Juje Kabab

Juje kabab might be served sinmple or with garlic sauce, chili sauce, roasted tomatoes and fresh herbs in many restaurants.

Ingredients:

  • 2 large chicken breasts , cut into large pieces
  • cold-pressed rapeseed oil 5 tbsp
  • ground turmeric 1/8 tsp
  • saffron a pinch, crushed with a pestle and mortar and steeped in 150ml hot (not boiling) water
  • chopped tomatoes 80g from a tin
  • greek yogurt 80g
  • lemon 1, juiced
  • long-grain rice 120g
  • onion 1, sliced

At first:

Put the chicken pieces into a bowl with the oil , turmeric and lots of seasoning. Mix really well then add ¾ of the saffron and its water, mix again. Chill for 30 minutes-1 hour, then add the chopped tomatoes, yogurt and lemon juice, mix really well, and chill overnight.

Second:

then Put the rice into a pan with 240ml of water and a pinch of salt. Bring to the boil, turn down to low, put on 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.

Third:

now Divide the chicken between 2 long metal skewers, and heat the grill to high. Spread the sliced onion in 2 lines on a non-stick baking tray, then put the kababs on top . Cook under the grill for 4-5 minutes , then turn and repeat until the chicken is charred and blistered. Turn off the grill and leave to cook for a further 2 minutes before removing.

Spoon the remaining saffron water over the rice and serve with the chicken and onions.

Enjoy your meal