Persian-Style Lemon Marinated Pheasant Kebabs (Kabab-e Qarqavol)

Ensure the pheasant is fully cleaned with all feathers removed. Rinse well under cold water and pat completely dry.

Cut the pheasant into evenly sized pieces suitable for kebabs. Keep breast meat and thigh meat separate, as they cook at different rates.

In a large bowl, whisk together the lemon juice and olive oil. Add the pheasant pieces, sliced onions, salt, and black pepper.

Gently toss until the meat is evenly coated. Cover and marinate in the refrigerator for at least 2 hours to tenderize the meat and enhance its flavor.

Thread the marinated pheasant onto skewers, keeping breast meat on separate skewers from the thigh meat.

Preheat a grill to medium heat. Place the thigh skewers on the grill first and cook, turning occasionally, until they begin to turn golden.

Add the breast skewers to the grill. Turn all skewers frequently, brushing with the remaining marinade to keep the meat moist.

Continue grilling until the pheasant is fully cooked, tender, and lightly charred on the outside.

Remove from the skewers and serve hot, garnished with chopped celery and fresh parsley sprigs.