Morg Kebab Iranian Skewered Chicken Food

EASY PERSIAN CHICKEN KEBABS

Steps:

• MARINATE: add the saffron to a small bowl along with 1 tablespoon of hot water and let it steep, covered for 5-7 minutes or until the water turns a bright yellow (if using). In a large bowl, combine the saffron water and all the marinade ingredients except the chicken. Add the chicken and stir to coat evenly. At this point, you can pop everything into a zip-top bag (for marinating) or just leave in the same bowl. Add the chicken and toss to combine. Cover the bowl or zip the bag and allow the chicken to marinate for at least 6 hours or up to 24 hours in the refrigerator.
• PREP: Remove the chicken from the refrigerator about 1 hour before cooking. Add the cubed veggies to the chicken, toss to combine and let marinate. Thread the chicken on to the skewers alternating with the red onions, green and red bell peppers. Repeat until you've used up all the chicken and veggies and discard any leftover marinade. When ready to grill, prepare the grill by lightly oiling the grates with any high heat oil or just spray with cooking spray and let it preheat on medium-high.
• GRILL: Grill the kebabs until they cook all the way through. You can test to see if the chicken is done by slicing through a piece with a knife, it should take roughly 8-12 minutes total. Serve warm over buttered saffron rice, vermicelli rice, or with flatbread and a salad.

MORG KEBAB (IRANIAN SKEWERED CHICKEN)

Steps:

• Keeping the pieces large, remove as much meat as possible from the joints and cut it into pieces.
• Combine the onion and lemon juice in a bowl, add the chicken and marinate for at least 2 hours.
• Drain and combine the butter or ghee with the marinade.
• Thread the meat onto lightly greased skeweres and cook over glowing coals or - on a preheated grill - for 5 minutes or until the meat is tender.
• Baste with the marinade and turn once.
• Serve with melted butter, and Borani Esfanaj (Iranian Spinach Salad) and Chilau (Iranian Rice) (posted separately).

JUJEH KABOB (PERSIAN CHICKEN KABOBS)

Steps:

• Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
• Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

YAKITORI (SKEWERED JAPANESE CHICKEN)

Steps:

• Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to high heat (450° to 550°F). Leave all the vents open. If you are using a gas grill, preheat your grill on high until it reaches 500°F.
• In a medium bowl combine the chicken pieces with the oil, salt, and pepper and mix well. Thread the chicken pieces through their centers on the top half of the skewers. The chicken pieces should touch, but do not cram them together. Refrigerate until ready to grill, or as long as 2 hours.
• In a small saucepan mix the sauce ingredients. Bring to a boil over medium-high heat and cook until the liquid is reduced to ½ to ¾ cup, about 5 minutes, stirring once or twice. Remove the saucepan from the heat.
• Brush the cooking grates clean. Place a strip of aluminum foil on the cooking grate over the empty section of the charcoal grate or over an unlit burner. Grill the skewers over direct high heat, with the bare wooden section of the skewers placed over the foil. Close the lid and cook until the meat is lightly charred on the surface, 4 to 5 minutes, turning once and swapping their positions as needed for even cooking. Open the lid and begin turning and basting the chicken with the sauce (you may not need all of the sauce) until fully cooked, 3 to 5 minutes longer. Remove from the grill and serve warm.

IRANIAN CHICKEN WITH TURMERIC, SAFFRON, AND LEMON JUICE

Steps:

• Rough chop the onion and place in a large pot.
• Add chicken on top.
• Season with salt and pepper.
• Add turmeric.
• Add 1/2 cup of water.
• Cover and cook for 30 minutes, or until chicken is cooked all the way through. 10 minutes into the cooking, give the whole pot a stir to allow the turmeric to coat the chicken and onions.
• If you choose to use fresh lemon juice, squeeze your lemons now.
• When the chicken is done, remove it from the pot and keep warm.
• Add saffron mixed with water and lemon juice to the water remaining in your pot. Adjust seasonings if needed.
• With a hand or regular blender, process the juice and onion until nice and smooth. Let reduce for a few minutes on low hear until the sauce thickens, about 10 minutes.
• Arrange your chicken in a platter and pour the sauce over the chicken.
• Serve with Iranian polo (rice).

IRANIAN CHICKEN WITH RICE (MORGH POLOU)

Steps:

• Season the chicken pieces with salt & pepper.
• Using half the Ghee/butter brown the chicken, set aside.
• Fry the onion until transparent in the remaining butter/ghee, add apricots & raisins cook 5 miniutes.
• Stir in the cinnamon then add the 1/4 cup water to lift the browned sediment.
• Place half the cooked rice in an oven proof dish placing the chicken on top.
• Spread the apricot mixture over the chicken and top with remaining rice.
• Cover the dish tightly and bake in 350 oven for 45 minutes or until the chicken is cooked & tender.
• While the chicken is cooking mix the saffron with 2 tbsp boiling water, leave to steep.
• Just before serving sprinkle saffron liquid over the top of the casserole , stir gently mixing the chicken, rice & saffron.
• Serve heaped on a platter.