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Ground Lamb Kabob's Not holding together
willrev
Posts: 80
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.
Comments
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willrev,
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
www.wessb.com/
SteveSteve
Caledon, ON
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Are you using the wide flat skewers?Egging on two larges + 36" Blackstone griddle
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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. -
You didn't mention if you used anything as a binding agent...
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Amazon these ones are very good for ground meat kabobs like kofte
http://www.amazon.com/Steven-Raichlen-Best-Barbecue-SR8027/dp/B0007ZGUMA/ref=pd_bxgy_ol_text_c
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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