Chicken Koobideh (Kabab Koobideh Morgh) is a flavorful and healthy Persian kebab made from minced chicken breast, grated onion, saffron, and traditional Iranian spices. Unlike many other kebabs, it’s naturally low in fat, high in protein, and perfect for those following a light or gym-friendly diet.
At MealsCook, we use Iranian-brewed saffron and freshly ground spices to create a rich aroma and golden color that make this dish stand out. The chicken mixture is shaped onto skewers and can be grilled over charcoal, baked in the oven, or cooked in a pan for convenience.
Once cooked, this delicious Chicken Koobideh is typically served with Persian saffron rice (Chelo) or fresh Iranian bread, alongside grilled tomatoes and herbs. It’s one of the easiest, healthiest, and most satisfying Persian meals you can try at home.
Persian Chicken Koobideh Recipe
The Persian ground chicken kabob recipe combines chicken with various vegetables and is prepared in the oven. This cooking method is easier than cooking on the grill and is easier to prepare and cook for parties and large numbers.
Stay on the Meals Cook site for the step-by-step tutorial on preparing Kabab Koobideh Morgh in the oven.
Chicken Koobideh Ingredients:
| Chicken breast | 1.3 pound |
| Butter | 0.1 pound |
| Large onion | 2 pcs |
| Garlic | 4 cloves |
| Coriander seeds | half a teaspoon |
| Salt and black pepper | as needed |
| Brewed saffron | 2 tablespoons |
| Turmeric powder and oil | as needed |
| Preparation Time | Cooking Time | Servings |
|---|---|---|
| 1 hour | 30 min | 4 |
| Item | Purpose |
|---|---|
| Meat Grinder | To grind the chicken breast finely |
| Home Oven | Alternative cooking method, or to keep kabobs warm |
| Wooden or Metal Skewers | To shape and cook the kabobs |
How to make Chicken Koobideh:
1. To prepare Chicken Koobideh Kabob, place the chicken breasts on the kitchen board, separate the bones from the meat, grind them twice in a meat grinder or blender, and pour them into a large bowl.
2. At this stage, we peel the onions, and after washing them, we grate them with a fine grater. Then, squeeze the juice of the onion completely by hand and add the juiced onion to the bowl containing the minced chicken meat.
3. Now peel and wash the garlic, grate it, and add it to the other ingredients. Next, we grind coriander seeds and sprinkle salt, black pepper, and turmeric powder on the chicken meat.
4. Then, we knead the ingredients well with our hands until the spices’ flavor reaches all parts of the meat. After that, we cover the bowl with cellophane.
5. Then, we put the bowl in the refrigerator for 1-2 hours because the meat can rest and taste well. After the ingredients rest, we remove the bowl from the refrigerator.
6. At this stage, we grease the bottom of the pan we want with a little oil, pour the ingredients into the pan, and spread them with the palm of the pan with the same diameter until all the spots of the ingredients are uniform.
7. Then, we put the pan on the heat and let the meat absorb its water. We brewed the saffron, poured the butter into a small pan, and put it on low heat until it melted.
8. Now, we add saffron to the butter, and when the Kabab Koobideh Morgh is ready, we gently cut the meat with long slices like a Koobideh Kabab. Then, we turn the cut kebabs slowly with a spatula and a spoon.
9. Then, we apply a mixture of butter and saffron on the kebabs with a brush, because they do not dry them, and they also get the aroma of saffron
. After it is fried, we turn it again to apply the butter and saffron mixture on the other side.
Serving Suggestions
- Depending on your taste, you can serve this dish with Iranian rice and saffron or Sangak bread.
- As a side dish, tomatoes or grilled peppers can be used. Yogurt sauce or tomato and vegetable sauce can also be used on this kebab.
- You can also use these delicacies as a pickle or dessert alongside this kabob, which is served along with Sabzi Khordan, Seer Torshi, Persian Doogh, and Mast o Khiar.
In the following, we refer to some of the properties of chicken meat taken from the health.com website.
Chicken is high in health-promoting nutrients, including protein, several B vitamins, selenium, and choline. These compounds may benefit muscle growth, weight management, and brain health. To get the most benefits from chicken, choose lean cuts like chicken breast that are prepared using healthier cooking methods, such as baking, grilling, and roasting.
Chicken koobideh origin
The ground chicken kebab Persian, which is served in many parts of the world, originated in Iran (Persia) and spread from there.
Various types of kebabs have been served in Iran since ancient times, and pounded kebabs are widely used in Iranian parties and celebrations.
Nutrition Facts
Koobideh Morgh is a healthy main dish. The following information is an estimated calculation of the nutritional values for one chicken koobideh skewer:
| Nutrient | Estimated Value (Range) |
|---|---|
| Calories | 206 kcal – 362 kcal |
| Protein | 19 g – 33 g |
| Fat | 4 g – 30 g |
| Carbohydrates | 3 g – 8 g |
| Sodium | 650 mg – 783 mg |
| Cholesterol | 83 mg – 97 mg |
Note: Nutritional estimates can vary based on the meat cut and the amount of oil/fat used.
Chicken Koobideh Chef’s Tips :
| Method | Instructions |
|---|---|
| Oven / Broiler | Preheat the oven to 450°F. Place the tray of skewers high in the oven (4–5 inches below the broiler element). Cook for 13–15 minutes until done. To achieve a charred, smoky effect, finish under the broiler for 2–3 minutes, watching it closely. |
| Grill (Charcoal or Gas) | Clean and preheat the grill to 350°F. Place the skewers perpendicular to the grates to prevent the meat from falling. Cook over high heat, flipping every 30 seconds to 1 minute until cooked through (8–10 minutes total). |
| Basting | Brush the kebabs with the prepared basting sauce before cooking. Flip the skewers frequently (every 30 seconds to 1 minute) and baste again after each flip to keep them moist and flavorful. |
Conclusion:
Persian Chicken Koobideh Kebab is an excellent Iranian dish for chicken lovers. The combination of minced chicken meat with special Iranian onions, spices, and authentic Iranian saffron makes this dish one of the special Iranian kebabs.
This Koobideh chicken is prepared in different ways, such as in the oven, in a pan, and on charcoal. It is easy to cook this dish at home, and it is very suitable for those who are looking for delicious and healthy Iranian food.
FAQ:
1. Is it possible to prepare Chicken Koobideh in the oven?
Preparing this kebab in the oven is very simple. You must prepare the ingredients using the earlier method.
Then, you can put the chickens in a special oven dish, divide them, and bake them for a few minutes.
2. How to increase the nutritional value of this kebab?
To increase the nutritional value of this food, you can combine more vegetables with chicken and serve it next to grilled or boiled vegetables.
3. What are the best flavorings and spices for this kabab?
During preparation, you can flavor it with garlic, coriander, parsley, saffron, black pepper, paprika, mustard powder, and lime juice.
4. What is the reason for the dryness and hardness of this kebab?
If you use only chicken breast, your kebab will dry. To prevent the fried chicken from drying, you can use mutton fat or meat.
Adding butter to this kabob also prevents the kebab from getting tough. Another method is to use a mixture of thighs and breasts for your ground chicken.
5. What is served with this kabob?
This kabob is served with Persian rice and Sangak bread.
Hi
Can i freeze the main ingredient chicken koobideh?
Hi dear Farez Yes you can freeze mixture ofmain ingredient chicken koobideh for a 2 weeks.
This chicken koobideh is very delicious
Tnx my bro
Hi dear Daniele, im so glad that chicken koobideh is usfull for you
tnx for your comment bro.
Hi Mohsen
What is chicken Koobideh made of?
In my opinion koobideh morgh is better than kabab koobideh
hello dear friend
Of course, for those who like white meat more than red meat, this applies
And again, it depends on your taste
I like all spicy food, that’s why I used chili pepper in the recipe of this kebab. It really tasted amazing to me. I suggest you try it too.
Of course, dear Kamelia, I also like spicy food very much, but you have to consider that some people do not like their food to be spicy or are allergic to spicy food.
So we should recommend this recipe only to those who love spicy food
I suggest you to use Pul Biber in the recipe of this dish, it will be really great
Wow, I am very surprised that you answered my comment so quickly
Thank you for caring so much about your user’s comments
Yes, I will definitely use it and report the result to you
please my dear friend
It makes me proud to answer my dear user
If you have any questions, I will answer you as soon as possible
good luck
Wow, the ingredients and the saffron touch make this look delicious! I’m curious — would you say this is the best chicken koobideh recipe for beginners too? I’ve always struggled to keep the kebabs from breaking on the grill. Any tips for that?
Thank you! 😊
Yes, this is definitely one of the best chicken koobideh recipes for beginners because the combination of butter, saffron, and onion helps keep the meat juicy and flavorful.
To prevent the kebabs from breaking on the grill, here are a few tips that really work:
🔸 Make sure the mixture is cold before shaping the kebabs — chilling it in the fridge for 30 minutes helps it hold together.
🔸 Squeeze out the onion juice after grating; too much moisture makes the mixture loose.
🔸 When shaping, press the meat firmly onto the skewer so it sticks well.
🔸 Finally, oil the grill lightly and avoid turning the kebabs too soon — wait until one side is set before flipping.
Follow these steps, and your koobideh will stay firm and tender with that perfect smoky Persian flavor!
Hello Chef Haghighi, I followed all your steps—I squeezed the grated onion completely and chilled the mixture—but my chicken mix still seems a little too wet and keeps falling off the skewer when I try to shape it. Is there any emergency fix I can try to ensure the meat sticks properly? I really want to grill these tonight!
Hello Mania, I understand how frustrating it can be when the meat mix is loose!
While chilling the meat and thoroughly draining the onion juice are the best ways to ensure stickiness, sometimes we need a last-resort trick.
If you have tried everything, you can add ½ teaspoon of baking soda to the ground chicken mixture to help it stick firmly to the skewer.
Please note: This trick should only be used if absolutely necessary, as adding baking soda will change the texture of the final kabob, making it slightly rubbery.
If possible, try chilling the mix, uncovered, in the refrigerator for a few hours first, as removing excess moisture naturally is always the best solution. Good luck with your grilling!
Hi MealsCook! I’ve been searching for an easy chicken koobideh recipe that keeps the kebabs juicy but still firm on the skewer. Your recipe looks amazing, especially with the saffron and butter combo!
Before I try it — do you recommend using chicken breast only, or can I mix it with thigh meat for better texture?
Hi there!
Great question — we’re so glad you liked the recipe!
Yes, this is definitely an easy chicken koobideh recipe that’s perfect for beginners. Using only chicken breast gives you a lighter texture, but if you want the kebabs to be juicier and a bit more flavorful, mixing in a small amount of chicken thigh (about 20–25%) works beautifully.
Also, make sure to chill the mixture before grilling and remove excess onion juice — that’s the secret to keeping the kebabs firm on the skewer.
Let us know how it turns out when you try it! 🍢