Chicken Kabab Koobideh (Iranian Chicken Kebabs)

Genetic modification in the 21st century
provided new and exciting food options.
But some thought crossbreeding a chicken
with a grapefruit was taking things too far.

I thought the Indians made good chicken. And they do. But one of the most memorable chicken dishes I had in recent memory, was at an Iranian restaurant. We ordered and were served "chicken kebab koobideh". Specifically, the chicken version of the more popular beef kebab. It had an orangey colour, and was moist and flavorful throughout. It came with a most delicious Persian rice, whereby some of the grains were coloured orange. The oil from the kebabs infused the rice with a wonderful flavour. And it was the most fluffiest and perfectly cooked rice I'd seen. Hard to imagine it was the same sort of rice served in an Indian restaurant. (Although Persians do have their own varieties of basmati). Served alongside the kebabs was grilled tomatoes, raw onion, parsley, and pita bread.

Iranian pizza is quite different from Italian,
with many unusual ingredients for toppings.
Cutlery, for example. 

Kebabs, now served in many parts of the world, originated in Iran (back when it was "Persia"), and spread throughout from there. So they've been doing this for a long, long time. This dish has been a staple in Iran for much of that time. So you will find it served commonly and frequently in both Iranian homes, and Iranian restaurants abroad; which often specialize in kebabs.

Breakfast in Iran.

The Kebab, its accompanying rice and other Persian dishes I've tasted, have given me a great appreciation for Iranian cuisine. I dare say, it has even challenged Indian for my favorite type of cuisine. In the way it plays with spices and such, it is much simpler than Indian fare. But it can be even tastier, if not healthier. In a truly "less is more" type of way. Plus, I see more of an emphasis here on fresh, raw ingredients. Naturally, after coming back from the last "Persian" restaurant, I was determined to try to recreate the meal I had. Thus, the chicken kebab koobideh recipe here is the first element of that. See my recipes on Persian Rice and Persian Soup for the trifecta. Make no mistake, this is an ambitious recipe. Not a quick and particularly easy recipe (though the ingredient list is simple). But I hope if you try it, it turns out good and worth the effort. If not... look up the nearest kebab house....


Ingredients

Kebabs:

1 lb ground chicken (or chicken breast or leg or thigh)
1 white onion, large, grated
1 pinch saffron, resting in 1 T boiling water
1 T tumeric
1 egg yolk
1 cl garlic, crushed
1 t smoked paprika (optional)
1/2 t salt

Garnish:

roma tomatoes (for grilling)
white onions (for grilling)
raw spanish onion, thick slice (garnish)
fresh parsley (garnish)
flat bread (ie. pita or iranian bread)
1 lemon, quartered (garnish)




Instructions

Grinding the chicken

If you can find ground chicken at your local grocer, then you're lucky. I rarely can. Even so, I think it's better to grind your own, because this way you know what went into it, and can remove all the fat and other undesirables in the meat. (n.b. Authentic chicken koobideh kebab does have fat in it. About an 80/20 ratio, to keep the meat moist during cooking. I prefer to lose this, at the expense of dryness, than claim authenticity). If you have a meat grinder, or a stand mixer with a grinder attachment, you're singing. I don't. (Although it might be the only kitchen gadget I don't have). So in this case, we have to improvise a little. Hello Cuisinart.... Any food processor with a decent motor and sharp blade, should be able to produce a viable result. (Do not use a blender! A food processor is challenging enough. That will be a nightmare).

Breast: Prepare one pound of boneless chicken breast by removing the fat/sinew by scraping with the blade of a knife.

Leg/thigh: Even better flavor can be had using the darker cuts of meat, and indeed, the kebabs we were served at the restaurant was made with chicken thighs. But it's usually more trouble to prepare. If included, remove skin and de-bone, if necessary. Remove all fat/sinew from the meat, by scraping or cutting with the blade of a knife.

Cut the chicken meat into 1" pieces, and partially freeze the cubes by placing them in a zip loc bag (single layer if possible, and storing in freezer for 1 hr. The meat should be fairly firm, but -not solid-. (Partial freezing helps prevent the meat from becoming too sticky during processing). Once done, break the cubes apart, and place them in a single layer in the processor. (Work in multiple batches if necessary).

Hold the machine steady with one hand, while using it on "pulse" (brief bursts of power) with the other. Start slow, and scrape down the sides of the container as needed. Until the meat is well-chopped and cohesive, but not pasty. Transfer meat to a mixing bowl, and repeat with remaining batches if necessary until all the meat is processed. The ground chicken mix should not be too soft and wet, or it will fail to hold its shape during grilling. In a med bowl, beat the egg yolk. Add the grated onion, saffron water, salt and spices. Mix. Then combine this egg mixture with the meat. Either manually (with a spoon in a large bowl) or via the food processor. Refrigerate this mixture overnight (or a few hours), to marinate and allow the flavours to develop.


Grilling

In Iran, the tried and tested formula for the
Burger King "Whopper" was tweaked a
little, for the local market. 

Spread the meat onto the centre of flat metal skewers (preferably wide Iranian shish kebab skewers), such that it is balanced on the skewer, and push it on well so the meat does not fall off. Use the palm of your hands to press the meat in place. You could later gently pinch the meat between your thumb and forefinger, spreading the meat along the skewer, and creating indentations for a nice grilling pattern. Kebab Koobideh is long (about 7-8"), and so normally spread out along the skewer, a couple of inches from either end.

Use your favorite grilling method at a high heat, until nicely charred at the edges. (Could be an indoor or outdoor bbq, or on a rack a few inches under the broiler of your oven). Best results will be over open flame, but there's a great advantage to cooking the kebabs in an oven. As you can catch the juices and pour them over or around your rice. You can add roma tomatoes and white onions (basted in olive oil) to the end of the skewers, or grill separately. Cook until edges are blackened.

Serving

Koobideh kababs are usually served with grilled (blackened) roma tomatoes, raw onion, fresh parsley, Iranian or Lebanese flatbread (often dusted with sumac spice), and cucumber in thick slices, or shredded. Alongside the kebabs are persian rice (yes, I have a recipe for that too...). This is essential, as the juices from the kababs help flavour the rice. If you're really going all out, you can serve this meal with a delicious Persian soup as well.

Cleaning

If using a grinder or food processor, be sure to fully soak and/or wash your grinder/processor parts immediately after in hot soapy water. Otherwise it will be very difficult to clean once the residue has dried. It is advisable to soak the parts in water to which a bit of bleach has been added, to prevent contamination.



Yield: 4