I want to make some Beef Kebabs with onion, sirloin and peppers. I'm using metal skewers (if that helps). How long should I let the Sirloin cook on the kebabs?
When making kebabs I usually use the metal re-usable skewers. However do they differ at all than their wooden counterparts? Dishes are fun to do but only if the
We like to make ground meat kebabs. I usually use all ground lamb, but occasionally will use a mixture of lamb and beef or lamb and bison. I have tried wooden
I came across the following picture in wikipedia the entire serving was being called Chellow Kebab without separately naming the Kebab Variety. I would li
What are rules about cooking lamb and chicken doner kebab? How many times can the spit be put in the fridge, then cooked again the next day? I have been to a ke
When I used to get donor kebabs in Brisbane, Australia, the store I would frequent would serve them in a particular stretchy flatbread, who the store owner told
The product in question is this: https://www.sainsburys.co.uk/shop/gb/groceries/humza-meat-charcoal-kebab-x8-400g It contains 17g of fat per 100 grams. The fa
When grilling seekh kebab fat drips I notice it's yellow colour. If you grill plain mince or meat it's usually white colour so it must mean some ingredients ar
The chicken kebab which I cooked today was tastier. I had marinated it overnight with salt, tumeric, chilli powder, garam marsala, curd, lemon juice, ginger gar
Here are some ingredients for a a sheek kebab recipe. Which of these acts as the acid component of the marinade? onion, lentil flour, green chilli, salt, garl
All my life I've been told that kebab (the meat, not the dish) is high-fat. However, I was in the market the other day, and I found the following pack of froze
How to preserve shape of meatballs and mince-meat shami kebabs? What ingredients help these items keep their shape? We tried chicpea flour, eggs but the bodies
What are some secret ingredients used to make a Lamb Seekh Kebab so soft and juicy? These is one of the best kebab to taste.
I was just eating a donner kebab, not sure if it’s something to be alarmed about ( looks like a worm to me ) or if it’s just spice that is tricking
I'm looking at a recipe for an Indian lamb seekh kebab and it says green chilli without specifying the variety. I am assuming green chilli can mean anything fr
How long a kabab of following mixture that Tomatoes,onions, lemon and minced chicken be stored in freezer rigth after deep frying it to maint
I am trying to cook two different ground meat as a kebab (I already had the preparation done for ground venison and ground lamb Adana kebabs). Most of the recip
Borax (sodium salt of boric acid) is used in some recipes as a texturizing agent. From Wikipedia: borax imparts a firm, rubbery texture to food. It does this