Delicious Persian kebab marinated overnight and bursting with flavour

Mountain soup
Ingredients:
1kg chicken breast (3cm pieces)
2 pinches saffron
1/4 tsp turmeric
1/4 tsp black pepper
50ml lime juice (keep the skin)
2 onions
40g melted butter (unsalted)
100g full-fat yoghurt
1 tsp salt
Directions
Make the saffron water: using a pestle and mortar, grind the saffron with a
pinch of sugar to form a powder. Add 2 tbsp of boiling water and leave to
infuse for 10 minutes.
Mix all the marinade ingredients together, including the lime skin. Add the
chicken to the marinade.
Cover and leave to rest in the fridge for up to 24 hours.
Put on metal skewers and put on the barbecue (or in oven at highest setting
for 15-20 min, or griddle pan for 2-4 mins on each side).
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