Djudje Kabab

Ingredients

• 2 tsp saffron strands
• 600 g Chicken breast fillet
• 2 Garlic cloves
• 1 onion
• 3 tbsp Lemon juice
• 0.5 tsp Curry Powder
• 4 tbsp olive oil
• 200 g basmati whole grain rice
• Salt
• 0.5 tsp turmeric powder
• Pepper
• 1 Handful Parsley (5 g)

Instructions

1. 1.

   Pour saffron into a small glass, pour over with 2 tbsp hot water and let steep for 10 minutes. Trim chicken breast fillet, pat dry, cut into large pieces and place in a bowl.

2. 2.

   Peel garlic and onion, then blend with lemon juice, curry powder, 3 tbsp olive oil and the saffron water until smooth. Mix with the meat, cover and marinate in the refrigerator for at least 5 hours.

3. 3.

   Cook rice in double amount of salted water with turmeric for 30–35 minutes. Remove from heat and let it rest.

4. 4.

   Season meat with salt and pepper and skewer. Heat remaining oil in a grill pan. Grill skewers for 6–8 minutes over medium heat, turning occasionally until cooked through.

5. 5.

   Wash parsley, pat dry and tear leaves. Arrange skewers on rice and garnish with parsley.