As June settles into New York, Bukharian cooking begins to move outdoors. Herbs are chopped in large handfuls, vegetables are charred lightly over flame, and meals become simpler, brighter, and easier to share. These dishes capture the beginning of grilling season — fresh, smoky, and meant for long evenings around the table.
Jujeh-e Rayhon
Basil & Onion Chicken Skewers
Chicken marinated with onion and basil, grilled until lightly charred and juicy.
Ingredients
- 1½ lbs chicken thighs, cubed
- 1 onion, grated
- 1 cup basil leaves
- 3 tbsp oil
- Salt
- Black pepper
Instructions
- Mix chicken with onion, basil, oil, salt, and pepper.
- Marinate 2–4 hours.
- Thread onto skewers.
- Grill until lightly charred and cooked through.
- Serve hot.
Noni Tandiri Kabobcha
Grilled Flatbread with Meat Juices
Warm flatbread brushed with meat drippings and lightly grilled.
Ingredients
- 2 round flatbreads
- 2 tbsp meat drippings or butter
- Pinch salt
Instructions
- Brush warm flatbread lightly with drippings or butter.
- Place briefly on grill until lightly crisped and smoky.
- Slice and serve immediately.
Jo‘xori va Ko‘katlar
Charred Corn & Herb Salad
Sweet corn tossed with herbs and onion — smoky, fresh, and simple.
Ingredients
- 4 ears corn
- 3 scallions, sliced
- ½ cup dill and parsley
- 2 tbsp oil
- Salt
- Black pepper
Instructions
- Grill corn until lightly charred.
- Cut kernels from cob.
- Toss with herbs, scallions, oil, salt, and pepper.
- Serve warm or room temperature.
Shaftoli Dudlangan
Grilled Peaches
Fresh peaches lightly grilled and served warm.
Ingredients
- 4 peaches, halved
- 1 tbsp honey
- Neutral oil
Instructions
- Brush peaches lightly with oil.
- Grill cut-side down until marked and softened.
- Drizzle lightly with honey before serving.
Early Summer At The Bukharian Table
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