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Sour chicken Kebab (Morgh-e Torsh)

Sour chicken Kebab (Morgh-e Torsh)

Cuisine: Persian

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2


1 chicken Breast

2 tablespoon Walnuts, finely ground in a food processor to a paste

2 tablespoon pomegranate molasses

2 tablespoon saffron

1 bitter orange, juiced

1 Onion

2 teaspoons salt

1 teaspoon pepper

Canola oil


1. In a small bowl combine walnuts, onion, bitter orange, pomegranate molasses, salt and pepper. Coat chicken in the mixture, cover & refrigerate for at least 3 to 4 hours.

2. Thread the chicken pieces onto skewers.

3. Heat the oil in a large non-stick frying pan over medium-high heat.

4. Insert chicken skewers and cook for 10 minutes each side or until light golden and cooked through.

5. Add 2 tablespoon saffron into remaining marinate juice and boil it for 5 minutes.

6. To serve, spoon pan juices over chicken. Serve with rice.