How to Make Restaurant-Style Kebab in a Pan with Special Sauce

Ingredients for 4 people

• Ground meat: 500 grams

• Onion: 2 large

• Tomatoes: 4 medium

• Tomato paste: 2 tablespoons

• Potatoes: 2 medium

• Lemon juice: 1 tablespoon

• Saffron (brewed): 1 tablespoon

• Salt and black pepper: to taste

• Oil and turmeric: as needed

Ingredients for special sauce:

• Tomato paste: as needed

• Oil: as needed

• Saffron: as desired

Lemon juice: as desired

How to make the special sauce:

For a well-colored and tasty kebab in a pan, it is better to use a special sauce made from tomato paste, brewed saffron, and lemon juice. This sauce not only makes the kebab softer and juicier but also gives it a distinctive flavor. Simply sauté the tomato paste in oil, then add saffron and lemon juice, and pour over the kebab.

Kebab preparation steps:

Step 1: Combine grated onions with ground meat and spices

First, peel and wash the onions, then grate them with a medium-sized grater and put them in a large bowl. Next, add the ground meat to the bowl with the onions, and add salt, black pepper, and turmeric to the mixture.

Step 2: Knead the kebab mixture and rest in the refrigerator

Mix the ingredients thoroughly until they are completely uniform, then knead the mixture like kebab koobideh for a few minutes until it becomes cohesive. If you have time, let the kebab mixture rest in the fridge for about an hour for a better result. If you are short on time, you can skip this step.

Step 3: Spread the kebab mixture in an oiled pan

After removing the kebab mixture from the fridge, heat a pan and oil it. Then, spread the kebab mixture in the pan and smooth it out to make the kebab thickness even across the pan.

Step 4: Slice and fry both sides of the kebab

Once the kebab has set, slice it to your liking (for more beauty, you can cut it lengthwise like kebab koobideh) and flip the kebab to cook the other side.

Step 5: Prepare the sauce with sautéed tomato paste

At this stage, the kebab is almost done, and we need to prepare the sauce. Sauté the tomato paste in a separate pan until it is completely fried. This will make the sauce tastier and more colorful.

Step 6: Add saffron, lemon juice, and pepper to the sauce

Be careful not to burn the tomato paste, as it will make the sauce unpleasant and slightly bitter. Once the tomato paste is well sautéed, add half a cup of water, brewed saffron, a bit of lemon juice, and black pepper, and mix to blend the sauce ingredients.

Step 7: Add the sauce to the kebab and cook tomatoes

Once both sides of the kebab are fried, pour the sauce into the pan with the kebab, and cover the pan so the sauce can soak into the kebab. At this stage, slice the tomatoes in half and place them beside the pan to cook alongside the kebab.

Step 8: Garnish the kebab with tomatoes and fried potatoes

Using fried potatoes alongside the kebab is optional. If you prefer, peel the potatoes and cut them into strips, then fry them in oil. Once the kebab is ready, place it on a serving plate and garnish with tomatoes and fried potatoes.

Cooking tips for kebab in a pan:

Kebab in a pan without oil

If you want to make kebab in a pan without oil, there are a few things you need to keep in mind to prevent it from becoming dry. For making kebab in a pan without oil, it's best to use a thick cast-iron grill or pan because the grill will prevent the meat's water from evaporating, resulting in a juicy and delicious kebab. You can also use a double-sided pan, but the water in the meat will dry out quickly, leading to a drier kebab.

Choosing the right meat

For a tender and delicious kebab in a pan, it's best to use a combination of lamb and beef. The fat content in the meat should be balanced so that the kebab remains juicy and flavorful. Using meat with too much fat can cause the kebab to shrink during cooking, while fat-free meat will make the kebab dry and tough. The right balance of fat and meat will result in a delicious flavor and evenly cooked kebab.

Draining the onions

Grated onion is one of the key ingredients for kebab in a pan, adding a unique flavor and aroma to the meat. However, excess onion juice may make the kebab mixture too soft and cause it to fall apart during cooking. To avoid this, be sure to drain the water from the grated onions. This will help maintain the cohesion of the ingredients and ensure that the kebab cooks evenly without cracks.

Kneading the kebab mixture

Kneading the kebab mixture is one of the most important steps in making kebab in a pan. The ground meat, onions, and spices must be mixed and kneaded well to create the necessary stickiness. This helps the ingredients come together and prevents the kebab from falling apart in the pan. Be sure to knead for a few minutes until the mixture is uniform and cohesive, so it holds its shape during cooking.

Cooking with moderate heat

For a soft and evenly cooked kebab, it's best to use moderate heat. High heat may cause the kebab to fry too quickly on the outside while leaving the inside raw. Moderate heat allows the kebab to cook slowly and evenly, helping preserve the flavor of the meat. You can also rotate the pan during cooking to ensure all parts of the kebab cook evenly.

Adding saffron for better aroma and flavor

Saffron, one of Iran's traditional spices, can add a special flavor and aroma to kebab in a pan. For this, add a little brewed saffron to the sauce at the end of cooking. Alternatively, you can mix the brewed saffron with melted butter and brush it over the kebab's surface with a brush. This not only enhances the aroma but also gives the kebab a beautiful color.

Serving kebab in a pan with suitable side dishes

You can serve kebab in a pan with various side dishes such as grilled tomatoes, fried green peppers, and fried potatoes. Grilled tomatoes provide a pleasant flavor and a vibrant color to the meal. Fried potato strips can also be a perfect accompaniment to enhance the presentation of the dish.

Saffron kebab in a pan

If you want your kebab to have the flavor and aroma of saffron, mix 2 tablespoons of brewed saffron with 25 grams of melted butter and brush it over the kebab while cooking with a clean brush. This will not only infuse the kebab with saffron aroma but also make it more delicious.

Juicy kebab in a pan

To prevent your kebab in a pan from drying out, make sure to cook it on low heat. High heat will cause the kebab mixture to lose moisture and dry out quickly, but cooking on moderate heat will allow the kebab to retain its juices, resulting in a juicier kebab. For a juicy kebab in a pan, you'll need to spend more time frying it.