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Dual Kababs (chicken kabab wrapped in beef kabab)

zahulio
zahulio Posts: 135
in Beef
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)

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Comments

  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Did you use any type of binder to try to hold the meat together?
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    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. 

    Transglutaminase Meat Glue - RM Formula - 50g2oz
    Keepin' It Weird in The ATX FBTX
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  • zahulio
    zahulio Posts: 135
    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.
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  • zahulio
    zahulio Posts: 135

    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. 

    Transglutaminase Meat Glue - RM Formula - 50g2oz
    Never heard to moo gloo before. Thanks for the info!
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    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. 

    Transglutaminase Meat Glue - RM Formula - 50g2oz
    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. 
    Keepin' It Weird in The ATX FBTX
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  • caliking
    caliking Posts: 19,779
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    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
    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,109
    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. 
    ______________________________________________
    I love lamp..
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  • caliking
    caliking Posts: 19,779
    Also, grinding the meat fine will possibly work best. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • nolaegghead
    nolaegghead Posts: 42,109
    caliking said:
    Also, grinding the meat fine will possibly work best. 
    Yes.  And meat plus salt = glue
    ______________________________________________
    I love lamp..
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  • BigGreenBean
    BigGreenBean Posts: 117
    Mix in a well beaten egg?  Sounds delicious.  I love that kind of food.
    Virginia Beach, VA
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