Name: Air Fryer Persian Kabab Koobideh
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Cuisine: Persian
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; 1 teaspoon Ground Sumac; 1 Lemon; 1 cup Tzatziki Sauce Recipe

Persian

Bowl

Air Fryer

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.

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.

Air Fryer Persian Kabab Koobideh

Utensils needed:

Overview

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Cuisine

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