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 Koobideh Kabob?

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 recipe and share it with us. If you also have any related questions about the Chicken Kooideh Kabob recipe, please do not hesitate to ask.