Recipe by bluemoon downunder
There are times when you just want to keep it simple: to use fewer ingredients but still to produce a sensational result. This is a simple but delicious recipe for chicken kebabs. For the best results, the recipe recommends cooking the kebabs over glowing coals but concedes that the kebabs can be cooked on a preheated grill. I found this recipe in 'The Best of Lebanese and Middle Eastern Cooking', and I'm posting it here for the 2005 Zaar World Tour. The preparation and cooking times below do not include the 2 hours suggested minimum time for marinating.
Top Review by Ppaperdoll
I made this for 'zaar tag. I halved the recipe, and used chicken breasts, cut in strips instead of cut up pieces. It was so simple I had to resist the urge to add more spices to it, but it really doesn't need more. We really liked it. My kids have renamed it 'Lemonated Chicken'. The lemon flavour really comes through strongly, which we prefer. This would be good served with a cumin yoghurt dip. I think this will be a regular at our house, because it used such simple ingredients.
Directions See How It's Made
- Keeping the pieces large, remove as much meat as possible from the joints and cut it into pieces.
- Combine the onion and lemon juice in a bowl, add the chicken and marinate for at least 2 hours.
- Drain and combine the butter or ghee with the marinade.
- Thread the meat onto lightly greased skeweres and cook over glowing coals or - on a preheated grill - for 5 minutes or until the meat is tender.
- Baste with the marinade and turn once.
- Serve with melted butter, and Borani Esfanaj (Iranian Spinach Salad) and Chilau (Iranian Rice) (posted separately).