Kabab Deegi - Iranian Pan Kabab

کباب Kabab/kebob is one of the great dishes for outdoor parties. There are a variety of kababs such as koobideh (ground meat kabab), barg (beef tenderloin), joojeh kabab (chicken) or fish  kabab to name a few. 

However,since we haven’t had a chance to assemble our new grill yet, I have to settle for کباب دیگی/کباب تابه ای  kabab deegi (stove-top pan kabab) for now. I don’t know of any Iranian who doesn’t know how to make kababs. I think the love of a good kabab along with the method of preparation and cooking was passed down to us through our genes from generation to generation! However, this recipe is for people like my daughter who one day might get tired of eating campus food and may want to try to make something quick, simple and delicious such as this kabab.

Usually, we use 2-4 pounds of ground meat (ground beef, lamb or a combination of the two) for the flat metal skewer grilled kabab. Always making sure that there is enough food for everyone in the family and also having enough to serve an uninvited neighbor or a guest who happens to drop by unexpectedly. I must say this has almost never happened to me here, but it was very common back then when I was growing up in Iran. It won't take very long to cook the meat on the stove. You can also cook kabab deegi in the oven at 350 degrees Fahrenheit for 50-60 minutes or until fully cooked.

Kabab Deegi- Pan Kabab

Ingredients:
Serves 4

1 pound ground meat (beef, lamb or turkey)  

1 medium onion, grated
1/2 teaspoon turmeric

1/2 teaspoon salt
1/4 teaspoon pepper

1 tablespoon vegetable oil
2 or 3 medium sized tomatoes, cut into wedges

 Method:

1. In a mixing bowl combine ground beef, onion, turmeric, salt and pepper, mix well.
2. Choose a medium-sized frying pan, add a tablespoon of vegetable oil, flatten the meat mixture into the pan, starting at the center and working it to the outer edges. 
3. Place the pan on the stove over medium-high heat for 10 minutes. Cut the meat lengthwise into strips (or if you prefer like pizza slices), turn them over one by one and place the tomatoes into the pan, cover and cook for another 25-30 minutes on medium-low heat or until fully cooked.

Sprinkle some sumac powder (available in Iranian grocery stores) on the kabab. Serve with rice, sabzi khordan, sliced onions and yogurt drinks (doogh).

Enjoy!