Kabab Tabei [Pan Fried Persian Kebab]

Kabab Tabei is the ultimate “throw-together” meal. a go-to when time is short or inspiration is low. It’s the kind of dish you can whip up effortlessly to feed yourself or the whole family, yet it still delivers on flavor and comfort every single time. Simple, satisfying, and very nice indeed.

Ingredients:

• 1/2 TBSP ghee*

• 1 medium onion, finely grated (see method for preparation)

• 500g (1.1 lbs) ground lamb, 20% fat

• 1 TSP turmeric

• 1 TSP paprika

• 1 TSP salt

• 1/4 TSP black pepper

• Medium tomatoes

• Peppers

• Warm flatbread like Sangak or fluffy saffron basmati rice for serving
  
  

Method:

1. Prepare the Onion:

• Finely grate the onion and place it in a sieve. Use the back of a spoon to press out as much liquid as possible. Discard the liquid and set the strained onion aside.

2. Mix the Kebab:

• In a large bowl, combine the ground lamb, strained onion, turmeric, paprika, salt, and black pepper. Mix thoroughly with your hands until the ingredients are well incorporated.

3. Shape the Kebab:

• Flatten the meat mixture into an even layer, about 1–1.5 cm thick, directly in a non-stick or greased pan. Smooth the surface with your hands or the back of a spoon.

4. Roast the Vegetables:

• Preheat your oven to 200°C (400°F). Slice the tomatoes and peppers into thick rounds, arrange them on a large baking tray, and roast until slightly charred, about 15–20 minutes.

• Traditional Method: Instead of roasting, char the tomatoes and peppers directly over an open flame or grill them in a pan until blistered and softened.

5. Cook the Kebab:

• Heat the pan over medium heat. Cover with a lid and cook for about 8–10 minutes, allowing the meat to release its juices.

• Remove the lid and carefully drain the excess liquid from the pan.

• Increase the heat slightly and cook for another 5–7 minutes until the edges of the kebab are golden and crisp.

6. Assemble and Serve:

• Slice the kebab into portions directly in the pan or transfer to a serving platter.

• Serve with the roasted vegetables on the side, accompanied by warm flatbread like Sangak or fluffy saffron basmati rice.

• I also recommend serving with pickles, fresh herbs and yogurt.

Notes:

• *If you have a good non-stick pan, ghee may not be necessary. I use a Made In non-toxic non-stick pan for this dish.

• For convenience, I roast the tomatoes and peppers in the oven while the kebab cooks. Traditionally, they are charred directly over an open flame or grilled in a pan for a smoky flavor. You can choose whichever method suits your preference.

• The kebab will release some excess water during cooking. Be sure to drain it for the best texture and flavor.