Kirmà Tàwuk Kèbàbi

Ingredients

• 2 whole (use 2–3) whole chickens (Fresh, whole chickens — the bones will be removed and the flesh cut into pieces while keeping the skin intact as much as possible.)
• 1 to taste salt (Use enough to season the chicken pieces generously on all sides.)
• 1 to taste black pepper (Freshly ground black pepper is preferable for the best flavour.)
• 1 to taste ground cinnamon (Use a light but noticeable sprinkle — cinnamon is a key warm spice in this Ottoman-style preparation.)
• 0.5 teacup (approximately 60–75 ml) raw onion juice (To extract onion juice: grate or blend 2–3 medium onions, then press the pulp through a fine sieve or squeeze through a clean cloth. The raw smell disappears completely during grilling.)
• 1 to taste (for basting) fresh butter (Unsalted butter is ideal. Use enough to baste the chicken generously as it grills and begins to brown.)

Instructions

1. 1Rinse the chickens thoroughly inside and out under cold running water. Remove any remaining feathers, excess fat around the cavity, and the giblets if still inside. Pat the chickens dry with kitchen paper. A clean, dry surface makes the next steps much easier and safer.
2. 2Place each chicken breast-side down on a sturdy cutting board. Using a sharp, heavy knife or kitchen shears, cut firmly along one side of the backbone from tail to neck to open the chicken flat (this is called butterflying). Turn the chicken over, press down firmly on the breastbone to flatten it further. Now carefully remove as many bones as possible — work your fingers and the tip of the knife along each bone, pulling it away from the flesh. Remove the ribcage, backbone, breastbone, and as many leg and wing bones as you can, while keeping the flesh in one connected piece as much as possible. Beginner's tip: Take your time and work carefully — a few small bones remaining is perfectly fine for this recipe.
3. 3Lay each boned chicken flat on the cutting board, skin-side down. Using a sharp knife, cut through the flesh to create portions — score deeply enough so the pieces are well defined and will cook through evenly, but do not cut all the way through the skin on the other side. The idea is that the pieces remain connected to each other, held together by the skin, so they can be skewered as a single flat unit. Think of it like scoring a sheet of brownie — cut through but keep the base intact.
4. 4Sprinkle salt, black pepper, and ground cinnamon generously over both sides of each prepared chicken. Make sure the seasoning gets into the scored cuts so the flavour penetrates the flesh. Use enough salt and pepper to fully season the surface — the cinnamon should be noticeable but not overwhelming.
5. 5Pour half a teacup (approximately 60–75 ml) of raw onion juice over the seasoned chicken pieces. To prepare the onion juice if not already done: grate 2–3 medium onions on a box grater or blend them, then press the pulp through a fine sieve or squeeze it firmly through a clean cloth until you have the required amount of juice. Rub the onion juice thoroughly into the scored flesh and over the skin, making sure it is well worked in. Place the chicken in a dish, cover, and leave to marinate at room temperature for one hour. Do not worry about the raw onion smell — it disperses entirely during cooking and only enhances the flavour of the finished dish.
6. 6After marinating, thread the chicken flat onto long metal or soaked wooden skewers. Push the skewers through the flesh in two or three places across the width of each flattened chicken so it holds its shape securely on the skewer and lies flat. If using wooden skewers, ensure they were soaked in water for at least 30 minutes before this step to prevent them burning. If cooking on a modern grill or barbecue, you can use a grill basket as an easier alternative to skewers.
7. 7Place the skewered chicken over a moderate fire — on a modern barbecue, set the coals to medium heat (not blazing hot) or use a gas grill on a medium setting. You can also use a hot grill pan or oven grill set to 180–200°C (350–400°F) indoors. Turn the chicken continually, every minute or two, so it cooks evenly on all sides without burning. The constant turning is the key technique here — it ensures the outside does not scorch before the inside is cooked. Continue for approximately 20–25 minutes.
8. 8Once the chicken begins to colour and turn golden brown, start basting it with fresh butter. Melt the butter if it is not already soft. The original recipe calls for a quill as a brush — use a pastry brush or a folded piece of kitchen paper held with tongs as a modern equivalent. Apply the butter liberally over all surfaces of the chicken each time you turn it, and continue to turn and baste repeatedly until the chicken is nicely cooked through — the juices should run clear when the thickest part is pierced. This basting step adds richness, colour, and prevents the surface from drying out.
9. 9Once the chicken is fully cooked — golden brown on the outside and with juices running clear when pierced at the thickest point — remove from the skewers and transfer immediately to a warm serving plate. Serve hot straight away. This dish is best enjoyed fresh off the grill while the butter is still sizzling.