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chicken-koobideh

When it comes it Persian kabob, koobideh is usually the favorite. What if I told you that you can also make it with chicken? I'm a beef koobideh guy at heart, but there are times where chicken koobideh gives it a run for its money. This version is lighter and heavy on the saffron, as saffron and chicken are a match made in heaven. This isn't the most traditional version, as I like to add some paprika and coriander–I think they really work here–and I also opted to brush the koobideh with a saffron-lemon-olive oil mixture as it cooked. Now, LISTEN TO ME. Koobideh (whether chicken, lamb, or beef) is notoriously hard because of how easily it can fall off the skewer as it grills. Let me give you a few pointers: 1. Make sure to really squeeze out as much as liquid as you can from the onions. Too much moisture will cause the meat to break as it cooks. 2. WORK the meat until it's sticky and has streaks running through. 3. Keep the meat cold. Give the meat at least an hour to sit in the fridge before skewering and then after skewering before you grill. DO NOT SKIP THIS STEP. 4. When grilling, flip the meat every 30 seconds. Especially in the beginning. This will create a hardened layer around the outside that will seal the meat and prevent it from ripping. I know not everyone has access to a grill, but for the best result I STRONGLY advise you to use a charcoal grill. Charcoal flavor is the key to an amazing result. If you must, use a gas grill, but make sure to remove the grates. I'll even provide instructions for oven baking :)

Ingredients