Bakhtiari Kebab

Bakhtiari kebab pairs succulent pieces of chicken and lamb on the same skewer, marinated in saffron, lemon and yoghurt.

TIME BREAKDOWN
Prep: 12h 30m
Cook: 20 min
Total: 12 hours 50 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 500g boneless, skinless chicken thighs, cut into 4cm pieces
  • 500g boneless leg of lamb, trimmed and cut into 3cm cubes
  • 2 large onions, finely grated
  • 3 tbsp lemon juice
  • 3 tbsp full-fat plain yoghurt
  • 4 tbsp olive oil
  • ½ tsp saffron threads, ground and steeped in 3 tbsp hot water
  • 1 tsp fine salt
  • ½ tsp black pepper
  • ½ tsp ground turmeric
  • To serve:
  • 6 tomatoes, for grilling
  • 30g butter, melted
  • Chelo (Persian steamed rice)

Method

  1. Mix the grated onion, lemon juice, yoghurt, olive oil, saffron water, salt, pepper and turmeric. Divide between two bowls and add the chicken to one and the lamb to the other. Marinate in the fridge for at least 12 hours, or up to 24 hours.

  2. Thread the chicken and lamb alternately onto skewers, leaving them close together.

  3. Grill over medium-hot coals or under a hot grill for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and the lamb is browned.

  4. Grill the tomatoes alongside, brush the kebabs with melted butter and serve with chelo.