Joojeh kabab

Joojeh kabab

Skewered grilled chicken

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 chickens, each about 1 kg
125ml lemon juice
1 large onion, grated
2 teaspoons salt
freshly ground black pepper, to season
60g ghee or butter, melted
1 teaspoon paprika
Chelou, to serve
blistered cherry tomatoes, to garnish (see note)

Method

  1. Halve the chickens and remove the backbone. Cut each half into six pieces of fairly even dimensions — halve the breast pieces and thighs, chop off the bony end of the leg, and leave the wings intact.
  2. Combine the lemon juice, onion, salt and a good grinding of pepper in a glass or ceramic dish. Add the chicken pieces, turning them in the marinade to coat. Cover and marinate for 3–4 hours in the refrigerator, turning occasionally.
  3. Thread the chicken pieces onto six long flat skewers, placing the thicker pieces in the centre, and placing them all close together. Combine the melted ghee or butter with the paprika, then brush over the chicken.
  4. Cook over glowing charcoal for 12–15 minutes — or grill the skewers, initially cooking them under high heat, then reducing the heat to medium.
  5. Turn the skewers often during cooking, and baste them frequently with the ghee mixture; concentrate the heat on the centre pieces towards the end of cooking.
  6. Remove the chicken from the skewers if desired. Garnish with blistered cherry tomatoes and serve with chelou.

Note

  • To blister cherry tomatoes, cut a cross on the rounded end of each tomato, brush with butter and grill under high heat or over glowing charcoal until the skin blisters and browns lightly.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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