Made kebabs for the BBQ at the weekend using this random receipe I found on Google (despite it not being the most coherent set of instructions I’ve encounters, I like how it says what to do with HALF the bread crumbs, but never says what to do with the rest of them ).
They tasted fantastic, but their consistency was all wrong. They completely refused to stay on the skewer when turn over, so I ended up with alot of miniature kebab bites, rather than kebabs per se.
What am I doing wrong ? Should I be using more/less breadcrumbs ?
I make kofta (choose your own spelling :-)) but I don’t use breadcrumbs at all.
That recipe also doesn’t tell you what to do with the egg, but you beat it and mix it in, although I don’t use egg either.
Do you mean they fell apart? The egg helps things stick together. I also form the meat around the skewer, rather than forming a ball and then trying to slide a skewer into it. Normally with hamburgers you don’t want to pack too tightly but for cooking on a skewer you need a firmer pack.
they have flat wider skewers for making kebabs out of ground beast, the set i have is just under half an inch wide. I sort of lay out a strip of mixture, lay the skewer on top and sort of form the meat into a rectangle form on the skewer. It doesnt rotissery but you flop it one side to the other
Yeah, ground meat on a stick doesn’t sound like it would go over very well (hee hee).
I love marinating squash, onions, large mushrooms and whatever meat in a simple balsamic vinaigrette overnight and skewering those bad boys and grilling them up. So very tasty.
I agree with RealityChuck: use two skewers. Unless I’m doing satay, this is the only way I do grilled on a food any more. Shrimp, mushrooms, scallops; they never spin on the skewer. I’ve done gyro skewers like this, and never had a problem.
Yeah, in middle eastern restaurants I see them grilling the kufte on flat, sword-like skewers. A market near me sells a fabulous raw kufte mixture, but in order to grill it at home, I’d need the specialized skewers.
See if you can find the Good Eats episode on kebabs. There’s a lot there on how to choose skewers and choose/prep foods that’ll stay on and stay stable.
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