Chicken Koobideh
One of my favorite Persian dishes is Chicken Koobideh and we’re going to make it at home and in the oven with a little trick! Bursting with color and flavor from the saffron, this juicy ground chicken kebab is so simple yet so delicious. Served traditionally with fluffy basmati rice or flatbreads, each bite of these succulent smokey skewers will have you speechless!
Servings to 8
Ingredients
- 2 pounds ground chicken
- 1 teaspoon saffron, crushed
- 1/4 cup ice cubes
- 1 whole yellow onion, grated and drained
- 1 tablespoon garlic, finely minced
- 1/2 tablespoon coriander
- 1/4 teaspoon turmeric
- 1 teaspoon black pepper
- 1/2 tablespoon salt
- 1/2 tablespoon smoked paprika
Instructions
- Crush the saffron in a bowl and add a small handful of ice cubes. Allow the ice to melt and steep the saffron until the ice is fully melted.
- To a bowl, add the grated onion, garlic, saffron water, coriander, turmeric, black pepper, salt, and smoked paprika. Mix together.
- Add the ground chicken to a large bowl and add the marinade. Mix together well until combined.
- Preheat oven to 450°F.
- Shape the seasoned ground chicken onto the skewers and elongate them so each kebab is about 8 to 12 inches long. It depends on you to make them as short or as long as you want.
- Then use one hand starting at the top to press down using your thumb while pinching the rest of your fingers on the side to create little bumps along the kabob. Repeat this motion moving all the way down. Repeat with the rest of the chicken.
- Place on a tray that is lined with parchment paper.
- Bake in the oven for 13 to 15 minutes until cooked through and has a char.
- Change the oven setting to broil for a few minutes at the end to get the top a bit charred for that BBQ effect if needed.
- Serve with basmati rice, sumac, and butter to enjoy!
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!