CHICKEN KABOB FREE

Chill the skewers, the meat and your hands.īefore you start assembling the chicken Koobideh, place the meat mixture and metal Koobideh sticks into the refrigerator for a few minutes.

Instructions and tips for assembling Koobideh kebabs The sauce has flavors of red bell pepper, red onion, and red shatta sauce and it is SO delicious! To add flavor to the ground chicken mixture and also to help keep the chicken koobideh from drying out, I used a basting sauce. In addition to the spices, I use fresh parsley, cilantro, and lemon zest to add brightness.

CHICKEN KABOB FREE

Feel free to switch it up and try my Lebanese 7 spice instead. To give the dish Middle Eastern flair, I use ground coriander, paprika and Persian advieh to season the meat. Saffron is a very popular seasoning in Persian dishes, but for this koobideh recipe, I changed things up a bit. Grinding your own meat and poultry is usually less expensive, and the flavor is better too. If you have trouble finding packages of ground chicken, you can do what I do make your own ground chicken!Īll you need is a food processor or meat grinder. An 80/20 blend is perfect, as the fat adds moisture (and flavor) to the koobideh. The ground chicken sold at most grocery stores has a combination of white and dark meat, and about 20% of it is fat. I think you’ll love this simple Persian grilled chicken recipe! Ingredient notes and substitutions 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.

Chicken kabob