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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. NOTE: Lay skewers perpendicular to the direction of grates to prevent ground meat mixture from falling off into the fire. Cook 3–4 minutes, then turn each skewer over and baste with remaining sauce. Continue cooking another 3-4 minutes.