Kabab Tabei - Persian Pan Kebab
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
180 kcal
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Course
Main Course
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Cuisine
Persian
Kabab Tabei - Persian Pan Kebab
Description
Kabab Tabei - Persian Pan Kebab combines ground beef with flavorful onion and traditional spices like turmeric, salt, and black pepper, forming a seasoned meat mixture. The preparation involves thoroughly mixing and kneading the meat and grated onion before cooking the mixture in a well-oiled pan. Cooking covered allows the meat to steam in its juices, retaining tenderness and flavor, while uncovering later permits the evaporation of excess moisture and browning for texture contrast. The kebab is then flipped carefully to brown the other side evenly.
Tomatoes cut into quarters are fried separately in olive oil, adding a fresh, slightly caramelized component to the dish. This pan kebab pairs well with white and saffron rice, a staple in Persian cuisine, balancing the savory meat with fragrant rice.
Attention to thoroughly squeezing out the onion juice helps maintain the desired consistency of the meat mix, ensuring the kebab binds well and cooks uniformly. The dish reflects a straightforward but effective cooking approach centered on simple ingredients and technique.
Ingredients
- 1 lb ground beef 93% lean is the best
- 1 onion medium
- 1 tsp Turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 2 to tomato cut into quarters
Instructions
- Grate the onion and squeeze fully so the juice is all out. Discard the juice.
- Put ground beef in a bowl, add grated onion and spiced to it. Mix and knead very well.*
- Coat the bottom of a pan using one tablespoon olive oil.
- Spread the beef mixture in the pan using a spatula or just your hands.
- Using a spatula, divide the mixture into strips.
- Place the pan on medium heat and cover with a lid.
- When it starts to release its juice, uncover and let the juice evaporate.
- Flip the kebabs using a spatula and let the other side brown, too.
- In a small pan, heat some olive oil and fry the tomatoes.
- Serve with white and saffron rice.
Notes
- Remove all juice from the grated onion by squeezing to avoid excess moisture in the meat mixture.
- Mix and knead the ground beef and onion mixture thoroughly for an even texture.
- Cook the meat mixture covered initially to retain juices, then uncover to brown and evaporate excess liquid.
- Serve the kebab with pan-fried tomatoes and white or saffron rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 25g | 50% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 661mg | 28% |
| Potassium | 592mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 23mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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