Torsh Kebab by Dr. Faraah Khan

Preparation Time: 2 hours 5 minutes
Cooking Time: 10 minutes

250 grams boneless Chicken wash and cut in 1 inch cube
1 /4 cup of fresh Pomegranate juice
1/4 cup of Walnuts
3-4 Garlic cloves
1-2 Green Chillies as per spice preference
Handful of fresh Coriander leaves,wash well under running water
1/2 teaspoon Salt
6-8 saffron strands, soaked in 1 teaspoon of warm Water
1 teaspoon Honey
1 teaspoon corn Flour
1 teaspoon Olive oil + for grilling & basting

1. For the marinade, add garlic, green chillies, fresh coriander, walnuts, saffron, honey, salt and pomegranate juice to a mixer jar. Grind to a fine paste.
2. Marinate the chicken using this mixture along with cornflour. Toss well until all chicken pieces are well coated.
3. Add a little olive oil & allow this to marinate in refrigerator for 2 hours. If using mutton, overnight marination is recommended.
4. After 2 hours, remove and affix the chicken onto skewers.
5. Heat 1 tbsp oil in a grill pan, place the skewered kebabs on the pan. Baste with few drops of oil on each stick. Turn over periodically till chicken turns evenly brown on all sides.
Serve immediately.