The best flat bread to serve this with is lavash, which is readily available from Middle Eastern shops or good delis. For the best flavor use chicken thighs but chicken breasts also work well.
- 1 tsp saffron strands soaked in 1 tbsp boiling water
- juice of 2 limes
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- finely grated rind of 1 orange
- 2 tbsp natural plain yogurt
- 1 tsp clear honey
- 1 ½lb boneless and skinless chicken thighs, well-trimmed and cut into 1 ½in (4cm) pieces
- 12 small vine-ripened tomatoes
- For the basting sauce:
- 4 tbsp (2oz) Kerrygold Salted Butter
- juice of 1 lime
- salt and freshly ground black pepper
- flat breads and lime wedges, to serve
Place the saffron mixture in a large bowl with the lime juice, olive oil, garlic, orange rind, yogurt and honey and season to taste. Mix well to combine and stir in the chicken. Cover with clingfilm and put in the fridge for at least 8 hours or up to 2 days is fine.
When the chicken has marinated prepare a charcoal barbecue or heat a griddle pan. Thread the marinated chicken pieces on to 12 metal or soaked bamboo skewers and then thread the tomatoes onto 4 separate skewers. To make the basting sauce; melt the butter in a small pan and whisk in the lime juice and season to taste.
When the charcoals are at a medium heat – this normally takes about 30 minutes – add the chicken and tomato skewers. Alternatively a griddle pan will only take about 5 minutes to heat up. Cook for about 4 minutes on each side, basting the chicken skewers regularly with the sauce until the chicken is cooked through and lightly charred and the tomato skins are beginning to blacken and split.
To serve, arrange the Persian chicken kebabs on warmed plates with a tomato skewer on each one. Place some flat breads alongside and add a lime wedge to each one.