1. Keeping the pieces large, remove as much meat as possible from the joints and cut it into pieces. 2. Combine the onion and lemon juice in a bowl, add the chicken and marinate for at least 2 hours. 3. Drain and combine the butter or ghee with the marinade. 4. 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. 5. Baste with the marinade and turn once. 6. Serve with melted butter, and Borani Esfanaj (Iranian Spinach Salad) and Chilau (Iranian Rice) (posted separately). ---------------------------------------------------------------------------
Nutrition
Ingredients
