Kabab Tabei

Pan cooked lamb kofte kababs with roasted tomatoes

We ate Kabab Tabei frequently as a child as it was a quick and easy way to cook up a dish similar to the well known Kabab Koobideh. If you have ever eaten at a Persian restaurant or have been invited to a BBQ at an Iranian’s home, then you will be familiar with the long metal skewers of minced lamb cooked to juicy perfection over a charcoal flame.

This is the easy version, with no skewers required, and can be eaten all through the year come rain, wind or shine. It’s cooked in a pan and other than the need to tenderise / marinate the meat for a minimum of 4 hours (preferably overnight) it is a quick and easy dish.

I use supermarket minced lamb with 20% fat content which is readily available at all the familiar names in the UK.

Continuing the theme of quick and easy Persian cooking, I tend to eat these kababs with Kateh or Chelo (Persian rice) and Salad Shirazi as pictured. They can also be eaten with flatbreads, salad, chilli and garlic sauce with a side of chips as part of a fake-away style meal!

See my how to reel on instagram via the link below.

Kabab Tabei

Pan cooked lamb kofte kababs with roasted tomatoes
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Persian, Iranian
Keyword: lamb, kebabs, easy recipe
Servings: 4
Author: Mersedeh Prewer


  • 500 g lamb mince (approx. 20% fat)
  • 1 large onion
  • 3 cloves garlic (crushed)
  • 1/2 tsp turmeric
  • 1/8 tsp ground saffron (bloomed in 2 tbsp of water)
  • 1 tsp tomato purée
  • 1 tbsp olive oil
  • 2 tsp sumac
  • 500 g small or cherry tomatoes (on the vine)
  • Drizzle of olive oil (for the cherry tomatoes)
  • Salt and pepper (to taste)


  • Put the minced lamb in a mixing bowl.
  • Grate the onion and squeeze most of the juice out. This will ensure the kebab does not fall apart when cooking but will tenderise the meat and be juicy once cooked.
  • Add the grated onion, garlic, turmeric, saffron water, tomato purée, and salt and pepper to the bowl with the mince. Knead the mixture well for a few mins.
  • Cover the bowl and leave in the fridge for no less than 4 hrs but preferably overnight. Take the meat mixture out of the fridge about 30 minutes before you want to cook it.
  • Heat the oven to 180°C (fan oven) and drizzle olive oil over the cherry tomatoes and season with salt and pepper. Place in an oven tray and roast for 20 minutes.
  • Shape the meat mixture into patties of your choice. I shape them into an oval shape about the length and width of my hand (they will shrink a little while cooking).
  • Coat a frying pan with the tablespoon of oil and put on a medium / high heat. After 2 minutes, place the kababs in the pan.
  • Sprinkle some of the sumac on the uncooked side and wait until the meat releases water and the water dries out in the pan before flipping.
  • Sprinkle sumac on the cooked side. Wait until the kababs release further water and it is cooked off. Turn off the heat.
  • Serve the kababs with your roasted tomatoes and rice or bread.


If you like your kababs spicy then try my Kabab Tabei-e-Tond (‘Tond’ means spicy in Farsi). Follow the recipe and method as set out above but at step 3 replace the tomato purée with 1 tsp of Harissa paste or 1 tsp of biber salcasi (Turkish spicy tomato paste), which you can buy from any local supermarket, and 1 tablespoon of chopped fresh coriander.

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