Chicken Koobideh
HB-9708 · Hand-built original · American
Saffron-steeped ground chicken kebabs with grated onion, coriander and smoked paprika, shaped on skewers and baked then broiled until charred at the edges.
AmericanMain course1 hr 30 min7 to 8203 kcalGluten-freeDairy-freeEgg-freeDiabetic
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:7quantities adjust to match
Ingredients
- 2 pounds ground chicken
- 1 teaspoon saffron, crushed
- 1/4 cup ice cubes
- 1 whole yellow onion, grated and drained
- 1 tablespoon garlic, finely minced
- 1/2 tablespoon coriander
- 1/4 teaspoon turmeric
- 1 teaspoon black pepper
- 1/2 tablespoon salt
- 1/2 tablespoon smoked paprika
Method
- Crush the saffron into a bowl, add the ice cubes, and let them melt so the saffron steeps into the water.
- Stir the grated, drained onion with the garlic, saffron water, coriander, turmeric, black pepper, salt and smoked paprika.
- Add the ground chicken and mix everything together well until evenly combined.
- Heat the oven to 450°F. Shape the chicken mixture onto skewers in lengths of about 8 to 12 inches, pressing a series of ridges down each kebab with your thumb and fingers.
- Lay the skewers on a parchment-lined tray and bake 13 to 15 minutes until cooked through with some char.
- Broil briefly at the end if the tops need more char, then serve the kebabs hot off the tray.
Prep: 1 h · Cook: 25 min · Total: 1 h 30 min
Nutrition (per serving, where published)
203 kcalCalories
25.5 gProtein
3.8 gCarbs
10.2 gFat
2.4 gSaturates
1 gFibre
0.8 gSugars
573 mgSodium
111 mgCholesterol
496 mgPotassium
19 mgCalcium
1.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data