Persian Kabab – Stove-Top Style

Bahan-bahan

500 g ground meat (lamb or beef, preferably with 15–20% fat)

1 medium onion, finely grated (squeeze out excess moisture)

2 tsp ginger-garlic paste

1 tsp ground cumin

1 tsp ground coriander

½ tsp turmeric powder

½ tsp red chili powder (adjust to taste)

Salt and black pepper, to taste

1 egg, beaten

Oil, for pan-frying

Arahan

Prepare the Meat Mixture

In a large bowl, combine ground meat with grated onion, ginger-garlic paste, spices, salt, and beaten egg. Mix thoroughly to ensure everything is well incorporated.

Shape into Kababs

Divide the mixture into even portions. Shape each into ovals or cylinders, about 2–3 inches long, compacting to remove air pockets.

Cook on Stove-Top

Heat a thin layer of oil in a heavy non-stick pan or skillet over medium heat.

Add kababs and cook, turning occasionally, until browned on all sides and cooked through (~10–12 minutes total).

Serve

Serve hot with warm bread, rice, salad, or raita.

Nota

Lean vs. fat: Using 15–20% fat keeps kababs juicy; lean mixes can dry out.

Onion moisture: Grated onion adds flavor and moisture without causing kababs to fall apart—but squeeze out excess liquid to maintain form.

Even cooking: Cook on medium heat, avoiding high temperatures that char the exterior before the inside cooks.

Resting time: Let kababs rest 5 minutes after cooking; this helps juices redistribute, keeping them tender.