It is impossible to imagine Persian cuisine without Kabab, as Kababs of all types are the most popular dishes in Iran. Kabab Koobideh beats all other Kabab dishes on the scale of preference. Kabab Koobideh typically is made with ground beef or lamb or a mixture of both. Also very popular is Djudje Kabab, which like the other kababs, is best grilled on skewers. Today I have a kabab version made with minced chicken, which doesn’t require skewers. It’s easy to prepare in a pan, in the oven, or even in the Airfryer. For Kabab Tabei Morgh – Saffron Chicken Mince کباب تابه ای مرغ, chicken mince is combined with onions, saffron essence, and lemon and coated with a butter saffron essence. It is also great with salads or wraps. An incredibly delicious recipe that you should try.

Kabab Tabei Morgh – Easy Pan Chicken Kebab کباب تابه ای مرغ

No doubt, koobideh made from beef and lamb is truly delicious, but koobideh made from chicken is the healthier option. It is also a good way to reduce the eating of red meat. In addition, minced chicken is more lean, much lower in fat, and has fewer calories than the version made from minced beef or lamb. You can easily prepare it at home in a pan. We call this version Kabab Tabei, which means pan kabab. The recipe is also suitable to be grilled on the Manghal Grill*. Prepare it also in the Air Fryer*, tastes simply heavenly, and is even lower in calories than the pan version. By the way, preparation in the Air fryer is much faster and easier than on the grill. Just set it to 200 degrees and fry for 5-8 minutes. This dish is like djudje kabab in taste and like kabab koobideh in consistency. My favorite way to serve it is with rice or if you are in a hurry, just with Taftoon Bread or in a wrap. Salad Shirazi, Mast-o Khiyar, or Sir Torshi goes well with it as a side dish.

HOW TO MAKE GROUND CHICKEN

It is not easy to get minced chicken. I have a Kitchenaid* with a meat mincer and I make my minced meat from the chicken fillet. But you can easily make your chicken mince without a Kitchenaid. To do this, spread chicken mince on a tray and put it in the freezer for 20 minutes. Then place the frozen chicken fillets in a food processor* and chop for 3-5 seconds. Your chicken mince is ready.

INGREDIENTS SAFFRON ESSENCE

1/2 tsp saffron threads*

8 tbsp hot water

INGREDIENTS BUTTER SAFFRON ESSENCE

50 g butter

4 tbsp Saffron Essence

INGREDIENTS KABAB TABEI MORGH

400 g minced chicken meat

2 onions

4 tbsp of saffron essence

juice of one lemon

salt, pepper

PREPARATION SAFFRON ESSENCE

Grind saffron finely in a mortar and pour 8 tablespoons of boiling water over it, cover with a lid and let it infuse for 10 minutes. Set aside 4 tablespoons.

PREPARATION BUTTER SAFFRON ESSENCE

Meanwhile, melt the butter over low heat in a small saucepan. Then mix it with the remaining 4 tablespoon of saffron essence. We need this to coat the minced meat during frying.

PREPARATION KABAB TABEI MORGH

Peel onions, wash, and grate finely on a grater or grind finely in a blender. Squeeze the juice of grated onions and add onions to minced chicken together with 4 tbsp saffron essence, salt, and pepper.

Start kneading (it’s best to put on gloves) until everything is well mixed and a smooth batter is formed. Cover with plastic wrap and place in the fridge for 30 minutes to allow the meat to infuse the flavors.

Brush the bottom of a non-stick pan with oil and place the mince mixture in the pan. Using the palm of your hand, spread it evenly over the pan make sure it is the same thickness all over the pan. Place the pan on the stove and fry until the liquid is absorbed.

Once the chicken kebab is done, cut lengthwise into slices with a knife. Squeeze the lemon and add to the butter saffron essence. Coat the ground meat with the essence to prevent it from getting dry and give it a pretty color. Turn the cut stripes and fry them on the other side until cooked. Brush this side with the butter-saffron essence as well.

Serve with rice or bread. It also goes well with Salad Shirazi and Sir Torshi.

BEFARMAYID!

Susan

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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