Main Dishes Chicken Kabab Koobideh (Iranian Chicken Kebabs) by Alex Bayev March 7, 2023 March 7, 2023 466 views 466 Kabab Kооbideh is a popular Middle Eastern dish made from ground meat, usually beef or lamb, mixed with spices and shaped into oblong shapes. It is fried on broad skewers and served with rice, bread, or vegetables. In Persian cuisine, there is a variant of this dish in which ground chicken is used instead of red meat. This juicy, flavorful, and easy-to-make dish is ideal for a barbecue outdoors, which would be great. I, on the other hand, will show you how to make chicken kebab koobideh at home, using an oven and a frying pan. While it may not compare to a kebab cooked over charcoal, it’s better than nothing. After roasting, the finished kebab is wrapped in pita and removed from the skewer. Leaving you alone with this kebab and without a recipe for thin, soft lavash, I certainly could not. So catch it and don’t forget to pre-cook it. You can add your favorite vegetables and herbs to the pita, wrap it up tightly, and eat the kebab like shawarma, or you can spread the pita on a plate and serve it with salad and rice. ⏱ Cooking time — 60 minutes overall. Includes 30 minutes of preparation and cooking + 30 minutes unattended. 🥣 Ingredients 🍽 For 4 kebabs: 500 g (1,1 lb) minced chicken (I used minced filet, but a 70/30 to 50/50 mix of filet and thighs is better) 1/2 tsp. turmeric 1/2 tsp. chili flakes (I used roasted chili powder) 1 tsp. sumac 2 shallots (you can substitute 1 medium sized yellow onion) 2 garlic cloves 2 tbsp. full-fat greek yogurt 50 g (3.5 tbsp.) butter 1 tsp. salt Optional: 4 skewers (wide, the wider the better) 🔪Step by step Directions Preparing Cut 2 shallots in half and peel. Crush 2 cloves of garlic, put a knife on it with the back of the knife and strike it with your fist and peel it. Transfer 500 g (1,1 lb) of minced chicken to a bowl and rub the peeled onion and garlic directly into it. Add 1 tsp. salt, 1 tsp. sumac, 1/2 tsp. turmeric, 1/2 tsp. ground chili, 2 tbsp. yogurt, 50 g (3.5 tbsp.) butter. Mix the minced meat with the spices Stir and knead the stuffing with your hands. Knead for about 2-3 minutes to mix everything properly. Cover with clingfilm and put in the fridge for half an hour. If there is no time – you can start cooking right away. But for half an hour in the refrigerator minced meat will be more saturated with flavors of spices, and butter and fat will solidify a little, which will simplify the work with minced meat in the future. Place the minced meat on skewers and form kebabs Take the bowl of minced meat out of the refrigerator, prepare skewers and a bowl of clean water. Moisten your hand in the bowl with water and take 1/4 of the minced meat. Roll the minced meat on the side of the bowl to form it into a ball. Try to make the ball as dense as possible, to do this, press the mince against the walls harder, squeezing out the excess air. When the ball is ready – take a skewer, lean it against the side of the ball and sort of wrap the minced meat around the skewer. Now, pressing the stuffing with your hand, stretch it into a sausage about 20 cm (8 inches) long. Moisten your hand in water again and try to achieve the same thickness along the whole length. Press the edges of the kebab with your fingers so there is no hole. Wet your hand again. Press the minced meat with your thumb to make diagonal grooves along the entire length of the kebab. “Seal the kebabs” under the grill Place the kabab skewer on the baking tray and shape the remaining kebabs. Turn the oven on the grill, set the temperature regulator to maximum. Place the kebabs on a baking tray lined with foil or parchment. So that the skewers lie on its sides, and kebabs overhang it. When the upper heat of the oven is red hot, place the tray with the kebabs as close to it as possible. Cook for about a minute, then flip the skewers (without removing the tray from the oven, carefully – hot) and cook for another minute on the other side. This is done to seal the meat. This way it will grip and not fall apart during roasting. Take the tray out of the oven. Roast the kebabs in a frying pan Heat a large frying pan over high heat. Add about 1-2 tbsp. of vegetable oil and heat it for about 1 minute, reducing the heat to medium. Remove the kebabs from the skewer and transfer to the pan. Pre-emptively nudge them lightly around the edges. Cook for about 8 minutes, until 70°C (160°F) in the center of the piece, turning occasionally.While flipping, also fry the kebabs on the sides, holding them with tongs. My kebabs were in the fridge for about 2 hours, so they needed a little more time. If your kebabs are too badly fried on the outside but still raw on the inside, put the lid on, turn down the heat and cook for 2 to 3 minutes more. Serve Serve with lavash or pita bread, sprinkled with onions and your favorite herbs. Or with your favorite vegetable salad and rice. Chicken Kabab Koobideh (Iranian Chicken Kebabs) No ratings yet Kebab Kubideh is a popular Middle Eastern dish made from ground meat, usually beef or lamb, mixed with spices and shaped into oblong tortillas.It is fried on wide skewers and served with rice, bread or vegetables.This juicy, flavorful and easy-to-make dish is perfect for a barbecue outdoors. Pin Recipe Print Recipe Cook Time30 minutesUnattended:30 minutesTotal Time1 hour Servings4 servings Equipment4 skewers (wide, the wider the better) Ingredients Metric – US Customary500 g minced chicken (I used minced filet, but a 70/30 to 50/50 mix of filet and thighs is better)½ tsp. turmeric½ tsp. chili flakes (I used roasted chili powder)1 tsp. sumac2 shallots onions (you can substitute 1 medium sized yellow onion)2 garlic cloves2 tbsp. yogurt50 g butter1 tsp. salt InstructionsIn a bowl with the minced chicken, grate peeled shallots and garlic cloves, add salt, sumac, turmeric, ground chilies, yogurt, butter.Stir and knead the mince with your hands for about 2-3 minutes until smooth. Cover with clingfilm and place in the refrigerator for 30 minutes. If there is no time – you can start cooking right away.Soak your hand in water, take 1/4 of the minced meat. Shape it into a ball, trying to make the ball as dense as possible.Put the minced meat on a skewer. Moisten your hand again and stretch the minced meat into a kebab length of about 20 cm, trying to achieve the same thickness. Moisten your hand, press the edges of the kebab with your fingers and with your thumb make diagonal grooves along the length of the kebab.Turn the oven to grill mode, set the temperature regulator to maximum.Place the kebabs on the edge of a high baking tray lined with foil or parchment, so the kebabs are hanging from the sides.Cook for about a minute, on the highest setting, as close to the tone as possible. Flip the skewers (without removing the tray from the oven) and cook another minute on the other side.Take the tray out of the oven.Heat a large skillet over medium heat, add about 1-2 tbsp. of vegetable oil.Remove the kebabs from the skewer and transfer to the skillet. Cook for about 8 minutes, until 70°C (155°F) in the center of the piece, turning occasionally. While flipping, also fry the kebabs on the sides.Serve with pita bread or pita bread, sprinkled with onions and your favorite herbs. Or with your favorite vegetable salad and rice. Video Tried this recipe? Tag me on Instagram!I love seeing what you’ve made! Mention @bayevskitchen and tag it #bayevskitchen to be reposted in my stories! Pin1YumTweetShareTelegramVibeFlip1 Shares ChickenGrill & BBQMeatMiddle eastMinced MeatSpicy Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Сhickpeas with lime and chili Thai Cashew Chicken Fried thai-styled curry rice Sea scallops baked with chanterelles and cream sauce Gordon Ramsay’s Chicken pie with fall vegetables Chinese BBQ Pork (Char Siu) Pork Paprikash: Pork in Paprika Sour Cream Gravy Baked Chicken Breasts With Vegetables And Bechamel Sauce Chicken Breast With Mustard Creamy Sauce Lemon Roasted New Potatoes Alex Bayev Hi, I'm Alex Bayev, bayevskitchen.com founder and food blogger who is passionate about cooking and photography. Since starting my blog in 2015, I have been sharing simple yet elegant recipes made with high-quality ingredients that anyone can recreate at home. I believe that food has the power to create unforgettable experiences.