Chicken Koobideh

Directions

• If using wood skewers, soak in water for 30 minutes to prevent burning.
• In a food processor, pulse red bell pepper and red onion until minced. Remove and drain in a sieve over a bowl to collect water for basting sauce.
• In a food processor, pulse the chicken until minced well. Add the pepper/onion mixture, garlic, parsley, cilantro, lemon zest, flour and remaining spices. Pulse until mixed well.
• Place chicken mixture in a bowl, cover with plastic wrap and refrigerate for 1 hour.
• Make the basting sauce: Add lemon juice, chili paste, tomato paste and salt to reserved red pepper and onion water. Stir to combine; set aside.
• Divide meat mixture evenly into 8-10 portions. Dip fingers into bowl of cold water, then one portion at a time, form meat around a 1-inch wide flat metal shish kebab skewer, molding and flattening meat to make each chicken koobideh kebab about 6-8 inches long (See Note 2).
• For a traditional look, gently press meat between your thumb and index finger once meat is on skewer (see photos). If not using skewers, shape meat into 8-inch long log shape.
• Set kabobs aside on greased wire rack set over a baking tray. Brush each koobideh kebab with basting sauce.
• Turn on oven broiler OR clean and preheat charcoal or gas grill to 350°F. Apply cooking oil to grill grates to prevent sticking.
• Place tray of skewers under broiler, or each kebab skewer on grates of grill.
• Cook 3–4 minutes, then turn each skewer over and baste with remaining sauce. Continue cooking another 3-4 minutes.