Chicken Koobideh Kabob Recipe; Make Iranian Chicken Kababs

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Chicken koobideh kabob is one of the most popular and delicious Iranian dishes that is very similar in appearance and material to Kabab Koobideh.

Of course, as the name of this kebab is clear, instead of using red meat, chicken is used in its preparation. Kebab Koobideh is one of the traditional Iranian dishes, and due to its great popularity, we can find few people who do not like it. Stay with Cooking County with the recipe for chicken koobideh kebab.

Ingredients For Making Chicken Koobideh Kabob

Ingredient	Quantity
chicken breast	600 grams
butter	50 grams
onions	2 large-sized
garlic	4 cloves
coriander seeds	½ tablespoon
brewed saffron	2 tablespoons
Salt and black pepper	as needed
Turmeric and oil	as needed

How to Make Chicken Kebabs?

Step One

To prepare the Persian ground kabob, place the chicken breasts on a kitchen board, separate their bones from the meat, and then mince the breasts twice and place them in a large bowl.

Step Two

Grate the onion, take the extra onion water and pour it into a small bowl. Add the onion water to the bowl containing the minced chicken meat.

Step Three

Now peel the garlic, wash it, then grate it and add it to other ingredients. Now, grind the coriander seeds and sprinkle some salt, black pepper and turmeric on the chicken.

Step Four

Turn the kebab upside-down well and knead it so that the taste of the spices reaches all parts of the meat well. After kneading the mixture well, cover the bowl with cellophane.

Step Five

Put the bowl in the refrigerator for 1 to 2 hours so that the meat rests and tastes good. After the kebab time has elapsed, take the bowl containing the kebab out of the refrigerator.

Step Six

At this stage, grease the bottom of the pan with little oil. Now, pour the mixture onto the bottom of the pan of the same size. In this way, all the parts of our Chicken Koobideh Kabob will have the same shape.

Step Seven

Then we put the pan on the heat and let the meat absorb its water and become cohesive. It is time to brew saffron; put the butter in a small pan on low heat until it melts, and remove it from the stove.

Step Eight

Now we add the saffron to the butter, and when it gets its chicken kebab, we skewer the meat into long slices with a knife. Then, gently return the sliced kebabs with a spatula and spoon.

Step Nine

Then we brush the mixture of butter and saffron on the Chicken Koobideh Kabobs, so they do not dry out. After frying, turn it over again to pour the mixture of butter and saffron into the other side of the kabobs.

Step Ten

You can also skewer the kabobs. To cook the kebobs on charcoal, we have to use wide skewers such as Kabab Koobideh skewers and knead the kebab for at least 10 more minutes until it sticks.

Step Eleven

Another point is that if you want to cook this kebab on charcoal, be sure to add 100 grams of fats to the Chicken Koobideh Kabob ingredients and grind them again. First, soak the skewers with onion juice, then remove the size of a small orange from the mixture and skewer them.

Step Twelve

Now you need to prepare the barbeque. Be sure to wait until all the charcoal is lighted up, then place the kebab skewers on the barbeque. First, wait for the kebabs to stick to the skewers and catch themselves, then rotate them continuously until they are cooked.

Step Thirteen

While cooking the kebobs, you can also pour the mixture of butter and saffron into the kebabs to make them more delicious.

How to Serve Chicken Koobideh Kabob?

Finally, after the Chicken Koobideh Kabobs are ready, Design your plate with grilled tomato and green pepper and serve them with bread or rice.

Do not forget to make this Persian chicken koobideh recipe and share it with us. If you also have any related questions about the Chicken Kabab Koobideh Recipe, please do not hesitate to ask.

Ingredient Notes and Substitutions

The majority of grocery stores sell ground chicken that is mixed with dark and white flesh, with 20% of the meat being fat. An 80/20 mixture works well since the fat gives the koobideh flavor and wetness.
If you can’t locate packets of ground chicken, you can prepare your own ground chicken, just like I do!
A meat grinder or food processor is all you need. Generally, grinding your own meat and poultry results in a lower cost and superior flavor.
You can use a basting sauce to help preserve the chicken koobideh from drying out and to add flavor to the combination of ground chicken.
The sauce is quite tasty and tastes like red bell pepper, red onion, and red shatta sauce!

FAQs on Chicken Koobideh Recipe

What kind of skewers work best for kebab Koobideh?

The best skewers for preparing ground beef kebab recipes are Iranian shish kebabs. The skewers are made of metal, have a handle, and are usually between 14 and 16 inches long. They are flat rather than spherical. The ground beef combination is kept together in part by the huge, flat surface area.

How does a kebab differ from a chicken barg?

Persian Chicken Kebab (Jujeh Kabab) – Family Spice Filet mignon is finely cut rather than chunked for making kabab barg. Chicken barg is similar to beef barg in that the chicken breasts are thinly sliced rather than chunky.

Is the meat from chicken kebabs healthy?

The chicken is full of protein, especially lean protein, which makes it perfect for your doner kebab. Doner kebab with chicken is a great way to lose weight fast if you’re on a diet.

Chicken Koobideh Kabob Recipe; Make Iranian Chicken Kababs

Recipe by FerdosCourse: Main coursesCuisine: Persian foodDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories per 100 gr

200

kcal

Chicken kebab is one of the most popular Iranian dishes, very similar in appearance and material to Kabab Koobideh. But instead of using red meat, chicken is used in its preparation.
Learn how to make Chicken kebab in 13 simple steps.

Ingredients

600 grams of chicken breast
50 grams of butter
2 large onions
4 cloves of garlic
½ tablespoon coriander seeds
2 tablespoons brewed saffron
Salt and black pepper as needed
Turmeric and oil as needed

Directions

To prepare the Persian ground kabob, place the chicken breasts on a kitchen board, separate their bones from the meat, and then mince the breasts twice and place them in a large bowl.
Grate the onion, take the extra onion water and pour it into a small bowl. Add the onion water to the bowl containing the minced chicken meat.
Now peel the garlic, wash it, then grate it and add it to other ingredients. Now, grind the coriander seeds and sprinkle some salt, black pepper and turmeric on the chicken.
Turn the kebab upside-down well and knead it so that the taste of the spices reaches all parts of the meat well. After kneading the mixture well, cover the bowl with cellophane.
Put the bowl in the refrigerator for 1 to 2 hours so that the meat rests and tastes good. After the kebab time has elapsed, take the bowl containing the kebab out of the refrigerator.
At this stage, grease the bottom of the pan with little oil. Now, pour the mixture onto the bottom of the pan of the same size. In this way, all the parts of our Chicken Koobideh Kabob will have the same shape.
Then we put the pan on the heat and let the meat absorb its water and become cohesive. It is time to brew saffron; put the butter in a small pan on low heat until it melts, and remove it from the stove.
Now we add the saffron to the butter, and when it gets its chicken kebab, we skewer the meat into long slices with a knife. Then, gently return the sliced kebabs with a spatula and spoon.
Then we brush the mixture of butter and saffron on the Chicken Koobideh Kabobs, so they do not dry out. After frying, turn it over again to pour the mixture of butter and saffron into the other side of the kabobs.
You can also skewer the kabobs. To cook the kebobs on charcoal, we have to use wide skewers such as Kabab Koobideh skewers and knead the kebab for at least 10 more minutes until it sticks.
Another point is that if you want to cook this kebab on charcoal, be sure to add 100 grams of fats to the Chicken Koobideh kebab ingredients and grind them again. First, soak the skewers with onion juice, then remove the size of a small orange from the mixture and skewer them.
Now you need to prepare the barbeque. Be sure to wait until all the charcoal is lighted up, then place the kabob skewers on the barbeque. First, wait for the kebabs to stick to the skewers and catch themselves, then rotate them continuously until they are cooked.
While cooking the kebobs, you can also pour the mixture of butter and saffron into the kebabs to make them more delicious.