All kinds of kebabs from meat kebab to chicken and fish kebab, are among the most popular Iranian dishes. Whenever we want to go whole hog for ourselves and our guests, the food definitely is kebab. In this article, I will show you how to prepare one of these famous and delicious kebabs and I will tell you how you can make it with frying pan or on the chauffer .
- 2 chicken breasts or any desired part of the chicken
- 2 fresh lemons
- Onion one whole
- Brew saffron 2 to 3 tablespoon
- Liquid oil 1/3 cup
- Butter 20 g
- Butter 20 g
- Salt and pepper as needed
At first, we must prepare the ingredients to put out the chicken in it. Chop the onion not too small and pour them in a large bowl. Add fresh lemon juice, salt, pepper, oil and brew saffron to the onion.
Now cut the chicken into smaller pieces if you want to grill them in the frying pan if not cut them a little bigger in order to grill them on the chauffer. Since I decided to make on the stove so I cut them a little smaller to cook easier and not to be though.
Mix the chicken well with the ingredients then cover the dish with a plastic wrap. It is better to put it in the refrigerator for 5 to 8 hours or for all night in order to marinate the chicken.
After the desired has elapsed, skewer the chicken and use broiler on the chauffer and small wooden skewer for frying pan.
When have skewered all the chickens, both sides are dipped in the mixture of melted butter and brew saffron actually this sauce will taste it perfect.
Now, it is time to grill the chicken, whenever the coal is ready, put the broiler on the chauffer and sometimes return them so that their water does not drip too much and it will not be tough. During the barbecuing is better to dip them in the sauce again and then kebab is ready.
Put the skewer in a non-stick pot and set the medium flame because the low flame causes the chicken to drop water and the high flame burns them. It is not necessary to close the pot lid because the chicken have cut in to small pieces so it will cook quickly.
When one side of the chicken have grilled so return it till the other side will grill too. It is better to dip the kebab in the butter sauce again before to be ready.
Finally , our delicious chicken kebab is ready to serve.
- Do not grate the onion because it will stick to the chicken and burn it during the grilling.
- Oil is necessary to prevent the chicken from drying out because of its lemon.
- For chicken kebab you can use any part of the chicken you like. Such as thigh, breasts, boneless or with bone`s parts.