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+ servings

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 (preferably minced leg of lamb meat and with approx. 10% fat – see note above)
  • 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 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. Some do oval but I like to make mine look more like the traditional kabab cooked on skewers, so I shape them into thinner patties – about 15 cm length, 3 cm width and 2 cm depth (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 cherry 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.