Kabab Tabei (Pan Kebab)

Kabab Tabei or Kabab deegi is a perfect dish for you, if you love kebabs and yet you don´t want to use a grill, or you don´t have one.  This dish is quick to make but at the same time tastes just as delicious as the grilled versions of kebab.


Recipe type
Serves 2 People
Prep time
Cook Time


  • 300 Grams
    ground beef
  • 1
    medium onion
  • 1
    medium potato
  • 1
  • 2 Tablespoons
    tomato sauce, or 1 tablespoon tomato paste
  • ¼ Teaspoons
  • 1 Tablespoon
    vegetable oil
  • ½ Tablespoons
  • ½ Teaspoons
  • ½ Teaspoons
    black pepper
  • water


  1. Place the ground beef in a large bowl.

  2. Grate the onion using a blender or grate and add to the bowl with salt pepper and turmeric.

  3. Mix them well with your hand until it starts to look like a paste and stick to your fingers.

  4. Spread and flatten the beef mixture across a large non-stick pan and place the pan on stove over medium heat. You don´t need to add oil yet. Note that you want to have a thin layer in the pan as it gets thick when cooked.

  5. Cover the lid and allow the kebab on medium heat for 3-4 minutes until you see the kebab is getting juicy.

  6. Lower the heat and cut the meat lengthwise into strips.

  7. Peel the potato and slice into thin layers. Slice the tomato into layers. Place them over the beef strips.

  8. Add vegetable oil. Place the lid and allow to simmer on low heat.

  9. Meanwhile, Place tomato sauce or tomato paste into a glass and add saffron to it. Fill the glass with hot water and add it to the kebab until it almost covers the beef strips.

  10. Cover the lid and allow it to simmer over low heat for 30-40 minutes or until tomato sauce thickens and potatoes are soft.

  11. Place the kebabs carefully in a plate and serve plain or with rice.

7 reviews for Kabab Tabei (Pan Kebab)

  1. Zeenat


    Looks delicious, I have to try it

  2. Skye


    Looks great was easy to make im Australian married to a persian man i love these recipes all easy to follow.

  3. Humera


    Looks yummy recipe

  4. M


    Great recipe. I tried it. Major hit in the family, given they are not all persian.

  5. Ursula Pakzad


    The best Kabab Tabei so far

  6. Ursula Pakzad


    The best recipe for Kabab Tabei
    And I have tried quite a few

  7. sadaf


    Too much tumeric! I’d go with 1/3 of what the recipe suggests. Otherwise, great recipe! Easy to follow.

  8. Abgoosht


    Maybe meant teaspoons rather than Tablespoons for turmeric? It was way too much, as Sadaf said. Also how big is “glass”?

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