I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Tuesday, August 9, 2011

Chicken Kabab

1 tsp saffron ground and disolved in 2 Tb hot water
1 C fresh lime juice
2 Tb evoo
2 large onions, peeled and thinkly sliced
salt
2 broiling chickens, about 4 pounds, cut into 20 pieces total

10 cherry tomatoes

For basting
juice of one lime
2 Tb evoo
salt/pepper

lavash

Combine first group of ingredients and marinade at least 6 hours and up to 2 days.

Skewer tomatoes.

Skewer chicken pieces, like-sized pieces together so they cook evenly.

Combine basting solution.

Grill chicken and tomatoes, turning and basting as needed.  Juice to 'done' chicken will be yellow rather than pink.

Serve with lavash, nan (or pita if you can't find lavash or nan).

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