I can confidently claim that kebabs are the most popular and delicious foods of Persian cuisine. Among all of them, Koobideh has major fans of itself and is cooked and served all over Iran. The primary type of Koobideh is made with beef or lamb. Another popular type of this delicious kebab is made with chicken, and they call it Koobideh Morgh (Koobide Morgh, کوبیده مرغ). This type of Koobideh is precisely made like the other type, and it is only different in the ingredients. We can say that Koobide Morgh is similar to Joojeh Kabab in taste and alike Kabab Koobideh in texture. Despite Kabab Koobideh, Koobideh Morgh is not that common to find it easily in every restaurant. However, making it at home is more common than the other type. Moreover, Koobideh Morgh is younger compared to its fellow dishes.
Different types of Koobideh Morgh:
Koobideh Morgh is made with ground chicken meat. Indeed, there is only one type of each Persian kebabs available. However, you can experience different tastes of Koobideh Morgh by adding some components to the ingredients. For example, you may see potato as an ingredient in some recipes, or some herbs such as dills in the other. Nevertheless, the one pure Koobideh Morgh is made out of ground chicken meat and onions. Iranians usually, serve it with a dish of Chelow. It is also possible to serve it with pieces of bread such as Lavash or Sangak.
Important Nutrition Facts:
100 gr of Koobideh Morgh has about 105 kcal. It has 1.25 gr carbohydrates, 15.40gr protein, and 3.96 gr fat. Moreover, it contains 4.89mg vitamin B3, 1.12 mg vitamin C, 42mg vitamin B4, and 0.32 mg vitamin E. Furthermore; it includes 17.60 mg calcium, 16.67mg magnesium, 161 mg potassium, 925mg sodium, and 107 mg phosphor. It also contains many other essential vitamins and minerals which make it an excellent dish for everyone, especially athletics.
Unfortuanlity, Persian kebabs are entirely made out of meat, and there are almost no tips to make it vegetarian or vegan. However, if you are guest somewhere and you are served with Persian kebabs you can enjoy the side grilled vegetables such as tomatoes and peppers.
Serving style of Koobideh Morgh:
Iranians serve Koobideh Morgh with a dish of Chelow (Persian style rice) as the main course in dinner or lunch. Usually, a cup of soup e Jo (barley soup) is served before the Chelow kebab as an appetizer. A dish of salad such as lettuce salad or Shirazi salad(Persian cucumber salad) is the right choice for side dishes. When this food is served at home, you can expect Sabzi Khordan, Salad Shirazi, and Torshi (Persian pickles) as side dishes. In the north of Iran, Zeytoon Parvardeh (stuffed olives) are also other typical side dishes. You can use any beverage next to Koobideh Morgh. Nevertheless, like all other kebabs, Doogh (Persian yogurt drink ) is the best choice for a drink.
What are the ingredients of Koobideh Morgh?
The main ingredient is ground chicken meat. Depend on the part of chicken’s meat you choose to consume the final taste of your kabab can be different. Another main ingredient that we use in every kabab is the onion. The onion helps to make a crunchier and favorable taste out of the meat. Other primary components are butter, saffron, and some spices such as salt and pepper. There are also some optional ingredients such as some herbs like dill and parsley.
Moreover, you may want to add some lemon juice or sumac while eating. It would be best if you also had rice or bread to serve the Koobideh Morgh with it. Some vegetables such as peppers and tomatoes can be grilled along with the kebabs.
How to cook Koobideh Morgh?
To cook Koobideh Morgh, you need to ground the chicken thoroughly for 2 or 3 times. Then shred the onions into the meat. At this point, you need to distill the onion’s juice to avoid bitter taste and loose texture. Then knead the onions and chicken and add the spices while you are pressing. Next, make a sauce with saffron and butter. Attach the meats to the skewers and brush them all over with the sauce. Then cook them on a barbecue if you are going to grill tomatoes and peppers along with the kebabs. Attach the vegetables to the skewers and put them on the barbecue, too.
This recipe is adequate for four people. The preparation time is about 30 minutes, and the cooking time is 30 minutes. It would be best if you prepared a dish of Chelow to serve this kabab with it.
- 2 lb ground chicken
- 4 small onions
- 1 tablespoon dried dill
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon thyme
- 1 cup brewed saffron
- 5 oz butter
- Ground the chicken for 2 or 3 times.
- Shred the onions into the meat
- Distill the onion’s juice thoroughly
- Knead the onions and chicken for 10 minutes
- Add salt, pepper, and thyme and mix the ingredients well.
- Take a skewer in one hand and some amount of the meat on the other hand and attach the chicken to the skewer by pressing.
- Make a sauce with melted butter and saffron and brush the kababs all over with the sauce.
- Cook them for about 15-20 minutes in a barbecue, oven or a pan.
- You can add some sumac and lemon juice while serving
- You can serve this kabab with Kateh, Chelow, Polow, or Lavash
- You can use vegetable oil instead of butter