published Dec 15, 2021, updated Aug 10, 2022 There are so many different ways to cook chicken, but there’s something extra special about grilled or broiled chicken.The crispy bits of caramelized meat are packed with flavor, and even better, grilled chicken dishes are typically healthier than most other preparations.
Chicken koobideh
Cuisine: Middle Eastern / Iranian (Persian) Kebabs are incredibly popular in Persian cuisine. In fact, chelo kebab is considered the national dish of Iran. The majority of Persian kebab recipes, including koobideh, call for either beef or lamb. While beef and lamb koobideh are delicious, chicken koobideh is a fantastic option for anyone looking for a healthier option. It’s a nice way to cut back on your consumption of red meat, too. Plus, ground chicken is leaner, lower in cholesterol, fat, and calories than ground beef or lamb. Common names/spellings: Persian ground chicken skewers, koobideh kebab Pronunciation:koo · buh · daeCourse:Main dishPreparation:broiled or grilledDifficulty: Easy 🥄 Description:Seasoned ground chicken and vegetable mixture formed around flat metal skewers, then grilled or broiled. This chicken koobideh recipe is a cross between a traditional koobideh kebab and joojeh kebab, a Persian chicken kabob with pieces of chicken rather than ground meat. I think you’ll love this simple Persian grilled chicken recipe!
Ingredient notes and substitutions
Ground chicken The ground chicken sold at most grocery stores has a combination of white and dark meat, and about 20% of it is fat. An 80/20 blend is perfect, as the fat adds moisture (and flavor) to the koobideh.If you have trouble finding packages of ground chicken, you can do what I do; make your own ground chicken!All you need is a food processor or meat grinder. Grinding your own meat and poultry is usually less expensive, and the flavor is better too. Spices and herbs Saffron is a very popular seasoning in Persian dishes, but for this koobideh recipe, I changed things up a bit. To give the dish Middle Eastern flair, I use ground coriander, paprika and Persian advieh to season the meat. Feel free to switch it up and try my Lebanese 7 spice instead. In addition to the spices, I use fresh parsley, cilantro, and lemon zest to add brightness. Basting sauce To add flavor to the ground chicken mixture and also to help keep the chicken koobideh from drying out, I used a basting sauce. The sauce has flavors of red bell pepper, red onion, and red shatta sauce and it is SO delicious!
Instructions and tips for assembling Koobideh kebabs
Before you start assembling the chicken Koobideh, place the meat mixture and metal Koobideh sticks into the refrigerator for a few minutes.If you’ll be using wooden skewers, soak them in water for 30 minutes to prevent them from catching fire. PRO TIPYou’ll want to have a bowl of cold water next to you during assembly. When you’re filling the bowl, slip your hands under the cold water for a minute. This helps prevent the warmth of your hands from overworking the chicken koobideh mixture. Separate your ground chicken mixture evenly for however many koobideh you’ll be making.Take one portion of the mixture and press it onto a skewer, then dip your hands in the water and shape the meat around the flat metal skewer.You can keep this simple and just create a log shape. For a traditional presentation, use the index finger and thumb of one hand to pinch some of the meat mixture together. The technique (shown in the below image) is similar to fluting a pie crust. If you plan to cook your meal indoors, place the skewers on a metal rack set over a baking sheet. Then set an oven rack 4 to 5 inches below the broiler element.For grilling koobideh on a gas grill, be sure the grates are clean, then set the grill to 350°F. Also, to prevent the food from sticking, oil the grill grates before adding the chicken skewers.Before cooking, brush the basting sauce onto one side of each chicken koobideh. Cook on the first side for 3 to 4 minutes, then flip the skewers over and apply basting sauce to the other side. Then, cook the other side for 3 to 4 minutes, or until the internal temperature of the chicken reaches 163°F.The food will continue to cook as it rests prior to serving.
