Pan grilled kabab, made with minced beef, seared in the pan results in the most juicy succulent spiced meat that melts in the mouth.
I have been craving for Middle Eastern fanfare for the past few days especially some good kababs and shhh! don't tell anybody a good belly dance too 🙂 .
Every time I see the kabab makers masterfully wrapping meat around the skewers I tell myself only they can get it right. Maybe I need to stop undermining myself a little bit because I did it as swiftly as them without any exaggeration.
Those who know me get that I need more time to decide what to cook than to really get it ready. Whole of my morning was spent on FB where there was a big hue and cry over blogger lie busting on a large scale phew! epic drama of a beautiful girl unfolded .. ..and I am surprised to see bigger repercussions everyday.
Now the food planning part did not happen and I got busy with other things too. It was getting close to dinner time and nothing was on the stove yet. The only good thing I did in the morning was to put the minced meat we bought from the nearby farm (Grass fed, no hormones) to thaw in the refrigerator. I have become slightly smarter now by bookmarking recipes for myself to survive such days. Yes, I also find that I perform better under pressure on new recipes. Sounds funny, I know ! The more time I get the more I think and finally I decide to ditch the plan :))) So without too much thinking let me move on.
Steps for planning the meal :
So here is the real easy plan to be done in same order = dinner in one hour:
- Wash and soak rice for 20 minutes first.
- Then mince meat is thawing in the refrigerator since morning. Take it out add the rest of the ingredients cover and leave it aside on the counter to rest and marinate for 30 minutes.
- In the mean time toast sesame seeds for the tahini sauce, mix the rest of the ingredients keep it ready, make the cucumber and mint dip, refrigerate it.
- Put the rice into rice cooker adding other ingredients given in the list.
- Blanch the tomatoes or grill them along with kabab.Start making kababs while u wait for that to cook wash and tear the lettuce for the green salad.Tada ur dinner is ready to be served!
Fresh made tahini has the best taste.
Why Choose Pan grilled Kabab?
Pan-grilled kababs are a convenient way to enjoy classic kabab flavors with a fraction of the effort. Here’s why they’re a fantastic choice:
- Easy to Make Indoors: No need for outdoor grilling equipment; all you need is a skillet or grill pan.
- Quick and Flavorful: With a few key ingredients, these kababs cook fast and retain their juicy texture.
- Perfect for Any Meal: Pan-grilled kababs can be served as appetizers, main dishes, or even in wraps and sandwiches.
How to Make Pan grilled Kabab?
- Prepare the Kabab Mixture: In a large bowl, combine the ground meat, chopped onion, cilantro, ginger-garlic paste, red chili powder, salt, and pepper. Mix thoroughly until all the ingredients are well incorporated. For extra flavor add freshly ground cumin, fresh ground coriander from seeds.
- Shape the Kababs: Divide the mixture into equal portions and shape each portion into a patty or a cylindrical kabab shape, depending on your preference. You can make them small for appetizers or larger for a main dish.
- Heat the Pan: Heat a non-stick skillet or grill pan over medium heat. Add a little oil or ghee to the pan to prevent sticking and enhance flavor.
- Cook the Kababs: Place the kababs in the pan, ensuring they don’t overlap. Cook each side for 4-5 minutes or until they’re browned and cooked through. Flip gently to avoid breaking them.
- Serve: Once cooked, transfer the kababs to a serving plate. Garnish with fresh herbs, lemon wedges, and serve with a side of yogurt sauce, mint chutney, or a salad.
Tips for Perfect Pan-Grilled Kababs
- Use Ground Meat with Some Fat: If possible, use ground meat with a bit of fat for juicier kababs.
- Avoid Overmixing: Mix the ingredients just until combined to prevent the kababs from becoming dense.
- Preheat the Pan: Make sure the pan is hot before adding the kababs to get a good sear.
FAQs
Yes, you can shape the kababs and refrigerate them for up to 24 hours before cooking. They also freeze well for longer storage.
I use a non-stick skillet but traditionally the grill marks appear best on a well seasoned cast iron grill pan works best.
Popular kababs on the blog -
- Kabab adding left over veggies
- Skewerless Chicken kabab
- Dahi kabab (yogurt kabab)
- Kele ke kabab (Green plantain kabab)
Pan grilled kabab
Ingredients
Pan grilled kabab
- Ground/minced Beef or Chicken thigh meat - 1/2 lb 500gm approx
- Red onion - 1 medium size chopped very finely or grated
- Ginger garlic paste - 1/2 tsp
- Chili powder or paprika powder - 1/2 tsp
- Turmeric powder - 1/3 tsp
- Black pepper powder- 1/2 tsp
- Lime juice - of 1 lime
- Salt to taste
- Olive oil- few tsps
Cucumber & mint dip: (Mast-o-Khiar)
- Cucumber - 1 finely chopped
- Mint leaves a tiny bunch- chopped or torn into small bits.(instead use dried mint 1tbsp)
- Rose petals - 1 tsp (optional) not used hereYogurt- 1 cup plain (beat well )
- Salt and pepper to taste
Tahini Sauce:
- White sesame seeds- 1/3 cup
- Garlic powder -1 pinch
- Lime juice- 1 tbsp
- Olive oil - 1 tbsp
- Salt and pepper to taste
Yellow Rice:
- Basmathi rice -1/2 cup per head
- Turmeric powder - 1/3 tsp (Go for few stands of saffron soaked in warm milk if u like)
- Dried lime - a small piece (optional)
- Olive oil  - 2 tsp
- Salt a pinch
Instructions
Pan grilled kabab :
- Mix all the ingredients given above with 2 tsp of olive oil in a large mixing bowl cover and leave aside to marinate for 30 minutes
- Heat the grill pan or skillet . Drizzle very little olive oil and allow it to heat well first then reduce as u put the kababs.Take a skewer or chop stick ,take a big ball of meat shape it around the skewer by pressing with ur palm into a long kabab (If the meat is sticky dip ur hands in some water first) Don't make it too fat though.
- As u lay the kabab on the pan slowly remove skewer by pull it out (if it does not fit into ur pan) The hole in the middle allows even cooking. (If u like it on the wooden skewer remember to soak it an hour before use so it won't burn or smoke)3.  Allow it to cook on all sides thoroughly by turning few times.Brush olive oil on top in between to prevent them from drying out.Serve the kababs in a platter along with rice grilled veggies,cucumber mint dip or any raita and lettuce leaves, tahini sauce and of course some pickled olives.
Cucumber & mint dip: (Mast-o-Khiar) :
- Mix everything together and refrigerate until ready to serve.
Tahini paste :
- Toast the sesame seeds and allow it to cool powder it and mix along with rest of the ingredients.Sprinkle some paprika or sumac powder if u have.
- Wash and soak rice for 20 minutes at least, then dump all the ingredients together (given in rice list) with water required and cook in the rice cooker.
Notes
Variations to Try
ground meat kababs, juicy kababs
- Vegetarian Pan-Grilled Kababs: Use chickpeas, paneer, or mashed vegetables with spices to make delicious vegetarian kababs.
- Spice It Up: For a spicier version, add finely chopped green chilies or a pinch of smoked paprika.
- Serve in Wraps: Place the kababs in a warm flatbread with some greens, onions, and your favorite sauce for a delicious kabab wrap.
stovetop kabab, easy kababs, indoor kabab,
If u like Middle Eastern flat bread with filling u should try this- Chicken Shawarma.
Hope u guys like the feast.
Meena
Here are more barbecue theme ideas from Food Network friends:
Creative Culinary: Limoncello and Herb Barbecue Chicken Thighs
Elephants and the Coconut Trees: Pan grilled Kabab
The Heritage Cook: Cheesy Grilled Steak Sandwiches (Gluten-Free option)
Homemade Delish: Chipotle and Cherry BBQ Ribs
Virtually Homemade: Spicy Grilled Chicken Wings and Summer Slaw
Healthy Eats: Add Flavor, Not Fat: 5 Tips for Better Barbecue
Napa Farmhouse 1885: Favorite BBQ Recipes Roundup
Taste with the Eyes: Korean BBQ Chicken, Lettuce Cups, White Seaweed Salad
Domesticate Me: Quinoa Broccoli Slaw
The Lemon Bowl: 20 Healthy BBQ Recipes
In Jennie's Kitchen: Seriously Delicious Ribs
FN Dish: Chefs' Top BBQ Dishes to Make Before Summer's End
Best pan-grilled kababs, best kabab recipe, kababs in skillet, kabab recipe for pan,
Dolphia Nandi-Arnstein
If you were close I would just drive to your home. Your photo look so sinfully delicious!
Hiba abbas
My my what a mouthwatering kebab, love your pics!!
Remya Elizabeth Anish
Wow....Super tempting and delicious.... 🙂
Anupa Joseph (Palaharam)
oh my god... this post literally brought water in my mouth....I bet it would have been a amazing dinner...I would so wish to give it a try soon...
Navaneetham Krishnan
Kabab is nice but need to change with lamb. More to that, its the yellow rice I want.
Navaneetham Krishnan
Oh yes to the sauce too.
Nusrat Azim
Your kebabs look REAL! And I can tell how much passion, honesty, labor and love you've put into making this complete meal.
I'll come back here soon. And you've got yourself a stalker, Meena! 🙂
Julie
Wish I could get hold of the platter from the screen...super tempting spread..kothiyavunne 🙂