Best Dishes at Berenjak

The most popular Iranian kebab and Iran's first favorite. Ground lamb is mixed with finely diced onion and black pepper, then molded onto a metal skewer and grilled over the mangal. The charcoal grill creates a smoky crust while keeping the interior juicy. The onion provides sweetness, and the pepper adds bite. Served with warm flatbread and grilled tomato. Multiple reviewers describe this as one of London's best versions — authentic technique and quality ingredients executed with care.

Lamb rump chunks are marinated in a mixture that includes chilli, tarragon, and yogurt, then skewered and grilled until the exterior is charred and the interior stays pink. The tarragon provides subtle anise notes, the chilli adds heat, and the charcoal grill creates a smoky crust. This is one of the standout dishes according to recent reviews — it shows how quality lamb and proper marinading create depth. The meat is tender and flavorful, never dry.

Jujeh translates directly to 'chicken' and represents Iran's second-favorite kebab. Chicken breast is marinated in a fragrant mixture of saffron (providing color and floral notes), fresh lemon juice, yogurt (for tenderizing), and tomato. The marinade infuses the meat with flavor and keeps it moist during grilling. Charcoal cooking adds smokiness. This is comfort food with sophistication — familiar technique applied with care to create something more interesting than standard grilled chicken.