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