Ingredients
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500g Chicken
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1 large Onion
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1 tbsp Lemon Juice
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Coriander
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Fresh Parsley
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Sumac
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Salt
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Pepper
Directions
Toyug is the Azerbaijan word for kebabs. Kebabs are popular at celebrations such as weddings, but also at picnics and summer events. Given the weather hit 30C in London this weekend, it seemed appropriate we made our first Toyug.
We opted for chicken toyug which are lighter than the lamb version. I found the recipe on Azerbaijan cuisine. The toyug were super easy and the kids tucked into them as the lemon juice helped them to stay moist. We served ours with fried onion rings (from the marinade), grilled aubergine and herby cous cous.
Really tasty!
Steps
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1
Done
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Cut the chicken into 40-50 gram/1.5 to 2 oz pieces. Sprinkle with salt & pepper and place in a bowl with rings of raw onion. Add a tablespoon of lemon juice and mix well. Cover and leave to marinade for an hour or so before cooking. |
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2
Done
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Thread the marinaded chicken pieces onto long thin metal skewers and cook over hot coals. |
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3
Done
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As soon as they are cooked, serve the chicken pieces with cooked rings of the onion, chopped herbs and sumac. Sumac, an alkaline red powder from barberry bark, has a zesty flavour and is thought to aid digestion of acidic meat. |
