Persian-Style Roasted Goose Kebab (Kabab-e Ghaz)

Thoroughly clean the goose meat. Place it in a large pot with 2–3 cups of water, sliced onions, celery, and parsley sprigs. Simmer over medium heat until the meat is about halfway cooked and most of the liquid has been absorbed.

Remove the meat from the pot and let it cool slightly. Carefully peel off and discard the skin to reduce excess fat. Cut the meat into kebab-sized pieces, separating breast meat from bones.

In a bowl, whisk together olive oil, lemon juice, salt, black pepper, saffron, and paprika until well combined and fragrant.

Add the goose pieces to the marinade and turn gently to coat all sides. Cover and let marinate for at least 30 minutes to allow the flavors to penetrate.

Thread the marinated meat onto skewers, spacing pieces evenly. Grill over gentle, moderate heat, turning occasionally. Goose benefits from slower grilling than chicken to become tender.

While grilling, baste the kebabs regularly with melted butter mixed with a little lemon juice to keep the meat moist and enhance aroma.

Continue grilling until the meat is fully cooked, lightly charred on the outside, and juicy inside. Serve hot straight from the grill.