Chicken skewers
Profil:
This is how to make a tasty chicken skewers.
Chicken skewers is a very popular barbecue in Iran and this is how to make an Iranian
chicken skewers with a spicy, sticky glaze of honey and fresh lime.
Marinade chickens breast with chili, saffron, lime and yogurt to get most tasty and softly chicken skewers.
Here is a recipe to how make a delicious chicken skewers from Persian cuisine.
See how to make Chicken skewers
Ingredients in Chicken skewers
| --- Marinade --- | |
| Chicken breast | 800 g |
| Red chili pepper | ½ |
| Saffron (+ 1 tbsp boiling water) | 0,25 g |
| Yellow onion | 1 |
| Bergamot (Lime) | 1 |
| Olive oil | 3 tablespoons |
| Yogurt | 5 dl |
| Salt | 1 teaspoon |
| Black pepper (freshly ground) | 1 pinch |
| --- Glaze --- | |
| Butter or margarine | 50 g |
| Honey | 1 tbsp |
| Lemon juice | 1 tsp |
| Skewers | 8 pieces |
| --- Rice --- | |
| Basmati rice | 4 cups |
| Potatoes | 2 |
| Saffron (+ 1 tbsp rose water) | 0.25 g |
| Salt (coarse salt) | 1½ tablespoons |
| Butter | 4 tablespoons |
| Oil | 1 tbsp |
| "Zereshg" ( Barberries) | ½ cup |
-
Cooking
Portions: 4
Chicken skewers:
30 minutes + at least 4 hours for the marinade, preferably overnight. Rice: 45 minutes +1 1/2 hour soak
Loads Flash....
Flash player unavailable!
Recipe Chicken skewers
- Marinade Chicken
- Trim the chicken and cut the fillets into pieces.
- Part and chop the chilli finely.
- Mix the saffron with 1 tablespoon of boiling water, let brew.
- Peel and finely grate the onion in a bowl.
- Grate the peel of the bergamot or lime on the fine side of a cheese grater, share bergamots or limes and squeeze out the juice and mix them with the onion.
- Add the chilli and olive oil.
- Continue with yogurt and saffron and stir. Season with salt and pepper.
- Fold in the chicken pieces in the marinade and mix well so that the marinade covers the chicken thoroughly.
- Cover with plastic wrap and let marinate in the refrigerator for at least 4 hours, preferably overnight.
- Cooking rice
- Rinse the rice until the rinse water is clear.
- Cover the rice with water and let the rice stand at least 1 ½ hours.(depends on the rice sort you are using)
- Pour the saffron in rose water and let brew before use.
- Scale meanwhile the potatoes, cut them into slices and place in cold water.
- Place skewers in warm water.
- Melted 2 tablespoons butter.
- Boil 2 liters of water in a large pot, preferably non-stick so that the rice does not stick and pour in 1 ½ tablespoons coarse salt and stir.
- Pour off ris water and add the rice into the boiling water and cook on high heat for 4-5 minutes.
- You can taste a grain of rice and feel:
- the rice must have strong chewing resistance (ie slightly harder than al dente).
- Stir and skim off now and then to not rice will stick together and become really clear and bright.
- Pour the rice in a colander. Rinse out the pan with warm water and pour it over the rice in the colander.
- Slammed a tablespoon of oil + a tablespoon of butter in the casserole and add the potato slices in the bottom of the casserole.
- Pour back rice to the pan and lower the heat.
- Pour the melted butter over the rice.
- Cover the bottom of a pot lid with a towel.
- Put the lid on and let it all steam on very low heat for about 30 minutes.
- Do not lift the lid during the period.
- The potatoes are fried in the ground and so it should be.
- Melt a tablespoon of butter in a small pan, fry barberries careful and turn the saffron + rose water. Shake the pan. Align carefully.
- Mix the melted butter with the honey and lemon juice to a glaze.
- Grill chicken skewers
- Thread the chicken on the soaked skewers, grill over the embers or on the highest heat in the upper part of the oven with the door open, 5-7 minutes per side or until chicken is cooked through.
- Turn the skewers and brush with glaze and then during the time.
- Gently move the rice simultaneous you add up the rice on a platter, alternating rice with barberries and serve it with chicken skewers.