1. Chicken breast, wing, wing drum stick (1 whole chicken breast, 10 wings and 10 wing drumsticks)
2. Lime/lemon juice ¾ cup
3. Large onion 1
4. Roma tomato 10 small or 6 large
5. Whole Garlic 5
6. Hot pepper/ bell pepper (optional)
7. Saffron
8. Olive oil
9. Salt
You will need metal skewers, grill, charcoal and aluminum foil as well.
Directions
Usually chicken breast then wings and wing drumsticks are used for this kabob but if you like thigh more you may use it as well. Remove breast and thigh skin and cut the meats in pieces, leave skin on wings and wing drum sticks.
Mix lemon/lime juice with 4 Tbsp of olive oil, add grated onion and some salt to them. Marinade meat in the mixture for hours or over night in a covered container in your fridge. Add ¼ cup hot water to ¼ tsp saffron set aside
Take the meat out of marinade and pu them on skewers (6 pieces for big ones and more for small ones) , brush both side using saffron witch already has prepared. Meanwhile prepare your grill; the fire shouldn’t be too sharp when putting your skewers on it. Put tomatoes on skewer, whole if are small or half them vertically if are large! Wash garlic and put them one by one in piece of foil, pour 1tsp olive oil over it and cover with foil, put then directly over the charcoals. If use hot pepper skewer them but if use bell pepper cut them to four, seed them and then put on skewer! Put the skewers on the grill and let them cook in all sides watch them closely, practically tomatoes are ready sooner also chicken breast cook earlier than other parts, before take them out of the skewer check a piece, if center is red and looks raw lets stay more on fire.
If you think the fire is going to die while kabob is cooking blew on it with a piece of card board.
After you are sure the kabob are fully cooked pull the skewers out and serve kabob in a dish on flat bread! Check the garlic when remove their skin they should be soft as butter! Serve the food with bread or rice.
No comments:
Post a Comment