Air Fryer Persian Kabab Koobideh
Highly fragrant and fun to eat, Air Fryer Persian Kabab Koobideh is an Iranian meat Kabob typically cooked on a hot grill. It is served with grilled tomatoes and rice.
Prep Time8 mins
Cook Time12 mins
Chill Time20 mins
Total Time20 mins
Servings: 3 servings
Grate Onion into paper towel, roll up towel and squeeze out excess water. Use a second paper towel, wrapped around the grated onion and squeeze the Onion again to remove the rest of the water.
Place Chicken, Onions, Garlic, 1/4 cup Oatmeal (or Breadcrumbs), Parsley, Egg, Salt, Pepper, Turmeric and Lemon Juice into food processor and process until well combined. If the mixture is super wet, mix in more Oatmeal or Breadcrumbs.
Place Chicken mixture in freezer for 20 minutes to chill, so that it can be handled without falling a part.
Divide mixture into six pieces and roll into 6 inch logs around the Skewers.
(For smaller Air Fryers, you may want to cook half at a time.) Grease Air Fryer Basket well and place Kabobs into Basket. Spray well with Oil. Cook at 400 degrees for 6 minutes.
Remove Basket, carefully flip Kabobs Koobideh and add Tomatoes. Spray Kabobs and Tomatoes with Olive Oil and cook for an additional 5 minutes, or until Kabobs are cooked through and Tomatoes have softened. Larger tomatoes will take longer to cook.
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.
Pre-ground Chicken can be used in lieu of grinding your own.
Ground Turkey, Beef or Lamb can be used in place of Chicken
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.