Joojeh kabab

Ingredients

Quantities for 5 servings.

• 1.2 kg Boneless chicken thigh
• 3 piece Onions
• 1 pinch Saffron
• 3 piece Lemons
• 150 ml Yoghurt
• 80 g Butter
• 60 ml Olive oil
• 6 piece Tomatoes, to serve
• 500 g Basmati rice, to serve
• 1 tbsp Sumac, to serve
• to taste Salt and pepper

Method

1. Grind the saffron with a pinch of sugar and steep it in three spoons of warm water for fifteen minutes.
2. Grate the onions finely and squeeze the juice through muslin, discarding the pulp.
3. Mix the onion juice, half the saffron infusion, the juice of two lemons, the yoghurt, oil, salt and pepper.
4. Cut the chicken into four-centimetre pieces, coat it in the marinade and refrigerate it eight hours.
5. Thread the pieces onto flat skewers packed tight and get the coals to an even strong heat.
6. Grill eight minutes a side, turning the skewer every two minutes.
7. Mix the melted butter with the remaining saffron and brush the kebabs before serving. Serve with rice, tomatoes and sumac.