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The Hirshon Iranian Ground Chicken Koobideh Moorgh Kabob - کباب کوبیده مرغ

The Hirshon Iranian Ground Chicken Koobideh Moorgh Kabob – کباب کوبیده مرغ

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  • Author: The Generalissimo


Units Scale
  • 14 oz. ground chicken breast combined with 2 oz. rendered lamb fat
  • 1 Tbsp. ground turmeric
  • 1 1/2 Tbsp. Hirshon Advieh spice blend
  • 1 Tbsp. Kosher salt
  • 1/2 Tbsp. ground Persian dried lime
  • 1/4 tsp. Hickory liquid smoke
  • 1 tsp. ground saffron mixed in 2 Tbsp. hot chicken stock
  • 6 mini sweet bell peppers (red, yellow, orange), de-seeded and roughly chopped
  • 3 cloves garlic, minced
  • 2 medium white onions, finely grated on the medium holes of a box grater
  • 1 jalapeno pepper, de-seeded and minced
  • 1/8 cup minced fresh dill, finely chopped (1 Tbsp.)
  • 1 bunch fresh parsley, finely chopped (1 cup)
  • 1/4 bunch fresh mint, finely chopped (2 Tbsp.)
  • ***
  • Basting sauce:
  • 5 oz. melted Irish butter
  • 1 cup strongly-brewed saffron tea
  • 1 Tbsp. garlic puree
  • 1 Tbsp. onion puree


  1. Add all kebab ingredients to a mixing bowl and mix well by hand. Add to a food processor and blend until the mixture gains a paste-like consistency, about 2 minutes.
  2. Wet hands with water so chicken mixture does not stick to your hands. Take a 5-ounce scoop of the chicken mixture and roll it into a cylindrical or oblong shape by pressing it together. Thread a skewer through the mixture.
  3. Repeat with the remaining mixture. Preheat a grill or broiler. Grill kebabs for about 3 minutes on each side or broil for 4 minutes on each side. Baste frequently with melted butter, garlic, onion and saffron combo. Serve immediately with rice and grilled vegetables on the side.
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