1 spring chicken, about 800 g (1¾ lb)
1 large onion, peeled and cut into
chunks or grated
2 tsp ground saffron
125 ml (4 fl oz / ½ cup) lemon juice
2 Tbsp olive oil
Salt to taste
Ground black pepper to taste
Cut chicken into 10 pieces symmetrically, discarding backbone. Wash and
drain well, then place in a mixing bowl.
Add all remaining ingredients and mix well, then cover and leave to
marinate in the refrigerator, preferably for 3–4 hours before cooking.
Thread chicken pieces onto skewers and grill (broil) over hot charcoal until
they are cooked and charred in parts, but still juicy.
Serve with flat bread or plain rice (see pg 82).
When mixing chicken pieces
with seasoning ingredients,
lightly knead them to help the
flavours penetrate the meat.
If flat skewers are unavailable,
simply use 2 regular rod skewers
in place of a flat one to hold up
chicken pieces.
Once chicken is cooked to your
liking, remove from heat
immediately and allow meat
to rest a little before removing
from skewers.
48