Chicken Koobideh is a delightful Persian dish that brings the flavors of Iranian cuisine to your backyard grill. It transforms simple ground chicken into a succulent and aromatic kebab, perfect for summer barbecues or special family dinners.
The key to perfect Chicken Koobideh lies in the careful blend of spices and the unique grilling technique. Saffron, the world’s most expensive spice, gives these kebabs their distinctive golden color and floral aroma. The grated onion not only adds flavor but also helps keep the meat moist during grilling.
While traditionally made with lamb or beef, this chicken version is a lighter alternative that doesn’t compromise on taste. Shaping the meat onto skewers takes some practice, but the result is a beautifully textured kebab with crispy ridges and a juicy interior.
Whether you’re familiar with Persian cuisine or trying it for the first time, Chicken Koobideh kebabs are sure to impress. They’re a delicious way to explore the rich culinary traditions of Iran and add variety to your grilling repertoire. So fire up the grill and enjoy a taste of Persia in your own home!
Chicken Koobideh Recipe
Ingredients
- 2 pounds ground chicken preferably thigh meat
- 1 large onion grated and drained
- 2 cloves garlic minced
- 1 teaspoon saffron crushed and dissolved in 2 tablespoons hot water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1/2 tablespoon sumac optional
- 1 egg optional, for binding
For serving:
- Lavash or pita bread
- Grilled tomatoes
- Fresh herbs parsley, cilantro, or mint
- Lemon wedges
Instructions
Step 1: Prepare the Meat Mixture
- In a large bowl, combine the ground chicken, grated onion, minced garlic, saffron water, olive oil, salt, pepper, turmeric, and sumac (if using).
- If using, add the egg to help bind the mixture.
- Mix thoroughly with your hands until well combined.
- Cover and refrigerate for at least 30 minutes or up to 2 hours to allow flavors to meld.
Step 2: Shape the Kebabs
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Divide the meat mixture into 8-10 portions.
- Wet your hands with cold water and shape each portion around a skewer, forming an elongated sausage shape about 7-8 inches long.
- Press the meat firmly onto the skewer, creating ridges with your fingers for texture.
Step 3: Grill the Koobideh
- Preheat your grill to medium-high heat.
- Place the skewers on the grill and cook for about 4-5 minutes per side, turning carefully to prevent the meat from falling off.
- Grill until the chicken is cooked through and has nice char marks on the outside.
Step 4: Serve
- Carefully remove the kebabs from the skewers onto a serving platter.
- Serve hot with lavash or pita bread, grilled tomatoes, fresh herbs, and lemon wedges.
Tips and Information
- For best results, use a mixture of chicken thigh and breast meat for a juicier kebab.
- If the mixture is too wet, add a small amount of breadcrumbs to help bind it.
- You can cook these kebabs in the oven under the broiler if you don’t have access to a grill.
- Serve with saffron rice (chelow) for an authentic Persian meal.
Creating Chicken Koobideh at home is more than just preparing a meal; it’s a way to connect with the rich culinary traditions of Iran. The process of mixing the meat, shaping it onto skewers, and grilling it to perfection is a labor of love. The effort pays off when you see the satisfied smiles of those gathered around your table enjoying the delicious kebabs.
Whether you’re serving Chicken Koobideh as part of a larger Persian feast or enjoying them as a simple family dinner, they’re sure to become a household favorite. The versatility of these kebabs means you can pair them with various sides, from traditional Persian rice to a simple salad, making them suitable for any occasion.
So the next time you’re looking for a dish that’s both impressive and approachable, try making Chicken Koobideh at home using this recipe. It’s a delicious way to explore the flavors of Persian cuisine and add a new dimension to your grilling repertoire. Remember, the key to great Koobideh is using quality ingredients and putting care into the preparation. Happy grilling, and noosh-e jan (bon appétit)!