Chicken Koobideh
Directions
- 1Grate two onions per pound of meat.
- 2Squeeze all the water out of the grated onions and save the water.
- 3Add salt and pepper to the onions.
- 4Mix the onions, salt, and pepper for a minute.
- 5Grind saffron in a mortar and pestle.
- 6Add the saffron, turmeric, paprika, and coriander to the onions.
- 7Add the ground chicken to the mixture.
- 8Mix until the chicken mixture is sticky.
- 9Refrigerate the mixture for an hour.
- 10Use the reserved onion water to keep your hands wet.
- 11Grab a handful of the chicken mixture and form it into a tight ball around the skewer.
- 12Work the chicken down the skewer, using your thumb to make grooves into the chicken.
- 13Pinch off the top and bottom of the chicken on the skewer.
- 14Refrigerate the skewers for one more hour.
- 15Make a basting liquid with saffron, lemon, and olive oil.
- 16Grill the skewers over medium-high heat, flipping every 30 seconds and basting each time.
- 17Serve with bread or rice with sumac on top.
Ingredients
- 2 per pound of meat onions
- 1 spoonful salt
- 1 pinch pepper
- 1 pinch saffron
- 1 spoonful turmeric
- 1 spoonful paprika
- 1 spoonful coriander
- 1 pound ground dark meat chicken
- 1 lemon
- 1 tablespoon olive oil
- 1 tablespoon sumac
Equipment
box gratercheeseclothmortar and pestlemetal skewersknifegrillsmall bowlspastry brush