Ingredients
F
For the Serving
O
Optional: lavash bread
O
Optional: radishes
O
Optional: herb of choice
O
Optional: sumac
F
For the Brewed Saffron
s
2 tsp saffron
c
¼ tsp course salt
i
1 c ice
F
For the Chicken Koobideh
g
2 lbs ground dark meat chicken
m
4 medium onions (type doesn't matter)
s
4 tsp salt
b
1 tsp black pepper
b
2 tbsp brewed saffron
t
1 tsp turmeric
p
1 tsp paprika
g
1 tsp ground coriander
F
For the Basting Liquid
b
2 tbsp brewed saffron
l
½ lemon, juiced
o
¼ c olive oil
F
For the Grilled Vegetables (Optional)
t
10 tomatoes, halved
o
3 onions, quartered, root intact, skin removed
J
6 Jalapeños
F
For the Steamed Basmati Rice
b
3 c basmati rice
w
4 c water
s
1 tbsp salt
L
Leftover brewed saffron
Directions
1
For the Brewed Saffron
1
Grind together saffron and course salt (salt helps to get a finer powder). Add ice cubes and let melt.
2
For the Chicken Koobideh
1
Grate onions on widest setting of a box grater. Transfer to a towel (paper towel, cheesecloth, or a strainer is fine too) and squeeze out as much water as you can into a separate bowl and reserve. Too much water can cause a loose meat mixture that can lead to the koobideh breaking when it comes to grilling. Transfer onions to a large mixing bowl and add salt and pepper. Work the mixture with your hands, squeezing it with your hands for about 1 minute, or until the onions have been slightly broken down. Add Saffron, turmeric, paprika, and coriander. Stir well to combine the mixture.
2
Add in the ground chicken. Give it a really good mix using your hands until well combined. You want it to almost have a whipped texture. Refrigerate for at least 1 hour. This can be done earlier in the day or a day in advance.
3
Time to skewer the meat. Use wide, flat kabob skewers for this. Fill a bowl up with warm water. One hand holds the skewer, the other is for handling meat.
4
Dip a hand into the onion water (it should be room temp)–we want to work with wet hands so the meat doesn't stick to them.
5
Grab a slightly larger-than tennis ball-sized portion of meat. Throw it down into your bowl a couple times. This knocks out any air and helps get a bouncy texture. Form the meat first into a ball, then into a cylinder.
6
Slide in the meat onto the skewer about 4 inches down from the top using the narrow side. Wet your hand again.
7
Lightly squeeze the meat around the skewer, rotating constantly to evenly wrap it around the skewer completely.
8
Now, we're ready to elongate the meat. Lightly squeeze from all the way at the top, slowly moving down. The goal is to get an 8-inch koobideh that's evenly sized throughout. If the meat begins sticking to your hands, wet them. You can move up and down until you achieve the right koobideh size and shape.
9
Use your pointer and middle fingers to make grooves every 1/2- 1 inches all the way. Lightly press the sides again if needed to get a uniform width all the way.
10
Set the skewer down on a large tray. Repeat with the rest of the meat. If you run out of space on the tray, it's totally okay to add a layer of parchment paper on top then create a second layer of skewers!
11
Set the skewers into the fridge for one hour. Keeping the meat cold will help the koobideh hold together when it comes time to grill. If grilling veggies, make sure to do that now as well.
12
Get the basting liquid ready: combine together brewed saffron, lemon juice, and olive oil.
13
When it comes time to grilling the meat, set up your charcoal fire. We want the equivalent of a medium-high heat. Don't start grilling right as all the coals are lit. Wait about 20 minutes from the point that all the coals are lit–we want them to turn slightly ashy and gray. This prevents flare ups. Optionally, keep a large tray/platter lined with your flatbread of choice.
14
If grilling veggies, begin by grilling them first, then move on to the koobideh.
15
Set your koobideh over the fire. After 15 seconds flip, then flip again after another 15 seconds. Do NOT cook the koobideh all the way on one side before flipping, as it will tear and break. Cooking it a bit on both sides in the beginning helps create a barrier of protection. Flip the koobideh every 30 seconds until browned all over, but still juicy. Brush on the basting liquid after each flip. To test to see how cooked the inside is, you can cut a piece off of one of the skewers!
16
Remove koobideh from grill when ready and set on your tray/platter. Remove the koobideh off the skewer by folding your bread over, lightly pressing, then pull the skewer out.
17
Instructions for cooking in the oven: bake at 450°F for 15-20 minutes. Keep it elevated by resting the skewers on a baking sheet.
18
For the Steamed Basmati Rice
1
Add rice into your pot. Rinse and drain until the water runs clear. Add water and salt. Bring to a boil, cover, and turn to low. Let steam for 20 minutes. When ready, shut the heat off and let sit off the heat for an additional 10 minutes.
2
Uncover, and fluff the rice up with a fork. Take about 1 1/2 cups of the rice and mix together in a bowl with the leftover saffron.
3
For the Serving
1
Put together a plate with the chicken koobideh, grilled veggies, radishes (optional), and herb of choice (optional). Serve alongside steamed rice with a layer of the saffron rice on top and sumac sprinkled all over
