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Chicken kebabs are prepared in very
much the same way all over the Middle East and are a great
favorite everywhere. They are ideal for barbecue on hot summer
evenings.
Ingredients
- young chicken - 2
- onion - 1, large, grated
- garlic - 2 cloves, crushed
- olive oil - 120ml/4fl oz/½ cup
- lemon juice - 1 lemon
- paprika - 5ml/1 tsp
- saffron strands - 2-3, soaked in
15ml/1 tbsp boiling water
- black pepper and salt
- naan or pitta bread - to serve
Method
- Cut the chicken into small
pieces, removing the bone if preferred and place in a shallow
bowl.
- Mix the onion, garlic olive oil,
lemon juice, paprika and saffron, and season with salt and pepper.
- Pour the marinade over the
chicken, turning the chicken so that all the pieces are covered
evenly.
- Cover the bowl loosely with
clear film and leave in a cool place to marinate for at least 2
hours.
- Thread the chicken on to long
preferable metal, skewers.
- If barbecuing, once the coals
are ready, cook for 10-15 minutes, turning occasionally. Or, cook
under a moderately hot grill for about 10-15 minutes, turning
occasionally.
- Serve with naan or pitta bread.
Or remove boneless chicken from the skewers and serve it in pitta
bread as a sandwich accompanied by a garlicky yogurt sauce. serves
6-8.
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