- For preparing the kebab you need to ground an optional quantity of lean beef meat twice
- Pack 500 g each freezer bag and line each in half and fold a half over the other and keep in freezer this way you can use half the amount (250 g) later on when necessary
- 250 g ground meat is enough for 4 skewer; 65 g each skewer
- Add 5 g ( 1 small teaspoon ) to every 500 g ground beef
- Add the salt to the grated onion immediately; otherwise the onion wouldn't taste good
- The kebab skewers should be long and 2-1/2 cm. wide
- Every housewife should have an accurate scale in her kitchen to measure the ingredients.
- Peel and finely grate a middle sized onion in a large bowl .
- Discard the excessive onion liquid without pressing.
- Add 5 g salt immediately to the grated onion.
- Add a desired amount of crushed black pepper.
- Mix the ingredients thoroughly; knead with your gloved hand.
- Put a lead over the bowl and place in the fridge for an hour.
- Take the meat mixture out of the fridge and knead again.
- Press the meat around long metal kebab skewers evenly ( 65 g meat each).
- Grill over high flame and turn & turn till all sides are cooked evenly___ this is very important if the heat is low or you turn skewer at random the meat will loosen and drop down; a ,hope not ,discouraging result!
- Remove from heat when the meat is cooked and place in a pan.
- when still hot brush them with canola oil and remove from the skewers.
- Serve with raw onion which you have already soaked in plenty of water and 2-3 tablespoon lemon juice for 2 hours to improve the taste.
This kebab tastes good and is comparably low in cholesterol
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