Traditionally for a Persian chicken kebab, the chicken is marinated overnight in onions, yogurt and lots of saffron. But what should you do with the marinade afterwards? Many people throw it away, but not me; this stuff smells just too delicious for the bin!! So… one day I tried to make something out of it and here is the result 🙂
Note: This recipe could be made suitable for vegetarians if you don’t use it to marinade the chicken!
- 2 onions, sliced in rings
- 300g strained Greek-style yogurt (I usually use Total 0, it’s very thick)
- 1/2 tsp ground saffron
- 1/4 cup hot water
- 6 large eggs
- 1 tsp vegetable/rapeseed oil
- salt & pepper
- knife and chopping board
- one large bowl
- one small bowl
- a fork
- one large frying pan (24cm in diameter) with a lid
- If making from scratch and not using leftovers: Mix the saffron with boiling hot water and stir, let it brew for 3-5 minutes. Meanwhile mix the onions and yogurt in a big bowl. Add the saffron liquid and stir. Allow to rest in the fridge overnight until the yogurt is absorbed.
- When ready to cook, put the bowl out of the fridge and allow to come to room temperature for at least 30 minutes. In a small separate bowl, crack the eggs, add seasoning and beat with a fork until mixed. Add the beaten eggs to the onion bowl and stir well to mix through.
- Heat a large frying pan (24cm diameter) on medium-high until almost smoking hot. Add the oil, spread it in the pan to cover it all and within 3-5 seconds, pour the onion mixture in the pan. It should sizzle, otherwise it won’t work. After 1 minute, put the lid on, turn the heat down to low and cook for 5 minutes.
- Preheat the oven to 200°C (then switch to grill mode). After the 10 minutes, take the lid off and place the pan in the oven uncovered for 10 minutes until the top is golden brown. Take out of the oven and allow to sit for 5 minutes. Then slice and serve with a side salad.