Pan Kebab | How to Make Homemade “Pan Kebab” with Step-by-Step Photos

Pan kebab is not only tasty and flavorful but also quick and easy to prepare, which makes it even more popular. If you’re craving kebab but don’t have time to go out, good news—you can make it right now at home with the ingredients listed below, following the recipe we’ve prepared in Namnak’s kitchen. This simple dish is much healthier and more delicious than store-bought kebabs.

Ingredients for Pan Kebab

Instructions for Pan Kebab

Step 1:
Peel and wash the onion. Grate it finely.

Step 2:
Use a sieve to drain the onion juice into a separate container. Keep the onion and its juice separately.

Step 3:
Place the ground beef in another bowl, add the drained onion, and knead by hand.

Step 4:
Add the spices (black pepper, red pepper, sumac, turmeric, and salt). Optionally, add curry or any preferred spice. You can also add saffron at this stage for aroma and color.

Step 5:
Wear disposable gloves and knead the mixture until the meat sticks together and the bottom of the bowl is coated.

Step 6:
Optionally, cover the bowl with plastic wrap and refrigerate for about 1 hour to let the meat darken slightly.

Step 7:
Remove the meat from the fridge. Grease a pan with a brush using a small amount of oil.

Step 8:
Spread the meat evenly in the pan, about the thickness of a finger.

Step 9:
Lightly score the surface with a knife to make shallow grooves.

Step 10:
Use a spatula to smooth the grooves and make portions for serving. Avoid making slices too thin to prevent drying.

Step 11:
Cook the pan over low heat. Cover the pan after a few minutes to let the meat release juices and cook through.

Step 12:
Once one side is browned, flip the meat. If needed, add some onion juice to steam the other side.

Step 13:
Brush brewed saffron on the kebabs for extra color and aroma.

Step 14:
Melt butter in another pan (or use a bain-marie).

Step 15:
Sauté the tomato paste in the melted butter until well combined. You may also use grated tomatoes or a mix.

Step 16:
Add a little water and stir to remove the raw taste of the paste.

Step 17:
Add a bit more saffron to enhance flavor.

Step 18:
Add fresh lemon juice and mix.

Step 19:
Season the sauce with salt, black pepper, and optionally garlic powder.

Step 20:
Slice the tomatoes into rings and add them to the sauce.

Step 21:
Pour the sauce and tomatoes over the kebabs. You can serve the sauce on the side or let it soak into the meat.

Step 22:
Sauté the peppers with a little oil and place them on the kebabs.

Step 23:
Optionally sprinkle some sumac on top.

Step 24:
Once the sauce is absorbed and tomatoes are cooked, turn off the heat.

Step 25:
Serve with rice and optionally French fries.

Tips for Pan Kebab:

• Sauce is optional but enhances flavor.

• Spice amounts can be adjusted; garlic powder improves taste.

• Cover the pan while cooking for thorough cooking.

• For juicier kebabs, make more sauce.

• Cook over low heat to prevent drying.

• Garnish with green peppers or sumac as desired.

• Typically served with rice.

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4
Meal: Lunch or dinner