SAEDNEWS: Kabab Koobideh is one of the most popular Iranian dishes, usually made with ground meat. But have you ever considered using chicken hearts to make Kabab Koobideh?
According to Saednews, Chicken is one of the most commonly used foods in the country, and its different parts can be used to prepare a wide variety of delicious dishes. There are several ways to cook chicken hearts, but one of the most popular methods is making Koobideh kebab with chicken hearts.
Chicken heart Koobideh is an affordable and flavorful dish that you can easily prepare at home for family gatherings. Below are three methods for making this budget-friendly kebab: with chicken hearts alone, with chicken hearts and lamb tail fat, and with chicken hearts, chicken breast, and lamb tail fat.
Ingredient | Amount |
|---|---|
Chicken hearts | 500 g |
Onion | 1 |
Garlic | 2 cloves |
Salt | As needed |
Black pepper | As needed |
Saffron | As needed, optional |
Vegetable oil | As needed |
Remove any excess fat, veins, and connective tissue from the chicken hearts.
Wash the chicken hearts thoroughly.
Grind the chicken hearts twice using a meat grinder.
Grate the onion and garlic. Squeeze as much liquid as possible from the grated onion, then add it to the ground chicken hearts.
Add salt, black pepper, and saffron, if desired. Knead the mixture thoroughly until well combined.
If you like, add a small amount of finely chopped parsley to the mixture.
Take an appropriate portion of the mixture, shape it around skewers, and grill it over hot charcoal.
Serve the chicken heart Koobideh with bread, tomatoes, onions, and other desired accompaniments.
Adding lamb tail fat makes the kebab more flavorful and helps keep the mixture from falling off the skewers.
Ingredient | Amount |
|---|---|
Chicken hearts | 500 g |
Lamb tail fat | 100 g |
Onions | 2 |
Flour | 1 tablespoon |
Saffron | 2 tablespoons |
Salt, black pepper, turmeric | As needed |
Clean the chicken hearts thoroughly, wash them, and allow them to dry.
Chop the lamb tail fat into smaller pieces and wash it.
Pass both the chicken hearts and lamb tail fat through a meat grinder twice.
Grate the onions, squeeze out their excess liquid, and add them to the mixture.
Add the seasonings and saffron. If desired, you can also add some ground meat and flour.
Mix and knead everything thoroughly.
Cover the mixture and refrigerate it for 3–4 hours.
Shape the mixture around skewers and grill over hot charcoal.
Serve with bread, grilled tomatoes, onions, and your preferred side dishes.
You can also combine chicken breast with chicken hearts to make Koobideh. This version is particularly flavorful and has better binding, which helps prevent the kebab from slipping off the skewers.
Ingredient | Amount |
|---|---|
Chicken hearts | 500 g |
Lamb tail fat | 100 g |
Chicken breast | 200 g |
Large onions | 2 |
Salt, black pepper, turmeric | As needed |
Cut the chicken hearts in half and remove any excess fat and veins.
Wash the hearts thoroughly and allow them to drain.
Cut the chicken breast and lamb tail fat into pieces roughly the same size as the chicken hearts.
Place the ingredients in a meat grinder and grind them.
Transfer the mixture to a bowl and add salt and black pepper.
Coarsely grate the two onions and squeeze out as much of their liquid as possible by hand.
Add the onions to the mixture and knead everything well by hand once.
Grind the entire mixture one more time.
Transfer the mixture to a bowl, cover it, and refrigerate for 1 hour.
Remove the mixture from the refrigerator and shape it around skewers.
Place the skewers in the refrigerator for 1 hour. Chilling the kebab helps the meat firm up and prevents it from falling off the skewers during grilling.
Place the skewers on a prepared charcoal grill.
Brush the kebabs with saffron butter while grilling.
Serve the chicken heart, lamb tail fat, and chicken breast Koobideh with bread, tomatoes, onions, and other accompaniments.
