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.

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