Kabab Tabei (Kabab Tabeyi, کباب تابه ای) is one of the most favorited Persian Kababs. Kabab is the Farsi term for grilled, and Tabe is the Farsi word for a pan. Kabab Tabei refers to the Kabab that is roasted in a pan. Iranians usually cook this kabab more than other types, because it has a more straightforward recipe. Moreover, you are not required to have special equipment such as skewers or barbeque to cook it.
It is not a formal food, and it is not even served in casual parties. However, it is an excellent choice for a quick and easy to make lunch or dinner. You can find it in some unique cafes called “Ghahvekhane” or some small street restaurants. It is almost scarce to find Kabab Tabei in fancy restaurants.
This dish is usually served with bread and particularly Lavash. Nevertheless, at home, Iranians serve it with Chelow or Kateh. If you are looking for quick but very delicious food to serve Kabab Tabeyi is the best choice.
Different types of Kabab Tabei:
Depend on the kind of meat you use; you can have different kinds of Kabab Tabei. For example, we have Kabab Morgh, which is made out of the ground chicken. Since the main ingredient is meat, choosing a different type of meat can result in a different Kebab Tabei. It is also possible to mix two kinds of meat.
Kabab Tabei Nutrition facts:
Kabab Tabei has 212 Kcal per 100 gr. The calorie of the bread or the rice with it should be added to that amount. Since the main ingredient of this dish is meat, it is an excellent source of protein. Each 100 gr of this kabab contains 11.56 gr protein. Meat is a natural source of iron and can help amenia. It provides a notable amount of 17 gr fat per 100 gr and 46 gr water. It has 36 mg vitamin C per 100 gr that is very remarkable. It also contains most of the vitamins and minerals in different amounts.
Unfortunately, Persian Kababs are made out of meat, and you can not have it if you are a vegetarian. There is no vegetarian Kabak in Persian cuisine.
Serving style of Kabab Tabei:
Iranians serve Kabab Tabei as the main course for dinner or lunch. Usually, two kababs are served inside Lavash bread or next to a dish of Chelow. Grilled tomatoes and grilled peppers accompany Kabab. You can use Sangak or any other similar bread instead of Lavash. It is also possible to serve it with Kateh. The side item next to Persian Kababs is usually fresh sliced onion. Salad Shirazi, Sabzi Khordan, and Torshi can be other choices of side dishes.
All drinks can be served with Kabab. Nevertheless, Doogh (Persian yogurt drink) is the best choice next to the kabab.
What are the ingredients?
The main ingredient is ground meat. Lamb is a better choice than beef for Kabab Tabei. You need onions to mix with the meat and some spices such as salt and pepper. Typically, Iranians sprinkle sumac on their kababs. Tomatoes and chili peppers are the side items that often accompany Kabab Tabei. Depending on the type of Kabab, you will need a different kind of meat.
You need to prepare Lavash or Sangak or a dish of rice (Chelow or Kateh) to serve the Kabob with.
To cook Kabab Tabei, you need to ground the lamb or any kind of meat you are using. Then you shred onions into the meat, and you add salt and pepper to the mixture. You should discard the onion’s juice before cooking. Then you shape the meat in your hands or with anything you like and cook and fry them. You need some oil to fry the Kababs. They put firm, fresh tomatoes and fresh peppers next to Kababs while cooking.
This recipe is adequate for four people. The preparation time is about 45 minutes, and the cooking time is 30 minutes. You need to prepare bread or Chelow to serve Kabab Tabei with it.
- 1.5 lbs ground lamb
- 2 medium onions
- 4 firm and fresh tomatoes
- 1 tablespoon sumac
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoon brewed liquid saffron
- 2 tablespoon vegetable oil
- wash and peel the onions.
- Shred the onions into a bowl.
- Discard the onion’s juice completely.
- Add ground lamb and salt into the bowl.
- Add pepper as well.
- Mix the ingredients well.
- Knead the mixture for 5 minutes .
- Pour the oil into a pan.
- Pout the dough in the pan and flatten the meat (the thickness of flat meat should be 2 inches).
- After 10 minutes, the meat starts to shrink, and it’s color changes.
- Cut the meat in 3-inch width distances.
- Sprinkle half of the sumac on the meat.
- Pour half of the saffron.
- Cut the tomatoes in half and place them around the Kababs
- Place the chili peppers around Kababs
- After 10 minutes turn over the Kababs and add the rest of the saffron
- After 10 minutes, your kabab’s both sides are cooked, and it’s ready to serve.
- Sprinkle the rest of the sumac and serve them with bread or rice you have prepared.