Kabab Tabei (Persian Pan-Seared Lamb Kebabs with Sumac Onions)
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Ingredients
- 500 g lamb mince
- 1 onion, grated
- 1 red onion, very finely sliced
- 1 tbsp sumac
- 0.5 tsp ground turmeric
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 387 kcal
- Protein
- 24.1 g
- Carbohydrate
- 5.9 g
- of which sugars
- 4 g
- Fat
- 29.5 g
- of which saturates
- 11.2 g
- Fibre
- 1.8 g
- Salt
- 0.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the lamb mince with the grated onion and turmeric, season well, then knead for 2-3 minutes until smooth and sticky.
- 2
Divide into 8 portions and shape each into a flattened sausage around a wooden skewer or simply as a flat patty.
- 3
Toss the sliced red onion with the sumac and a pinch of salt and set aside to soften.
- 4
Heat the vegetable oil in a large frying pan and cook the kebabs for 10-12 minutes, turning often, until browned all over and cooked through with no pink remaining.
- 5
Serve scattered with the sumac onions, with flatbread or rice.
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