The succulent Iranian Joojeh kababs
Five ingredients are all it takes to whip up this saffron-tinged kababs
| PREP TIME | 24 h |
|---|---|
| COOK TIME | 30m |
| SERVES | 4 |
4 baby chickens
Saffron juice, (5gm saffron with ½ cup water)
500gm or 3 large white onions, sliced
Juice of 8 limes
100gm melted butter for basting
1. Cut each baby chicken into 8 pieces and pat dry with a paper towel.
Tip: To save time, ask your butcher to cut up the chickens
2. To prepare the saffron juice, place saffron in a small pot with half-a-cup of water. Bring it to the boil and reduce to 1/4 cup. Let it cool.
3. Mix the chicken pieces with the sliced onions, salt and the saffron juice. Rub the ingredients into the chicken pieces thoroughly. Leave the chicken to marinate overnight (or a minimum of 6 hours). Press the chicken pieces onto 4 metal skewers.
4. Preheat the oven grill to medium hot, or prepare a barbecue fire to obtain perfectly burnt-off, grey-hot coals that are moderately hot.
5. Brush the meat with a little of the melted butter; spreading it evenly over the chicken pieces on the kebab skewers to make sure they do not stick on the grill. They should grill for about 15 minutes. Remove and serve immediately.
Image courtesy: Shutterstock
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