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Chicken koobideh takes the shape of the classic lamb kebab and swaps in minced chicken. Saffron gives it colour and a little butter keeps it juicy.
It is lighter than the lamb version and a good choice for anyone who does not eat red meat.
At a glance: makes six skewers, serving three to four. About an hour, including chilling. Medium.
Ingredients
- 700g boneless chicken thighs, minced twice
- 1 onion, grated and squeezed very dry
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp turmeric
- A generous pinch of saffron, bloomed in 2 tbsp hot water
- 2 tbsp soft butter
- Juice of ½ lemon
Method
- Mix the chicken with the onion, salt, pepper, turmeric, half the saffron and the butter. Knead for five minutes and chill for an hour.
- With wet hands, press the mixture around wide flat skewers in long even shapes.
- Grill over hot charcoal for three to four minutes a side, turning often at first.
- Brush with the rest of the saffron mixed with lemon juice as they come off the grill.
Use thigh meat. Breast is too lean and the kebabs will dry out.
Keep it cold. Minced chicken is softer than lamb. Chilling it well makes it far easier to shape.
Where to buy the ingredients. Outside Iran, you can order saffron, flat kebab skewers, a Persian rice cooker and turmeric online.
Serve with saffron rice, grilled tomatoes and yoghurt. For whole chicken pieces on the skewer, try our joojeh kabab.
