Re: Sheekh Kebabs in the Oven
FG bhai, you were getting opinions from seasoned aunties, I didn’t wanna interfere. After all I am just an armature. :halo:
I don’t know how to get the restaurant texture but I would definitely not use an 80/20 meat. 92/8 has given me the best results. I don’t like to use eggs and have used bread crumbs to keep them together and I also brush them lightly with oil right before putting them in the oven.
When grilling I make patties, not seekh kabab kind, so don’t know how they will turn out on the grill.