Kabab-e Chenjeh (کباب چنجه) — Persian-Style Saffron Yogurt Shish Kebab

• 1200 gBoneless lamb leg or beef sirloin, cut into 3 cm cubes (Trim excess surface fat and silverskin for even tenderness)
• 300 gPlain yogurt (Full-fat preferred for moisture; not Greek unless thinned (see tips))
• 220 gOnion, grated (About 1 large onion; use the juicy pulp and liquid)
• 60 mlFresh lemon juice (About 2 large lemons, strained)
• 0.5 tspGround saffron (Bloom in hot water as directed)
• 30 mlHot water (For blooming saffron (about 2 tbsp))
• 1.5 tspBlack pepper, freshly ground
• 2.25 tspSea salt (Fine sea salt; adjust if using kosher salt)
• 360 gBell peppers, cut into 3 cm squares (Mixed colors for sweetness and char)
• 300 gSmall white onions, peeled (Keep whole if very small; halve if larger than 3 cm)
• 360 gSmall tomatoes (Whole if cherry; otherwise use small plum tomatoes)
• 1 tbspNeutral oil (For lightly oiling grill grates)

Instructions

1. 1

   Bloom the saffron: place the ground saffron in a small cup and add 30 ml hot water (about 80–90°C). Stir and let stand 10 minutes to fully release color and aroma. Meanwhile, cut the meat into 3 cm cubes for even cooking and pat dry with paper towels.

2. 2

   Make the marinade: in a nonreactive bowl, whisk the yogurt, grated onion (including juices), lemon juice, bloomed saffron (with its liquid), black pepper, and sea salt until smooth. Add the meat and toss thoroughly so every piece is coated. Cover and refrigerate 4–6 hours.

3. 3

   Prepare skewers and vegetables: if using wooden skewers, soak them in water for 30 minutes to reduce scorching. Cut bell peppers into 3 cm squares. Peel the small white onions; keep whole if small, or halve if larger. Keep tomatoes whole to prevent them from collapsing too early on the grill.

4. 4

   Preheat the grill: set a charcoal grill for two-zone heat (one side medium-high, one side medium) or preheat a gas grill to 230–260°C with a cooler zone. Clean the grates, then lightly oil them using 1 tbsp neutral oil on a folded paper towel held with tongs.

5. 5

   Skewer: remove meat from the marinade and gently scrape off excess onion pulp so it does not burn. Thread meat onto wide, flat metal skewers if available, leaving small gaps for heat circulation. On separate skewers, thread bell peppers, onions, and tomatoes so each vegetable can be turned and removed at its ideal doneness.

6. 6

   Grill the meat: place meat skewers over medium-high heat and grill 10–14 minutes total, turning every 2–3 minutes for even browning. Aim for an internal temperature of 57–60°C for medium-rare lamb/beef or 63–66°C for medium. Move to the cooler zone if flare-ups occur.

7. 7

   Grill vegetables and finish: grill pepper and onion skewers 8–12 minutes, turning until lightly charred and tender-crisp. Grill tomatoes 4–7 minutes until blistered but still holding shape. Rest the meat skewers 5 minutes off heat before sliding onto a platter to keep juices inside.