Butterflied and diced chicken breast and or diced lamb shank
Ghee infused with a high concentration of hash/dab/weed activated with heat
Saffron, black pepper, salt
(Small amount of za'at or Italian spice mix )
Cook sous vide in cannabutter-ghee
75c for 1hr
Leave to marinate overnight with diced carrots and potatos
Drain out excess ghee to make taftun grillbread dough (utilize poppy, cardomom, saffron)
Kabob veggies, meats & grill brief at high heat
Wrap in naan
Yummmm
