Persian Kebab Digi, is the kebab you make when you are short of time and low in energy. It is delicious but it comes together easily and quickly. It is the kebab to make when you don’t have a grill or don’t want to use one, but it still has all the flavours of a great homemade Persian Kebab. Deliciously juicy and extra tasty, you could say these are the Persian version of rissoles and can be made using beef or lamb mince or even chicken if that’s what you have!
Minced meat cooked in a pan instead of the grill or BBQ is Persian Kebab Digi. This version is all that, but is then simmered in it’s own jus with cream and tomatoes added for deliciousness. The recipe serves four, but if there’s any leftover, it’s just as delicious warmed up the next day.
Two ways, same taste…
You can cook this two ways. One, you start cooking the meat in one piece, flatten it in the pan, and use a fish slice to score and portion into sausage like portions in the pan itself. It’s a little short cut, if you can’t be bothered into shaping them . Two, you pre shape them into patties and cook . Both, taste the same, it’s up to you how you roll.
What you need for Persian Kebab Digi
- Minced Meat – Ground Beef or Lamb ,Sausage Mince which is a combination of Beef and Lamb, Or Chicken
- Pantry/Fridge Items – Tomato,Onion,Potato, Gravy Powder ( like Gravox) bit of Milk or Cream, Turmeric, Salt and Pepper,Flour,Egg,cooking oil. The potato keeps the meat moist. If you don’t like/have potato, you can substitute it for grated carrot or grated zucchini.
- Sumac – If you have sumac, sprinkle it on top of the cooked kebabs to give it an authentic Persian touch; don’t sweat if you don’t have it, you can substitute it with a bit of paprika or omit it altogether.
Easy does it…
- In a bowl, combine ground meat you are using, grated onion, flour, egg, turmeric and salt & pepper to taste. Knead with your hands until it comes together and form into a disc. At this stage you can form them into patties, about 80g each. Divide into eight portions and shape into patties about half an inch thick.
- Heat a teaspoon of cooking oil in a pan that’s large enough to fit the kebab. I use my trusty 24cm cast iron pan. When the oil is hot , place the whole meat patty in the pan. Use a spatula or the back of a wooden spoon to flatten the patty, so it covers the base of the pan like a pizza. Cook on medium heat for about 2 minutes.
- Use a spatula or a fish slice to score lines in the meat, about 1 1/2 inch apart, or however thick you want the kebabs to be. Cut the kebabs in the middle of the pan( which would be the longest pieces) into 2 or three pieces. Essentially, you start with one piece, then portion them into sausage like shapes, directly on the pan while you’re cooking them ( sort of like a short cut).
- Flip the kebabs to cook the other side for another 3 minutes or until done. If cooking as patties, cook them a bit longer. Don’t worry if some pieces break apart as it is a part of it’s charm. It’s supposed to be homely and rustic. The break apart pieces are actually quite good as they are generously coated with the gravy. When kebabs are done, transfer to a plate and set aside.
- Cook sliced tomatoes on both sides, about 4 minutes each side, until charred and wrinkled then place to one side of the pan. In the same pan, cook the sliced onion until fragrant and golden, then move to the side of the pan.
- Discard excess oil in the pan, if there’s any, then deglaze with milk or cream, making sure to loosen the flavoursome bits at the bottom of the pan, then add the gravy mix.
- Lower the heat to it’s lowest setting, add the kebabs to the pan cover with lid and simmer on low for 2 minutes to warm it thru. Spoon some of the lovely juices on top of the kebabs to keep it moist. Remove from heat and serve hot
What to serve it with…
- I love this served with plain white rice or some flat bread
- Simple green salad and thick Greek yoghurt
- Some steamed veggies like green beans also goes well with this kebab
- Creamy mash potato are divine
- For some reason, baked potato wedges also pairs well with this rustic kebab
Persian Kebab Digi
4
servings10
minutes25
minutesOne Pan Wonder Persian Kebab
Ingredients
500g minced meat, beef or lamb
sausage mince, or chicken mince1 onion grated
1 onion sliced
2 tomatoes, each sliced into 2
1 potato,grated
1 beaten egg
1 teaspoon turmeric
2 tablespoon plain flour
3 tablespoon gravy powder(Gravox or similar) dissolved in 1/4 cup water
1/4 cup cream or milk
salt and pepper to taste
Directions
- In a bowl, combine minced meat,egg,flour,grated potato, salt and pepper,turmeric and grated onion. Knead with your hands until it comes together and form into a disc. If you want , form into individual patties.
- Heat oil in a pan, then add the meat to the pan. Flatten with a wooden spoon or a fish slice utensil. Cook for 2 minutes on one side.
- Use a fish slice to score lines in the kebab about 1 1/2 inch apart. The kebab in the middle of the pan will be the longest, so cut into 2 or three portions. Don’t worry if some of the pieces break apart, it’s all part of it’s charm. It’s supposed to be rustic and not precious.
‘Essentially you start with one piece like a pizza, then portion the meat directly in the pan into sausage like shapes, sort of a short cut. - If you shaped the meat into patties, just cook one side, then the other.
- Flip the kebabs and cook the other side for 2 minutes, then transfer kebabs to a plate and set aside.
- In the same pan, cook the sliced tomatoes on both sides about 4 minutes each side until lightly charred and wrinkled on both sides. Set to one side of the pan,
- Next, add the onions in the remaining oil. Add a little bit more oil, if there’s none left. Cook onions until fragrant and golden brown. Remove oil remaining in the pan.
- Add milk or cream to the pan to deglaze, making sure to loosen the bits stuck on the bottom of the pan. Add the gravy slurry and mix until smooth and the right consistency.Add more water if too thick. Correct seasoning with salt and pepper to taste.
- Add the kebabs back to the pan and reduce the heat to it’s lowest setting. Spoon some of the gravy on top of the kebab so it doesn’t dry up. Cook for another 2 minutes or until the kebabs are warmed thru.
- Serve with plain rice. If you have sumac sprinkle a little bit on top of the kebabs for an authentic Persian touch.
Notes
- Still delicious warmed up the next day if you have left overs.
