Grate onion and squeeze out the juice. You should have about ⅔ cup grated onions.
Combine all ingredients in a mixing bowl and knead well for 5 minutes, like you would do with dough. The mixture should be smooth, moist, and easy to shape.Tip: You could do this in a stand mixer.
Heat oil in a 10 inch cast iron skillet at medium high.
Shape the meat mixture into a round and flat 8-inch disc on a plate lined with parchment paper.
Slide your palm under the parchment paper and meat disc. Then flip it onto the hot skillet and peel the parchment paper. Using a wide spatula or your fingers, gently press and spread the mixture to the edge of skillet.
Lower the heat to medium and cook meat patty for 3 minutes. Using a butter knife cut out 1½ inch wide strips.
Flip the strips, one by one, using two forks or a fish spatula and a fork. Flatten the strips slightly and then cook the kebabs for 4 to 5 minutes until dark brown on the side touching the skillet.
Flip kabobs and cook the other side for another 2 minutes until dark brown. Overall, it should take about 5 minutes cooking time on each side. Once well done, transfer to a plate lined with paper towels.
Serve easy pan kebabs with rice or flatbread or make sandwiches and wraps.
Seared Vegetables (Optional)
Wipe off the skillet with a paper towel. Raise the heat to medium high. Place shallot halves or red onion quarters and jalapeños or Anaheim peppers. Drizzle some oil as needed, while cooking.
After searing on one side, flip the vegetables and add cherry tomatoes. Cook tomatoes and the other vegetables on all sides until edges are dark brown.
Kebabs in Oven (Broiling Method)
Press meat mixture into a 10-inch disc on a parchment paper lined baking sheet and broil at high for 2 to 3 minutes until light golden brown.
Take out the baking sheet, flatten the meat patty slightly with a wide spatula. Using a sharp knife cut out 1½ inch wide strips.
Flip the meat strips and broil at high for 4 to 5 minutes until dark golden brown. Then flip the kebabs again and broil couple minutes until dark brown on the other side.
Ground meat with 10 to 15 percent fat is often used. But 10 percent lean ground meat works fine. Make these gluten free and low carb seasoned kabobs with ground beef, lamb, goat, veal, chicken or turkey.
Skillet: You can use a skillet or pan with a lid. But cast iron skillet works pretty well, cooking the kabobs in a short time with good heat conduction, imparting a nice sear and flavor.
Make Ahead: Prepare the ground meat mixture a day ahead.
Storage, Freezing: Refrigerate leftovers in airtight containers. Cooked kabobs can be frozen for couple months. Thaw and reheat as below.
Cooked kabab tabei can always be reheated in a skillet or oven simply by spraying a little bit of water to keep them juicy.
Or place kebabs over rice and reheat together. The steam will heat up the kebabs.
Nutrition Facts: Are for broiled kabab tabei made with 90 percent beef. When fried in pan, some fat from the meat melts into the skillet, while some oil may be absorbed. And some oil from cooked kabobs may also be absorbed by the paper towels.