Greek Chicken Kebabs

Created 28 Jan 2013 03:42, Updated 28 Jan 2013 03:42

Chicken Kebabs

from The Illustrated Food and Cooking of Greece by Rena Salaman and Jan Cutler

1 large onion, grated
2 garlic cloves, crushed
1/2 c extra virgin olive oil
juice of 1 lemon
1 tsp paprika
2-3 saffron strands, soaked in 1 T boiling water
2 young chickens
salt and ground black pepper
pita bread and salad leaves, to serve

1. Mix the onion, garlic, olive oil, lemon juice, paprika, and saffron in a boil. Season with salt and pepper to taste.

2. Cut the chickens into small pieces, removing the bones and skin if preferred. Place them into a shallow dish and pour over the marinade, turning the chicken so that all the pieces are covered evenly. If you have boned the chicken, open the cuts and pour a little of the marinade into each one. Cover loosely with plastic wrap and leave in a cool place for at least 2 hours.

3. Thread the chicken onto long kebab skewers. Thread the wings on to the skewer two or three times to open them out so they cook evenly.

4. Cook over a BBQ or under a moderately hot broiler for 10-15 minutes, turning once, until the juices run clear when pierced with a sharp knife. Serve with pita bread and salad leaves.

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