Kabab Tabei
Pan fried kebabs
Ingredients
Kebab
- 1 medium onion, grated
- 1 pound ground beef, or lamb
- 1 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 1/2 teaspoon turmeric, ground
- 4 tablespoons olive oil, adjust as needed
Potatoes
- 4 tablespoons olive oil, more as needed
- 2 medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 1/4 teaspoon salt
Tomatoes
- 4 tablespoons olive oil
- 4 ripe tomatoes, sliced
- 1/4 teaspoon salt
Instructions
Kebab
- In a large mixing bowl, combine all the ingredients for the kebab with the exception of the olive oil. Mix fully and form into desired patty shapes. I have chosen an oval shaped patty about 3 inches long and 1/2 inch thick.
- In a large frying pan, heat the oil over medium high heat and place the patties in the pan, in a single layer. Fry the patties for about 5 minutes on each side. Remove from the heat and set aside.
Potatoes
- In a large frying pan, heat the oil and fry the potatoes over medium heat for about 8 minutes on each side or until the potatoes are fully cooked and golden. Sprinkle with salt, remove from the pan and arrange on top of the kebabs.
Tomatoes
- In the same frying pan, heat the oil and fry the tomatoes on medium high heat for about 2-3 minutes on each side. Sprinkle with salt, carefully remove from the pan, and place on top of the kebabs and potatoes.
Assembly
- Once the potatoes and tomatoes have been placed on the kebabs, cover the pan and cook for about 5 minutes over low heat to reheat and bring the dish together.
- Serve with Persian steamed basmati rice or Persian flat breads, sumac, raw onions and a platter of fresh herbs.
Tried this recipe?Let us know how it was!