How to prepare a delicious and juicy pan-roasted kebab

How to prepare a delicious and juicy pan-roasted kebab. How to prepare pan barbecue Kebab Tabe’i is a prevalent type of homemade kebab that has entered the menu of large restaurants from home kitchens. Kebab in a pan is considered a delicious food that, in addition to being a simple dish for dinner or lunch, we can also use as a lovely dinner. We can make this tasty dish without water and fry it to our taste, or we can make it juicy if you want 
Necessary ingredients for 4 people minced
meat 500 grams
two large onions
four medium tomatoes
tomato paste 2 tablespoons2 medium potatoes1 tablespoon lemon juiceBrewed saffron one tablespoon enough salt and black pepper enough oil and turmeric Pan roast recipe first stage first, we peel and wash the onions, then grate them with a medium-tooth grater and put them in a large and spacious bowl. Next, add the minced meat to the bowl including the onion, and add some salt, black pepper, and turmeric to the meat and onion mixture. In the second stage, we mix the ingredients well until they are completely uniform, and then we knead the ingredients for a few minutes until they are homogeneous. If you have enough time, let the barbecue sauce stay in the refrigerator for about an hour so that you have a better barbecue at the end, of course, if you don’t have time, you can skip this step.
Third level after removing the kebab sauce from the refrigerator, we put a suitable pan on the heat and grease it with a small oil. Next, we pour the kebab sauce on the bottom of the pan and smooth it so that the kebab flavor is the same in all parts of the pan. In the fourth period after the kebab is cooked, we cut it as desired (for more beauty, you can cut the kebab lengthwise like a pounded kebab), and then we turn the kebab over so that the other side of the kebab is also cooked. In the fifth stage at this step, the cooking of the kebab is almost finished, and we have to prepare the kebab sauce. For this purpose, fry the tomato paste in a discrete pan until fried. This makes the sauce more colorful and delicious. In the sixth stage, you must be careful not to burn the tomato paste because it makes the barbecue sauce tasteless and has a short bitterness. After roasting the tomato sauce well, we add half a cup of water with saffron, a little lemon juice, and black pepper and mix a little until the ingredients of the sauce are uniform.
How to prepare chicken pounded kebab with fried tail and eggplant, delicious mixed meat in a foot and fan oven, the reason for drying with Lebanese minced chicken the seventh after both sides of the kebab are fried, we add the sauce to the pan containing the kebab and close the lid of the pan so that the sauce is absorbed by the kebab. At this stage, we cut the tomatoes in half and put them next to the pan until the tomatoes are ready to cook. In the eighth stage, it is free to use fried potatoes on the side of the pan grill. If you want, peel the potatoes cut into wedges, and fry them in oil. Finally, after the kebab is ready, put it in the desired dish and decorate it with tomatoes and fried potatoes. To prepare pan kebab without oil, be sure to use a grill or a thick cast iron pan because the grill prevents the water in the meat from drying out. And as a result, your pan kebab will be juicy and delicious after cooking. In two-sided pans, you can also make pan kebabs without oil, but in these pans, the water in the meat dries up very quickly, and at the end of cooking, your kebabs will dry out. Saffron pan kebab. If you want your pan kebab to taste and smell saffron, you should mix two tablespoons of brewed saffron with 25 grams of melted butter and add it while cooking the kebab.