Jujeh kebab with Shirazi salad

Name: Jujeh kebab with Shirazi salad | Asda Good Living
Total time: 50 min
Yield: 4
Cuisine: Persian
Ingredients: 1/8tsp Saffron, ground to a fine powder in a pestle and mortar; 1 medium Onion, halved and coarsely grated; 250g Greek-style yogurt, plus extra to serve (optional); 1 tsp ground Turmeric; 2 Lemons, juice only; 1 tbsp Olive oil; 4 Chicken breasts, cut into roughly 4–5cm chunks; 2 x packs The Bakery at Asda Plain Flatbreads, to serve; ½ Cucumber, halved lengthways, deseeded and finely diced; 4 Vine-ripened Tomatoes, finely chopped; 1 medium red Onion, very finely chopped; 15g flat leaf Parsley, roughly chopped; 2 Limes, juice only; 1½ tbsp Olive oil; 1 tsp Sumac, plus extra to serve

Slightly charred Persian chicken that pairs well with citrussy veggies.

By Asda Good Living,11th April 2024

Cook: 50 Mins

Serves: 4

Price: £3.20 per serving

Nutritional Information

Each 546g serving contains

Energy
14218kj
622kcal

31%

Fat
19.7g

Med
28%

Saturates
6g

Low
30%

Sugars
12g

Low
13%

Salt
0.98g

Low
16%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2604kj/622kcal

Ingredients

For the Shirazi Salad

½ Cucumber, halved lengthways, deseeded and finely diced

4 Vine-ripened Tomatoes, finely chopped

1 medium red Onion, very finely chopped

15g flat leaf Parsley, roughly chopped

2 Limes, juice only

1½ tbsp Olive oil

1 tsp Sumac, plus extra to serve

For the Jujeh Kebab

1/8tsp Saffron, ground to a fine powder in a pestle and mortar

1 medium Onion, halved and coarsely grated

250g Greek-style yogurt, plus extra to serve (optional)

1 tsp ground Turmeric

2 Lemons, juice only

1 tbsp Olive oil

4 Chicken breasts, cut into roughly 4–5cm chunks

2 x packs The Bakery at Asda Plain Flatbreads, to serve

Method

To make the marinade, add the saffron into 1 tbsp of just boiled water and leave to infuse for a few mins. Mix the onion in a bowl with the yogurt, turmeric, lemon juice, olive oil and saffron water. Season and stir well. Add the chicken, mix until coated then cover and leave to marinate in the fridge for at least 1 hour, or overnight.

About 1 hour before serving, make the salad. In a large mixing bowl, toss the cucumber, tomatoes, red onion and parsley. In a jug, whisk together the lime juice, olive oil and sumac. Toss the dressing into the salad and season. Cover and chill until needed.

If using wooden skewers, soak them in water for at least 30 mins before using. Divide the chicken and thread onto the skewers, keeping the excess marinade. Cook on a hot barbecue for roughly 20 mins, turning regularly and brushing with the excess marinade, until charred and cooked.

Leave the chicken to rest for a few mins. Warm the flatbreads on the barbecue for about 30 secs on each side. Divide the chicken and salad between the flatbreads, serve with extra sumac and yogurt, if you like.