Ground Chicken Kebab Recipe

Kabab Koobideh Morgh can be prepared by grinding boneless flesh from chicken, mixing it with grated onion, crushed garlic clove and spices then refrigerating. It is a version of the original Kabab Koobideh which has a very strong taste and soft meat.

Kabab Koobideh Morgh can be made by grinding boneless chicken and mixing it with grated onion, garlic, coriander, salt, pepper and turmeric. These ingredients must be refrigerated for about 1-2 hours to ensure proper merging. The mixture is then shaped before being cooked using an oiled pan over medium heat while brushing some saffron butter onto it for flavor and moisture. When serving one may choose either warm rice or tomatoes or bread depending on their choice.

Ground Chicken Kebab Recipe

Step 1: Prepare the Chicken

First of all, it is necessary to eliminate all bones from chicken. By means of sharp knife carefully separate lean meat from the bones. Once the bones are thoroughly removed use a meat grinder or food processor to grind the chicken twice. This process ensures that the meat is finely ground and makes kebab texture smooth as well as consistent in nature. Transfer ground chicken into a big mixing bowl.

Step 2: Prepare the Onion and Garlic

Peel and wash onions with garlic cloves. Grate them using fine grater before squeezing grated one to remove excess juice. The reason for this step is too much liquid may make mixture too wet when preparing kebab. Add grated onion and garlic into bowl containing ground chicken.

Step 3: Season the Chicken Mixture

Grind coriander seeds until fine powder form is achieved then add it in meat mixture prepared earlier. Finally sprinkle salt black pepper turmeric on it because without these spices your kebabs will not taste nice at all.

Step 4: Mix the Ingredients

Use hands to mix all ingredients in bowl together properly ensuring a proper combination thus making sure that their flavors are evenly distributed throughout chicken body. No lumps of onion or clove should be found in this mixture when finished mixing while wrapping up the bowl with plastic film afterwards is also advisable to do at this point in time with nothing else but polyethylene film.

Step 5: Refrigerate the Mixture

The covered bowl goes into the cooling chamber for one or two hours. This period of refrigeration allows the fusion of flavors and makes shaping easier later.

Step 6: Prepare the Pan

When thus mixture of chicken has chilled, lightly coat an un-sticking pan on its base with some amount of oil. This helps keep kebabs from sticking on them when being cooked.

Step 7: Shape the Kebab

Remove the chicken mixture from the refrigerator. Put the mixture in the oiled pan. Use your hand’s palm to flat out the mixture evenly on the bottom making sure it has uniform thickness all around. Kebabs tend to cook better if they are uniform without any thickness difference.

Step 8: Cook the Kebab

Put on medium fire the pan. Allow it cook slowly such that the chicken kebab can take in its moisture and become fitter. Therefore do not hurry this process; kebabs require a gentle heat to remain moist within. Alternatively, one can also opt for making Kabab Koobideh in an oven as a delicious and convenient option.

Step 9: Prepare the Saffron Butter

In a small saucepan, on low heat, melt down butter while your kebab gets ready. After melting it, add brewed saffron to it. In this case, this saffron butter will contribute much to your kebabs’ rich flavor and vibrant color.

Step 10: Cut and Flip the Kebab

Brush the top side with saffron butter when you turn the kebabs over immediately. This prevents kebabs from becoming dry thereby giving them attractive golden color and scented flavor.

Step 11: Brush with Saffron Butter

Give the other side of the kebabs time to fry well too. Once done so, smudge more saffron butter on this side again so that both sides are tasty and juicy.

Step 12: Cook the Other Side

Allow the other side of the kebabs to cook thoroughly. Once done, brush this side with more saffron butter to ensure the kebabs are flavorful and moist on both sides.

Step 13: Serve the Kebabs

Once you have finished making your mabobs, it is time to take them from the frying pan and serve them while still warm. Thus when served with rice, tomatoes or bread they remain complete meals. Take pleasure in your spicy mince chicken kebabs!

Option to Grill the Chicken Kebab

If you prefer grilling chickens, then make an amendment in recipe by grinding one hundred grams of lamb fat together with chicken meat for moistness purposes. The other components shall remain unchanged.

When the meat mixture is cold knead for about ten minutes. Take about one hundred and fifty grams of this mixture and form them around a skewer. Thus press down slightly ensuring that the middle part contains equal proportions of the minced mixture being targeted for one centimeter thickness. Pinch at each end in order to hold it together then set aside. Do this same thing until you exhaust the remaining mixture.

When ready to cook, align these chicken skewers parallel across the heat of lit coals or grill. Move every minute so that they may get cooked well and also get hardened thus preventing falling off the skewer. As they are grilled brush on some saffron butter mixture for taste enhancement and maintain juiciness of kebabs.