{"id":6393,"date":"2019-04-23T07:00:04","date_gmt":"2019-04-23T07:00:04","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6393"},"modified":"2019-04-21T07:04:42","modified_gmt":"2019-04-21T07:04:42","slug":"djudjeh-kabab-haehnchen-kabab","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/04\/23\/djudjeh-kabab-haehnchen-kabab\/","title":{"rendered":"Djudjeh-Kabab (H\u00e4hnchen-Kabab)"},"content":{"rendered":"

Zutaten<\/strong>
\n1 H\u00e4hnchen (ca. 1 kg)
\n2 El \u00d6l oder Butter
\n2 El Zitronensaft
\n1 Zwiebel
\n1\/2 Tl Rosenpaprika
\n1\/2 Tl Safran
\nPfeffer & Salz (gemahlen) nach Geschmack
\n1 Becher Joghurt nach Geschmack<\/p>\n

Zubereitung<\/strong>
\nH\u00e4hnchen nach Belieben trennen in Schenkel, Fl\u00fcgel und Brust. In einer gro\u00dfen Sch\u00fcssel mischt man das \u00d6l, den Zitronensaft, den Safran, die fein geriebene Zwiebel und die Gew\u00fcrze und evtl. den Joghurt. Die H\u00e4hnchenteile gibt man dazu und mischt alles gut durch. Jedes H\u00e4hnchenteil mu\u00df mit der Marinade durchgemischt werden. Die
\nH\u00e4hnchen-Teile sollten ca. 4-5 Stunden, am besten noch \u00fcber Nacht in der Marinade verbleiben damit sich das Aroma entfalten kann. Nach dieser Zeit kann man das H\u00e4hnchen auf Spie\u00dfe stecken und grillen oder auch im Backofen in einer Form ohne Zugabe von Fett backen. Zwischendurch \u00f6fters mal mit der Marinade einpinseln<\/p>\n

Zu Djudjeh-Kabab wird traditionsgem\u00e4\u00df Basmati-Reis gereicht. Wenn gew\u00fcnscht, kann das Gericht mit unzerteilten, kleinen Tomaten garniert werden<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 H\u00e4hnchen (ca. 1 kg) 2 El \u00d6l oder Butter 2 El Zitronensaft 1 Zwiebel 1\/2 Tl Rosenpaprika 1\/2 Tl Safran Pfeffer & Salz (gemahlen) nach Geschmack 1 Becher Joghurt nach Geschmack Zubereitung H\u00e4hnchen nach Belieben trennen in Schenkel, Fl\u00fcgel und Brust. In einer gro\u00dfen Sch\u00fcssel mischt man das \u00d6l, den Zitronensaft, den Safran, … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[43,6],"tags":[76,805],"class_list":["post-6393","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-huhn","tag-persisch","item-wrap"],"yoast_head":"\nDjudjeh-Kabab (H\u00e4hnchen-Kabab)<\/title>\n<meta name=\"description\" content=\"Hauptgerichte - 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