Skillet Kabab

Kabab-e Tabe’i-ye Kermani

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Preparation info

  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

This dish is popular throughout Iran under various different names. In Hamadan, for instance, they grate the potato and mix it into the lamb paste (in step 1), use slices of bell peppers on top of the tomatoes, and call it kabab-e sardash.

Ingredients

paste

  • 1 lb/450 g ground lamb, beef, or chicken or turkey (dark meat)

Method

  1. For the paste: In a mixing bowl, combine all the ingredients for the lamb paste (except the oil). Knead lightly, using your hands, to create a soft paste (do not over-mix).
  2. Moisten your hands and shape the paste into a large meatball and place it in the center of a well-oiled heavy-based 8in/20cm-diameter skillet (or frittata pan).
  3. Press down with