Persian Chicken Koobideh Recipe _ Kabab Koobideh Morgh

Chicken Koobideh kabab or Kabab Koobideh Morgh is an excellent Persian dish that combines minced chicken breast meat with onion, Iranian-brewed saffron, and delicious spices. This Traditional Persian kebab is very healthy and useful compared to other kebabs.

The excellent combination of saffron and Iranian spices creates a very delicious Iranian kebab. In addition to being delicious, it is a very healthy and useful food, suitable even for people who have a fat-free diet and go to the gym.

The combination of these ingredients is skewered and grilled in different ways, such as in a frying pan, in the oven, or on charcoal in a barbecue.

After cooking, Kabab Koobideh Morgh is served with Iranian rice or various Iranian breads, and it is very healthy and nutritious.

 Persian Chicken Koobideh Recipe

The Persian ground chicken kabob recipe combines chicken with various vegetables and is prepared in the oven. This cooking method is easier than cooking on the grill and is easier to prepare and cook for parties and large numbers.

Stay on the Meals Cook site to see the complete step-by-step tutorial on preparing Kabab Koobideh Morgh in oven recipes.

Chicken Koobideh Ingredient :

Cooking Instructions:

1. To prepare Chicken Koobideh Kabob, place the chicken breasts on the kitchen board, separate the bones from the meat, grind them twice in a meat grinder or blender, and pour them into a large bowl.

2. At this stage, we peel the onions, and after washing them, we grate them with a fine grater. Then, squeeze the juice of the onion completely by hand and add the juiced onion to the bowl containing the minced chicken meat.

3. Now peel and wash the garlic, grate it, and add it to the other ingredients. Next, we grind coriander seeds and sprinkle salt, black pepper, and turmeric powder on the chicken meat.

4. Then, we knead the ingredients well with our hands until the spices’ flavor reaches all parts of the meat. After that, we cover the bowl with cellophane.

5. Then, we put the bowl in the refrigerator for 1-2 hours because the meat rests and tastes well. After the ingredients rest, we remove the bowl from the refrigerator.

6. At this stage, we grease the bottom of the pan we want with a little oil, pour the ingredients into the pan, and spread them with the palm of the pan with the same diameter until all the spots of the ingredients are uniform.

7. Then, we put the pan on the heat and let the meat absorb its water. We brewed the saffron, poured the butter into a small pan, and put it on low heat until it melted.

8. Now, we add saffron to the butter, and when the Kabab Koobideh Morgh is ready, we gently cut the meat with long slices like a Koobideh Kabab. Then, we turn the cut kebabs slowly with a spatula and a spoon.

9. Then, we apply a mixture of butter and saffron on the kebabs with a brush because they do not dry them, and they also get the aroma of saffron

. After it is fried, we turn it again to apply the butter and saffron mixture on the other side.

Serving Suggestions

• Along with this dish, you can use Iranian rice with saffron or Sangak bread, depending on your taste.
• You can use tomatoes or grilled peppers as a side dish. Yogurt sauce or tomato and vegetable sauce can also be used on this kebab.
• You can also use these delicacies as a pickle or dessert alongside this kabob is served along with Sabzi Khordan, Seer Torshi, Persian Doogh, and Mast o Khiar.

In the following, we refer to some of the properties of chicken meat taken from the health website.

Chicken is high in health-promoting nutrients, including protein, several B vitamins, selenium, and choline. These compounds may benefit muscle growth, weight management, and brain health. To get the most benefits from chicken, choose lean cuts like chicken breast that are prepared using healthier cooking methods, such as baking, grilling, and roasting.

Chicken koobideh origin

The pounded kebab, which is served in many parts of the world, originated in Iran (Persia) and spread from there.

Various types of kebabs have been served in Iran since ancient times, and pounded kebabs are widely used in Iranian parties and celebrations.

Chicken Koobideh Chef’s Tips :

• If you are preparing this Persian chicken kabob for many guests, be careful when using garlic. Not everyone may like it.
• Coriander seed powder is used to flavor food. The combination of the taste of coriander seeds with chicken will be perfect.
• Adding paprika to the delicious Kabab Koobideh Morgh recipe is a good solution.
• Fresh lime juice gives this kabob a different flavor. After cooking and serving, you can add lime juice to the butter and saffron sauce or pour lemon juice on the kebabs.
• You can use wooden skewers to prepare this kebab and cook this food in the oven or a diet pan.
• The ingredients required for this kebab on charcoal are the same as those for pan-fried chicken; only the cooking method is different.
• Remove the onion juice before adding the grated onion to the restaurant’s chicken kebab ingredients. Onion juice loosens the barbecue ingredients.

Conclusion:

Persian Chicken Koobideh Kebab is an excellent Iranian dish for chicken lovers. The combination of minced chicken meat with special Iranian onions and spices and authentic Iranian saffron makes this dish one of the special Iranian kebabs.

This food is prepared in different ways, such as in the oven, in a pan, and on charcoal. It is easy to cook this dish at home and it is very suitable for those who are looking for delicious and healthy Iranian food.

FAQ:

1. Is it possible to prepare Chicken Koobideh in the oven?

Preparing this kebab in the oven is very simple. You must prepare the ingredients using the earlier method.

Then, you can put the chickens in a special oven dish, divide them, and bake them for a few minutes.

2. How to increase the nutritional value of this kebab?

To increase the nutritional value of this food, you can combine more vegetables with chicken and serve it next to grilled or boiled vegetables.

3. What are the best flavorings and spices for this kabab?

You can flavor it with garlic, coriander, parsley, saffron and black pepper, paprika, mustard powder, and lime juice during the preparation.

4. What is the reason for the dryness and hardness of this kebab?

If you use only chicken breast, your kebab will dry. You can use mutton fat or meat to prevent the fried chicken from drying.

Adding butter to this kabob also prevents the kebab from getting tough. Another method is to use a mixture of thighs and breasts for your ground chicken.

5. What is served with this kabob?

With this kabob is served with Persian rice and Sangak bread.

Did you like this ground chicken kebab recipe Persian?

• Please share your experience making these Persian Ground chicken skewers.
• I don’t suggest this dish if you are looking for vegetarian food.
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