Grilled Persian Delight

Ingredients

• 500g (1.1 lb) boneless chicken breast, cut into cubes 500g (1.1 lb) boneless chicken breast, cut into cubes
• 500g (1.1 lb) lamb leg, cut into cubes 500g (1.1 lb) lamb leg, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water 1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water
• Salt and pepper, to taste Salt and pepper, to taste
• Skewers, soaked in water for 30 minutes Skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, paprika, cinnamon, saffron (including the soaking water), salt, and pepper. Mix well to form a marinade.
2. 2.
   Add the chicken and lamb cubes to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken and lamb onto the soaked skewers, alternating between the two meats.
5. 5.
   Place the skewers on the preheated grill and cook for 10-12 minutes, turning occasionally, until the meat is cooked through and slightly charred.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the Grilled Persian Delight with fragrant basmati rice and a side of yogurt sauce.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron, soak the threads in warm water for at least 30 minutes before using. This will help release the aromatic compounds and create a vibrant golden hue in the dish.

Tips & Tricks

• Soaking the skewers in water before grilling helps prevent them from burning.
• For an extra burst of flavor, brush the skewers with the marinade while grilling.
• Serve the Grilled Persian Delight with a side of fresh herbs, such as mint and parsley, for added freshness.
• If you prefer a spicier version, add a pinch of cayenne pepper to the marinade.
• If you don't have a grill, you can also cook the skewers in a preheated oven at 200°C (400°F) for 15-20 minutes, or until the meat is cooked through.

Serving advice

Serve the Grilled Persian Delight on a platter, garnished with fresh herbs and a sprinkle of sumac for an extra tangy kick. Accompany it with fragrant basmati rice and a side of yogurt sauce for a complete and satisfying meal.

Presentation advice

Arrange the skewers on the platter in an alternating pattern of chicken and lamb, creating an eye-catching display of colors. Drizzle a little extra marinade over the skewers for a glossy finish. Serve with a side of basmati rice molded into a decorative shape, such as a dome or a ring.