Caspian-Style Sweet and Sour Chicken Kabab

Name: Caspian-Style Sweet and Sour Chicken Kabab (Kabab-e torsh)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Iranian
Ingredients: 1 cup (120 g) walnuts; 1 large onion, peeled and cut into 4; 4 pounds (1.8 kg) boneless, skinless chicken thighs cut into 3-inch/8cm pieces; 4 pounds (1.8 kg) boneless, skinless chicken thighs cut into 3-inch/8cm pieces; ¼ cup (55 g) butter or (60 ml) olive oil; ¼ cup (55 g) butter or (60 ml) olive oil; 6 flat ⅛-inch/3mm-wide sword-like skewers; 1 package (12-ounces/345 g) lavash bread; ¼ teaspoon freshly ground pepper; ½ teaspoon sea salt; ¼ teaspoon red pepper flakes (optional); 1 teaspoon ground golpar; ¼ cup (60 ml) olive oil; 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper; 1 tablespoon pomegranate molasses; 1 tablespoon fresh basil leaves; 1 tablespoon fresh mint leaves; 1½ cups (360 ml) pomegranate juice; 2 tablespoons lime juice; 1 cup (150 g) pomegranate arils; Sea salt flakes (Maldon); 1 cup (85 g) fresh basil leaves

Kabab-e torsh

Preparation info

Servings:
4

Difficulty
Medium
Ready in
30 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

4 pounds (1.8 kg) boneless, skinless chicken thighs cut into 3-inch/8cm pieces

Asia
Iran
Main course
Lunch

Method

Place the chicken in a nonreactive container.
Combine all the ingredients for the marinade in a food processor and pulse to grind. Pour over the chicken, toss, and marinate for at least 24 hours and up to 3 days in the refrigerator.
In a saucepan, combine all the ingredients for the glaze and keep warm on very low heat until ready to use.
St