Air Fryer Persian Kabab Koobideh [Iranian chicken kabobs] are highly fragrant and fun to eat. Deliciously served with grilled tomatoes and rice.
Low Carb Air Fryer Persian Kabab Koobideh
When I used to work in Century City as a legal secretary, the girls and I would frequently order in our lunch.
In other recipe posts like my Pressure Cooker Kalbi (Korean Ribs) Recipe and my Thai Pad See Ew Recipe, I spoke a bit about lunch in Century City. Speaking of Century City, I cannot leave out my incredible Pressure Cooker Thai Triple Coconut Rice Recipe, as that was another food, which we ordered for lunch.
So many of my recipes are based on good times in my life and sharing delicious food with nice people. When we would order Persian Food, our Mail Room Guy, ________ (I cannot remember his name), would have to make the lunch run, as the restaurant in Westwood, was just out of the delivery range.
Normally cooked on a hot grill, my Air Fryer Persian Kabab Koobideh are quickly cooked in an air fryer. So, grab your Air Fryer and let’s get cooking!
Cast of Ingredients for Air Fryer Persian Kabab Koobiah
Traditionally, Ground Sumac and Turmeric are not used when making Chicken Kabab Koobiah. I like using them in my recipe anyway. I’m a rebel that way. Plus, to my palette, the Westwood restaurant includes those spices.
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What is in Persian Kabab Koobiah?
- Onion, Fresh Garlic, Fresh Parsley
- Scallions
- Sea Salt
- Black Pepper
- Turmeric Powder
- True Lemon
- Pork Rind Breadcrumbs (if making low carb) Rolled Oats or Plain Breadcrumbs (if not making low carb or making this Kosher)
- Fresh Lemon
Fresh Chicken can be used as you can grind them up yourself in your Food Processor. If you want to use Turkey or Ground Turkey for this recipe, just make the switch. Making Air Fryer Kabab Koobiah in an Air Fryer, is so much quicker and easier than cooking outside on a Grill.
Soak the Skewers in Water
Before you start gathering together your ingredients, pull out a Large Mixing Bowl and fill it with water.
You will want to soak your Bamboo 7 inch Skewers for about 30 minutes, so that they are no longer brittle. If you are using a smaller Air Fryer (I own this one too), you would want to purchase Bamboo 6 inch Skewers.
Chopped Onions – Lots of Water Releases
Onions release a ton of water. You can either use a Hand Grater to grate the Onions, or a Food Processor to Chop the Onions.
If using a Whole Chicken or Chicken parts, go a head and grind them up with the seasonings and spices. Otherwise, toss in the Ground Chicken as the last step.
If your Ground Chicken is on the wet side, you might want to Grate the Onions and then use a paper towel to squeeze out the excess water. It the Ground Chicken is dry, you can Chop them and squeeze out excess water.
Everything will be processed together, so don’t worry about the size of the Onion pieces.
All Spices are Ground Together
A good Food Processor is worth its weight in gold. They are especially good for preparing Meatballs, such as my Pressure Cooker Keftedes {Greek Meatballs} and my Pressure Cooker Italian Meatballs in Red Wine Sauce.
For my Pressure Cooker Lamb & Beef Gyros, you can see how using a Food Processor for the Meat is really a key method for making perfect. I highly recommend this Cuisinart Large Food Processor for your kitchen.
I like using rolled oats as the binding agent as the moisture seems to be retained more and adds a bit of fiber. But feel free to use breadcrumbs. I recommend Pork King Low Carb Keto Pork Rind Breadcrumbs for making the chicken kabobs low carb.
Combine the Chicken with the Seasonings
The mixture will be rather wet. Chicken is already ground pretty small (assuming you buy it already ground), so a few pulses will get everything mixed.
If using whole pieces of raw chicken, add it in with the spices, after squeezing the onions, until everything is nicely combined.
Shape Meat Into Logs on Skewers
Before shaping the Chicken Mixture onto the Skewers , pop the Meat in the freezer for about 30 minutes. You won’t be able to handle it very well otherwise.
If you are in a hurry and don’t have time to let it chill, place a Parchment Paper Round in your Air Fryer and shape the logs right in the Air Fryer.
Once it starts to cook and dry, it will retain the shape.
Spray the Kabab Koobiah with Oil
The Air Fryer Kabab Koobiah will stick if the Air Fryer Basket is not well greased. Alternatively, you can use a Parchment Paper Round.
The Olive Oil Sprayer / Mister for Cooking is the best I have found. It doesn’t clog and one charge will be enough to spray all the Kabobs well.
Air Fryer Persian Kabab Koobideh
Make sure to make some Basmati Rice in your Rice Cooker (I use my Zojurishi, which makes fantastic rice) or use your Instant Pot or Pressure Cooker and make my Pressure Cooker Easy Rice Recipe.
Another yummy recipe which uses Sumac is my Air Fryer Crispy Sumac Chicken recipe. Ground Sumac is also delicious sprinkled over my Pressure Cooker Roasted Red Pepper Hummus.
Kitchen Equipment and Essentials
- Ultrean 8.5 Quart Air Fryer
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- di Oro Living Silicone Spatulas Set
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Porcelain & Bamboo Salt Box with Spoon
- Gravity Electric Salt and Pepper Grinder
- Olive Oil Sprayer / Mister for Cooking
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Microplane Stainless Steel Zester
- Cuisinart Large Food Processor
- Bamboo 7 inch Skewers
- Silicone Coated Tongs
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Here is the handy printable recipe:
Ingredients
- 1 pound Boneless Chicken thighs and breasts
- 4 ounces Yellow/Brown Onion chopped
- 3 cloves Fresh Garlic
- 1/3 cup Fresh Flat Leaf Parsley
- 1 large Egg
- 2 Scallions
- 1/4 cup Rolled Oats or low carb plain breadcrumbs
- 1 teaspoon True Lemon 1 TBL Lemon Juice
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/4 teaspoon Organic Turmeric Powder
For Finishing
- 1 teaspoon Ground Sumac
- 1 Lemon
- 1 cup Tzatziki Sauce Recipe
Recommended Products
Instructions
- Process onion in food processor and then remove onions to a paper towel.
- Roll up towel and squeeze out excess water. Repeat with a second paper towel and squeeze as much water out as possible.
- Return onion to food processor.
- Add chicken, garlic, rind crumbs/breadcrumbs (or oats), parsley, egg, salt, pepper, turmeric and lemon juice into food processor.
- Process until well combined. (If the mixture is super wet, mix in a little more rind crumbs/breadcrumbs (or oats) one teaspoon at a time.)
- Place chicken mixture into a bowl and place into freezer.
- After 15-20 minutes, check chicken in freezer to see if it can be handled and molded.
- Divide mixture into six pieces and roll into 6 inch logs around the Skewers.
- Grease Air Fryer Basket well and place kabobs into Basket.
- Spray tops of kabobs well with oil. Cook at 400 degrees for 6 minutes.
- Pull out basket and carefully flip over kabobs. Place tomatoes into corners and middle of air fryer (wherever there is room).
- Cook at 400 degrees for 5 minutes, or until kabobs are cooked through and tomatoes have softened.
- Place one Koobideh and one Tomato on each plate with Basmati Rice.
- Drizzle a little Fresh Lemon Juice and Lemon Zest over food and then sprinkle Sumac over all food on the plate. Garnish with chopped scallions.
Notes
Nutrition
Pin this Air Fryer Persian Kabab Koobiah
Air Fryer Persian Kabab Koobideh {Ground Chicken Kabob}
Made these for dinner tonight and they were a big hit! Recipe definitely goes in the “keep” file. Glad I found you today through a random act of googling for kebab recipes. 🙂
Hi Barb. Thank you so much! So glad you found me and I look forward to you trying more recipes. Jill
If you add 1/4 to a 1/2 teaspoon of baking soda you wont have to do all the freezer stuff. It will hold the ground meat together and on the skewer.
Nice recipe, very tasty.
Thank you, Terry. Jill
Thanks for all your terrific recipes! I use my kitchen appliances so much more with these terrific tips and recipes! Question: For this chicken kabob, if I don’t have the wooden skewers, could I Make log-shaped meat”balls” instead, or does the wooden skewer have an important role in the cooking process?
OOOh! I think I know the restaurant you are talking about and I miss eating there too! Looking forward to trying this recipe! Thank you!