Pan Kebab is one of the Persian classic recipes that you can't find at any restaurant because it is a true home-style cooking Persian style! My mum made this dish for our dinner or school lunch at least once a week and we could never get enough of it.
Classically this recipe is made with beef or chicken mince. Here I used a plant-based mince and it works perfectly.
This recipe serves 4 people. Made in a medium non-stick pan.
400g mince (I used Naturli Plant-Based mince)
1 medium brown onion grated
4 tsp Kebab Spice Blend from Exotic Bazaar
Few cherry tomatoes or 1 tomato sliced
5 baby capsicum or half a capsicum sliced
1 tbsp olive oil (for greasing)
1- Preheat oven to 180C (fan force). (See step 8 for an alternate method)
2- Mix the grated onion with the mince and season with 4 tsp of Kebab Spice Mix.
3- For best results wear a food-grade glove and mix well with one hand until combined.
4- Grease an oven-safe pan with oil and transfer the mixture into the pan.
5- Press down the mixture by hand creating a flat layer that covers the bottom of the dish.
6- Divide into portions using a wooden spatula (see the middle image below).
7- Place the slices of tomatoes and capsicums in-between the kebab portions.
8- Bake in the oven for around half an hour or until the top has browned.
Cook on the stovetop, turn the kebabs after 15 minutes to cook thoroughly on both sides.
7- Serve with rice, salad, and yoghurt.
You can find the recipe for Persian rice here.