Assyrian Chicken Kebab Recipe

1. 1

   Cut each chicken into 10 pcs.

2. 2

   Wash and pat dry pcs of chicken.

3. 3

   In a large bowl, combine half the saffron and 1 c. lemon juice, 2 Tbsp.

4. 4

   extra virgin olive oil, the onions and 2 tsp.

5. 5

   salt.

6. 6

   Beat well with a fork.

7. 7

   Add in the pcs of chicken and mix with marinade.

8. 8

   Mix well, cover and marinate at least 6 hrs and up to 2 days in refrigerator.

9. 9

   Start a bed of charcoal at least 30 min before cooking.

10. 10

    (You can use a hair dryerinstead of a fan to speed up the process.)

11. 11

    Let it burn till the coals are proportionately lit, or possibly heat the oven broiler.

12. 12

    Spear wings, breasts and legs on separate skewers (they require different cooking times).

13. 13

    Heat butter in a small saucepan.

14. 14

    Add in juice of one lemon and remaining saffron.

15. 15

    Grill brochettes 8-15 min, putting the legs on first, then thebreasts and wings.

16. 16

    Turn occasionally.

17. 17

    When cooked, paint with butter mix.

18. 18

    The chicken is done when the juice which runs out is yellow rather than pink.

19. 19

    Remove broiled chicken from skewers and arrange chicken on serving platter.

20. 20

    Garnish with limes cut in half and sprigs of parsley.

21. 21

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.