MORG KEBAB (IRANIAN SKEWERED CHICKEN)
There are times when you just want to keep it simple: to use fewer ingredients but still to produce a sensational result. This is a simple but delicious recipe for chicken kebabs. For the best results, the recipe recommends cooking the kebabs over glowing coals but concedes that the kebabs can be cooked on a preheated grill. I found this recipe in 'The Best of Lebanese and Middle Eastern Cooking', and I'm posting it here for the 2005 Zaar World Tour. The preparation and cooking times below do not include the 2 hours suggested minimum time for marinating.
Provided by bluemoon downunder
Categories Chicken
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Keeping the pieces large, remove as much meat as possible from the joints and cut it into pieces.
- Combine the onion and lemon juice in a bowl, add the chicken and marinate for at least 2 hours.
- Drain and combine the butter or ghee with the marinade.
- Thread the meat onto lightly greased skeweres and cook over glowing coals or - on a preheated grill - for 5 minutes or until the meat is tender.
- Baste with the marinade and turn once.
- Serve with melted butter, and Borani Esfanaj (Iranian Spinach Salad) and Chilau (Iranian Rice) (posted separately).
Nutrition Facts : Calories 443.6, Fat 32.9, SaturatedFat 12.8, Cholesterol 139.7, Sodium 108.6, Carbohydrate 7.6, Fiber 0.9, Sugar 2.9, Protein 28.9
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