SAEDNEWS: The chicken kebab I’m sharing with you is actually a leaf-style chicken kebab. To prepare this kebab, we use boneless chicken breast.
This recipe serves 5–6 people.
Boneless chicken breast – 1 kg
Onion – 2
Vegetable oil – ½ cup
Brewed saffron – 1 tablespoon
Salt – to taste
Butter – 70 g
Lemon juice – 2 tablespoons
Wash the chicken breasts, remove the skin, and take out any bones. Cut the chicken into pieces about 4–5 cm wide (each piece around 140–150 g).
Thread the chicken pieces onto skewers as you would for traditional Barg kebab. Gently pound both sides of the meat with a knife to ensure the pieces stick together and form a solid piece.
Grate the onions finely, place them in a strainer, and squeeze out the juice. Mix the onion juice with vegetable oil, brewed saffron, and salt.
Place the skewers on a tray and pour the marinade over the chicken. Refrigerate, turning the skewers occasionally to allow both sides to absorb the flavor.
Preheat the grill or kebab stove for at least 15 minutes before cooking.
Grill the skewers until cooked, keeping the meat juicy and tender.
Mix butter with lemon juice and heat until warm. Brush this mixture over the cooked kebabs before serving.
Serve the kebabs on a warm platter with steamed rice, saffron rice (kateh), or bread.
This version combines traditional red meat (fillet or sirloin) with white chicken meat. Alternate 4–5 cm pieces of red and white meat on skewers and cook according to the Chicken Barg recipe. Serve hot.
