Chicken Koobideh - Grilled Ground Chicken Kabab

With the arrival of warm weather, it's finally time to take my cooking outdoors into the backyard, surrounded by ivy-covered trees, tall shrubs, and evergreens, and get my grill going to make some delicious کباب کوبیده مرغ - chicken koobideh for my family. 

The process of making کباب - kabab has always felt special to me. From preparing the meat mixture to shaping it on long metal skewers with evenly spaced ridges, and then standing over a hot grill on a sweltering summer day, surrounded by flames, smoke, and the smell of charcoal, it's an especially nostalgic experience for me. 

کوبیده - Koobideh is the dish that I remember the most vividly from my childhood. My mother made kabab often while we were growing up, and the sight of our portable منقل - manghal (grill) placed in the corner of the hayat (courtyard) is etched in my memory. It was never tucked away, even in winter, always ready for use. All it needed was some charcoal, a few matches, and a بادبزن - badbezan (handheld fan) to get the fire going. Rain or shine (well, mostly shine where I grew up).

There are many varieties of kabab in Persian cuisine, each with its own flavor and tradition. Among them,  Chelow Kabab Koobideh (saffron steamed plain rice with grilled kabab) is considered Iran's national dish. Traditionally, koobideh is made with ground lamb. But when I moved here, I found the lamb to have a much stronger smell and flavor than I was accustomed to in Iran. Because of that, I  usually substitute beef for lamb in my cooking. 

This recipe, however, is my lighter take on the classic: low-fat chicken koobideh. It's perfect for anyone looking to cut back on red meat, yet still craving the flavors of Persian kabab. Think of it as a cross between kabab koobideh and joojeh kabab that's absolutely worth a try!

Kabab Koobideh Morgh - Chicken Koobideh

Ingredients
Makes 6 metal flat skewers

-2 pounds ground chicken (preferably thigh meat)
-1 large onion, grated and drained of excess juice
-1/3 teaspoon turmeric
-1-2 tablespoons liquid saffron
-1 teaspoon salt
-1/2 teaspoon ground black pepper
-A pinch of red pepper
-Juice of 1-2 limes
- 2 tablespoons olive oil

Method

1. In a large mixing bowl, combine the ground chicken, grated onion, turmeric, saffron, salt, black pepper, and red pepper. Mix well using your hands until everything is well combined.. Cover the mixture with plastic wrap and let it rest in the refrigerator for 30-40 minutes before shaping it onto skewers. 
2. Keep a bowl of cool water nearby.  Take a handful of the chicken mixture, place it around the skewer, then dip your hand in the water, and shape the meat into a long kabab. 
3. In a small bowl, whisk together the olive oil and the lime juice. 
4. Prepare your charcoal or gas grill. Place the skewers over the grill. Let the kababs set on one side before flipping. Continue grilling, turning occasionally, until the kabab is fully cooked.
5. Halfway through grilling, brush the kababs on both sides with olive oil and lime juice mixture.

Transfer to a platter, squeeze a little lime juice over the kabab, and sprinkle with sumac. Serve with rice, grilled vegetables, mast o khiar, and doogh.