Restaurant-Style Koobideh Kebab with Chicken Hearts: 3 Methods + Tips

According to Saednews, Chicken is one of the most widely consumed foods in the country, and with its different parts, a variety of delicious dishes can be prepared. There are many methods for cooking with chicken hearts, but one of the most popular is chicken heart koobideh kebab.

Chicken heart koobideh is a tasty and affordable dish that you can easily prepare at home for gatherings. In this cooking guide, we will teach you how to make budget-friendly koobideh kebab using chicken hearts, tail fat (optional), and chicken breast.

Chicken Heart Koobideh Kebab (Simple Method)

Instructions:

1. Remove excess fat, veins, and membranes from the chicken hearts.

2. Wash the chicken hearts thoroughly.

3. Grind the chicken hearts twice in a meat grinder.

4. Grate the onion and garlic, then squeeze out excess onion juice and add to the ground mixture.

5. Add salt, black pepper, and saffron, then knead the mixture well.

6. Optionally, add chopped parsley for extra flavor.

7. Shape the mixture onto skewers and grill over charcoal.

8. Serve with bread, tomatoes, onions, and other sides.

Chicken Heart Koobideh with Tail Fat

Adding tail fat makes the kebab juicier and helps it stick better to the skewer.

Instructions:

1. Clean and wash the chicken hearts and pat dry.

2. Chop and wash the tail fat.

3. Grind both the hearts and tail fat twice.

4. Grate the onions and squeeze out excess water, then add to the mixture.

5. Add spices, saffron, and flour (optional). You may also add minced meat if desired.

6. Knead the mixture thoroughly.

7. Cover and refrigerate for 3–4 hours.

8. Shape onto skewers and grill over charcoal.

9. Serve with bread, tomatoes, and onions.

Chicken Heart and Chicken Breast Koobideh

This version combines chicken breast with chicken hearts, resulting in a more cohesive and flavorful kebab that holds firmly on the skewer.

Instructions:

1. Cut the chicken hearts and remove any excess fat and veins.

2. Wash and drain well.

3. Cut chicken breast and tail fat into pieces.

4. Grind all ingredients together in a meat grinder.

5. Add salt and pepper and mix well.

6. Grate onions and squeeze out excess juice, then add to the mixture.

7. Knead thoroughly and grind once more for better texture.

8. Cover and refrigerate for 1 hour.

9. Shape onto skewers and refrigerate again for 1 hour so the meat firms up.

10. Grill over prepared charcoal and brush with saffron butter while cooking.

11. Serve hot with bread, tomatoes, and onions.