Spring Grilling with Rupen’s BBQ marinade

Bring bold spring flavor to the table with Rupen’s Kandoo Spicy BBQ Marinade in this colorful Persian-inspired platter for four. Saffron-marinated chicken, lamb kebabs, fragrant rice, and warm bread make it easy enough for a weeknight and special enough for guests.

Jujeh Kebab Platter (Serves 4)

Ingredients

For the Chicken

• 1 1/2 lbs chicken thighs or breast, cut into pieces
• 1/2 cup Rupen’s Kandoo Marinade
• Pinch of saffron, bloomed in 1 tablespoon warm water

For the Lamb Kebabs

• 1 lb ground lamb
• 1/4 cup Rupen’s Kandoo Marinade
• Pinch of saffron
• 1/2 teaspoon salt

For the Rice

• 2 cups basmati rice
• 1 teaspoon turmeric
• 1 tablespoon butter or oil

To Serve

• 1 cup pomegranate seeds
• Fresh mint
• 2 pieces Persian bread (lavash, barbari, or sangak) or naan
• Lemon wedges (optional)

Instructions

1. Marinate the chicken with Kandoo Marinade and saffron for at least 30 minutes.
2. Mix lamb with marinade, saffron, and salt. Shape into kebabs.
3. Cook rice. Toss half with turmeric and butter, leave half white.
4. Grill, roast, or broil chicken and lamb until cooked through.
5. Arrange rice, kebabs, bread, mint, and pomegranate on a large platter. Serve warm.