SAEDNEWS: Full Guide to Pan Kebab with Step-by-Step Instructions, Instructional Photos, and Tips for Making Meat Delicious for a Perfect Iranian Meal
According to SAEDNEWS, Pan kebab is not only tasty and flavorful, but it is also quick and easy to prepare, which makes it very popular. If you’re craving kebab but don’t have the time to get it from outside, you’ll be happy to know that with the right ingredients, you can prepare it right now following this pan kebab recipe. Pan kebab is much healthier and more delicious than kebabs you buy from outside.
Ingredient | Quantity |
|---|---|
Ground meat | 500 g |
Large onion | 1 |
Tomatoes | 3 |
Salt | To taste |
Black pepper | ½ tsp |
Turmeric | ½ tsp |
Paprika | ½ tsp |
Saffron (brewed) | 2 tbsp |
Sumac | 1½ tsp |
Red chili | Pinch |
Tomato paste | 1 tbsp |
Green bell pepper | 1 |
Butter | 25 g |
Fresh lemon | 1 |
Peel and wash the onion. Then grate it finely using a fine grater.
Squeeze out the juice from the grated onion. Keep the grated onion in one bowl and the juice in another.
Place the ground meat in a suitable bowl and add the grated onion. Knead the mixture by hand until well combined.
Add the spices: black pepper, red chili, sumac, turmeric, and salt. You can also add curry powder or any other spices you like. Add saffron and sumac at this stage for color and flavor. Optionally, sprinkle sumac on the kebabs at the end instead.
Knead the meat and spices until the mixture becomes sticky but does not stick to your hands, and the bottom of the bowl gets slightly oiled.
Cover the meat with plastic wrap and refrigerate for about an hour so it darkens slightly and becomes “ripe.”
After an hour, remove the meat from the fridge. Choose a pan suitable for the amount of meat and lightly grease the bottom with a cooking brush. Use less oil for a lighter kebab, or more if you prefer a richer flavor.
Spread the meat evenly in the pan. The thickness should be about the width of a finger.
Gently make shallow cuts on the surface of the meat with a knife.
Use a spatula to smooth the cuts. You can make slices according to the number of servings. Do not make the cuts too thin, or the meat will dry during cooking. Some people slice the kebab in a pizza-style at this stage.
Place the pan on low heat. After a few minutes, cover the pan to let the meat release its juices and cook through with steam.
Once one side is cooked, flip the kebabs. If there is no liquid in the pan, add a little onion juice to help steam the other side.
Brush the kebabs with some brewed saffron for color and aroma.
Melt butter in another pan using a double boiler method. You can substitute with vegetable oil if desired.
Add tomato paste to the melted butter and sauté until well combined. You can also use grated tomatoes instead of tomato paste.
Add a little water and stir to remove the raw taste of the paste.
Add a little saffron to enhance the flavor and aroma of the sauce.
Add fresh lemon juice and mix well.
Season the sauce with salt and black pepper. You can also add garlic powder at this stage.
Slice the tomatoes into rings and add to the sauce.
Pour the sauce and tomatoes over the kebabs.
You can either serve the sauce on the side or cook the kebabs in the sauce until fully absorbed.
Add sautéed bell peppers on top of the kebabs.
Optionally, sprinkle a little sumac on top.
Once the sauce is absorbed and the tomatoes are cooked, turn off the heat.
Serve the delicious pan kebab with rice and optionally some fried potatoes.
You can serve the kebab without sauce, but the sauce adds an incredible flavor.
Use kebab-specific spices for best results.
Adding spices like garlic powder enhances the flavor.
This recipe is flexible, so feel free to use other ingredients.
Cover the pan while cooking to ensure the meat is fully cooked.
You can make extra sauce if you prefer a juicier kebab.
Cook on low heat to avoid drying out the meat.
Use sumac when serving according to your taste.
Adding green peppers on top is optional.
Pan kebab can also be served with fried potatoes.
Traditionally, pan kebab is served with rice.
Preparation time: ~15 minutes
Cooking and waiting time: ~30 minutes
Suitable for lunch or dinner
Recipe serves: 4 people
