Kabab Koobideh Morgh (کباب کوبیده مرغ) — Persian Ground Chicken Kebabs

• 700 gGround chicken (dark meat preferred) (Use thigh meat grind for best juiciness; keep cold)
• 250 gYellow onion (Grated on the fine side of a box grater, then squeezed dry)
• 12 gGarlic (Finely grated or crushed (about 3 medium cloves))
• 25 gFresh parsley (Finely chopped (leaves and tender stems))
• 2 tspGround turmeric
• 1.5 tspGround cumin
• 1.5 tspGround coriander
• 2 tspFine sea salt
• 1 tspBlack pepper (Freshly ground)
• 0.5 tspBaking soda (Optional but recommended for tenderness)
• 2 tbspNeutral oil (For brushing skewers and kebabs (sunflower, canola, or grapeseed))
• 8Metal wide kebab skewers (Wide, flat skewers help the kebab cling and cook evenly)

Instructions

1. 1

   Grate the onion finely, then squeeze it very dry in a clean towel or cheesecloth for 1–2 minutes; measure 250 g after grating. In a large bowl, combine ground chicken, squeezed onion, garlic, parsley, turmeric, cumin, coriander, salt, pepper, and baking soda (if using). Mix with cold hands for 4–5 minutes until sticky and well-emulsified.

2. 2

   Cover the bowl and refrigerate the mixture for 60 minutes (this chilling time is essential for skewering and helps prevent falling apart). If your kitchen is warm, place the bowl over an ice pack or a larger bowl of ice while mixing and shaping so the fat stays firm and the kebabs remain cohesive.

3. 3

   Preheat a charcoal grill for medium-high heat (about 230–260°C at the grate) or a gas grill to medium-high with one hot zone and one cooler zone. Lightly oil the metal skewers. Divide the cold mixture into 8 equal portions (about 115–120 g each) and keep portions chilled until you shape them.

4. 4

   With damp hands, press one portion firmly onto a wide skewer, spreading it into an even strip about 18–22 cm long and 1–1.5 cm thick. Pinch shallow ridges along the length for traditional texture and better grip. Repeat with remaining portions, working quickly; if the mixture softens, chill skewers for 10 minutes before grilling.

5. 5

   Place skewers over the hot zone. Grill for 2 minutes without moving to set the surface, then carefully flip. Continue grilling 6–8 minutes total, turning every 60–90 seconds and brushing lightly with oil as needed. Cook until the thickest part reaches 74°C internal temperature and the exterior is lightly charred but still juicy.

6. 6

   Move skewers to the cooler zone for 1–2 minutes if browning too fast, then remove to a tray. Rest the kebabs for 3 minutes before sliding them off the skewers. Serve immediately while hot and tender, with rice or flatbread and crisp herbs; the resting time helps the juices redistribute for a succulent bite.