Classic Persian Chicken Koobideh (Koubideh Morgh)
"Master the art of the Persian grill with these golden, spice-infused chicken skewers that promise a perfect balance of smoky char and juicy tenderness."
Instructions
In a large mixing bowl, combine the ground chicken, grated onion, garlic, turmeric, cumin, coriander, salt, and black pepper.
Knead the mixture firmly for 4–5 minutes until it becomes sticky and cohesive. This step is essential for helping the kebabs adhere to the skewers.
Gently fold in the chopped parsley and knead just until evenly distributed.
Divide the mixture into portions of about 90 g each. With lightly damp hands, press and shape each portion evenly around a skewer, flattening slightly and smoothing the surface.
Preheat a charcoal or gas grill to medium heat. Place the skewers on the grill and cook, turning occasionally, until the kebabs are fully cooked, lightly charred, and golden on the outside.
Remove from the grill and allow the kebabs to rest for 1 minute before serving to retain their juices.