Persian Pan Kebab with Grilled Tomatoes and Peppers | Kabab Tabei Recipe |
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 and peppers. It’s easy to prepare and doesn’t require a a BBQ. The perfect recipe for every day.

Persian Pan Kebab with Grilled Tomatoes and Peppers | Kabab Tabei Recipe |
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.


Preparation: 10 min
Cooking time: 30 min
Total: 40 min

Ingredients (serving 4):

  • 500g minced lamb, or beef, or a mix of both
  • 4 tomatoes
  • 1 bell pepper (This is optional and not usually served with pan kebab. I add them because my wife loves them.)
  • 1 small onion
  • 7 garlic cloves
  • Salt, black pepper
  • Greek yoghurt to serve with
  • 1 tbsp ghee


1. Grate the onion and 3 garlic cloves using the second smallest setting of your grater. It should look something like this:
Grated onions for Kabab Tabei
2. 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.
3. If you want to serve your pan kabab with rice you should start preparing it now. Click here for my Kateh style rice recipe.
4. Transfer the meat into a frying pan that has a lid. Flatten so it fills the bottom of your pan (see picture). Put on the lid and let it cook for 10 to 15 minutes.
Preparing Kabab Tabei (Persian pan kebab)
5. In the meantime cut the tomatoes in half and the pepper in thirds. Skin off the remaining garlic cloves. If you have a gas hub you can grill them from the skin side over you hub to give them a slightly smokey flavour, but this is optional.
Grilling tomatoes over the gas hub
6. Melt 1 tbsp of ghee in a small pan and put in the tomato halves cut side down. Add the garlic cloves and the peppers as well if you like them soft. Season with salt and put on the lid. Let them simmer on a medium heat.
7. After 10 to 15 minutes of cooking time for the kabab take the lid off and let any moisture evaporate, so the meat can fry in its own fat. If necessary remove any excess juice with a spoon. Using a wooden or heatproof plastic spatula divide the meat into quarters. Check if the bottom side is nicely browned and once you’re happy with the colour flip them over and fry them from the other side for about 5 min until they’re nice and brown as well.
8. Serve the kababs with rice, greek style yoghurt and the tomatoes and peppers. The juice of the tomatoes mixed with the ghee makes a delicious sauce for the rice and kababs. Make sure to remove the grilled skin from the tomatoes and peppers before eating. 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!
Kabab Tabei | Persian Pan Kabab |


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