Chicken kebabs in a Narsharab marinade

Recipe

4 servings prep 20 min + marinating at least 2 h · grilling 12 min

Ingredients

• 600 g boneless chicken thighs
• 4 tbsp ShahNar Narsharab sauce
• 2 tbsp olive oil
• 2 garlic cloves
• 1 tsp ground sweet paprika
• salt and freshly ground black pepper
• 1 red onion
• a handful of flat-leaf parsley
• seeds of ½ pomegranate (to garnish)

Method

1. Cut the meat into cubes of about 3 cm.
2. Mix 3 tbsp of Narsharab with the olive oil, crushed garlic, paprika, salt and pepper. Toss the meat in the marinade, cover and leave in the fridge for at least 2 hours, ideally overnight.
3. Thread the meat onto skewers and grill on a hot grill or griddle pan for 10–12 minutes, turning regularly, until cooked through.
4. Slice the onion into thin rings and toss with the chopped parsley.
5. Serve the kebabs with the onion, drizzle with the remaining Narsharab and scatter over the pomegranate seeds.