– 1 Whole young hen
– juice of 1/2 lemon
– 1/2 medium onion
– 1/2 teaspoon liquid saffron
– salt and pepper
Cut the wings and legs into two joints. Cut out the backbone, flatten the breast and cut across into two pieces. Wash the pieces and let them dry, then put them into a bowl. Add the grated onion, lemon juice, salt, and pepper over the chicken pieces and let them marinade for at least 3 hours.
While the charcoal is burning through, thread the chicken pieces include wing and drumstick, two breasts and thighs onto a fine skewer. Grill gently, brushing frequently with the marinade juices mixed with liquid saffron.
When cooked, slip the chicken off the skewers on to a warm plate. Serve with lemon juice, bread, and fresh herbs.