Persian Chicken Kebabs
Author:
photograph by Christopher Hirsheimer Ehud’s Iranian friend Ali Saloot, proprietor of Darya restaurant in Los Angeles, gave him this recipe. Purée 3 large, coarsely chopped, peeled yellow onions in the bowl of a food processor. Transfer to a large nonreactive bowl. Add 1 cup fresh lemon juice and 1 cup extra-virgin olive oil, and season to taste with salt and freshly ground black pepper. Add 12-16 chicken drumsticks or thighs, cover, and refrigerate for 24 hours, turning chicken occasionally. Preheat grill. Skewer pieces of chicken on large metal skewers, and grill over medium-hot heat, turning frequently, until cooked through and browned on both sides, 20-40 minutes, depending on parts of chicken used. Serves 8-16.
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