SAEDNEWS: Tangy pan kebab is a popular Iranian dish made with minced meat and prepared in different ways. It has a delicious, slightly sour flavor and is one of the best minced-meat dishes. Follow the steps below for a complete guide to making it
According to Saed News Cooking Service, sour chicken pan kebab is a delicious dish prepared with pomegranate sauce. It can be made quickly and easily at home. In this article, you will learn how to prepare sour chicken pan kebab step by step.
To prepare sour chicken pan kebab, grind the chicken meat together with onion and spices. Spread it in a frying pan and divide it into strips. Fry the kebab in oil and add butter on top.
Prepare the sauce by combining pomegranate paste, tomato paste, saffron, hot water, salt, and pepper, then pour it over the kebabs. After the kebabs cook in the sauce for about 20 minutes, turn off the heat and serve the dish.
Chicken thigh: 500 g
Onion: 1 piece
Butter: 50 g
Tomato paste: 1 tablespoon
Thick brewed saffron: 2 tablespoons
Boiling water: 1 cup
Thick pomegranate paste: 2 tablespoons
Salt, pepper, turmeric: as needed
Oil: as needed
Grind the chicken along with onion, salt, and pepper using a meat grinder.
Alternatively, you can use a food processor and mix until the mixture becomes completely smooth and uniform.
Place the mixture in a non-stick pan and spread it evenly.
Then cut it into strips like traditional pan kebab and create grooves on each strip.
Add a small amount of oil to the pan and place it on heat to cook.
Increase the heat so the kebab cooks quickly, releases less water, and does not become tough.
Once the kebab starts cooking, cut the butter into pieces and place it on top.
Flip the kebabs so they do not stick together and fry all sides well.
In a small pot, mix hot water, tomato paste, pomegranate paste, spices, and brewed saffron until fully combined and smooth.
After the kebabs are cooked, pour this sauce over them.
Let them simmer in the sauce for about 20 minutes.
Transfer the sour chicken pan kebab to a serving dish and serve it with bread or steamed rice. Enjoy your meal!
To achieve the best flavor when preparing sour chicken pan kebab, consider the following tips:
Instead of using chicken thighs alone, you can use a mixture of chicken breast and thigh. However, avoid using only chicken breast, as it will make the kebab dry.
You can also use 500 grams of minced chicken to prepare this pan kebab.
Butter and saffron can be omitted from the recipe, but it is recommended to include them, as they significantly enhance the aroma and flavor of the kebab.
If desired, you can add one clove of garlic to the chicken mixture while grinding, in addition to the onion.
If you are using thin pomegranate paste or pomegranate sauce, you should slightly increase its amount.
In this article, we became familiar with how to prepare sour chicken pan kebab. This dish is quick and easy to make and is a great choice for those who enjoy tangy kebab flavors or even for picky children.
