Zachary Neman

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Kitchen Essentials

Or otherwise known as @cheffinwithzach. I would describe myself as both a nerd and foodie. I graduated college with a bachelor's degree in computer science (Yes, I could have coded the website myself, but I was lazy. My true passion is cooking (eating too, of course), and I decided to pursue all things food instead of entering the tech world.

I began making food content about a 2 years ago–I was instantly in love with the process of brainstorming creative content ideas then turning that into a reality. To me, food content means connecting with others through stories and new ideas about food while inspiring them to cook.

I'm incredibly grateful to have the opportunity and privilege to turn my passion my career. Right now, I'm creating cooking content and I couldn't be any happier.

About this service: a subscription gets you access to my recipes and 1 LIVE cooking classes a month. I hope I  inspire to cook more, thank you for the support :)

Hey, I'm Zach.

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This is one of my favorite Persian dishes, turned into a weeknight version. The only difference is marinating for less time and searing the kabobs in a pan instead of grilling over charcoal. 

Weeknight Jujeh Kabob

extra virgin olive oil for + more for searing

1. Grind saffron into a powder and add lemon juice. Let sit for a few minutes before pouring over chicken. Give it a mix before adding salt, pepper, coriander, grated onion, and olive oil. Let marinate for as long as you prefer.

2. Sear in olive oil over high heat (in a nonstick pan), rotating every few minutes until golden brown but still juicy. Alternatively, roast at 500ºF for 15 minutes

1. Add everything into a bowl and stir to combine. If making in advance, keep refrigerated.