Description
Experience authentic Persian flavors with tender, fragrant Chicken Koobideh, a traditional kebab made with ground chicken and aromatic spices. Perfectly suited for easy grilling at home, this recipe guides you through crafting juicy, flavorful kebabs that are healthy, quick to prepare, and versatile for any occasion.
Ingredients
Units
Scale
Main Ingredients
- 1 lb lean ground chicken (preferably with some fat for moisture)
- 1 large onion, finely grated and excess moisture squeezed out
- 2 cloves garlic, minced
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon saffron threads (optional, soaked in 1 tablespoon warm water)
- 1/2 teaspoon sumac (optional, for sprinkling after grilling)
- 2 tablespoons fresh parsley or cilantro, finely chopped (for mixing or garnishing)
Instructions
- Prepare the Meat Mixture: Start by grating the onions finely and squeezing out any excess moisture to prevent the mixture from becoming too wet. In a large bowl, combine ground chicken, grated onions, minced garlic, turmeric, salt, and pepper. Mix thoroughly but gently to allow the spices to blend while preserving the chicken’s texture.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling helps the flavors develop and makes the mixture easier to shape onto skewers.
- Form the Kebabs: Slightly wet your hands to prevent sticking, then divide the meat mixture into equal portions. Press each portion firmly onto soaked metal or wooden skewers, shaping them into long, even cylinders. Firm pressure helps the kebabs hold together during cooking.
- Grill the Kebabs: Preheat a grill or grill pan to medium-high heat. Cook the kebabs for 4–5 minutes on each side, turning once, until cooked through and nicely charred. Avoid flipping the kebabs multiple times to keep them intact.
- Rest and Serve: Remove the kebabs from the grill and let them rest for a few minutes to allow the juices to redistribute. Sprinkle with sumac or fresh herbs if desired, then serve hot alongside your favorite sides.
Notes
- Use a blend of dark and white chicken meat for optimal juiciness and flavor.
- Removing excess moisture from onions is crucial to help the kebabs stick to the skewers.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Wet your hands while shaping kebabs to avoid sticking and to form even shapes.
- Do not overcrowd the grill to ensure even cooking and avoid steaming the kebabs.
Nutrition
- Serving Size: 2 kebabs
- Calories: 220
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 85 mg