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Restaurants›Denj restaurant and bar›Chicken Torsh Recipe

Chicken Torsh Recipe

Name: Denj restaurant and bars Chicken Torsh Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 3 servings
Cuisine: Persian
Ingredients: 1 lb boneless skinless chicken breasts; 1 cups plain yogurt (full-fat); 0.5 cups white onion, grated; 3 cloves garlic, minced; 2 tbs olive oil; 2 tbs tamarind paste (or verjuice/pomegranate molasses as alternative); 1 tbs white wine vinegar; 1 tsp ground coriander; 0.5 tsp ground turmeric; 1 tsp smoked paprika; 0.5 tsp ground black pepper; 1 tsp kosher salt; 0.5 tsp sugar; 2 tbs fresh cilantro, chopped; 1 tbs lemon juice; 0.5 units red bell pepper, cut into 1.5-inch pieces; 1 units zucchini, halved lengthwise and cut into 1/2-inch slices; 0.5 units red onion, cut into wedges; 8 units cherry tomatoes; 1 tbs olive oil (for vegetables); 0.5 tsp salt (for vegetables); 0.25 tsp ground black pepper (for vegetables); 0.5 tsp sumac (optional, for garnish); 1 tbs fresh parsley or cilantro, chopped (for garnish); 6 units wooden or metal skewers (if wooden, soaked 30 min)

Inspired by Denj restaurant and bar

Time2h 30m

Serves3

Juicy skewer chicken breast marinated in a tangy persian sour sauce, served with grilled seasonal vegetables.

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Ingredients

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Chicken Marinade & Main

1 lb boneless skinless chicken breasts

1 cups plain yogurt (full-fat)

1/2 cups white onion, grated

3 cloves Garlic, minced

2 tbs olive oil

2 tbs tamarind paste (or verjuice/pomegranate molasses as alternative)

1 tbs white wine vinegar

1 tsp Ground coriander

1/2 tsp Ground turmeric

1 tsp Smoked paprika

1/2 tsp ground black pepper

1 tsp kosher salt

1/2 tsp sugar

2 tbs Fresh cilantro, chopped

1 tbs ReaLemon lemon juice

Vegetables & To Serve

1/2 units red bell pepper, cut into 1.5-inch pieces

1 units zucchini, halved lengthwise and cut into 1/2-inch slices

1/2 units red onion, cut into wedges

8 units Cherry tomatoes

1 tbs olive oil (for vegetables)

1/2 tsp salt (for vegetables)

1/4 tsp ground black pepper (for vegetables)

1/2 tsp sumac (optional, for garnish)

1 tbs fresh parsley or cilantro, chopped (for garnish)

6 units wooden or metal skewers (if wooden, soaked 30 min)

Method

Chicken Marinade & Preparation

Prepare chicken

Trim fat from the chicken breasts and cut into 1 to 1.25-inch cubes so pieces are uniform for even cooking. Pat dry with paper towels.

Make the torsh (sour) marinade

In a large bowl, whisk together yogurt, grated onion, minced garlic, olive oil, tamarind paste, white wine vinegar, lemon juice, ground coriander, turmeric, smoked paprika, black pepper, kosher salt and sugar until smooth. The grated onion adds tenderizing enzymes and the tamarind/vinegar provide the characteristic tang of torsh.

Marinate chicken

Add the cubed chicken and chopped cilantro to the marinade, tossing to coat all pieces. Cover and refrigerate for at least 2 hours, preferably 4–6 hours. For the best flavor, marinate up to overnight but no longer than 24 hours to avoid over-tenderizing.

Vegetables & Skewering

Prepare vegetables

While chicken marinates (or 30 minutes before cooking), toss bell pepper pieces, zucchini slices, red onion wedges and cherry tomatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.

Soak skewers (if wooden)

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

Assemble skewers

Thread marinated chicken pieces onto skewers, leaving a little space between pieces for even heat circulation. Alternate with vegetables as desired (for example: chicken, pepper, chicken, onion, chicken, tomato) or make separate vegetable-only skewers. Reserve remaining marinade to brush during grilling (discard any marinade that has touched raw chicken after brushing).

Grilling & Finishing

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). If using a grill pan or cast-iron skillet, heat it over medium-high heat and lightly oil the surface.

Grill skewers

Place skewers on the hot grill. Cook chicken skewers 10–14 minutes, turning every 2–3 minutes to get even char and to baste lightly with reserved marinade between turns. Vegetables will take about 8–12 minutes; remove when tender and slightly charred. Chicken is done when internal temperature reaches 165°F (74°C) and juices run clear.

Rest and garnish

Transfer cooked skewers to a platter and let rest 5 minutes. Sprinkle with chopped parsley or cilantro and a light dusting of sumac if using for extra lemony tang. Serve with grilled vegetables alongside rice, flatbread, or a simple salad.