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.