Kabab Tabei (Kebab in a Pan)

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 (Kebab in a Pan)
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.