Ethnic Eats: Chicken Kabob

Thanks to Chicken Kabob in Greenwood Village, the Persian koobideh—a free-form kabob made of minced, spiced chicken—is my new favorite midday staple. The tender meat, which is redolent with onion, garlic, and saffron, is pressed together and slowly cooked on a skewer.

The menu at Iranian-born Foad Aftahi’s eatery is simple and straightforward: chicken, chicken, and more chicken. And all of it—the kabobs, the tender koobideh, and the aromatic stew of chicken, pomegranate, and walnut called fesenjoon—is terrifically light and fresh.

Dishes come with fluffy lima bean rice, roasted tomatoes, yogurt sauce, and a macerated cucumber-tomato salad that tastes of mint and tarragon. Scoop up bites of the chicken and sides with the thin, pliant Iranian bread.

Tip: Order the #8 (pictured) for a taste of the koobideh and a traditional chicken kabob—and have plenty of leftovers.

9678 E. Arapahoe Rd., Greenwood Village, 303-953-7388