Kabab Tabei | Persian Pan Kabab | igotitfrommymaman.com
Kabab Recipes,  Lamb Dishes,  Persian Classics,  Persian Fast Food,  Uncategorized

Persian Pan Kebab – Kabab Tabei

Kabab Tabei makes the perfect weekday dinner

Kabab Tabei is a Persian pan kebab with grilled tomatoes. It’s easy to prepare and doesn’t require a a BBQ. The perfect quick recipe for every day.

Kabab Tabei | Persian Pan Kabab | igotitfrommymaman.com

Whenever I’m short on time but crave kabab I turn to Kabab Tabei. Serve it with grilled or fried tomatoes, rice like Persian Kateh style rice and yoghurt.

 

Time

Prep: 10 min

Cooking: 30 min

Total: 40

 

Ingredients (serving 4)

500g minced lamb, or beef, or a mix of both

4 tomatoes

1 small onion

3 garlic cloves

1 tbsp butter (optional)

1/4 tsp saffron (optional)

1 tbsp sumaq (optional)

Salt, black pepper

Fresh herbs to serve (optional)

Red onions to serve (optional)

 

Method

1. If you’re using saffron, combine it with a few tbsp freshly boiled water and let it sit until later.

2. Grate the onion and 3 garlic cloves using the second smallest setting of your grater. Transfer the grated onion into a muslin cloth or clean kitchen towel and squeeze the moisture out. Afterwards it should look something like this:

Grated onions for Kabab Tabei

3. Mix the grated onion and garlic with the mincemeat and season it with black pepper and salt. Don’t be too careful here, add plenty of black pepper. 

4. If you want to serve your pan kabab with rice, you should start preparing it now. Click here for my Kateh style rice recipe

5. Transfer the meat into a frying pan that has a lid. Flatten it, so it covers the bottom of your pan (see picture). Put on the lid and let it cook for 10 minutes over medium temperature.

Preparing Kabab Tabei (Persian pan kebab)

6. In the meantime cut the tomatoes in halves. If you have a gas hub you can grill the tomatoes from the skin side over your hub to give them a slightly smokey flavour, but this is optional.

Grilling tomatoes over the gas hub

7. After the 10 minutes of cooking time divide the meat into quarters or in any shape you like o serve them in. Season with half of the sumaq and saffron water. Add the tomato halves, cut side down and put the lid back on.

8. After another 10 minutes flip the kabab pieces over and add the remaining sumaq. You can also add some butter.

9. Put the lid back on and let the Kabab Tabei cook for a final 10 minutes.

10. Serve the kababs with rice, fresh herbs and red onions. The meat juices mixed with the ghee and juice from the tomatoes makes a delicious sauce for the rice and kababs. Make sure to remove the grilled skin from the tomatoes before eating them

Kabab Tabei | Persian Pan Kabab | igotitfrommymaman.com

Kabab Tabei

Course Main Course
Cuisine Persian
Keyword Kabab, Kabab Tabei, pan kabab, tomatoes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 500 g minced lamb, or beef, or a mix of both (1.1 lbs)
  • 4 tomatoes
  • 1 onion
  • 3 garlic cloves
  • 1 tbsp butter (optional)
  • 1/4 tsp saffron (optional)
  • 1 tbsp sumaq (optional)
  • black pepper
  • salt
  • fresh herbs to serve (optional)
  • red onions to serve (optional)

Instructions

  1. If you’re using saffron, combine it with a few tbsp freshly boiled water and let it sit until later.

  2. Grate the onion and 3 garlic cloves using the second smallest setting of your grater. Transfer the grated onion into a muslin cloth or clean kitchen towel and squeeze the moisture out. Afterwards it should look something like this:

    Grated onions for Kabab Tabei
  3. Mix the grated onion and garlic with the mincemeat and season it with black pepper and salt. Don’t be too careful here, add plenty of black pepper. 

  4. If you want to serve your pan kabab with rice, you should start preparing it now.

  5. Transfer the meat into a frying pan that has a lid. Flatten it, so it covers the bottom of your pan (see picture). Put on the lid and let it cook for 10 minutes over medium temperature.

    Preparing Kabab Tabei (Persian pan kebab)
  6. In the meantime cut the tomatoes in halves. If you have a gas hub you can grill the tomatoes from the skin side over your hub to give them a slightly smokey flavour, but this is optional.

    Grilling tomatoes over the gas hub
  7. After the 10 minutes of cooking time divide the meat into quarters or in any shape you like o serve them in. Season with half of the sumaq and saffron water. Add the tomato halves, cut side down and put the lid back on.

  8. After another 10 minutes flip the kabab pieces over and add the remaining sumaq. You can also add some butter.

  9. Put the lid back on and let the Kabab Tabei cook for a final 10 minutes.

  10. Serve the kababs with rice, fresh herbs and red onions. The meat juices mixed with the ghee and juice from the tomatoes makes a delicious sauce for the rice and kababs. Make sure to remove the grilled skin from the tomatoes before eating them

Kabab Tabei | Persian Pan Kabab | igotitfrommymaman.com

Bon apetit! I hope you enjoyed your Kabab Tabei! Let me know how you liked it in the comments or post any questions you might have!

I’d love to see your Kabab Tabei! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

Wanna save this recipe for later? You can print out the printable version above or pin it to your recipe board.

Looking for more Persian recipes? Here are my Persian classics!

Do you wanna learn more about Persian cooking? Sign up to Maman’s recipe mail so you will get notified of new recipes on the blog.

Thanks for stopping by! Enjoy your meal!

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