Cooking County » Chicken Koobideh Kabob Recipe; Make Iranian Chicken Kababs
Chicken-koobideh-kabob

Chicken Koobideh Kabob Recipe; Make Iranian Chicken Kababs

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 of chicken koobideh kebab.

Ingredients For Making Chicken Koobideh Kabob

IngredientQuantity
chicken breast600 grams
butter 50 grams
onions2 large-sized
garlic 4 cloves
coriander seeds ½ tablespoon
brewed saffron2 tablespoons
Salt and black pepperas needed
Turmeric and oilas 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.

ingredients of chicken koobideh kabob

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.

persian chicken kabob koobideh recipe

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.

Chicken Koobideh Kabob preparation

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.

Chicken Koobideh Kabob Recipe

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.

Chicken Koobideh Kabob Recipe; Make Iranian Chicken Kababs

Recipe by Sara ShademaniCourse: Main coursesCuisine: PersianDifficulty: Medium
Servings

4

servings
Prep time

2

hours 
Cooking time

20

minutes
Calories

220

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.

Notes

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

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