Everytime I make seekh kabab, they don’t hold onto the seekh. I always end up broiling them in an oven tray. What is the best way to prepare qeema in a way that it would stick to the seekh while grilling on a grill?.
I have tried adding an egg. Didn’t work.
Use minced meat with more fat, at least 15-20% ...
Oh and more than one egg ... say for half a dozen kababs, put 2 eggs
I think the answer lies in the fat content. I am just so damn used to lean meat.
By the way, what is suet in meat terminology?. It was written on the back of Shan Seekh Kabab pack?.
I put eggs and bread crumbs in qeema along with spices. What I find helpful is to make kebobs 40-60 minutes early, and puts seekhs in freezer. Then grill your kebobs. Works everytime for me.
Enjoy!
add basan !
eggs? besan? breadcrumbs? Are we really talking about seekh kebab? 
I think the reason they don’t hold onto seekhs is because you add too many onions. My mom adds 2 medium onions in one pound ground beef. Next time try using less onions they probably won’t fall off the seekhs.
I used ONE SMALL onion in 2 lbs of qeema. It can't be the onions.
But I agree, breadcrumbs and so many eggs in seekh kabab? Don't sound right.
^
One small onion? Ab itni bhi kanjoosi nahi karni chahiye. Anyways, I'll ask my mom again.
baasaN see yeh hota hai naadaaN logo ke qeema alaeda aleaeda nahi hota and wo easily seekh paar rahta hai and if you make kebab of qeema too woo tootay nhai haiN !!
^
woh to thik hai magar uska taste kesa ata hoga...I never saw anyone adding besan to seekh kebab...
Funguy,
jab aap onions ko grinder mai crush karte hain uske baad you have to squeeze the water out of the onions...is tarah meat ziada soft nahi hota aur seekh say bhi nahi girta..
Currupt Angel: Post your receipe plzz
CA, I think you have a point there with very finely chopped onions. They do release lots of water and it may cause extra tenderness of minced meat.
I hear ya FG, I use lean meat too. The key is to use skewers that are round and oil 'em up first then wrap the meat around it. Use a normal thread to wrap around the meat but not too tight otherwise the meat will ooze out like silly putty. Again lather your minced meat with oil. Keep us posted how it goes, I have a few other suggestions up my sleeve : )
There is no reason to use lean mean as the fat burns off when you grill. So, why go into all the trouble of oiling and threading when you can get the same texture naturally?
I agree ahmedjee. I don't have the patience nor the energy to wrap thread around kababs. That's so time consuming. I am doing this;
get only 75% lean meat
chopping onion by hand
maybe adding a tablespoon of besan
and start looking for round skewers. Currently I have the flat ones.
Its only healthy to use vegetable oil rather than natural fat : ) The fat content does not entirely burn off which brings a chewing gum sensation. If you want quick an easy then Ahmad's suggestion is better.
[QUOTE]
*Originally posted by funguy: *
get only 75% lean meat
chopping onion by hand
maybe adding a tablespoon of besan
and start looking for round skewers. Currently I have the flat ones.
[/QUOTE]
** I bet** you won't get them right this time either if you use this method! :-)
I said chop them in the grinder and squeeze out the water. You won't need besan, eggs or anything of this sort then believe me!
roshnie, I'll post the recipe later. I'm in a hurry right now...
What kind of skewers are you using now?? metal or wood? Use metal, but not a smooth round.. get the ones that are.. hmm, how to describe? it's the shape of a hexagon but spiraling like a screw without grooves.. that chunk of meat would have to do some work to slide offa those suckers...
...and, yeah, don't bother with all those modifications!
[QUOTE]
*Originally posted by roshnie: *
Currupt Angel: Post your receipe plzz
[/QUOTE]
Okay here's the recipe my mom uses:
Ingredients:
1 lb ground beef
2 medium onions
2 tsp seekh kebab shan masala (or according to taste)
2-3 green chillies finely chopped (optional)
Skewers
Wash the beef. Chop the onions roughly and mince them in the mincing-machine. Squeeze out their water and then add them to ground beef. Add the spices. Mix it and wrap the mixture around skewers. Grill over and serve the kebabs. taddaaaa...!! :D