Berenjak's Persian-style chicken kebab recipe
You will need: (serves four)
- 2 chicken breasts, cut into large pieces
- 5 tablespoons cold-pressed rapeseed oil
- 1/8 teaspoon of ground turmeric
- a pinch of saffron, crushed with a pestle and mortar and steeped in 150 ml hot (not boiling) water
- 80 g chopped tomatoes
- 80g Greek yogurt
- 1 lemon, juiced
- 1 onion, sliced
- 120 g long-grain rice
- Put the chicken pieces into a bowl with the oil and turmeric and season with salt and pepper. Mix really well then add ¾ of the saffron and its water, mix again. Chill for 30 minutes to one hour, then add the chopped tomatoes, yogurt and lemon juice. Mix really well and chill overnight.
- Once marinated overnight, divide the chicken in half and push onto two long metal skewers. Arrange the sliced onion in two lines on a non-stick baking tray, then place your chicken kebabs on top. Cook under a hot, preheated grill for 4-5 minutes, then turn and repeat until the chicken is charred and blistered. Turn off the grill but leave the kebabs to cook for a further two minutes before removing.
- Put the rice into a pan with 240 ml of cold water and a pinch of salt. Bring to the boil, then reduce the heat, cover with a lid and cook for 10 minutes or until all of the water has been absorbed. Remove from the heat and leave to steam until ready to serve.
- Spoon the remaining saffron water over the rice and serve with the chicken and onions.
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