Easy & Simple Persian Torsh Chicken Kebab

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PERSIAN TORSH CHICKEN KABAB

Full Ingredient list:
Serves 4 persons (adults)

500 gms chicken thighs deboned (can use boneless chicken breast also but best result with thighs)
1/4 cup fresh parsley chopped fine
1/4 cup walnut chopped fine into crumbs
1.5 tbsp pomegranate molasses ( if molasses not easily available then boil and cook pomegranate juice till it becomes thick like honey)
Pinch of saffron strands (soaked in 4 tbsp warm water)
2 cloves garlic minced or chopped very fine
1/2 tsp black pepper powder
Salt to taste
2 tbsp cooking oil

Method:-
1. Cut the boneless thighs into 1 -1.5 inch cubes.
2. Add all the ingredients to the chicken, rub nicely to coat it well. Cover and keep in the fridge overnight or at least for 2 hours.
3. Remove from fridge 1 hour before cooking to bring to room temperature.
4. Mix well again. Skewer the chicken on skewers to grill.
5. Cook the chicken on a hot barbeque till brown. keep rotating the skewers every 3-4 minutes to evenly cook and distribute the cooking juices of the chicken.
OR
You can cook the chicken in the oven at 200 deg Celcius for 15-20 minutes. Turn the chicken halfway of cooking time to cook and brown evenly.
6. Rest the kababs for 6-8 minutes (cover with foil) before serving them.
SERVE HOT AND ENJOY.

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