Kebab house seekh kebab

[Kashmiri Bob]

Pakistani style kebab house seekh.  Typically hereabouts cooked in a tandoor and finished off on a gas griddle with lemon dressing squirt.  Invariably served as in the picture (recycled container here), sometimes with cabbage/onion/tomato/pickled chilli salad, or in a naan.  Choice of chilli, mint or/and garlic mayo dressing.  Fairly salty and spicy kebabs featuring crushed coriander seed/green cardamom/black pepper.  About

[Peripatetic Phil]

Lahore I eat your heart out

[Kashmiri Bob]

Very please with progress on these Phil  .  Had a bit of luck with a few things dropping into place.  My local kebab shop insist that no binders, gram flour etc, are used in their kebabs, although 1 egg per kilo mix can be used, but not essential.  The chef just kept mentioning good quality chicken thigh mince and the standard "lacing" of the meat together by hand.  I'd tried various powders that produced decent kebabs but none came even close to the texture of the kebab shop item. 

I later found a trad Pakistani recipe that involved papaya added to the mince.  At the time I thought, blimey, it must be a tough cut of meat if it needs tenderising after going through a mincer. Then found another similar recipe explaining that the papaya "works wonders" for the texture of the kebab.  So it seemed papain texturises the meat. Figured as kebab shop seekh is such cheap food there is no way they are using them (at around

[Peripatetic Phil]

In the meantime I have a freezer draw half full of kebabs, so will post a pic or two more at some point. 

I'd sooner you posted (me) a kebab, for an "independent and unbiased assessment"
** Phil.

[Kashmiri Bob]

I could send you one from the kebab shop and one of mine.  Mine certainly have the "boing" factor.  You can almost bend one end of the kebab around to meet the other end.  When you let go, boing!  Nice and staight again, well almost.

Rob 

[Naga]

Very please with progress on these...

Very, very interesting discourse on your research and conclusions, Bob. Just the sort of thing the forum is crying out for. More power to your elbow!