Koobedeh Morgh Recipe

Grate and drain onion

Peel and finely grate 1 cup (about 1 medium) onion. Place grated onion in a fine-mesh sieve or clean kitchen towel and press or squeeze to remove as much liquid as possible. Reserve the drained liquid (optional) for another use, but do not include it in the meat — excess moisture prevents the mixture from adhering to skewers.

Mix ingredients

In a large bowl, combine 1 lb ground chicken, the squeezed grated onion, 2 minced garlic cloves, 1 egg, 1 tbsp bread crumbs (or squeezed bread), 1.5 tsp salt, 3/4 tsp black pepper, 1/2 tsp turmeric, 1/2 tsp sumac (optional), 1/4 tsp ground coriander (optional), and 1 tbsp olive oil. Use your hands to mix until cohesive and slightly sticky, about 2–3 minutes. Do not overwork to avoid a dense texture, but ensure ingredients are evenly distributed.

Chill to firm up

Cover the bowl and refrigerate the mixture for at least 30 minutes (or up to 2 hours). Chilling helps the proteins relax and makes the mixture easier to shape onto skewers.

Prepare skewers

If using metal skewers, lightly oil them to prevent sticking. If using wooden skewers, soak them in water for 30 minutes before using to reduce burning.

Divide mixture

Remove the chilled meat mixture from the refrigerator. Divide it into 6 equal portions (about 2.5–3 oz / ~75–85 g each). Keep portions cold while you work so they hold shape.

Form around skewers

Wet your hands slightly. Take one portion and press it lengthwise onto a skewer, forming an even, 1/2- to 3/4-inch thick sausage shape that extends about 6–7 inches along the skewer. Press firmly so the meat adheres to the skewer and has no air pockets. Repeat for all skewers. Return shaped skewers to refrigerator for 10–15 minutes if mixture feels too soft.

Preheat grill

Preheat a charcoal or gas grill to medium-high heat (about 400–450°F / 200–230°C). If using a broiler, position the rack 6–8 inches from the heat source and preheat.

Grill skewers

Place skewers over direct heat. Grill for 4–6 minutes per side, turning every 3–4 minutes so all sides brown evenly. Brush lightly with olive oil or melted butter during cooking to keep surface moist. Total cook time is approximately 10–14 minutes, depending on thickness, until an instant-read thermometer inserted into the center reads 165°F (74°C) and juices run clear.

Grill tomatoes

While the skewers are cooling for a couple minutes, place halved tomatoes cut-side down on the grill for 2–4 minutes until charred and softened. Remove and set aside.

Transfer the koobedeh from skewers to warmed flatbreads or plates of steamed basmati rice. Brush bread or rice lightly with melted butter or ghee, if desired. Arrange grilled tomato halves and sliced raw onion (sprinkle onions with 1 tsp sumac) alongside. Serve with lemon wedges for squeezing over the meat. Enjoy immediately while hot.