Ground meat Kabobs happened to be my favorite grilled food!
If I could eat it everyday, I would. Unfortunately, it takes too long to prepare.
Here are few hints I could share with you that would help keep the meat on the skewers:
1. Keep the raw meat as dry as possible
I use 80/20 ground beef or lamb, any leaner than that you would end up with dry Kabobs. If using minced onions, youâ€™ll have to get all the water out of them. I puree the onions in a food processor, and then squeeze all the water out of them using a kitchen towel. You could also use a strainer over a bowl and drain them overnight in the refrigerator. Reserve onion water for molding and basting, it gives the kabobs a great flavor. I also use tomato paste for color and flavor.
Using eggs helps for large batches of meat; however, for small amount of ground meat, 1 egg can add a lot of liquid and cause the meat to fall apart during molding.
Finally, donâ€™t add any liquid flavoring, use only dry ingredient.
2. I add Baking soda to the mix, about Â½ tsp per pound. Baking soda makes the meat clump up and gives it a nice texture after cooking.
3. You must knead the meat to develop texture. For this I use a food processor. I add breadcrumbs to the mixture, and then I run it in the food processor until it forms a ball just like dough. This makes easy to mold and gives it a great texture. Refrigerate the mixture before and after molding to allow it to set on the skewers.
Chicken and Lamb kabobs
4. Cook without a grate and very close to the coals. You must sear the meat quickly on each side, and then you can cook at slow rate once the meat is set. If the meat is high above the fire, the fat will start to melt and the meat will slip out.
If you follow these steps, you should be able to achieve great results even without wide skewers.
Here are some Kabobs molded around regular skewers
Iâ€™ve even done these on tongue depressors
Finally, serve with the usual condiments and enjoy!!
I hope this helps. Let me know if you have any other questions.