SAEDNEWS: With this quick and easy recipe, learn how to make juicy, flavorful skewer-style pan kebabs right at home. The secret to a perfectly elegant homemade kebab that stays intact on the skewer and bursts with taste is revealed in this complete guide. Say goodbye to dry kebabs and savor an authentic Iranian culinary experience in every bite.
According to the Cooking Section of Saed News, few people can resist kebab, Iran’s beloved traditional dish. Yet, in today’s apartments and modern homes, setting up a grill and charcoal isn’t always possible. That’s where pan-kebab comes in—a clever and tasty alternative.
But we’re taking it a step further: in this article, we’ll show you how to make skewered pan-kebab, a method that brings the elegant, restaurant-style appearance to your table while delivering unforgettable flavor. By following this recipe, you’ll create a perfect, juicy, and flavorful homemade kebab.
Ground meat (a mix of lamb and beef): 500 g
Large onions: 2
Strong brewed saffron: 3 tbsp
Salt, black pepper, turmeric: to taste
Butter: 50 g
Tomatoes: 4
Wooden skewers: as needed
Making this kebab is simple, but a few key steps ensure your result rivals top restaurants.
Step 1: Prepare the onions and meat
Grate the onions finely. The secret here is removing all the onion juice. Place the grated onions in a sieve and press firmly with a spoon or your hands to extract every drop. This prevents the kebabs from falling off the skewers.
Step 2: Knead the kebab mixture
Place the ground meat in a large bowl. Add the drained onions, salt, pepper, turmeric, and two tablespoons of saffron. Now comes the crucial part: kneading. Knead the mixture by hand for at least 10 minutes until the meat is sticky and uniform. This ensures the kebabs stay on the skewers. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
Step 3: Skewer the kebabs
Soak the wooden skewers in water for 15 minutes to prevent burning. Keep a bowl of water nearby. Wet your hands slightly, take a portion of the meat mixture (about the size of a small tangerine), and shape it gently around the skewer. Use your fingers to create uniform ridges for a better appearance and even cooking.
Step 4: Cook the kebabs
Select a non-stick pan and place it over low heat. Add a small amount of oil or butter. Carefully arrange the skewers in the pan. Cover for 5–7 minutes so the kebabs steam in their own juices. Then, uncover and increase the heat slightly. Turn the skewers slowly until all sides are golden and slightly charred.
Step 5: Prepare the saffron-butter sauce
In the final minutes, add butter and the remaining saffron to the pan. Let it melt and mix with the kebab juices. Spoon this fragrant sauce over the kebabs. Place the washed tomatoes alongside the kebabs to roast until soft.
Juiciness secret: Completely drain the onions and let the meat rest in the fridge.
Meat choice: A balanced mix of lamb and beef ensures tenderness and rich flavor.
Smoky aroma: For a smoky touch, place a hot coal in a small steel bowl, add a few drops of oil, and cover the pan with the kebabs for 2 minutes.
Serving suggestion: Enjoy with saffron rice, fresh flatbread, herbs, onions, and sumac.
As you can see, making skewered pan-kebab at home isn’t complicated. It’s a fun culinary experience that allows you to enjoy restaurant-quality kebab anytime, without a grill. Quick, elegant, and flavorful, this dish is perfect for dinner parties or casual gatherings. Bon appétit!
