A plate of Chicken Koobideh | Source: Unsplash/Janet Ganbold
A plate of Chicken Koobideh | Source: Unsplash/Janet Ganbold

Try This Chicken Koobideh Recipe for a Taste of Persian Delight at Home

Christell Fatima M. Tudtud
Apr 11, 2024
12:30 P.M.
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Looking for an easy way to bring a taste of Persia to your dinner table? Try a simple Chicken Koobideh recipe! With just a few steps, you can whip up deliciously seasoned chicken kebabs that will impress your family and friends.

Chicken Koobideh is a cherished Persian kebab delicacy, featuring ground chicken that's expertly seasoned and cooked on flat metal skewers. This recipe not only promises a burst of flavors but also offers a healthy twist to your mealtime indulgence.

Excited to try your hand at crafting this mouthwatering delicacy? Well, wait no longer! Here's the Chicken Koobideh recipe:

Chicken koobideh | Source: YouTube/mamascookingescape

Chicken koobideh | Source: YouTube/mamascookingescape

Chicken Koobideh Recipe


  • 2 pounds boneless chicken breast, cut into 2-inch chunks
  • 1 red bell pepper
  • 1 medium red onion
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley
  • 1/4 cup fresh cilantro leaves (optional)
  • 1 teaspoon grated lemon zest
  • 1 tablespoon all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground coriander
  • 2 teaspoons Advieh spice blend (or Lebanese 7 Spice)
  • 1 teaspoon black pepper
Chicken koobideh with rice | Source: YouTube/HenrysHowTos

Chicken koobideh with rice | Source: YouTube/HenrysHowTos

Ingredients for the Basting Sauce:

  • Water reserved from red pepper and red onion
  • 2 tbsp lemon juice
  • 1 tbsp red shatta sauce or your favorite chili paste
  • 1 tbsp tomato paste
  • 1/2 tsp kosher salt


  1. Soak wooden skewers in water for 30 minutes to prevent them from burning.
  2. In a food processor, mix the red bell pepper and red onion until they are finely minced.
  3. In the same food processor, finely mince the chicken. Add pepper or onion mix, garlic, parsley, cilantro, lemon zest, flour, and spices. Pulse until well mixed.
  4. Transfer chicken mixture to a bowl, cover with plastic wrap, and chill for 1 hour.
  5. Make basting sauce by mixing lemon juice, chili paste, tomato paste, and salt with the reserved pepper/onion water. Set aside.
  6. Divide the chicken mixture into 8-10 portions. Wet your hands, then form each portion around a flat metal skewer, creating 6-8 inch long kebabs.
  7. If not using skewers, shape the mixture into 8-inch logs.
  8. Place kebabs on a greased wire rack over a tray. Brush with basting sauce.
  9. Heat the oven broiler or preheat a grill to 350°F. Oil the grill grates to prevent sticking.
  10. Broil or grill the skewers, laying them across the grates to keep the meat in place.
  11. Cook for 3–4 minutes, flip, then baste and cook for another 3-4 minutes until done.

And there you have it—your guide to mastering Chicken Koobideh, a Persian classic perfect for any gathering. Delight your guests and leave them eager for more.

Feeling inspired to cook more dishes? Why not venture into another culinary adventure with Paula Deen's beef stroganoff recipe? It's a savory treat that's just as rewarding. Enjoy!

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