Kebab Digi (Pan Kebabs)

Kebab Digi is the Persian home cook’s shortcut to skewer-style kebabs without the skewers. Seasoned ground beef is pressed flat in a pan, scored into strips, and broiled until charred at the edges. Same smoky flavor, fraction of the effort.

The ingredient list is short but intentional. Grated onion (not diced) releases moisture directly into the meat, keeping it juicy under the broiler. Cumin brings that warm, earthy backbone you’d expect from Middle Eastern grilling. And here’s the unexpected one: a pinch of baking soda. It tenderizes the beef and helps the surface brown faster during the quick broil.

Let the mixture rest if you can. Even 30 minutes lets the onion juice and spices penetrate the meat. Overnight is better. But honestly, it works fine with no rest at all if dinner needs to happen now.

Flatten the meat to about ¾ inch thick, then score it into strips with a spatula, leaving gaps between them. This mimics the shape of skewered kebabs and gives you more surface area for browning.

Pro Tips

• Grate the onion on a box grater rather than mincing. You want the juice, not chunky pieces that can make the meat fall apart.
• Keep the strips about 1 inch wide. Thinner strips dry out; thicker ones won’t cook through in 6 minutes.
• Watch the broiler closely. The difference between perfectly charred and burnt is about 60 seconds.
• Serve over basmati rice with a squeeze of fresh lemon and a sprinkle of sumac if you have it.

Variations

• Use ground lamb instead of beef for a richer, more traditional flavor.
• Add ¼ teaspoon turmeric and a pinch of saffron for a more aromatic version.
• Mix in fresh chopped parsley and a tablespoon of yogurt for extra moisture and herby freshness.