Ingredients:

  • 1½ lb ground chicken
  • 1 large (150g) yellow onion
  • 3 cloves (9g) garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp saffron threads
  • 2 tbsp hot water
  • 1 tbsp neutral oil
  • 1 tbsp sumac powder
  • 1 bunch (30g) fresh parsley
  • 2 large tomatoes

Instructions:

  1. Grate the 150g yellow onion using the fine side of a box grater.
  2. Place the grated onion in a cheesecloth and squeeze firmly over a bowl until no more liquid escapes.
  3. Crush the 1/2 tsp saffron threads and steep them in 2 tbsp hot water for 10 minutes to bloom.
  4. In a large bowl, combine 1½ lb ground chicken, the squeezed onions, 3 cloves (9g) minced garlic, the bloomed saffron liquid, 1 tbsp neutral oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp turmeric powder, 1/2 tsp cumin powder, and 1/2 tsp coriander powder.
  5. Knead the mixture vigorously with your hands for 5–7 minutes until the meat transforms from a loose crumble into a smooth, sticky paste.
  6. Cover the mixture and chill in the refrigerator for at least 1 hour.
  7. Preheat the oven to 425°F (220°C).
  8. Divide the chilled meat into 8 equal portions.
  9. Thread each portion onto a wide skewer, molding the meat into a long cylinder using your palm and fingers.
  10. Use your thumb to create a slight indentation down the center of each kabab to ensure even cooking.
  11. Halve the 2 large tomatoes lengthwise. Place skewers on a parchment-lined tray and bake for 12–15 minutes, grilling the tomatoes alongside the meat.
  12. Check that the internal temperature reaches 165°F (74°C), then switch to the broiler for the last 2 minutes until charred spots appear, or if using a grill, rotate every 3 minutes until the internal temperature reaches 165°F (74°C).
  13. Garnish the cooked kababs with 1 tbsp sumac powder and 30g chopped fresh parsley.
  14. Serve the grilled tomatoes as a side.