Kabab Koobideh Morgh Recipe

Alright, let’s make this Kabab Koobideh Morgh recipe as straightforward and tasty as possible, just like you’d whip it up at home. No frills, just the good stuff. Whether it’s for a laid-back weekend BBQ or a special family dinner, these chicken kebabs will bring a little piece of Persian cuisine right to your plate, juicy, flavorful, and absolutely moreish.

Kabab Koobideh Morgh Recipe

ingredients

• Chicken Breast (600g): Ground
• Onions (2 large): Grated
• Garlic (4 cloves): Minced
• Butter (50g)
• Brewed Saffron (2 tbsp)
• Salt (1 tsp)
• Black Pepper (½ tsp)
• Turmeric (½ tsp)
• Coriander Seeds (½ tsp): Crushed

Step 1: Prep Your Chicken

First off, let’s deal with the chicken. You’ll want to completely separate the bones from the meat. Once that’s done, give the meat a good ol’ grind – not once, but twice! This will make sure our kebabs are nice and smooth. Pop that ground chicken into a large bowl and set it aside for now.

Step 2: Onions and Garlic Time

Now, grab those onions and garlic. Peel, wash, and then grate them using a fine grater. You’ll get a bit of an arm workout, but it’s all worth it! Once grated, give the onion a gentle squeeze to get rid of excess juice, then add both the onion and garlic to your chicken bowl.

Step 3: Spice It Up

Let’s make it spicy – but not too spicy! Grind up some coriander seeds and get your salt, black pepper, and turmeric ready. Sprinkle these spices over the chicken mix to bring in all those flavors. It’s like a little flavor party!

Step 4: Mix and Chill

Dive in with your hands and mix everything until it’s perfectly combined and uniform. It’s all about getting in there and making sure every bit of chicken is coated in spice goodness. Then, cover your bowl with some plastic wrap and pop it in the fridge. Let it chill for an hour or two – this is where the flavors really start to make friends.

Step 5: Pan Prep

Take a non-stick pan and grease it lightly with some oil. Then, pour your kebab mixture in and gently spread it out with your palm. You want it nice and even, so every bite cooks perfectly.

Step 6: Cook It Up

Now, let’s get cooking! Place the pan over heat and let the kebab cook slowly. It’ll start to firm up and smell amazing – that’s when you know good things are happening.

Step 7: Butter and Saffron Magic

While your kebab is cooking, take some butter and melt it in a small pan. Mix in some brewed saffron to this melted butter for an extra touch of luxury and color.

Step 8: Slice and Flip

Once your kebab is cooked on one side, slice it lengthwise into strips. Carefully turn these strips over, so they can cook on the other side too.

Step 9: Brush and Enjoy

Brush your butter and saffron mix over the kebabs to keep them moist and add that wonderful aroma. Once fully cooked, flip them again to brush the other side.

Step 10: Serve It Up

And there you have it! Your Ground Chicken Kebab is ready to be devoured. Serve it with some grilled tomatoes, rice, or bread. It’s a dish that’s sure to impress and satisfy.

Recipe Summary

Transform your kitchen into a Persian bazaar with this Kabab Koobideh Morgh recipe, a delightful journey of ground chicken infused with the golden touch of saffron and the earthy warmth of turmeric. Mingle the finely ground chicken with a melody of grated onions, minced garlic, and a symphony of spices before letting it marinate to perfection. As it sizzles gently in a pan, the aromas of saffron-kissed butter elevate the dish to a culinary masterpiece. Served alongside grilled tomatoes and your choice of bread or rice, this kabab promises a taste of Persian extravagance in every bite.