Chicken Koobideh Kabob (Persian Grilled Ground Chicken Skewers) - کباب کوبیده مرغ
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- čas přidán 17. 05. 2024
- If you like the traditional Persian (Iranian) Koobideh Kabob (ground beef/lamb, grilled on skewers) then you will LOVE this Chicken Koobideh kabob. It is easy and failproof; almost impossible to fall off the skewer on the grill. This koobideh will become your go to recipe for gatherings and celebrations. Get ready for a fun summer of grilling!
Enjoy and send me pictures of your creations in DM on my Instagram account @CafeBagheri.
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Full recipe for Chicken Koobideh and Onion Sumac Slaw is placed in first comment under this video.
0:00 Introduction
0:37 Shred and juice the onion
1:03 Clean, mince and squeeze the bell peppers
1:22 Mix shredded onion, bell peppers and spices
1:33 Prep and cut up the chicken thighs
2:28 Cut beef fat from brisket and cut up into 1/2 inch pieces
5:36 Grind the chicken and beef fat using the large grinder plate
6:06 Change the grinder plate to the smaller size and grind the chicken a second time, with the minced onion and bell peppers and put in fridge to chill
7:06 Make the basting sauce while the meat mixture is chilling
7:24 When ready to portion the meat and put on skewers, take the meat mixture out of the fridge. Initially massage it for about a minute to soften it and make it easier to work with
8:00 Weigh and measure koobideh portions for the number of skewers you are going to use. An average koobideh skewer is going to need between 90 and 150 grams of ground meat mixture (depending on how large you want your skewers to be)
8:33 Put meat on skewers (if ready to gril, otherwise you can put the measured portion balls back in the fridge until you are ready to grill)
9:47 Put tomatoes and pepper on skewers
10:18 Start grilling the koobideh kabobs and vegetables
15:56 Brush kabobs with basting sauce
16:57 Get kabobs off skewers and into plate
18:00 Outtro and tasting - Jak na to + styl
Persian Chicken Koobideh Kabob Recipe
Makes: 8-10 skewers (100-150 grams each)
INGREDIENTS:
--- 2 lb. Chicken thighs (boneless and skinless) - approximately 5 thighs, cut into 1-inch pieces
--- 6 oz/170 g Beef fat, cut into1-inch pieces
--- 1 medium White onion (1/2 pound pre-shredded)
--- 1 Green bell pepper, finely chopped
--- 1 Red bell pepper, finely chopped
--- 2 tsp Salt
--- 1 tsp Fresh ground pepper
--- 2 tbsp Saffron solution (dissolve 1/4 tsp ground saffron in 4 tbsp of hot water and let brew for at least 5 minutes - this will make more than you need for this recipe)
--- 1/2 tsp Chipotle chili pepper
--- 1 tsp Smoked paprika
--- 8 Firm Roma tomatoes (1 per person)
--- 4 Anaheim peppers (cut in half lengthwise, seeds & membranes removed)
For the regular basting sauce
--- 2 tbsp Saffron solution
--- 1 tbsp Lime juice or Verjuice (sour grape juice)
--- Juice from shredded onion
--- 1/2 stick Unsalted butter
--- Salt and pepper to taste
You also need:
--- Charcoal or gas burning grill (grates removed so you can rest skewers on the front and back edge)
--- 10 stainless steel koobideh kabob skewers - 1” wide - for the kabob
--- 3 stainless steel skewers - 1/2" wide - for the tomatoes and Anaheim peppers
--- Flatbread, tortillas, or Persian Lavash Bread to put under the kabobs when you take them off the skewers and put on a platter.
--- Small saucepan to make the basting sauce
--- Open top grill (grates removed, to be able to grill meat on skewers)
DIRECTIONS:
--- Shred the onion using a food processor or the finer side of a box grater.
--- Using a piece of cheesecloth, a sieve, or by pressing with your hands, squeeze/press the shredded onion to remove as much of the onion juice as possible.
--- Reserve the onion juice to use in the basting sauce.
--- Cut the red and green bell peppers in half.
--- Save 1/2 of each pepper for another use.
--- Using the remaining 1/2 of each pepper:
--- Remove seeds and membranes
--- Mince finely
--- Squeeze the moisture from the minced peppers
--- Discard pepper juice
--- Put the shredded onion and minced bell peppers in a large bowl.
--- Add the salt, pepper, chipotle, paprika, and saffron solution to the onions/bell peppers and mix thoroughly.
--- Using the larger plate with the grinder, grind the chunks of beef fat with the chicken thigh pieces into a large bowl.
--- Add all the ground meat and fat to the seasoned onions/bell peppers.
--- Using rubber gloves, massage the meat/onion/bell pepper mixture until well combined.
--- Using the smaller grinder place, grind the meat/onion/bell pepper a second time.
--- Put the ground meat mixture in a covered container and refrigerate for at least 1 hour and as long as overnight.
--- When you’re ready to cook the kabob, pre-heat your grill at high temperature.
--- For a charcoal grill, high temperature means that the top layer of charcoal lumps/briquettes are red hot, and no flames are blazing.
--- For a gas grill, it means that all burners are on and at the highest setting for at least 5 minutes before you put the skewers on.
--- While your grill is reaching peak heat, take the meat mixture out of the fridge and knead/massage it briefly to soften and make it easier to handle.
--- Make the basting sauce:
--- Bring the butter, onion juice, salt, pepper, and saffron solution to a boil.
--- Add lime juice and push the pan off the heat.
--- NOTE: Lime juice should not be boiled in this sauce because it gets bitter.
--- Divide the meat mixture into 8-10 equal portions, one for each skewer.
--- Fill a medium-sized bowl with lukewarm water.
--- While skewering the kabobs, continually dip your hand in the lukewarm water to prevent the meat from sticking to your hand.
--- Holding the skewer in one hand, wrap a portion onto the skewer using the other hand, beginning 3 inches from the tip.
--- Stretch the meat down the skewer using a gentle gripping motion so the kabob is at least 8 inches long on the skewer.
--- Make sure the meat is positioned on the skewer so that when it’s on your grill, it is positioned on the grill’s optimal heat zone.
--- This will require testing ahead of time to learn your grill’s heat zone.
--- Use the thumb and middle finger to make the iconic Koobideh indentations.
--- Pinch the ends (top and bottom) of the kabob against the skewer to ensure it sticks to the skewer.
--- Place loaded kabob skewers across a rimmed baking sheet and repeat for all the skewers.
--- If you will not be grilling for more than 30 minutes, put the kabob skewers in the refrigerator.
--- Place 4 to 6 tomatoes on each 1/2-inch skewer.
--- Place the cut Anaheim peppers on a separate skewer.
--- Place all loaded skewers over a second baking sheet.
When ready to start grilling:
--- Place all the kabob skewers on the hot grill.
--- Once you lay down the last kabob skewer on the hot grill, go back to the first skewer and turn all of them.
--- Let the second side cook and firm up for 30 seconds before turning all the skewers again.
--- This initial quick turning is important in preventing the meat from falling off the skewers.
--- The first side facing the high heat fire quickly forms a skin which holds the meat together.
--- When you flip the skewer, the other side has a chance to form a protective skin.
--- If you’re grilling on a charcoal grill, make sure you are fanning the coals to ensure highest heat.
--- After the initial cooking of both sides of the kabob skewers, close the grill lid and cook each side for an additional 6-7 minutes, turning once every 45-60 seconds.
--- The length of time to cook chicken koobideh kabob depends on your grill and fire. Both sides of all skewers should have a char and golden-brown blisters.
--- It is recommended that you initially test-cook one skewer of meat and tomato to determine time and temp for ideal kabob and grilled tomatoes on your grill.
--- About 1 minute before your kabob is ready, brush both sides of each kabob with a small amount of the basting sauce basting sauce.
--- Basting the kabob may cause flareups so be ready to move skewers around to avoid burning your kabob.
--- Alternatively, you can pour the warm basting sauce in a pan or tray. When your kabobs are off the skewers, place them in the sauce bath, turning to coat each side before transferring to the serving dish/plates.
--- Line the bottom of a tray, serving plate or large plastic container with flatbread, lavash, or tortillas.
--- When the kabob is ready, use a piece of flatbread or paper towel to release each end of the kabob from the skewer.
--- Push the kabob off the skewer and onto the bread in the platter/container.
--- Once all kabobs are off the skewers, tent with a piece of foil to keep warm until you are ready to serve (no longer than 30 minutes).
--- You can also slide kabobs off the skewer directly on each diner’s plate.
--- Brush with the basting sauce again right before serving.
For Grilled Tomatoes and Anaheim Peppers:
--- Salt and pepper the tomatoes and Anaheim peppers after placing on the hot grill.
--- Grill for about 8 minutes on each side.
--- For added flavor, you can baste the tomato and Anaheim peppers with the same basting sauce as the kabob before adding salt and pepper to help the spices stick.
--- Time the grilling of the tomatoes and Anaheim peppers so they’re ready to enjoy with the chicken koobideh kabob.
NOTE:
--- Every grill has a different heat profile/level.
--- Experiment and learn where the optimal heat zone is for your grill - the place where your kabob cooks the fastest and hottest.
--- This helps you make sure you are placing the kabob on the right place on your skewer to leverage that optimal zone.
--- For each type of kabob, experiment and learn how/what your grill does with chicken koobideh kabob.
--- You may have to ruin a batch or two to master kabob on your grill, but then you’ll be on your way to making GREAT chicken koobideh kabob every time.
SERVING SUGGESTIONS:
--- Serve chicken koobideh kabob, grilled tomatoes, and Anaheim peppers with Persian saffron rice.
--- Garnish the plates with pickles, fresh herbs, and an onion & sumac slaw.
--- A Shirazi salad is a great companion for any Persian kabob.
Very good
Beautiful Kebabs ❤
Excellent work!
Well done chef.
دست مریزاد عزیز 👏👏. بسیار عالی و اشتها اور ✌️
I just made your beef koobideh kebabs last week. Love them.
Good job!
Very delicious from the views. Thanks Ben
That was awesome, I've liked Chicken Kobideh ever since I had it for the first time long time ago. I'm so glad you decided to show the making of it, thank you from the bottom of my Kobideh loving heart🤜🤜
Very nice! I will try this, my family is coming over soon this summer.
Thank You, It looks Most Delicious! Excellent video. Blessings to you,
Yum I’m hungry for this 😋
Can’t wait to try this recipe 😊
Thanks for the recipe. I will try it with just the chicken fat to see how it turns out.
You need at least 20% (by weight) of fat in the mix or the kabob will be dry and rubbery!
When I cook a whole chicken I skim the fat from the juices and jar it, freeze it for future recipes that may need chicken fat, can that be used or will it make a mess? In Turkish the bite is called a lokma 😊
Great choice, unfortunately we here in Australia are heading to winter which is not ideal for a charcoal bbq, but I would make an exception and make it. Thanks for the hint of using the Beef’s fat instead of the Lamb’s tail, which we don’t have here, because our sheep don’t have fatty tail and that’s a big reason for our lambs are horrible.
Is that why you export your lambs to US through Costco 😂
Great video. Is there an alternate for beef fat.
I believe you can buy duck fat or chicken fat. Those work.
Hey Uncle Ben it's me your nephew Casey
Thanks for watching my videos! It’s always great seeing you. ❤️🌹
Great job but it’s very hard in chicken kabob because it’s very sticky can we put flour so doesn’t stick what do you think ..
No need. Use warm water on your hand. Flour will dry out the kabob!
@@CafeBagheri thank you for responding God bless you 👍
Gibt es im Iran auch eine pansensuppe ? Vg
Yes, they call it seerab shirdoon. سیراب شیردون
Why would you use beef fat instead of just grinding in the chicken skin? Chicken thighs as is with the skin is plenty fatty.