Trim chicken breasts of excess fat and cut into 1-inch-wide strips or 1- to 1.5-inch cubes suitable for threading. In a bowl combine yogurt, olive oil, lemon juice, minced garlic, turmeric, cumin, smoked paprika, salt and pepper. Add chicken and stir to coat thoroughly. Cover and refrigerate at least 1 hour, preferably 2–4 hours for more flavor.

Skewer and Cook

If using wooden skewers, soak them 30 minutes. Thread marinated chicken pieces onto skewers, leaving a little space between pieces so heat circulates. Heat a grill or a heavy grill pan over medium-high heat and oil the grates lightly. Grill chicken skewers 4–6 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and exterior is nicely charred. During the last minute brush with melted butter or oil for gloss and extra flavor. Remove and let rest 5 minutes before serving.

Ground Beef Kebab (Koobideh-style)

Prepare Meat Mixture

Place ground beef in a large bowl. Add the grated onion (squeeze out excess liquid with your hands or a fine sieve), salt, pepper and turmeric. Mix thoroughly with your hands for 2–3 minutes to develop a cohesive paste — this helps the meat cling to skewers. Chill the mixture 15–30 minutes so it firms slightly and is easier to handle.

Form on Skewers and Grill

Divide the meat into 4 equal portions. Wet your hands slightly and press each portion around a skewer into a long, even sausage shape about 8–9 inches long and 1.25–1.5 inches thick. Preheat grill or grill pan to medium-high and oil lightly. Place skewers on grill and cook 4–6 minutes per side, turning carefully with tongs so the meat stays attached, until nicely browned and internal temperature reaches 160–165°F (71–74°C). Sprinkle sumac over the finished kebabs if using.

Saffron Basmati Rice

Rinse and Soak Rice

Rinse the basmati rice in cold water until the rinse runs clear to remove excess starch. Soak the rice in enough water to cover for 20–30 minutes, then drain.

Bloom Saffron

Crush saffron threads lightly between your fingers and place in 2 tablespoons hot water. Let steep 5–10 minutes until fragrant and deeply colored.

Cook Rice

In a medium saucepan bring 2.5 cups water and 1 tsp salt to a boil. Add drained rice, stir once, return to a gentle boil, reduce heat to low, cover tightly and simmer 12–15 minutes, or until water is absorbed and rice is tender. Turn off heat, drizzle butter and the saffron liquid over the rice, then fluff gently with a fork to distribute color and flavor. For a traditional crust (tahdig), you can spoon a little oil or butter into the bottom of the pan and steam 10 minutes on very low heat covered with a kitchen towel under the lid.

Grilled Tomato & Garnish

Prepare Tomatoes

Preheat grill or grill pan to medium-high. Wash tomatoes and halve them horizontally or leave whole if small. Brush cut or whole surfaces lightly with olive oil and season with salt and pepper.

Grill Tomatoes

Place tomatoes on the hot grill cut-side down (if halved) and cook 2–4 minutes until char marks form and the flesh softens but still holds shape. Turn if whole and char all sides briefly. Remove to a platter.

Finish and Serve

Arrange saffron rice on a serving platter. Place one chicken skewer and one ground beef skewer per serving over the rice. Add grilled tomatoes alongside. Sprinkle chopped parsley and a pinch of sumac over the kebabs and rice if desired. Serve with lemon wedges for squeezing and extra sumac on the side.