Persian Tarragon Skillet Kebab (Kabab-e Tarkhoun)
"Transform your weeknight dinner into an aromatic Persian feast with these succulent, tarragon-infused kebabs that bring restaurant-quality flavors straight to your skillet."
Instructions
Finely process the onion, garlic, and fresh tarragon together using a grinder or food processor until very smooth and almost paste-like. This ensures a tender kebab texture.
Transfer the mixture to a large bowl. Add the ground meat, salt, and turmeric, then knead thoroughly with your hands for several minutes until the mixture becomes sticky and fully uniform.
Divide the meat mixture into walnut-sized portions. Shape each portion evenly along wooden skewers, pressing gently to secure the meat.
Arrange the skewers in a single layer in a cast-iron or non-stick skillet.
Place the skillet over low heat and cook uncovered. Turn the skewers occasionally so the kebabs cook evenly and develop a light golden crust on all sides.
Continue cooking until the kebabs are fully cooked through, tender inside, and lightly fried on the outside. Serve hot, straight from the pan.