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but not intrusive
I’d cook it at a temperature of about 140°C
the joy being in its welcome easiness to table
texture and versatility
Jujeh Kebab | Iranian Chicken Skewers slow-cooking but not intrusiveSummer is nearly here, which means you're almost ready to enjoy the finest chicken kebab of your life. Iranian American Anna Ansari's Jujeh Kebab captures the essence of Iranian summer and brings it to the British garden. This flavour packed marinade of yogurt, saffron, onion, lime, garlic, and rose water infuses Swaledale's small flock, free range chicken* with freshness, moisture, and just the right touch of acidity, creating an unmissable chicken
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