In the restaurant, this kabab comes served with garlic sauce, chilli sauce, roasted tomatoes and fresh herbs.


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


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

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


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