Seehk Kabobs (beef)

MrCookingNurse06

Taziki sauce really set these off. I’m having fun with the kabobs. 

We get a side of grass fed beef, so this was really to lean. Two of them started to coming off the skewer so I just cooked them on the grate. Can chop my onions smaller next time too. 

But hey, the kids loved them, and a fun midweek cook. 

lkapigian

Like^^^

caliking

Great to see ya back! Stellar cook.

Being nit-picky here... it's "seekh kabab". The seekh is the skewer. They start out as kabobs around Central Asia, then become kababs, as one goes further east  

PS - I still have the the BGE feet you were kind enough to source, and send, to me many many moons ago. Still very much appreciated. 

caliking

Also, the real skill is keeping the meat from falling off the skewers. You nailed it.

Ozzie_Isaac

That looks amazing!  Any recipe or tricks you recommend?

MrCookingNurse06

caliking said:

Great to see ya back! Stellar cook.

Being nit-picky here... it's "seekh kabab". The seekh is the skewer. They start out as kabobs around Central Asia, then become kababs, as one goes further east  

PS - I still have the the BGE feet you were kind enough to source, and send, to me many many moons ago. Still very much appreciated. 

Hey bud! Thanks for the comments. Ha, I actually was thinking if you when I posted these 
my buddy from Karachi must have fat fingered it. 

MrCookingNurse06

Ozzie_Isaac said:

That looks amazing!  Any recipe or tricks you recommend?

I just followed one I saw on YouTube. I needed fatter meat…. Don’t we all…. Finer chopped onions and more fat to make it pasty and it would have held better. 

buzd504

A couple of pops in the food processor will help emulsify the fat and keep it together.  So will prechilling it in the fridge for a bit.

Those look tasty.  I need to get some skewers like that.

caliking

MrCookingNurse06 said:

Ozzie_Isaac said:

That looks amazing!  Any recipe or tricks you recommend?

I just followed one I saw on YouTube. I needed fatter meat…. Don’t we all…. Finer chopped onions and more fat to make it pasty and it would have held better. 

Some tips I've gleaned from the interwebz include grating the onion, and squeezing as much water out as you can, by wrapping in a kitchen towel.

Also, from past sausage making ventures, mix the meat with your hand a good bit, until its tacky. A golf ball size portion should stick to your hand, when inverted. As stated above, pulsing in a food pro should work.

Your seekh kababs look better than my last effort