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.
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.
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!