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.
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Thanksgiving Dinner Recipes, Turkey Help
I took the turkey out of the freezer and put it into the refrigerator two days before Thanksgiving so that it would thaw thoroughly. I also kept an eye on it to make sure it was thawing. The day before Thanksgiving I got the turkey out, removed the giblets and rinsed it. I put the turkey back in the refrigerator.
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