Chicken Koubideh
Two skewers of minced chicken seasoned with Zaytoon spices, grilled and served with rice, grilled tomato, and a side of salad.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Koubideh, also known as Koobideh or Kubideh, is a classic Persian dish with roots tracing back centuries. Its origins likely lie in the nomadic traditions of grilling meat over open fires. Over time, it evolved into a refined dish enjoyed in Persian cuisine.
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Chicken Koubideh is a popular and cherished dish in Iranian culture, often enjoyed during celebrations, family gatherings, and everyday meals.
Social Gatherings
Koubideh is frequently served at Nowruz (Persian New Year) and other festive occasions, symbolizing abundance and hospitality.
Restaurant Staple
It is a common item on the menu of Persian restaurants worldwide, reflecting its widespread appeal and cultural significance.
Family Recipe
Many Iranian families have their own variations of Koubideh recipes, passed down through generations, showcasing a personal touch and familial connection to the dish.
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Chicken Koubideh offers a savory and aromatic flavor profile, highlighted by tender grilled chicken infused with Middle Eastern spices and herbs.
The dominant flavors are savory and slightly smoky from the grilling process. The 'Zaytoon spices' likely include components such as saffron, turmeric, cumin, sumac, and possibly dried mint, providing depth and warmth. The rice offers a neutral base, while the grilled tomato adds a touch of sweetness and acidity. The salad provides freshness and a counterpoint to the richness of the meat.
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Proper Grinding
Use finely ground chicken to ensure the meat adheres well to the skewers and doesn't fall apart during grilling. Combining dark and light meat helps with moisture.
Skewering Technique
Wet your hands slightly before shaping the meat around the skewers. Press the meat firmly to ensure a secure grip and prevent it from shrinking excessively during grilling. Consider using wide, flat skewers.
Grilling Temperature
Grill over medium heat to cook the chicken through without burning the outside. Turn the skewers frequently to ensure even cooking on all sides.
Resting Period
Allow the Koubideh to rest for a few minutes after grilling before serving to allow the juices to redistribute, resulting in a more tender and flavorful dish.
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