# Chicken Koobideh

- Servings: 2 servings
- Total time: 60 min
- Cuisine: Indian
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- box grater
- cheesecloth
- mortar and pestle
- metal skewers
- knife
- grill
- small bowls
- pastry brush

## Source

- Original video: https://www.instagram.com/p/C82EGKSuXDX/
- Recipe page: https://www.cliprecipe.com/recipe/85224347-4f1e-40c3-934b-263c8d234823
- Extracted: 2024-11-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt