Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Seehk Kabobs (beef)

MrCookingNurse06
MrCookingNurse06 Posts: 118
in Beef
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. 







· Share on FacebookShare on Twitter

Comments

  • lkapigian
    lkapigian Posts: 11,549
    Like^^^
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,779
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,779
    Also, the real skill is keeping the meat from falling off the skewers. You nailed it.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,622
    That looks amazing!  Any recipe or tricks you recommend?

    There is a significant overlap between the smartest bears and the dumbest humans - Park Ranger designing bear proof trash cans.

    · Share on FacebookShare on Twitter
  • MrCookingNurse06
    MrCookingNurse06 Posts: 118
    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. 
    · Share on FacebookShare on Twitter
  • MrCookingNurse06
    MrCookingNurse06 Posts: 118
    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. 
    · Share on FacebookShare on Twitter
  • buzd504
    buzd504 Posts: 3,877
    edited February 2024
    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.
    NOLA
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,779
    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 :) 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter

Categories