Chicken Kabob’s Persian skewers: Well worth the drive south.
In an era of hip, glitzy convenience, it’s almost inconceivable that anyone would drive more than 10 minutes for what in some quarters would be considered fast food. But that’s what I find myself doing time and again: I jump in the car, unprompted, and travel 11 miles to Chicken Kabob to satisfy my craving for koobideh.
Koobideh is Persian for a free-form skewer of ground chicken spiced with saffron, onion, and garlic powder. This kabob of sorts is grilled until golden and served on a plastic plate with baked tomato halves and basmati rice, tossed with dill and lima beans.
Add a little yogurt sauce and the sprightly cucumber salad (diced tomatoes, cucumber and onion hit with tarragon, mint, and basil). Tuck a bit of everything inside the pliant lavash bread, and the flavors come together in a delicate and soul-stirring way.
I often order the No. 8, a combination platter with koobideh and a tender, similarly spiced chicken kabob. In truth, it’s far more food than I need, but that means lots of leftovers to prolong the experience. Just make sure to order an extra cup of cucumber salad. 9678 E. Arapahoe Road, Greenwood Village, 303-953-7388