Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: jamieb728 on July 21, 2010, 07:14 AM
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Hi
Has anyone got any tips how i can stop my kebabs falling apart i've been using CA's recipe but when it comes to turning them they fall apart i think its my technique of putting them onto the skewers, do i need to put them in the fridge just to set them? would adding bread crumbs help to bind them? need help been having to use mix for keema naans.
Jamie
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Probably not very BIR or maybe it could be.
Add 1 egg to the mixture and mix in well with your hands. Your kebabs will stay moist and bind together far more easily and won't fall apart when you turn them :)
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Hi Jamie
Did you see this group test from last month?
http://www.curry-recipes.co.uk/curry/index.php?topic=4775.msg45308#msg45308 (http://www.curry-recipes.co.uk/curry/index.php?topic=4775.msg45308#msg45308)
Give Razors a go and you shouldn't have any falling apart issues. He uses breadcrumbs and sets it in the fridge. They also taste awesome!!!
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You shouldn't have "falling apart" issues with my recipe either jamie. The mixture has egg and flour in it (to bind it). Perhaps you are somehow getting it too wet? Are you sure that you're following the recipe properly? If so, just mould (i.e. compress/squeeze) the mixture around the skewers. It should stick just fine.
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Jamie, you might also consider whether or not you are allowing the kebab to cook on one side properly, before trying to turn it. You can also try cooking on a lower heat, which will allow the kebab to cook through more before being turned.
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Hi
I do follow your recipe CA been thinking about it today and i think that they maybe to wet i will try small eggs instead of large and also i think my onions could be a bit finer chopped
Jamie
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Jamie, i think your having the same problem as me.. is your skewers really thin? try grilling them without skewers just rolled them around on the grills grill.
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Hi guys
I made some kebabs this afternoon using the CA recipe, and very nice they were.
Rather than put onto skewers I made into burger shapes and placed under grill.
Matt
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i think my onions could be a bit finer chopped
I've never tried CA's recipe, but a few general tips I always follow:
Squeeze as much juice out of the onions as you can, just wrap in kitchen towel and squeeze.
Get thick skewers. I use the same ones as Razor - 8mm square ones. Seekhs are always cooked on thick skewers at BIRs, with a thin layer of meat - 4mm-5mm approx around the skewer.
Really give the meat a good working with your hands when you are mixing the ingredients.
Try without egg or flour, these can actually make things worse, depending on the mince you are using.
Hope this helps,
GAry
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You shouldn't have "falling apart" issues with my recipe either jamie. The mixture has egg and flour in it (to bind it). Perhaps you are somehow getting it too wet? Are you sure that you're following the recipe properly? If so, just mould (i.e. compress/squeeze) the mixture around the skewers. It should stick just fine.
I hadn't even looked at your recipe Cory, but great minds think alike! :)
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Hi Jamie,
This may be a bit late in the day now but, I've found that supermarket meat works best rather than that you buy loose from the butcher. I have no idea as to why this is the case, but it does make a difference I find.
Also, as Gary mentions, thick skewers are so forgiving when making seekh kebabs. I picked up mine for about 1.50 each I think.
One more tip, I always shape my kebabs with cold, wet hands. 1, it's stops the meat sticking, 2, it makes shaping them really easy and quick and kind of seals the outside of the kebab.
Hope that helps mukka!
Ray :)