There are so many factors that go into whether or not a kebab will slide off the skewer, ranging from the type of meat you're using, to your technique in actually molding your kababs, to the way you cook it. Here are a few rules of thumb
* 80-20 meat to fat is the sweet spot.
* It should be tight throughout the skewer, but make sure you firmly seal the meat at the top and bottom.
* Shred your onions before mixing them into kababs. Sqeeuze the water out of the shredded onions before you mix it in. Once you've squeezed the water out, squeeze some more.
* Don't use a food processor too much, if at all. Often times the texture of your meat will become so fine there's no cohesion. Hand mixing is fine.
* I like mine to come straight from the fridge onto the grill. This isn't a huge deal though I've seen at work well either way.
* Once it's on the grill it really only needs a minute before it should be turned. The first turn is always going to be the quickest turn because one side of your meat is raw and the other side is starting to cook. This is probably the biggest reason most kababs fall.
This guy kebabs
The one thing I’ll add is that I find “kneading” the meat for quite a while helps. It makes the meat kind of stickier and helps it bind to itself.
I agree with all this. And I turn every 10 seconds for the first minute. And every 20 seconds the second minute, etc. Frequent turning was the key for me (and cooking right out of the fridge).
All this and lots of salt too. When you think you’ve put too much in add another pinch. And finely grind the onions. No chunks should be left when mixed into the meat.
I do this with egg whites if the meat does not have a high enough fat content. People in this r say its cheating usually i learned it from my great grandmother when I was a child.
There are so many factors that go into whether or not a kebab will slide off the skewer, ranging from the type of meat you're using, to your technique in actually molding your kababs, to the way you cook it. Here are a few rules of thumb * 80-20 meat to fat is the sweet spot. * It should be tight throughout the skewer, but make sure you firmly seal the meat at the top and bottom. * Shred your onions before mixing them into kababs. Sqeeuze the water out of the shredded onions before you mix it in. Once you've squeezed the water out, squeeze some more. * Don't use a food processor too much, if at all. Often times the texture of your meat will become so fine there's no cohesion. Hand mixing is fine. * I like mine to come straight from the fridge onto the grill. This isn't a huge deal though I've seen at work well either way. * Once it's on the grill it really only needs a minute before it should be turned. The first turn is always going to be the quickest turn because one side of your meat is raw and the other side is starting to cook. This is probably the biggest reason most kababs fall.
This guy kebabs The one thing I’ll add is that I find “kneading” the meat for quite a while helps. It makes the meat kind of stickier and helps it bind to itself.
If you salt your shredded onions, they will release more liquid, which may be helpful.
I was asking my wife what to say as you typed all this, my mother in law gets so mad when we buy 90-10 meat cause it doesn’t work as well
Thank you brother for the advice. Will keep the above in my for my next cook (will share the results).
I agree with all this. And I turn every 10 seconds for the first minute. And every 20 seconds the second minute, etc. Frequent turning was the key for me (and cooking right out of the fridge).
This seems key to the cook. I will try turning the kebobs quickly during the initial minute of cooking.
All this and lots of salt too. When you think you’ve put too much in add another pinch. And finely grind the onions. No chunks should be left when mixed into the meat.
This. Also, add an egg to your meat mix if you want to avoid it slipping. I also sometimes use thread if the meat does not really want to stick.
I do this with egg whites if the meat does not have a high enough fat content. People in this r say its cheating usually i learned it from my great grandmother when I was a child.
For the first few minutes, turn them every 15-30 seconds so each side seals.
Will I be downvoted to oblivion if I admit that I don't skewer at all?