Jujeh Kebab | Iranian Chicken Skewers slow-cooking but not intrusive

but not intrusive

with nose-to-tail cooking and eating at the heart of what we do

I’d cook it at a temperature of about 140°C

soya sauce and Szechuan peppercorns is unutterably brilliant

rugged land of the Walden Valley

Jujeh Kebab | Iranian Chicken Skewers slow-cooking but not intrusiveSummer is nearly here, which means you're almost ready to enjoy the finest chicken kebab of your life. Iranian American Anna Ansari's Jujeh Kebab captures the essence of Iranian summer and brings it to the British garden. This flavour packed marinade of yogurt, saffron, onion, lime, garlic, and rose water infuses Swaledale's small flock, free range chicken* with freshness, moisture, and just the right touch of acidity, creating an unmissable chicken