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Ethnic Eats: Chicken Kabob

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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.

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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

Amanda M. Faison, 5280 Contributor

Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.

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