Back to 6 servings 4 pounds chicken drumettes 1 large yellow onion, sliced into half-moons 1.25 cups plain yogurt 0.5 cup lime juice 5 cloves garlic, crushed to a paste 0.25 cup olive oil 0.5 teaspoon ground saffron, steeped in 2 tablespoons hot water 4 teaspoons kosher salt 1 teaspoon ground black pepper For The Baste 4 tablespoons clarified butter or unsalted butter or olive oil 1 small lime lime juice, juice of kosher salt ground black pepper 6 small tomatoes sumac, for serving lavash bread, for serving
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1 Step 1: Place the drumettes and the onion slices in a large container or in a large re-sealable plastic bag.2 Step 2: In a medium bowl, combine the rest of the ingredients and pour over the chicken.3 Step 3: Turn the chicken a few times to coat well in the marinade.4 Step 4: Cover the container or seal the bag and marinate in the fridge for 24 to 48 hours.5 Step 5: Turn the chicken pieces around a few times while marinating.6 Step 6: Remove the chicken from the marinade and skewer. This can get messy and fun so have a few paper towels on hand.7 Step 7: Skewer the tomatoes separately.8 Step 8: In a small pot, melt the butter or heat the oil for the baste.9 Step 9: Stir in the lime juice and season with salt and pepper.10 Step 10: Heat a hot grill and grill the chicken and the tomatoes, turning and basting the drumettes, until the chicken is cooked through and charred in parts on the outside, about 15 minutes.11 Step 11: Place the chicken and grilled tomatoes on the lavash bread, the kabab juices will soak into the bread.12 Step 12: Sprinkle sumac on the chicken and tomatoes or set aside a small bowl for everyone to sprinkle for themselves.getsaucepan.com/r/729ca7dc-bc60-4222-8501-cb7e06c59422 · Original: https://bottomofthepot.com/joojeh-kabab/
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