Koubideh Morgh (کوبیده مرغ سنتی) — Persian Ground Chicken Kebab

• 800 gGround chicken (dark meat preferred) (use thigh meat grind for juiciness; keep very cold)
• 250 gYellow onion (grated on fine side; then squeezed very dry)
• 10 gGarlic (finely grated (about 2 medium cloves))
• 20 gFresh parsley (finely chopped)
• 2 tspGround turmeric
• 1 tspGround cumin
• 1 tspGround coriander
• 10 gFine salt (about 1 3/4 tsp; adjust to taste)
• 1 tspBlack pepper (freshly ground)
• 1 tspBaking powder (helps tenderness and hold; optional but traditional in many kebab shops)
• 2 tbspNeutral oil (for lightly oiling hands and skewers)
• 8Flat metal kebab skewers (2.0–2.5 cm wide, 45–55 cm long; flat prevents spinning)

Instructions

1. 1

   Grate the onion on the fine side of a box grater. Transfer to a clean cloth or fine sieve and squeeze firmly for 2–3 minutes until very dry; measure 120 g of the squeezed onion pulp. Discard (or save) the onion juice—too much liquid makes kebabs fall off the skewer.

2. 2

   In a chilled bowl, combine ground chicken, 120 g squeezed onion pulp, grated garlic, chopped parsley, turmeric, cumin, coriander, salt, black pepper, and baking powder. Mix vigorously by hand for 4–5 minutes until the paste becomes sticky and cohesive; this develops protein bind for classic koobideh texture.

3. 3

   Cover the bowl tightly and refrigerate for 60 minutes (or up to 12 hours). Keep the mixture cold—this is essential for clean shaping and for the meat to grip the flat skewers. Meanwhile, soak wooden skewers only if using them, but flat metal skewers are strongly recommended.

4. 4

   Preheat a charcoal grill or gas grill to high heat (about 260–290°C / 500–550°F). Clean the grates and set up a two-zone fire: one hot zone for searing and one medium zone for finishing. Lightly oil your hands and the flat skewers with 2 tbsp neutral oil.

5. 5

   Divide the cold mixture into 8 equal portions (about 115–120 g each). Press one portion firmly along a flat skewer, shaping a 18–20 cm kebab about 1.5 cm thick. Create the traditional ridges by pinching with thumb and forefinger every 2–3 cm, pressing the meat tightly onto the skewer.

6. 6

   Lay skewers over the hottest zone. Grill 60–90 seconds, then flip carefully; repeat flipping every 45–60 seconds for even cooking and to prevent sliding. Total grill time is 8–10 minutes, until the kebabs reach 74°C / 165°F internally and are lightly charred but still juicy.

7. 7

   Move skewers to the medium zone for 1–2 minutes if needed to finish without burning. Rest the kebabs on a tray for 3 minutes, then slide off using a piece of flatbread or tongs. Serve immediately while the fat is still glossy and the texture remains succulent.