Persian Kebabs

1. Eight years ago I had a restaurant experience that to this day, has rivaled every other amazing restuarant experience I have been part of. My freshman dormroom neighbor invited five other dorm-mates and me to drive up to downtown Seattle and for a four-course Persian meal complete with belly dancers.
   
   I'm talking a table full of feta cheese, bright red tomatoes, fresh, aromatic basil, warm pita triangles, baba ganough, mint salad, skewered beef tenderloin massaged and marinated with lemon and onion, delicate basmati rice with a touch of butter and saffron and as a finale, sweet cream ice cream made with rosewater, topped with crumbled pistachio.
   
   Oh my...wow. I'm salivating.
   
   Since that occasion, I have been back to the restaurant several times and can count on a Persian craving haunting me at least once a month.
   
   I had just one of those last Friday and it became one of those moments that I began cursing at myself to decide to do Weight Watchers because HOW ON EARTH WILL I EVER LIVE IF I CANNOT EAT LIKE A PERSIAN PRINCESS?
   
   Ah! This is why God gave us the internet...you know, emergencies like these. And so I found a recipe for Persian Kebabs on Recipe Source.
   
   6 servings
   2 lb. lamb, cut in 1-inch cubes
   2 cloves garlic, crushed
   1/2 c. salad oil
   1 tsp. salt
   1/2 tsp. pepper, fresh
   6 bay leaves
   1/4 c. lemon juice
   4 small tomatoes, halved
   2 green pepper, cubed
   2 small egplants, cubed
   
   Marinade:
   Combine oil, lemon juice, garlic, salt, pepper and bay leaves. Marinate meat cubes for 4 to 5 hours in refrigerator.
   
   Kebabs:
   Thread meat, vegetables, and bay leaves on skewers. Brush with marinade. Broil 3 minutes on each side, or barbecue 5 minutes on each side. Serve immediately.
   
   And so I did, with some exceptions. I chose chicken instead of lamb. It's healthier and lighter, and I also sliced up an entire onion and added it to the marinade for some additional sass. After I marinated the meat for about an hour, I threaded it on some skewers I had soaked in water and Liquid Smoke. Along with the cubed chicken, I put chunks of eggplant, green and red peppers and onion slices.
   
   I set them in the middle of the grill and placed quartered tomatoes along the edges of the grill where there was less heat to char them.
   
   I found that the kebabs required more than the five minutes the recipe recommended for the lamb pieces, I'm not sure if it was because my cubes were bigger than they should have been or if it was because chicken cooks slower than lamb. Either way, my kebabs came out of the grill...a little black. Actually, I lie. They were dried out and just plain burned.
   
   I sat down with my family to taste my embarrassing creation and I believe I pouted through the entire meal, disappointed that I had charred any nutritional value out of the vegetables, and more importantly, they weren't very pretty being all wilty and sad.
   
   After picking it all apart, I now know what I'll do to fix my meal in the future. The chicken, although slightly blackened tasted zesty and salty, just as I liked. Next time though, I'll make kebabs of only chicken, leaving enough time for them to come out cooked through but juicy. And from there, I'll serve it like they do in my favorite restuarant, next a pile of basmati rice with butter and saffron, basil leaves, lemon wedges and sliced onions.
   
   Veggies, Schmeggies. I'll find a way to fit that in later.