Recipe: Chicken Kebab with Turmeric
Simply is the fifth cookbook by the golden girl of Persian cuisine, Sabrina Ghayour, and a must have for anyone who loves Middle Eastern cuisine. In the book, Persian flavours are combined with Western ones to create typical melting pot dishes. But the recipes for Persian classics, such as this chicken kebab with turmeric, also show just how irresistibly delicious Persian cuisine is.
Sabrina: “Turmeric is truly the most important ingredient in this fragrant marinade with fresh, tangy lime and the sweet flavour of honey. The kebabs can be prepared on the stovetop, in the oven or on the barbecue. They are so versatile that they can be served with wraps, rice, fries or even on their own.”
How to make chicken kebab with turmeric
- Mix all the marinade ingredients in a plastic freezer container.
- Cut the chicken breasts lengthwise into 3 equal strips. Place them in the marinade and close the container with a lid. Shake well to coat the chicken with the marinade. Leave the chicken to marinate in the refrigerator for 30 minutes to 1 hour, or overnight if you prefer.
- Thread the marinated chicken strips onto small wooden or metal skewers. Grill them for 3 to 4 minutes per side over high heat in a grill pan, or until nicely browned and cooked through.
- Alternatively, preheat the oven to its highest temperature (preferably a fan oven). Line a large baking sheet with baking paper. Place the kebabs on the lined baking sheet and roast them for 10 to 12 minutes, or until cooked through. Serve immediately with the sweet chilli sauce.
Tip: you can also cook these kebabs on the barbecue. If using wooden skewers, soak them in water for 30 minutes before use. Grill the kebabs for 5 to 6 minutes per side over fairly low heat until nicely browned and cooked through.
Title: Simply
Author: Sabrina Ghayour
Price: €25,95
Publisher: Good Cook
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