Chicken Grilled: Persian Chicken Kebobs

posted by Marlen 11-20-100 1:13 AM

Persian Chicken Kebobs

1 kilogram boned chicken thighs
lime wedges
1 small bunch parsley
1 small bunch mint
pita bread

1 pinch saffron threads (generous)
2 tablespoons hot water
5 tablespoons thick Greek yoghurt
1 teaspoon cumin seeds (coarsely crushed)
1 large onion (grated)
2 cloves garlic (crushed)
salt and freshly ground pepper

To Baste:
3 Tablespoons olive oil
juice of 1 lime
salt and freshly ground black pepper

Cut each thigh in half. Soak the saffron in hot water for 15 minutes, then mix with the remaining marinade ingredients. Spoon over the chicken, then turn to coat evenly. Marinate for at least four hours, and up to 24 hours.

Mix together the basting ingredients. Thread the chicken onto brochettes or wooden skewers, brushing off excess marinade, but leaving them lightly coated. Grill close to the charcoal, turning and basting, for about eight minutes, until the chicken is just cooked through but still juicy.

Serve immediately on a bed of herbs, with the warm bread and lime wedges.

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