Kabab Tabei - Persian Pan Kebab

Method10 steps · about 50 min

1. 1

   Step 1: Grate the onion (1) and squeeze fully so the juice is all out. Discard the juice.

   Uses 1 medium onion

2. 2

   Step 2: Mix the ground beef (1 lb) with prepared squeezed onion, turmeric (1 tsp), salt (1 tsp) and black pepper (1/2 tsp). Knead very well until evenly combined.

   Uses 1 lb ground beef (93% lean is the best) · Grated onion with juice squeezed out and discarded · 1 tsp turmeric · 1 tsp salt · 1/2 tsp black pepper

3. 3

   Step 3: Coat the bottom of a pan using one tablespoon olive oil.

   Uses 1 tbsp olive oil for beef pan

4. 4

   Step 4: Spread the beef mixture in the pan using a spatula or just your hands.

   Uses Well-kneaded seasoned beef and squeezed onion · Measured olive oil coating the beef pan

5. 5

   Step 5: Using a spatula, divide the mixture into strips.

   Uses Seasoned beef mixture spread in oiled pan

6. 6

   Step 6: Place the pan on medium heat and cover with a lid.

   Uses Raw pan-kebab strips

7. 7

   Step 7: When it starts to release its juice, uncover and let the juice evaporate.

   Uses Covered cooking pan-kebab strips releasing juices

8. 8

   Step 8: Flip the kebabs with a spatula and brown the other side. Continue until fully cooked to 71°C/160°F in the centre.

   Uses Pan kebabs after released juices evaporate

9. 9

   Step 9: In a small pan, heat some olive oil and fry the tomatoes (2).

   Uses 2 tomatoes, cut into quarters · Some separate olive oil to fry tomatoes; quantity unspecified

10. 10

    Step 10: Serve with white and saffron rice.

    Uses Fully cooked browned Persian pan kebabs · Fried quartered tomatoes · Ready cooked white and saffron rice for serving; quantity unspecified