Iranian Kabobs

This recipe is called "Jooje Kabab" and is a traditional Iranian recipe that I found at this site. As it is marianated for several hours the meat is so soft and juicy, and very flavorful.

Ingredients:
1 chicken, 1 kg (I used 6 chicken thighs)
1/2 cup extra-virgin olive oil
2 large onions, grated
4 medium tomatos
6 mushrooms (optional)
2 bell peppers (choose different colors for effect) - optional
2 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon saffron (optional - I choked on the price and didn't miss the flavor)


Directions:
1. Prepare marinade: mix olive oil, grated onions, saffron, salt, black pepper and lime juice. Wash and cut chicken into small pieces, then remove the skin. Marinate overnight (or at least for several hours) in refrigerator. The container should be covered.

2. Thread chicken on long, thin metal skewers (if using wood remember to soak in water for 20 minutes and then coat with olive oil so that the skewers don't split and the meat doesn't get stuck). Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking.

3. Thread whole tomatoes and mushrooms on another skewer (I chopped my large tomatoes into big chunks).

4. Chop the bell peppers and thread them on another skewer, alternating colors.

5. Brush the meat with marinade. Brush the vegetables with olive oil and a dash of salt or with the marinade.

6. Barbeque for about 5-10 minutes on each side, turning frequently.

Joojeh Kabab can also be prepared in the oven. Prepare chicken as before, pre-heat the grill to a high temperature, and place just under the grill, again turning frequently.

Serve hot with plain rice (try preparing Iranian rice such as Polow or Chelow).