Kababe morgh (broiled skewered chicken)

Yield: 4 servings

Measure Ingredient
1 cup Onion; finely grated
½ cup Lemon juice, fresh
2 teaspoons Salt
2 \N Chickens; (2 pounds each),
\N \N ;each cut into 8 serving
\N \N ;pieces
4 tablespoons Butter; melted
⅛ teaspoon Ground saffron; (or 1/8 tsp.
\N \N ;saffron threads pulverized
\N \N ;with a mortar/pestle or the
\N \N ;back of a spoon) dissolved
\N \N ;in 1 tablespoon of warm
\N \N ;water

In a stainless steel, enameled or glass bowl combine the onion, lemon juice and salt, stirring until they are thoroughly blended. Add the chicken and turn the pieces about with a spoon to coat them well.

Marinate at room temperature for at least 2 hours or in the refrigerator for 4 hours, turning the pieces over occasionally.

Light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface or preheat the stove broiler to its highest point.

Remove the chicken from the marinade and string the pieces tightly on 4 long skewers, pressing them together firmly. If you are broiling the chicken in an oven, suspend the skewers side by side across the length of a large roasting pan deep enough to allow about 1 inch of space under the meat. Stir the melted butter and dissolved saffron into the marinade and brush the chicken evenly on all sides with 2 or 3 tablespoons of the mixture. Broil about 3 inches from the heat for 10 to 15 minutes turning the skewers occasionally and basting the chicken frequently with the remaining marinade. The chicken is done if the juices that trickle out are yellow rather than pink when a thigh is pierced with the point of a small, sharp knife.

Serve at once. Kababe morgh is traditionally accompanied by chelo and may be garnished, if you like, with tiny, whole cherry tomatoes.

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Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 02-05-95

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