Dual Kababs (chicken kabab wrapped in beef kabab)

zahulio

This was my first attempt at making Dual Kababs. Cooked indirect at 400 degrees until IT was 165.
Wrote more about the technique at halalpitmasters.com

The flavor was excellent.
Unfortunately, the kababs came out brittle, and fell apart easily (as you can tell from the picture below)

The Cen-Tex Smoker

Did you use any type of binder to try to hold the meat together?

The Cen-Tex Smoker

you could try to brush a little egg wash on the inside kebab and see if that will bind the outside kebab a little better. Or you could get modern with it and use meat glue. That will fix you up for sure. 

zahulio

The Cen-Tex Smoker said:

Did you use any type of binder to try to hold the meat together?

bread crumbs , which seemed to help.

zahulio

The Cen-Tex Smoker said:

you could try to brush a little egg wash on the inside kebab and see if that will bind the outside kebab a little better. Or you could get modern with it and use meat glue. That will fix you up for sure. 

Never heard to moo gloo before. Thanks for the info!

The Cen-Tex Smoker

zahulio said:

The Cen-Tex Smoker said:

you could try to brush a little egg wash on the inside kebab and see if that will bind the outside kebab a little better. Or you could get modern with it and use meat glue. That will fix you up for sure. 

Never heard to moo gloo before. Thanks for the info!

Works great to bond proteins. You can get it on Amazon for like $15 or something like that. Will last you forever. 

caliking

Cool idea to try!

one lesson learned during our sausage making sub-venture, was that mixing/kneading the meat releases myosin (I think) which helps the meat bind. Worth a shot to see if it works with beef. 

Mix the meat by hand until a golf ball size lump of it sticks to your palm when inverted. You could also mix with a KitchenAid if making a large batch. 

The Cen-Tex Smoker

caliking said:

Cool idea to try!

one lesson learned during our sausage making sub-venture, was that mixing/kneading the meat releases myosin (I think) which helps the meat bind. Worth a shot to see if it works with beef. 

Mix the meat by hand until a golf ball size lump of it sticks to your palm when inverted. You could also mix with a KitchenAid if making a large batch. 

Good call

nolaegghead

Thanks again for the meat glue, Cen-Tex.  I still have some.  I think I almost got Travis in trouble sending white powder to him while he was in the Army. 

caliking

Also, grinding the meat fine will possibly work best. 

nolaegghead

caliking said:

Also, grinding the meat fine will possibly work best. 

Yes.  And meat plus salt = glue

BigGreenBean

Mix in a well beaten egg?  Sounds delicious.  I love that kind of food.