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.
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🤜🤜
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.
@@CafeBagheri same here. I like Persian food. I am Indian there is lot of connection wiith Persian/Iranian culture (Iranian cafes in Mumbai) And the religion of Zoarastrianism of Parsi community of India especially Bombay. But there recipes have infused in Indian culture . We celebrate Nowruz too. The most famous Parsi was Freddy Mercury from Zanjibar but brought up in India. He and Zubin Mehta one of the famous Orchestra conductors (both parsis) were from same high school in Mumbai
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 😊
I never made the chicken like that ..i usually make it this with red meat , comes to chicken i make like Joojeh Kabob..i never see someone one make it like this, but this is interesting
@@hzkzm5078 ... for this and all other videos on this channel, the recipe card is placed in the first pinned comment under the video. Just scroll up to first comment.
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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.
That looks great chef..thanks for a wonderful and relatively healthy recipe..👍
Excellent work!
Very good
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🤜🤜
I just made your beef koobideh kebabs last week. Love them.
دست مریزاد عزیز 👏👏. بسیار عالی و اشتها اور ✌️
Very nice! I will try this, my family is coming over soon this summer.
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!
Beautiful Kebabs ❤
Well done chef.
Very delicious from the views. Thanks Ben
Thank You, It looks Most Delicious! Excellent video. Blessings to you,
Yum I’m hungry for this 😋
Good job!
Can’t wait to try this recipe 😊
Amazing 🌸
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 😂
I saw the Texas Twinkies and stars in the yard and thought tou were in Texas, great recipes. New subscriber.
We're in Dallas, Texas! The very center of mother Earth! 🙌🏼👏🏻🎉❤️🌹🍷🍺
@@CafeBagheri same here. I like Persian food. I am Indian there is lot of connection wiith Persian/Iranian culture (Iranian cafes in Mumbai)
And the religion of Zoarastrianism of Parsi community of India especially Bombay. But there recipes have infused in Indian culture . We celebrate Nowruz too. The most famous Parsi was Freddy Mercury from Zanjibar but brought up in India. He and Zubin Mehta one of the famous Orchestra conductors (both parsis) were from same high school in Mumbai
@@hifistuded Don't forget the Tatas! 😁
@@CafeBagheri yeah they are the giants
Mr Bagheri - thank you for another great Persian recipe. Curious why you are playing Arabic music in the background?
@@fareeda6118 It's Middle Eastern. We have to use royalty-free stock music and Iranian music is hard to get royalty free!
@@CafeBagheri Thank you for answering my question! Is that giant piece of brisket for your own restaurant? I would love to come to your restaurant.
@@fareeda6118 No restaurant. I do private chef service and small catering in Dallas/Fort Worth area. 🎉🙌🏼
@@CafeBagheri I wish I lived in your area so I could taste your great cooking!
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 video. Is there an alternate for beef fat.
I believe you can buy duck fat or chicken fat. Those work.
I never made the chicken like that ..i usually make it this with red meat , comes to chicken i make like Joojeh Kabob..i never see someone one make it like this, but this is interesting
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 👍
Hey Uncle Ben it's me your nephew Casey
Thanks for watching my videos! It’s always great seeing you. ❤️🌹
👌👏❤❤❤
Show the recipe card in description, thanks
@@hzkzm5078 ... for this and all other videos on this channel, the recipe card is placed in the first pinned comment under the video. Just scroll up to first comment.
@@CafeBagheriyah it's very much there, thanks a lot
Why would you use beef fat instead of just grinding in the chicken skin? Chicken thighs as is with the skin is plenty fatty.
Gibt es im Iran auch eine pansensuppe ? Vg
Yes, they call it seerab shirdoon. سیراب شیردون
You burned the kebab bro…dont use blower keep the fire low …