Kabab Tabei is a delicious dish that you can make if you like to have kebabs but you do not want to use a grill or you do not have one. It is simple and can be ready in an hour with a handful of ingredients!
This Kabab is usually served with grilled tomatoes and Persian-style rice or pulao. This food has a quick and straightforward recipe. Thus, if you crave to eat kabab but do not have enough time or access to barbeque, you can cook kabab tabei, and enjoy its fantastic flavor. This pan kebab is cooked with ground meat, containing about 10-15 percent of fat. You can use beef, lamb, or a mixture of them. Stay with us till the end of this post to have a delicious Persian kabab tabei!
Kabab Tabei is one of the most favorite Persian Kababs. Kabab is the Farsi term for grilled, and Tabei is the Farsi word for a pan. Kabab Tabei refers to the Kabab that is roasted in a pan. Iranians usually cook this kabab more than other types, because it has a more straightforward recipe. Moreover, you are not required to have special equipment such as skewers or barbeque to cook it.
It is not formal food, and it is not even served at casual parties. However, it is an excellent choice for a quick and easy to make lunch or dinner. You can find it in some unique cafes called “Ghahvekhane” or some small street restaurants. It is almost scarce to find Kabab Tabei in fancy restaurants.
This dish is usually served with bread and particularly Lavash. Nevertheless, at home, Iranians serve it with Chelow or Kateh. If you are looking for quick but very delicious food to serve Kabab Tabei is the best choice.
Kabab Tabei is a quick and easy Persian kabob that needs no grill or skewers. These nicely spiced pan kebabs are seared to juicy perfection. An unbeatable way to satisfy your Persian food craving.
Ingredients for Persian Tabei Mutton Kabab
Steps for Persian Tabei Mutton Kabab
Persian Tabei Mutton Kabab
Ingredients
500 grams Minced Mutton
1 Onion grated
1 Green Chilli chopped
Fresh Coriander Leaves
1 teaspoon Red Chilli Powder
1/4th teaspoon Turmeric Powder
1 teaspoon of Chilli flakes
1 teaspoon Salt
1 pinch Saffron Strands
1 teaspoon Ginger-garlic paste
1/4th teaspoon Black Pepper Powder
2 tablespoons of Cornflour
Cubanelle peppers
Cherry Tomatoes
Steps
Wash and drain 500 grams of minced mutton.
Soak a pinch of saffron strands in 1 tbsp of water.
Grate 1 onion and squeeze out the water from it.
Take minced meat in a bowl and add grated and squeezed onion, chopped 1 green chilli, some chopped coriander, 1 tsp red chilli powder, 1/4th tsp turmeric powder, 1 tsp Chilli flakes, 1 tsp salt, a pinch saffron soaked in water, 1 tsp ginger garlic paste, 1/2 tsp black pepper powder and 2 tbsp cornflour.
Combine and mix all ingredients and marinate for 1-2 hours, if you have more time you can marinate it for more time.
After marination is completed take a non-stick pan in which you want to fry the kebabs.
Grease the pan with oil and then put the kebab mixture into the pan and press it with the help of a spatula to make it flat, keep it half inch in size.
Sprinkle some water and press the Kabab mixture so it would set properly, then dip your hands in water and press with your fingers on the Kabab mixture all over the pan so that the kebabs may not remain raw from inside and can be cooked properly from inside.
Now heat this pan on medium flame to cook, pour some oil on the edges of the pan.
Cover the pan with a lid reduce the flame and cook for 2-3 minutes, after cooking for 3 minutes open the lid and with the help of a sharp spatula make long cuts to the mixture to make long kebabs.
Again cover it and cook on low flame for 7-8 minutes.
Open the lid and check the kebabs, if there is any water remaining at the bottom, increase the flame and let it dry up.
After all the water is dried, turn the Kababs as you have put long cuts on them to cook on the other side.
The kebabs will turn into a nice brown color.
Then spray some oil on the edges of the pan and let it cook on low flame for 5-6 minutes.
Check it if it is cooked from the other side properly then off the flame.
Heat a pan on medium flame, spray a little oil on it and add 3-4 cubanelle peppers, fry them for 1-2 minutes by stirring.
After that add some cherry tomatoes and fry them with the cubanelle peppers for 1-2 minutes and then off the flame.
Remove them in a serving dish and serve with Persian Tabei kebabs.
Serve with steamed saffron rice and pan seared or roasted vegetables and salads.
You can also make sandwiches and wraps with flatbreads or pita bread.
Take some buns filled with shredded or sliced pan kebabs, roasted or salad vegetables, pickles, sandwich spreads and hot sauce if you prefer.
If you like, you can add the grilled tomatoes to the kabab tabei in the last 5 minutes of cooking. As a result, you will get a delicious sauce for your kebabs.
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Onion: Must be grated and then squeezed very hard so all the excess juice (which we do not need) is out. Grated Onions: This imparts good flavor and juiciness. Onion flavor is a characteristic hallmark of Persian food. Mixing: All the ingredients should be mixed perfectly together and kneaded well.Always takes the mixture out of the bowl with your hand and drops it back in the bowl several times. Works perfect every time! Ground Meat: Typically made with ground beef and lamb. But you can make it with veal, goat, chicken or turkey as well. Meat with 10-15 percent fat is often used. For very lean meat, be sure to use sufficient oil to pan fry the kababs. Also use ingredients to add juiciness - such as, grated onions or grated zucchini.
