We usually make this version of kebab on Eid, which I made for breakfast last week Friday. The recipe for the kebabs can be found here. This variation is really simple and easy to make and can be made the night before to save you time the next day.

Saffron & Yoghurt Kebab

Ingredients:

• 2 tomatoes, skin removed and blended.
• 1/2 cup yoghurt
• few strands saffron
• 1/2 tsp chilli flakes or powder
• 1 tsp salt
• ready rolled kebab mixture

Method:

1. Pour boiling water over the tomatoes and leave to cool. Peel skin off and blend.
2. Put the strands of saffron in a small microwaveable container and warm for 20-30 seconds. Keep aside.
3. Cook kebabs in a pot with a little bit of oil. When there is no water left in the pot add tomato, yoghurt, salt and chili. Crush the heated saffron strands with your hands into the pot or use a pestle & mortar to crush into a fine powder.
4. Add to the kebabs and cook on medium heat until everything is combined and the sauce is thick.
5. Serve with roti.