GCSI recipe
Persian Kabab Tabei with Charred Tomatoes
A naturally gluten-free Persian pan kabab made with seasoned minced beef, saffron, and onion, served with charred tomatoes, fresh herbs, pickles, and sumac. This simple one-pan dish delivers the flavors of Persian kebab without the need for a grill.
What you need
Ingredients
- 500 g minced beef
- 1 medium onion
- 3 medium tomatoes
- 1 tsp ground turmeric
- 1/2 tsp ground black pepper
- 3/4 tsp salt
- 1/2 tsp paprika, optional
- 1 tbsp bloomed saffron, optional
- 1 tsp olive oil, if needed
- 1 small red onion, thinly sliced, for serving
- 4–6 gluten-free pickles, cut lengthwise, for serving
- 1 small handful fresh parsley, for serving
- 1 lemon, cut into wedges, for serving
- 1 tsp ground sumac, for serving
Cooking method
Step by step
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Finely grate the onion, then squeeze out most of its excess liquid.
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Add the minced beef, grated onion, turmeric, black pepper, salt and optional paprika to a bowl. Mix gently until the seasonings are evenly distributed.
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For a firmer mixture and deeper flavour, cover and refrigerate for 20–30 minutes. This step is optional and the kebab can be cooked immediately.
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If needed, lightly coat a large non-stick frying pan with olive oil. Press the beef mixture evenly into the cold pan to form a layer about 1–1.5 cm thick.
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Use a spatula to divide the meat into long kebab-shaped strips before cooking.
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Place the pan over medium heat and cook for about 7–8 minutes, or until the underside is browned and the meat is firm enough to turn.
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Carefully turn the kebab strips. Halve the tomatoes and arrange them cut-side down around the meat.
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Cover and continue cooking for about 7–10 minutes, until the tomatoes have softened and the beef is thoroughly cooked.
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If using saffron, drizzle or brush the bloomed saffron over the kebabs during the final few minutes of cooking.
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Allow excess pan juices to reduce briefly, then remove the pan from the heat.
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Arrange the Kabab Tabei with the charred tomatoes, sliced red onion, parsley, lengthwise-cut pickles and lemon wedges. Finish the onion and herbs with sumac and serve immediately.
From the kitchen
Process photographs
Squeezed the onion
Mixed the spices with ingredients
Used palm of my hand to shape it
Warmed up the pan and oil then started frying
Flipped over and fried the other side
Cut the bell peppers and made them ready to be added
Why this recipe is here
Cook the dish—not the uncertainty.
The contributor’s recipe stays at the centre. GCSI makes the ingredient checks, cross-contact precautions and allergen information easier to find, so important details are not hidden inside a long paragraph or left to guesswork.
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