Akbar joojeh

Method

1. 1 Slice the chicken lengthwise along its back, then flatten the whole thing down on the cutting board.
2. 2 Grate a large quantity of onions to extract the juice, then mix it with the juice of two lemons and pepper.
3. 3 This version doesn't use saffron, only onions and lime, so the meat is white and the sour taste is more prominent.
4. 4 Marinate the whole chicken for 12 hours in the refrigerator, turning it over once.
5. 5 Clamp the chicken between two metal skewers and grill over medium heat for 35 minutes, rotating it every 6 minutes.
6. 6 Brush with melted butter during the last 5 minutes, then sprinkle with salt, sumac, and serve with roasted tomatoes.

With an appliance

• Charcoal grill 55 min

  Grill over charcoal, keeping the grill 20 cm above the grill, for 35 minutes with the skin side facing up, rotating every 6 minutes.