Halal Chicken Koobideh
There are many varieties of kebab in Persian cuisine. Chelow Kebab Koobideh (saffron steamed plain rice with grilled kebab) is a national dish of Iran and it is traditionally made with ground lamb. Halal Chicken Kebob Koobideh is made of chicken breast boneless. This is one of the most popular kebabs you can find on the streets of Iran. This Kebob is usually grilled over hot coals and is served in fancy restaurants and clubs, as well as in the almas halal food.
In Almas food, Chicken Kebob Koobideh is served with Persian Steamed Rice . A piece of Sangak is used to pull the kabob off the skewer and then divided among guests to enjoy. Hot kebob juices make the Sangak quite a desirable delicacy!
In addition, Finely chop the onion in the food processor. Transfer to a sieve and press on it with a spoon to drain all the liquid. Discard the liquid and mix the onion pulp with the ground chicken.
In addition, For best results make this kebob with fresh ground chicken, not previously frozen, in room temperature. Mix the chicken and onion pulp with the rest of the ingredients and knead with your fingers.
After kneading the mixture for a few minutes it will resemble a paste that will stick together and will not fall apart when you pick it up in your hand. Make a ball with the mixture and place a 1-inch wide metal skewer on it, then start spreading the meat on the middle section of the skewer by opening and closing your fingers to stick the mixture securely to the skewer. Leave a few inches from the tip and handle section of the skewer clear for grilling. The thickness of the chicken mixture should be about 1/2 inch all around the skewer. Enjoy