Food Recipes


Ground Chicken Kabab

Ground Chicken Kabab

1 lb (454g) Ground Chicken Breast 0.5 oz (15g) Parsley (1/4 bunch) 1 Onion 3 Garlic Cloves 2 Tbsp Vegetable Oil 1/4 Tsp Cumin Advieh (Persian Spice Mix) Salt, Black Pepper, White Pepper, Paprika PREPARATIONS: 1- Mince the parsley. 2- Grind the cumin. 3- Soak wooden skewers in water for 30 minutes. DIRECTIONS: 1- Transfer the ground chicken breast to a large bowl. 2- Mash 3 fresh garlic cloves on top. 3- Add ground cumin, salt, black and white pepper and turmeric. 4- Grate a small onion onto the bowl. 5- Pour in vegetable oil. 6- Transfer the minced parsley to the bowl. 7- Mix the ingredient thoroughly. Add enough paprika to change the color to a slightly reddish while mixing. 8- Cover the bowl with plastic wrap and keep it in a refrigerator for 2 hours. 9- Remove the bowl from the refrigerator. 10- Using a napkin, dry the wooden skewers. 11- Take a fist full of the mixture thread onto wooden skewers. Note: Soak your hand in water if the chicken mixture is sticky. 12- Preheat a grill to high and grill the chicken kabobs until cooked.

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Ground Chicken Kabob Calories & Nutrition Values

Ground Chicken Kabob Calories & Nutrition Values

Ground Chicken Kabob or kabab Koobideh Morgh contains very high amounts of vitamin B6 and vitamin B12. It also contains vitamin A (6 percent) and vitamin C (11 percent). Chicken kabob is also high in minerals. 100g of Kabab Koobideh Morgh (Ground chicken kabob) has 8g iron and 2g calcium. It is good source of phosphorus and contains very high amounts of Selenium and niacin. Chicken meat contains high amounts of niacin. Niacin has antioxidants effect. It can lower the blood sugar and cholesterol. 3.5 oz (100g) of Ground chicken kabob or kabab koobideh morgh has 172 calories (64 calories from fat). It has 7.1g total fat, 63mg cholesterol, 148mg sodium and 244mg potassium. Chicken breast is a rich source of protein. One serving of ground chicken kabob has 23.9g protein.

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       "Bamieh Recipe"

  • 1 Cup All Purpose Flour
  • 3 Tbsp Butter
  • 2 Eggs
  • 1/4 Tsp Saffron
  • 1 Cup Sugar
  • 1 Tbsp Rose Water
  • Vegetable Oil

1- Soak the zafran (saffron) in boiling water for 30 minutes.


1- Add 1 cup sugar to a pot.
2- Add 1/2 cup water to the pot and mix.
3- Boil the mixture until thickened (or resembles syrup).
4- Add 1 tbsp rose water and 1 tsp of the soaked saffron to the pot and stir well, continue boiling for 3 more minutes.
5- Pour 1 cup water into another pot.
6- Add 2 tbsp sugar and 3 tbsp butter to the pot, stir and heat the pot until the butter is fully melted and mix until well blended.
7- Add 1 cup all purpose flour to the pot, continue stirring over low heat until it resembles dough.
8- Leave the pot at room temperature to cool down.
9- Add 2 eggs to the dough, stir until well mixed.
10- Transfer the dough into the piping bag and use a decorating tip of your choice.
11- Deep fry the dough (zoolbia).
12- Transfer the fried zoolbias (shake off excess oil) directly out of frying pan into the syrup (prepared in step 4) and leave them for about 5 minutes.
13- Place them in a colander for few minutes to drain.

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