Chicken Koobideh Kebab (کوبیده مرغ) — Succulent Persian Ground Chicken Skewers

• 1¾ lbGround chicken (thigh preferred) (Aim for ~10–12% fat for best juiciness and binding)
• 7¾ ozOnion, yellow (Grated on fine holes, then squeezed very dry)
• 12 gGarlic (Finely grated or crushed (about 3 cloves))
• 20 gParsley leaves (Finely chopped)
• 1½ tspGround turmeric
• 1 tspGround cumin
• 1 tspGround coriander
• 12 gFine salt (About 2 tsp)
• 1 tspBlack pepper (Freshly ground)
• ½ tspBaking soda (Optional, helps tenderness and browning)
• 1 tbspNeutral oil (For hands and light skewer brushing)
• 8Metal koobideh skewers (wide, flat) (Wide skewers prevent spinning and slipping)

Instructions

1. 1

   Grate the onion on the fine side of a box grater, then squeeze it aggressively in a clean towel until very dry. Measure the squeezed onion pulp (not the juice) so the mixture stays firm and won’t slide off the skewers.

2. 2

   In a large bowl, combine the ground chicken, squeezed onion pulp, garlic, parsley, turmeric, cumin, coriander, salt, black pepper, and baking soda (if using). Mix by hand for 4–5 minutes until the paste turns tacky and cohesive; it should cling to your palm when you lift it.

3. 3

   Cover the bowl and chill the mixture for 45 minutes to firm the fat and improve binding. While it chills, soak your hands in cold water and set up a grill for high heat with a hot zone and a cooler zone.

4. 4

   Divide the mixture into 8 equal portions (about 125 g each) and keep them cold until shaping. Lightly oil your hands (about 1/2 tbsp total) and press one portion firmly around a wide metal skewer, shaping a long, even kebab about 2.5 cm thick.

5. 5

   Create the classic koobideh ridges by pinching gently along the length with your fingers, pressing the meat into the skewer as you go. Seal both ends tightly so the kebab grips the skewer and won’t crack when it hits the heat.

6. 6

   Place skewers over the hottest part of the grill and cook for 2 minutes without moving them so the surface sets. Then rotate every 30–45 seconds for even browning and to prevent slipping, grilling 8–10 minutes total until well browned and the center reaches 74°C.

7. 7

   If flare-ups occur, shift skewers briefly to the cooler zone, then return to finish browning. Rest the kebabs for 2 minutes off the heat so juices redistribute, then slide them onto a platter and serve immediately.