- 14 oz. ground chicken breast combined with 2 oz. rendered lamb fat
- 1 Tbsp. ground turmeric
- 1 1/2 Tbsp. Hirshon Advieh spice blend
- 1 Tbsp. Kosher salt
- 1/2 Tbsp. ground Persian dried lime
- 1/4 tsp. Hickory liquid smoke
- 1 tsp. ground saffron mixed in 2 Tbsp. hot chicken stock
- 6 mini sweet bell peppers (red, yellow, orange), de-seeded and roughly chopped
- 3 cloves garlic, minced
- 2 medium white onions, finely grated on the medium holes of a box grater
- 1 jalapeno pepper, de-seeded and minced
- 1/8 cup minced fresh dill, finely chopped (1 Tbsp.)
- 1 bunch fresh parsley, finely chopped (1 cup)
- 1/4 bunch fresh mint, finely chopped (2 Tbsp.)
- Basting sauce:
- 5 oz. melted Irish butter
- 1 cup strongly-brewed saffron tea
- 1 Tbsp. garlic puree
- 1 Tbsp. onion puree
- Add all kebab ingredients to a mixing bowl and mix well by hand. Add to a food processor and blend until the mixture gains a paste-like consistency, about 2 minutes.
- Wet hands with water so chicken mixture does not stick to your hands. Take a 5-ounce scoop of the chicken mixture and roll it into a cylindrical or oblong shape by pressing it together. Thread a skewer through the mixture.
- Repeat with the remaining mixture. Preheat a grill or broiler. Grill kebabs for about 3 minutes on each side or broil for 4 minutes on each side. Baste frequently with melted butter, garlic, onion and saffron combo. Serve immediately with rice and grilled vegetables on the side.