Persian pan kebab or Kabab Tabei is a simple way to enjoy a flavor-packed, restaurant-style meal at home. The word “kebab” literally means a piece of meat that is put on a skewer and grilled on fire. Types of Iranian kebabs include Kabab Barg, Kabab Koobideh, Joojeh Kabab, Kabab Bakhtiari, Kabab Chenjeh, and many others. The main difference between the Kabab Tabei and the other Kababs that we mentioned is that in this Kabab, the meat is not skewered, but cooked in the pan.
About This Recipe
Kabab Tabei or pan kebab is typically served with a plate of saffron rice. We love to serve ours with grilled tomatoes, pickles and fresh herbs(Sabzi Khordan) or a bowl of salad Shirazi. If you’re looking for a easy and flavorful kebab recipe, this recipe is for you! Delicious, juicy and perfect for your next family night.
What do You Need To Make Kabab Tabei
- Ground beef or lamb: Ground beef, lamb or a mix of the two are traditionally used to make Kabab Tabei. Ground lamb is fattier than ground beef and makes the kebab tastier.
- Onion: Onion play a decisive role in the taste of kabab Tabei. Choose a large onion for 300 grams of meat and preferably separate the onion juice after grating.
- Tomato paste: Tomato paste is used to make a thick and flavorful sauce.
- Spices: The combination of spices used to cook kabab tabei is salt, turmeric, sumac, and black pepper.
Instructions
- First, place the minced meat in a large bowl (if the meat is frozen, let it soften at room temperature). Finely grate the onion and add it to the meat along with salt, pepper, and turmeric. Knead well until the meat is mixed with other ingredients and flavored.
- Pour some oil into the pan. Make small patties with your hand from the mixture and deep fry them in the pan. There is another way to make kabab Tabei. Pour the meat mixture into the pan and spread it by hand in a thin and uniform layer on the bottom of the pan.
- Let the meat cook on medium heat for about a quarter of an hour, then draw parallel lines on the meat with a suitable spatula. Cut the meat on the created lines by pressing with a spatula. Reduce the heat until the sauce is ready.
- To make the sauce, chop or grate the tomatoes and mix with the tomato paste, a little salt, and pepper. Put the sauce on the heat for a few minutes until the tomato juice evaporates a little and the sauce thickens a little.
- Then turn kebabs and cook the other side. Pour sauce over them and let them cook in the sauce for about 5 minutes.
- When the pan kebab is ready, pour freshly chopped parsley on it and serve it with rice.
Pro Tips For Kabab Tabei Recipe
- Be sure to separate the onion juice after grating.
- Note that if the fat of the meat is too much, the size of the kabab Tabei will change during cooking and the pan kebab will shrink. To reduce the amount of fat, preferably use the same ratio of lamb and beef.
- After preparing the meat mixture, it is time for the pan kebab sauce. Of course, the sauce is not necessary, and some people serve kabab Digi or pan kebabs without sauce (for example, with grilled or fried tomatoes and peppers). But if you have more time and you like a soft and slightly juicy pan kebab and the taste of tomato sauce is combined with it, give yourself more effort and prepare the sauce as well.
- Another way to prepare a Kabab Tabei is to cook it like a Persian Cutlet without tomato sauce.
- Use a nonstick pan with a lid to cook the kebabs on low heat.
- You do not need to marinade Persian pan kebabs. You can fry the kebab as soon as you mix it.
What Can I Add To This Recipe?
Sprinkle some sumac and a little bloomed saffron on the kebabs while cooking. You can also put a few pieces of butter on the kebabs to slowly melt and give the food a good taste.
Did you like the Kabab Tabei recipe? Try my Koofteh Tabrizi recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 300gr ground beef or lamb or a mix of them
- 1 large onion
- Salt and pepper
- 1/2 teaspoon turmeric
- 2 tomatoes
- 2 tablespoon tomato paste
- Oil
- Fresh parsley leaves
Instructions
Step 1
First, place the minced meat in a large bowl (if the meat is frozen, let it soften at room temperature). Finely grate the onion and add it to the meat along with salt, pepper, and turmeric. Knead well until the meat is mixed with other ingredients and flavored.
Step 2
Pour some oil into the pan. Make small patties with your hand from the mixture and deep fry them in the pan. There is another way to make kabab Tabei. Pour the meat mixture into the pan and spread it by hand in a thin and uniform layer on the bottom of the pan.
Step 3
Let the meat cook on medium heat for about a quarter of an hour, then draw parallel lines on the meat with a suitable spatula. Cut the meat on the created lines by pressing with a spatula. Reduce the heat until the sauce is ready.
Step 4
To make the sauce, chop or grate the tomatoes and mix with the tomato paste, a little salt, and pepper. Put the sauce on the heat for a few minutes until the tomato juice evaporates a little and the sauce thickens a little.
Step 5
Then turn kebabs and cook the other side. Pour sauce over them and let them cook in the sauce for about 5 minutes.
Step 6
When the pan kebab is ready, pour freshly chopped parsley on it and serve it with rice.
