Topic: Home Tandoor Tips

[Razor]

Hi Mick (Achmal)

I have never seen breadcrumbs added to a takeaway or restaurant sheek kebab.

I totally agree, I don't think that they would either mate, it just worked for me at the time.  I had some (soggy) keema made up that I just knew, I'd be scraping out of the bottom of the grill pan within minutes.  So I blitzed two slices of white bread, added the keema, and it worked a treat!

I do think however, that it wouldn't be so unusual for them to use other binding agents such as Besan as Phil suggests.  I guess the breadcrumbs kind of replicate that effect?

Ray

[Curry Barking Mad]

Hi Mick (Achmal)

I have never seen breadcrumbs added to a takeaway or restaurant sheek kebab.

I totally agree, I don't think that they would either mate, it just worked for me at the time.  I had some (soggy) keema made up that I just knew, I'd be scraping out of the bottom of the grill pan within minutes.  So I blitzed two slices of white bread, added the keema, and it worked a treat!

I do think however, that it wouldn't be so unusual for them to use other binding agents such as Besan as Phil suggests.  I guess the breadcrumbs kind of replicate that effect?

Ray

Hi Ray,
As I said for home cooks then why not use breadcrumbs if it works. I'm certainly not knocking its use.

I can only say from having been in to 6 or 7 kitchens over the years, I have seen sheek kebabs prepared in 4 of those and not seen any dry binder such as any type of flour. I am, of course, not suggesting that it wouldn't be used elsewhere.
I have seen raw egg added though,
Regards,
Mick

[mickdabass]

CA's recipe uses besan as did I. I would imagine it is always "at hand" in the bir kitchen so I would think they would use it as a binder. Btw i did use Asda minced lamb but will give it a good go with the food processor next time. Also Im going to get the tape measurse out next time i order seekh kebabs  ;D

[Peripatetic Phil]

Also Im going to get the tape measurse out next time i order seekh kebabs  ;D

Mickdabass, I don't know where you live, but if you are in London you really should try the kebabs from Lahore 1 in Commercial Road.  They are a speciality of the house, and if you are discreet about it (brown paper bag), you can also take your own beer    If you prefer something non-alcoholic, a jug of mango lassi at about GBP 2-50 goes down a treat !

** Phil.

[mickdabass]

Thats interesting Mick. Thinking about an egg being cracked into a hot frying pan and instantly starting to congeal makes me wonder if it might be worth upping the egg ratio a bit

[mickdabass]

Im based in sunny birmingham

[Razor]

Hi Mick (Achmal) & Mick

I have seen sheek kebabs prepared in 4 of those and not seen any dry binder such as any type of flour

I think your right Mick, the Kushi seekh kebab doesn't ask for a dry binder, nor does the KD one either!  I think we've got to hand it to these guy's, they are very skilled at what they do.

I did witness my local TA knocking up a batch of seekh keema.  I didn't realise what they were doing at first, and by the time I did, I'd missed quite a bit of it   However, what I did find astonishing was, the amount of eggs they were using.  One after the other, they were just bunging them in.  I didn't see how much mince they had used, so it's hard to guess the meat to egg ratio but if I use one egg to 500g of mince, they used at least a dozen eggs, so 6kg of mince

I do need to mention that their seekh kebabs are actually a variation of a kubideh but they describe them as 'seekh' to avoid confusion.  The texture of these kebabs is awesome.  They are quite rubbery (in a good way) and always really juicy.  I know this isn't helping much, just thought I'd share that with ya ;D

Ray

[Peripatetic Phil]

Ah, too many years have passed (36, to be precise) for me to have any idea where to go for kebabs in Brum anymore.  But the InterCity is pretty quick : you could always nip up to the Smoke for a kebab or two, and still be back before the pubs shut !

[mickdabass]

Ah, too many years have passed (36, to be precise) for me to have any idea where to go for kebabs in Brum anymore.  But the InterCity is pretty quick : you could always nip up to the Smoke for a kebab or two, and still be back before the pubs shut !

Lol

[Curry Barking Mad]

Hi All,
This may help the budding tandoor chef.....
Regards,
Mick

<object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/fIh9AN1nhAA?fs=1&amp;hl=en_US&amp;rel=0"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/fIh9AN1nhAA?fs=1&amp;hl=en_US&amp;rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>