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Ground Lamb Kabob's Not holding together

willrevwillrev Posts: 80
edited 12:42PM in EggHead Forum
Tried some middle eastern ground lamb kabob's on skewers tonight. They tasted good, but did not hold together too well. I did spray the grid well with pam high temp before putting them on. I didn't lose much meat. I am guessing maybe add some fat back to the mixture? Didn't know if anyone else has ever tried these.


  • Little StevenLittle Steven Posts: 28,817

    I did some at the 2008 eggtoberfest. Think I used dehyrated onion flakes for the binder. You can look at the cookbooks from the fests at wessb's site



    Caledon, ON


  • AngelaAngela Posts: 543
    Are you using the wide flat skewers?
    Egging on two larges + 36" Blackstone griddle
  • willrevwillrev Posts: 80
    Just did some research and no I was not using the flat skewers. I need some. I hate the new Wal Mart. The kitchen isle is 1/8 of what it used to be. They only had a pack of bamboo skewers. New Wal Mart design stinks!

    I am going to try to find an online vendor and order some of the flat skewers.
  • crghc98crghc98 Posts: 1,006
    You didn't mention if you used anything as a binding agent...
  • AngelaAngela Posts: 543
    Amazon these ones are very good for ground meat kabobs like kofte

    Or check your local middle eastern market.
    Egging on two larges + 36" Blackstone griddle
  • If you have an Academy Sports store near you, they carry a lot of Steven Raichlen's endorsed products and might have those skewers.
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