Sheet Pan Chicken Koobideh
Servings 6
Ingredients
Chicken koobideh
- 2 pounds ground dark chicken
- 3 tablespoons warm water
- ½ teaspoon saffron
- 1 medium onion
- 2 teaspoons smoked paprika
- 2 teaspoons coriander
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon turmeric
- 2 tablespoons olive oil divided
To serve
- lavash, naan, or basmati rice
- roasted tomatoes, sumac red onion salad, tzatziki, harissa sauce, etc.
Instructions
- Preheat oven to 425 degrees F. Brush a half sheet pan (18x13 inches) with 1 tablespoon olive oil.
- Combine warm water and saffron in a small bowl and let sit for at least 5 minutes.
- Peel onion and grate using the large grater. Squeeze as much liquid as you can from the grated onions.
- Add ground chicken, grated onions, saffron with the water, smoked paprika, coriandere, salt, black pepper, and turmeric in a large bowl. Mix until well combined. Spread chicken onto prepared baking sheet and spread into one even layer. Brush the top of the chicken with the remaining tablespoon olive oil.
- Turn the baking sheet horizontally and use a bench scraper or knife to make indentations 2-inches apart. Turn the baking sheet vertically and lightly press with a bench scraper to make indentations every inch. Bake the chicken koobideh for 15-17 minutes.
- Turn the broiler on high and continue to broil the koobideh for 4-5 minutes or until lightly charred. Remove from the oven and cut the koobideh into 2-inch strips, where the indentations were made. Serve with lavash, naan, or basmati rice and toppings including roasted tomatoes, sumac red onion salad, tazatiki, and harissa sauce.
Notes
Find the recipe for sumac red onions in my lula meatball recipe.
