Jujeh Kebab - Chicken Kebabs
Lemon bar-b-q chicken drumettes they
are super moist and absolutely delicious. You may use wings or small chicken
legs. Many serve it boneless. I prefer it skinless with bone for the full
flavours to absorb. It is one of my favourite to both prepare and to eat. It is
vibrantly colourful specially when served with a Zereshk -barberries Pilaf on
the side.
Serves 6 - 8
2 kgs/4 lbs chicken pieces
1 cup lemon or lime juice, freshly
squeezed
3 tbsp grape-seed oil
½ tsp saffron threads
1 1⁄2 tsp salt
1 tsp sumac powder
1 large freshly sliced red onion
4 cloves garlic - freshly
grated
The Marinade
Mix all of the ingredients in a large
bowl. Cover and keep refrigerated overnight. When ready to cook, bring to room temperature
for 2 hours. Skewer the chicken. Cook on a bar-b-q for 8 -10 minutes
on each side until cooked through. You may alternately cook this under the
broiler for about 10 minutes on each side. While it is cooking you need to
baste the chicken to keep it moist;
For Basting
Mix together
¼ cup melted salted butter
Juice of 1 lime
Pinch of saffron threads
Serve this with grilled tomatoes, freshly
sliced onions, lime, parsley and warm lavash flat bread or a Barberry Pilaf.
Tips
You may simply lay the chicken pieces
on a flat tray and cook it in the oven on a high temperature of 400F/220C till
it is cooked. It will take approximately 20-25 minutes in a preheated oven.
Turn halfway and add the sliced onions and half cut tomatoes to cook at this
point. Baste once again with the butter mixture on both sides. There may
be lots of juices running in the tray if you cook in the oven.
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