Fool proof Seekh kebab

Any

Hi everyone,


I am looking for a fool proof recipe for a lamb seekh kebab, where my meat will stay on the stick and people will be able to lift it off the main plate without the meat falling off.


I have had number of recipes, but always for some reason the meat ultimately "crumbled off" IYKWIM
I am always too worried to steer away from a recipe as to not dilute the flavour or texture, but so far always failed. Perhaps I need more of "something". That will not dilute flavour or texture. But not sure what?


I need to make loads of them, and then freeze them until a day of a large party. I thought this is one of the things that can be done in advance to save time on a day.


tips, tricks, recipes please?

VfM4meplse

I know nothing about meat, being a strict vegetarian, but would suggest you use fatty mince and beaten egg rather than breadcrumbs to combine the mixture. It should stay moist rather than dry.

rosie383

Try adding finely grated potato to the mixture instead of breadcrumbs and they will stay lovely and moist while being cooked. Works well for meatballs too.
If the mixture is too wet, try adding some instant mash type flakes. Squish the mixture really well with your hands and it will stick together much better. Form the mixture and leave in the fridge for a while before cooking.

Any

Thank you both, I've given up on this thread as there were no replies and only just found them now!
In the end I found lamb minted kebabs in Aldi and currently have 10 packs, resting in my freezer waiting for the party
First I bought a pack for my OH to try and he approved, so I stocked up.