Every skewer that leaves our kitchen spent the night in yoghurt, red pepper paste, garlic and a little pomegranate molasses. Eighteen hours is where the chicken turns tender without losing its bite.
Why we marinate for eighteen hours
Every skewer that leaves our kitchen spent the night in yoghurt, red pepper paste, garlic and a little pomegranate molasses. Eighteen hours is where the chicken turns tender without losing its bite.