Kabab Tabei (Kebab in a Pan)

Kabab Tabei

This recipe is a marriage of my Pakistani and Persian side.

I love a good, fiery chicken seekh kebab, as well as a kebab made in a pan. I like to use white meat, but you can use a mix of white and dark. Just remember that if you are using white meat, it will cook and dry out very fast.

If you are looking for a traditional recipe of Kebab Tabei made with red meat, have a look at Shadi of @unicornsinthekitchen’s blog. You don’t have to use these herbs; use whichever ones are your favourite.

Kabab Tabei
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Kabab Tabei (Kebab in a Pan)

Yield: 4 people
Author: Shayma Saadat

Ingredients

  • 1 lb ground chicken I use white meat⁣
  • ¼ cup fresh breadcrumbs⁣
  • 1 egg⁣
  • ½ a small white onion minced⁣
  • 2 garlic cloves minced⁣
  • 1 tsp freshly grated ginger⁣
  • 1 tsp sea salt to taste⁣
  • ½ tsp cumin powder ⁣
  • ¼ tsp turmeric powder⁣
  • ¼ cup fresh cilantro leaves and stems, finely chopped⁣
  • ¼ cup fresh dill finely chopped⁣
  • 1 Thai bird green chili sub: jalapeno, serrano, or 1 tsp red chili flakes⁣
  • 2 tbsp neutral oil I use grapeseed⁣

Instructions

  • In a large bowl, use your hands to mix well all the ingredients except for the chili and oil. To test for salt, place 9-inch skillet (or non-stick pan) on medium high heat; when hot, add a teaspoon of oil with a dollop of the meat mixture. Accordingly adjust meat mixture for salt.
  • Using your kitchen shears, finely chop green chili directly into meat mixture (or add chili flakes if that’s what you’re using). Use a spatula to mix well. (You can also use gloves, as the chili may burn your bare hands.)
  • Wipe your skillet dry and ensure it is cool. Coat the bottom of the skillet with 1 tablespoon of oil.
  • Using your hands, spread the meat mixture at the bottom of the skillet in one even layer.
  • Place skillet on medium high heat. When the meat starts to cook, use your spatula to divide the meat mixture into 1- to 2-inch strips.
  • As you hear the meat starting to sizzle, gently flip each kebab strip (you’ll note that the kebabs are slightly golden on one side) with a spatula.
  • Add another tablespoon of oil. Allow the other side to cook till golden.
  • Serve with rice, bread mast o khiar , or enjoy as is. Adorn with lots of fresh herbs.

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