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Kabab Tabei

Pan fried kebabs
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Persian
Keyword: beef, kabab, kebab
Servings: 4
Author: Omid Roustaei, The Caspian Chef

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.