The easiest method for preparing homemade pan-fried kebab + additional tips for making a festive pan-fried kebab

According to the Family Magazine service of Saed News, pan-fried kebab is not only delicious and tasty but also quick and easy to prepare, which is why it has become even more popular. If you're craving kebab and don't have time to order it from outside, we say, even better! With the necessary ingredients, you can make it right now using the pan-fried kebab recipe we've prepared for you in this article and enjoy this simple dish.

If you're craving kebab and don't have time to order it from outside, with the necessary ingredients, you can make it right now using the recipe for pan-fried kebab that we've prepared for you in this article, and enjoy this simple dish..

How to Make Pan Kebab

Step 1:
To prepare pan kebab, first peel and wash one onion. Grate the washed onion using a fine grater.

Step 2:
Use a strainer to separate the juice from the grated onion. Place the grated onion in one bowl and keep the onion juice in a separate bowl.

Step 3:
Now, place the ground meat in another bowl and add the grated onion (without the juice) to the meat. Begin kneading the meat and onion mixture with your hands.

Step 4:
Add the spices for the kebab (black pepper, red pepper, sumac, turmeric, and salt) to the meat and onion mixture. You can also add curry powder or any other spices you like.

You can add some sumac to the meat mixture or sprinkle it on top of the kebabs at the end. At this stage, you can also add saffron to the mixture to give your kebab an extraordinary aroma and color.

Step 5:
Now, wear disposable gloves and start kneading the meat with the spices until the meat becomes sticky and the bottom of the bowl is oily.

Step 6:
If you have time to prepare the kebab, cover the bowl with plastic wrap and refrigerate it for about an hour. This will allow the meat to change color, darken, and become slightly aged.

Step 7:
After an hour, take the meat out of the refrigerator. Choose a suitable pan based on the amount of meat and lightly grease the bottom using a cooking brush. It's best to use a small amount of oil, but if you prefer your kebab to be fattier, you can use more oil.

Step 8:
Evenly spread the meat across the bottom of the pan. Ideally, the thickness of the meat should be about the size of your fingertip.

Step 9:
Use a knife to gently tap the surface of the meat to create narrow grooves.

Step 10:
Use a spatula to smooth out the grooves on the meat. You can make cuts according to the number of servings you need. Make sure the meat cuts are not too thin, as this can cause the meat to dry out after cooking. Some people choose to cut the kebab into pizza-like slices at this stage.

Step 11:
Place the pan on low heat. After a few minutes, cover the pan to allow the meat to release its juices and steam, ensuring it cooks through and becomes tender.

Step 12:
Once one side of the kebabs is browned, it's time to flip them. Be sure that if there is no water in the pan when flipping, add a little bit of onion juice to the pan to help steam the other side of the kebab. In the first step, you can also add the onions to the kebab to give it a slight onion flavor, though this is completely a matter of preference.

Step 13:
Use a spoon or a cooking brush to apply brewed saffron to the kebabs to give them some color. You can add saffron both while frying or when adding spices to the meat.

Step 14:
In another pan, melt some butter. You can use the double boiler method to melt the butter. If you don’t like the taste of butter, you can substitute it with vegetable oil.

Step 15:
Once the butter has melted, sauté the tomato paste in it until it's fully combined. You can also use grated tomatoes instead of tomato paste or a combination of both.

Step 16:
Add a small amount of water to this mixture and stir again to remove the raw taste of the tomato paste.

Step 17:
Add a bit of saffron to the sauce to enhance its aroma and flavor.

Step 18:
Add the lemon juice to the sauce and stir.

Step 19:
Add salt and black pepper to the sauce to improve its taste. You can also use garlic powder at this stage.

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

Step 21:
Pour the sauce with the tomatoes over the kebabs.
You can prepare this dish in two ways: the first method is to place the tomatoes directly on top of the kebabs and serve the sauce on the side. In the second method, you can add the sauce with the tomatoes to the kebabs and wait until the sauce fully absorbs into the meat.

Step 22:
Now, sauté the peppers with a little oil and place them on top of the kebabs.

Step 23:
Once the sauce has absorbed into the kebabs and the tomatoes are cooked, turn off the heat.

Important Tips for Making Pan-Kebab:

• The sauce is optional; you can serve this kebab without the sauce. However, the sauce adds an exceptional flavor to the kebab.

• The spices used in the kebab are customizable. You can even use special kebab spices in this recipe.

• Adding garlic powder to the kebab makes it much more flavorful.

• The recipe for pan-kebab is completely based on personal preference, so you can use other ingredients as well to make your kebab.

• It’s best to cover the pan while cooking to ensure the kebab is cooked through.

• You can make more sauce to make the kebab more juicy.

• It’s better to cook on low and gentle heat to prevent the kebab from drying out.

• Sumac is an optional spice; you can add it when serving, according to your taste.

• Placing green peppers on the kebabs is also a personal choice; you don’t have to do it if you don’t want to.

• You can serve this delicious kebab with fried potatoes.

• Typically, this dish is served with rice.