are used in the marinade. 

2.2 Pounds (~1 kg) boneless skinless chicken thighs, each thigh cut into three pieces
1/4 cup canola oil
1 TBSP garlic, grated
1 1/2 TSP salt
1/2 TSP ground black pepper
1/4 TSP Allspice 
1 TSP dried mint
1 TBSP sweet or mild paprika
2 TBSP tomato paste
1/4 cup fresh lime juice
1/4 cup 2% yogurt

Heat the oil in a saucepan, Add the garlic and toast until golden brown and fragrant. Add the salt, pepper, Allspice, paprika, mint, and tomato paste. Toast the spices in the oil for a minute. Let cool, set aside.
When the spice mix is cool, mix it with the chicken pieces. Mix in the yogurt and lime juice. Marinate overnight.
Thread the chicken pieces to skewers and cook over charcoal. You can alternatively grill in a hot pan. For the pan version, you may use smoked paprika in the marinade in order to mimic the smoke flavor, often infused from charcoals.