Jujeh kabab
Reflecting Tehran's hole-in-the-wall kebab house food, the friendly cuisine at Berenjak Restaurant is right for home recreation. Try these chicken kebabs as a part of a meze party
INGREDIENTS
2 large chicken breasts, dig large pieces
chilled rape oil 5 tbsp
1/8 teaspoon powdered turmeric
pinch of turmeric, crushed with pestle and mortar then soaked in 150 ml predicament (not boiling)
80g chopped tomatoes from a can
Greek yogurt 80g
1 lemon, squeezed
long grain rice 120g
1 onion, sliced
INSTRUCTIONS
STEP1
Put the chicken pieces during a bowl with oil, turmeric and much of spices. Stir well then add ¾ of turmeric and water, stir again. Refrigerate for half-hour to 1 hour, then add chopped tomatoes, yogurt and juice , mix well and chill overnight.
STEP 2
Place the rice during a saucepan with 8 ounces of water and a pinch of salt. bring back a boil, reduce heat, cover and cook for 10 minutes or until all the water is absorbed. Remove from heat and let it steam until able to serve.
STEP 3
Divide the chicken between 2 long metal skewers and warmth the grill over high heat. Spread the chopped onions in 2 rows on a non-stick baking sheet, then place the skewers on top. Bake for 4 to five minutes, then turn and repeat until the chicken is cooked and blistered. close up the grill and cook for an additional 2 minutes before removing it.
STEP 4
Pour the remaining turmeric water over the rice and serve with the chicken and onions.
