CHICKEN KOOBIDEH KABABS
A Fusion of Indian Seek and Persian Koobideh Kababs
Ingredients
4-5 garlic cloves
1 inch of fresh ginger
a medium white onion
a long, hot pepper or 2-3 small green chilies
1 ½ pounds of ground chicken—this can be any kind, white or dark meat or ideally, a mixture of both
1 ½ tsp of ground cumin
½ a TBS of ground coriander
1 TBS of garam masala
½ TBS of paprika
½ tsp of black pepper
2 tsps. of salt
1 TBS of dried cilantro leaves
1 tsp of red chili powder or cayenne
½ tsp of baking powder
2 TBS of prepared Tamarind sauce or ketchup
¼ cup of oil
¾ of a cup of plain Panko or Japanese style breadcrumbs
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Method:
Begin by chopping the vegetables to add to the kebab mixture. I usually chop these together in my mini food processor. Do not puree the veggies, but chop them somewhat finely. Next, I add this to the ground chicken—this can be any kind, white or dark meat or ideally, a mixture of both. Make sure to drain as much of the liquid out of the chicken as possible prior.
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Then add all of the dried spices and tamarind sauce/ketchup. Now add the oil and the plain Panko or Japanese style breadcrumbs, which will help to bind the mixture and give it body. After combining thoroughly, chill the mixture in the fridge for a couple of hours.
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While the mixture is in the fridge, make the special skewers for these kababs. I don’t have the flat metal skewers used to grill these kababs at home and you might not either. A great substitute is to take a couple of standard wooden skewers and while keeping them flat and next to each other, roll them tightly around some heavy-duty foil. Trim the top and bottom of the foil, leaving a centimeter on each end. Fold the top in a small point and fold over the extra on the bottom to seal off the end. Check out my YouTube video for a step by step tutorial!
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As for cooking these kababs, bake and broil them in the oven. Grease a grill rack with some oil or non-stick spray, which is then placed on top of a large baking tray. The elevation gets the heat to circulate around the kebabs for even cooking.
As for shaping the kebabs, divide the mixture into six parts and mold one portion around each stick. It helps to grease your hand as well so the mixture doesn’t stick to it as you shape them. Try to spread the mixture as evenly as possible around the skewer as you mold the kebab. Then add indentations with your fingers (make a scissor gesture with your fingers and press the kebab mixture gently in between your fingers. Continue to do that in half inch breaks from the top to the bottom of the kabab) to make the ridges that are a signature of Persian Koobideh kababs. Once shaped, it helps to grease the kababs well with some oil on both sides and then place them on the greased grill rack.
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Bake them in a preheated 425 degrees F for about 15 minutes. Then, broil the kebabs for a further 5-7 minutes, turning them around halfway. Once golden brown, remove them from the oven and brush them with melted butter and sprinkle with sumac (optional). Then let them cool for a few minutes before sliding them off the skewers (take a paper towel and gently push up from the bottom of the skewer to remove them on to a plate).
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These kababs are best eaten with saffron or Afghani brown rice (recipe coming soon) or wrapped up in a lavash or naan bread.
The kababs are mouth wateringly flavorful and easy to put together. The mixture can be made ahead and will keep in the fridge for up to 3 days. Fully cook the kebabs and freeze them to enjoy on a day you don’t feel like cooking. Totally worth making a bunch and having these on hand.
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Enjoy!!