Kabab Tabei is a Persian pan kebab with deliciously sweet tomatoes. It’s easy and quick to prepare and doesn’t require a BBQ. This makes it ideal for when you’re short on time or tired, but crave mouthwatering kabab.
Time
Prep: 10 min
Cook: 30 min
Total: 40 min
Ingredients (serves 4)
500g / 1.1lbs minced (ground) lamb or beef, or a mix of both (10 to 15% fat)
4 tomatoes
1 small onion
3 garlic cloves
1 tbsp butter
1 heaped tsp black pepper
1 tbsp sumac (optional)
Salt to taste
Fresh herbs and red onion, to serve (optional)
Method
Make the kabab mixture
Grate the onion on the coarse side of a grater. Finely chop the garlic or press it through a garlic press. Mix the onion and garlic into the meat, season with black pepper and salt, and knead until well combined.
Cook the first side
Put the meat in a shallow pan with a lid (non-stick is ideal). You don't need oil; the meat releases its own fat. Flatten it so it covers the bottom of the pan in an even layer. Put the lid on and cook over medium heat for 10 minutes.
Cook the tomatoes
Halve the tomatoes. Melt the butter over low heat in a pot wide enough for every tomato half to touch the bottom. Add the tomatoes cut side down, season with salt, put the lid on and simmer over medium heat for 10 minutes.
Turn the kabab
After 10 minutes, check that the underside of the kabab is golden brown. If it is, cut it into quarters and flip each one over. If it isn't browning, the meat and onion have released a lot of juice: spoon some of it out and keep it for later, then let the meat sear uncovered until golden before you quarter and flip it.
For a hint of sourness, sprinkle with sumac now. Cook the second side uncovered for 10 minutes.
Add the tomatoes
Add the tomatoes to the pan, along with any juice you spooned out earlier. Put the lid on and cook for a final 10 minutes.
Serve
Serve with Persian saffron rice, fresh herbs and red onion. The meat juices, butter and tomato juice make a delicious sauce for the rice. Nooshe jan!
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