Persian Chicken Kabobs
- broiling chickens
- 1/4 tsp
- saffron, dissolved in 1 tbsp water
- 1 c
- lemon juice
- large onions, chopped
- 2 tsp
- 1/4 c
- juice of 1 lemon
- limes for garnish
- parsley sprigs for garnish
Wash and pat dry pieces chicken.
In a large bowl, combine half the saffron and 1 c lemon juice, the onions and 2 tsp salt. Beat well with a fork. Add the pieces of chicken and baste with marinade. Mix well, cover and marinate at least 6 hours and up to 2 days in refrigerator.
Spear wings, breasts and legs on separate skewers because they require different cooking times.
Melt butter in small saucepan. Add juice of 1 fresh lemon and remaining saffron.
Remove broiled chicken from skewers. Arrange on serving platter. Garnish with limes cut in half and sprigs of parsley.
Serve immediately with bread, fresh herbs or French fries.