Persian-Style Minced Chicken Kebabs with Saffron Rice Step-by-step instructions

Before you start

Before cooking, prepare the saffron rice according to your favorite method, or use leftover rice. Grate the onion and squeeze out excess moisture.

Mince the garlic and chop the green chilies, parsley, and mint. Dice the cucumber and tomatoes. If using wooden skewers, soak them in water for at least 30 minutes.

Instructions

Mix and Shape

1. 1Mix the Kebab Mixture
   In a large bowl, combine the minced chicken thighs and minced chicken breast. Add the grated onion, minced garlic, chopped green chilies, parsley, cumin, coriander, chili flakes, paprika, and salt. Knead the mixture with your hands for about 10 minutes until it becomes sticky and holds together well.
   Look for The mixture feels sticky and cohesive, and the spices are evenly distributed.
   Tip Kneading helps the proteins bind, so the kebabs don't fall apart on the grill.
2. 2Shape and Skewer
   Divide the mixture into equal portions and shape each portion around a skewer, forming long, even kebabs about 1 inch thick. Press the meat firmly onto the skewer to ensure it stays in place during cooking.
   Look for The kebabs are smooth and uniform, with no cracks or loose pieces.
   Tip Wet your hands with cold water to prevent the mixture from sticking while shaping.

The kebab mixture should be sticky and cohesive, with all the spices evenly distributed. The kebabs should hold their shape when skewered, with no cracks.

If the mixture feels too wet, add a bit of breadcrumbs; if too dry, add a tablespoon of water.

Grill and Rest

3. 3Grill the Kebabs
   Preheat a grill or grill pan over medium-high heat. Lightly oil the grates. Place the skewers on the grill and cook for 8–10 minutes, turning occasionally, until the kebabs are charred on the outside and cooked through. The internal temperature should reach 165°F (74°C).
   Look for The kebabs have deep char marks and the juices run clear.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid pressing down on the kebabs while they cook, as that squeezes out moisture.
4. 4Rest the Kebabs
   Transfer the cooked kebabs to a cutting board and let them rest for 3 minutes. This allows the juices to redistribute, keeping the kebabs moist.
   Look for The kebabs are slightly firm to the touch and release steam as they rest.
   Tip Resting is essential for juicy meat; don't skip it.

The kebabs should have deep char marks and be cooked through, with no pink in the center. The internal temperature should read 165°F (74°C). After resting, the kebabs should be firm but juicy.

Assemble and Serve

5. 5Prepare the Salad
   In a small bowl, combine the diced cucumber, diced tomatoes, chopped mint, lemon juice, and olive oil. Toss gently to coat everything evenly.
   Look for The salad is bright and fresh, with the dressing lightly coating the vegetables.
   Tip Add a pinch of salt to the salad to bring out the flavors.
6. 6Serve the Kebabs
   Place a generous bed of saffron rice on a serving platter. Slide the kebabs off the skewers and arrange them over the rice. Serve the cucumber-tomato salad on the side or on top.
   Look for The rice is fluffy and golden, the kebabs are charred, and the salad is vibrant.
   Tip For a family-style meal, let everyone pull pieces of kebab directly from the platter.

The saffron rice should be fluffy and aromatic, the salad bright and crisp, and the kebabs tender and charred. Everything should come together on the platter, ready to be enjoyed.

Common mistakes

One common mistake is overworking the mixture, which can make the kebabs tough. Knead until the mixture is just sticky, about 10 minutes.

Another is pressing down on the kebabs while grilling, which squeezes out moisture. Also, avoid making the kebabs too thick; they should be about 1 inch in diameter so they cook through without burning.

How to tell it’s done

The kebabs are done when they are charred on the outside and reach an internal temperature of 165°F (74°C) in the thickest part.

The juices should run clear, and the meat should feel firm but springy to the touch. Let the kebabs rest for 3 minutes before serving to allow the juices to redistribute.

• Poultry: 165°F (74°C) in the thickest part