Chicken Kebabs in Saffron, Lemon Juice and Onion
Persian
Chicken Kebabs
These chicken kababs
or Kebab Digi couldn't be easier to make. One thing is necessary - you MUST
let them marinate overnight or they won't taste as they should. No, a six
hour or eight hour marinade won't do, they MUST marinate overnight - or
longer. They have a fabulous subtle flavor that'll be unlike anything you've ever
tasted before. It's my favorite way to cook chicken kebabs.
This recipe can be found in the cookbook Sephardic Cooking by Copeland Marks.
Kebab Digi
(Pan Kebabs)
2 pounds boneless chicken or turkey, cut into 2 inch cubes
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon whole saffron, crushed with 1/4 teaspoon
sugar, dissolved in 1 teaspoon warm water
2 tablespoons lemon juice
1
medium onion, grated and then squeezed out to make liquid for the marinade
Put the saffron
and sugar in a small bowl. Using the back of a spoon rub them together to break
up and blend the saffron into the sugar. Add one teaspoon warm water and dissolve.
Mix everything together and marinate overnight.
Skewer the chicken and cook
until done.
Serves 6 (with other dishes)
These
kebabs are best, and authentic, when cooked over a coal fire. However, they can
be cooked under the broiler, in a frying pan, stove top grill or gas grill.
Click
here to print this recipe
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