Forget dry, boring chicken! This Juicy Chicken Koobideh Kabob recipe delivers a burst of flavor and tender, succulent chicken that will become your new summer grilling obsession. Inspired by the classic Persian Koobideh, this adaptation uses readily available ingredients and a simple, yet effective, marinade to create unbelievably delicious kebabs. The vibrant blend of herbs and spices will tantalize your taste buds, and the perfectly grilled chicken is sure to impress your family and friends. This isn't your grandma's chicken kabob; it’s a sophisticated yet approachable dish perfect for a casual weeknight dinner or a celebratory barbecue.
Prepare to be amazed by how easy it is to achieve restaurant-quality results at home. This recipe focuses on maximizing flavor and moisture, resulting in unbelievably juicy chicken every time. Ready to embark on a culinary adventure? Let's dive into the step-by-step process that will transform ordinary chicken into extraordinary kabobs.
Tools Needed
- Grill
- Skewers
- Heat Gun (optional)
- Mixing Bowl
- Refrigerator
Ingredients
- Ground Chicken Breast: 2 pounds
- Ground Chicken Thai: 1 pound
- Onion: 1 pound
- Salt: 1.5 teaspoons
- Turmeric: 0.25 teaspoon
- Black Pepper: 0.5 teaspoon
- Paprika: 0.5 teaspoon
- Citric Acid: a pinch
- Bread Crumbs: 2 tablespoons
- Sour Cream: 0.5 tablespoon
- Butter: 1 ounce
- Saffron: 3 tablespoons
- Garlic: 3 cloves
- Cilantro
- Tomatoes
- Anaheim Peppers
Step-by-Step Instructions
Step 1. Prepare the Chicken Koobideh Mixture
- Grind 2 pounds of chicken breast and 1 pound of chicken thigh (Thai chicken is preferred for added juiciness).
- Finely chop 1 pound of onions and keep the juice.
- In a large bowl, combine the ground chicken, chopped onions (with their juice), salt, turmeric, black pepper, paprika, citric acid, bread crumbs, sour cream, butter, saffron, and minced garlic.
- Mix thoroughly until the mixture becomes sticky and clings to your hands (about 20 minutes).
- Stir in chopped cilantro.
- Refrigerate the mixture for at least 40 minutes to 1 hour and 15 minutes to allow it to chill and firm up.
Step 2. Assemble and Chill
- Once chilled, form the chicken mixture onto skewers. Push the skewer through the center and slowly push it down between your fingers.
Step 3. Grill the Kabobs
- Preheat your grill to high heat.
- Place the skewers on the grill and cook until fully cooked and slightly charred, brushing occasionally with butter.
Step 4. Optional: Add Veggies
- Add tomato and Anaheim pepper skewers to the grill.
Read more: Fluffy Chicken Steamed Buns: Perfect Baozi Recipe
Tips
- Using a mix of chicken breast and thigh creates a juicier kebab.
- Don't overmix the chicken mixture; just until it's well combined and slightly sticky.
- Refrigerating the mixture firms it up, making it easier to work with and preventing it from falling apart on the skewers.
- Use a heat gun to help char the outside of the kebabs, if desired.
Nutrition
- N/A
FAQs
1. Can I use boneless, skinless chicken thighs instead of breasts?
Absolutely! Chicken thighs are more forgiving and less likely to dry out, making them a great alternative.
2. How far in advance can I marinate the chicken?
For best results, marinate for at least 30 minutes, but up to 4 hours in the refrigerator. Marinating overnight is also fine.
3. What can I serve with my Chicken Koobideh Kabobs?
These kebabs pair perfectly with fluffy rice, a vibrant salad, grilled vegetables, and a dollop of plain yogurt or hummus.
This Juicy Chicken Koobideh Kabob recipe is a guaranteed crowd-pleaser, offering a delicious and easy way to enjoy the flavors of summer. From the simple marinade to the perfectly grilled chicken, this recipe is sure to become a staple in your summer grilling repertoire. So fire up the grill and get ready to experience the ultimate taste of summer with these succulent and flavorful kebabs!