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Dinner · Part 1 of 3: Ingredients

Persian-Style Minced Chicken Kebabs with Saffron Rice

By Clara Weller ·

Juicy charred chicken kebabs over saffron rice with cucumber-tomato salad
Prep
Cook
Total
Serves
6

These Persian-style minced chicken kebabs are a weeknight revelation: juicy, charred, and packed with aromatic spices. The combination of dark and light chicken keeps them tender, while grated onion and fresh herbs add moisture and depth.

Served over fluffy saffron rice with a crisp cucumber-tomato salad, this dish brings the flavors of a Persian grill to your home kitchen.

Minced chicken kebabs, known as koobideh, are a beloved Persian street food. This version uses a mix of chicken thighs and breast for the perfect balance of flavor and tenderness.

The meat is kneaded until sticky, which helps the kebabs hold together on the grill. A simple salad of cucumber, tomato, and mint provides a refreshing contrast to the rich, spiced meat.

Ingredients

Makes 6 servings · serves 6
  • 1 1/2 lb minced chicken thighs
  • 1 lb minced chicken breast
  • 1 medium onion, grated
  • 4 cloves garlic, minced
  • 2 green chilies, finely chopped
  • 1/2 cup fresh parsley, chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp chili flakes
  • 2 tsp paprika
  • 1 1/2 tsp salt

For serving

  • 4 cups cooked saffron basmati rice

For the salad

  • 1 large cucumber, diced
  • 2 medium tomatoes, diced
  • 1/4 cup fresh mint, chopped
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
Contains: celery, sulfites

Why this recipe works

The combination of minced chicken thighs and breast ensures the kebabs stay moist and flavorful. Dark meat adds richness, while white meat keeps the texture light.

Ready to start cooking right away?📖 Jump to Part 2 — Step-by-Step Method →

Kneading the mixture for ten minutes develops the protein structure, so the kebabs hold together without falling apart on the grill.

The spice blend of cumin, coriander, chili flakes, and paprika gives the kebabs a warm, complex flavor.

Grated onion adds moisture and a subtle sweetness, while fresh parsley and green chilies brighten the mix. The result is a kebab that is juicy, aromatic, and perfectly charred.

Notes and substitutions

For the best texture, use freshly minced chicken from the butcher or grind it at home. Grate the onion on a box grater and squeeze out any excess liquid to prevent the mixture from becoming too wet. If the mixture feels too sticky, wet your hands when shaping the kebabs.

Metal skewers are ideal for grilling, but wooden skewers soaked in water for 30 minutes also work. If using a grill pan, make sure it is well-oiled and preheated to get nice char marks. The salad can be made ahead and kept in the refrigerator for up to 2 hours.

  • minced chicken thighs: ground turkey thighs (keep the same ratio of dark to light meat for moistness)
  • fresh parsley: cilantro or a combination of parsley and cilantro for a brighter flavor
  • green chilies: 1/2 teaspoon red pepper flakes for a milder heat
  • saffron rice: plain basmati rice with a pinch of turmeric for color

Equipment

  • Large mixing bowl
  • Box grater
  • Skewers (metal or soaked wooden)
  • Grill or grill pan
  • Tongs
  • Serving platter

Coming up in Part 2: the method

  1. Mix and Shape · 2 stepsMix the Kebab Mixture · Shape and Skewer
  2. Grill and Rest · 2 stepsGrill the Kebabs · Rest the Kebabs
  3. Assemble and Serve · 2 stepsPrepare the Salad · Serve the Kebabs

Up next · Part 2 of 3

6 steps · 15 min of cooking · what to look for at each stage

Step-by-step instructions (Part 2)