Barbecue chicken Persian style with this tasty Iranian recipe from London restaurant, Shadis
Serves 4
1. Mix the finely ground saffron with the lemon juice until it is a thick consistency then add to the rest of the marinade ingredients and mix well.
2. Rub the chicken with the slices of lemon to tenderise the skin then cover the chickens with the marinade and leave in the fridge overnight or for 24 hours.
3. Put the chickens on metal skewers and cook over a medium-hot charcoal grill. Serve with rice, grilled tomato and fresh salad.
Recipe © courtesy of Shandis Restaurant, London
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