Perfect Kebab Recipe: Kebab meat makes soft and juicy with 6 tips such as correct marination, adulteration of vegetables, binder and mixing in the fridge. Cooking with ghee or butter makes the kebab restaurant delicious.
Soft Jucy Kabab Tips: Galoti, Shami or Sikh Kebab … On hearing the name, the non -veg eater gets water in the mouth. Kebabs are known for their juicy taste and soft texture. It seems difficult to make kebabs at home. Sometimes it becomes very hard, sometimes it becomes bitter in taste. If we cook it correctly, the taste of kebabs becomes wonderful. Whether you are making chicken kebabs or mutton kebabs, its perfect texture and beautiful shape is its real identity. So let us tell you that by trying 6 tips, you can make restaurant style kebabs, which melt in the mouth as soon as they go.
Marinate meat
The first and essential step to make kebabs is to marinate the meat well. The marine makes meat soft and juicy because it breaks the protein and tenders it. Chicken or mutton, the use of curd is the most common and effective way. Mixing spices in it and marinating it increases the taste manifold.
Mix vegetables
Putting vegetables in kebab mixes is not only a way to increase nutrition, but it also makes the flavor and texture better. Add finely chopped carrots, capsicum, coriander or mint to the kebabs like Galoti, Shami or Sikh Kebab. They also add freshness and mild crisp.
Use of binding materials
It is extremely important to bind meat after marinion, so that the mixture rests well. For this, breadcrings, roasted gram flour or gram dal are the best options. These extras absorb moisture and tie the mixture. If you want, you can also use eggs.
Read more: Make 5 recipes in 1 cup curd in 5 minutes, will be very tasty with healthy
Keep the mixture in the fridge to cool
After preparing the mixture of kebabs, keep it in the fridge for 30-45 minutes. Cooling will make the mixture hard and make it easier to shape. This will not stick kebabs and will not break while cooking.
Hack to shape kebabs
To make it easier to shape the learning kebabs, apply light oil on a plastic sheet or passage paper. Now roll a layer of mixture slowly. This will make kebabs in smooth and cylindrical shape. After the shape is fixed, just remove the plastic and prepare the kebab.
Do not let the kebab dry
While cooking the kebabs, the most important thing is that they do not dry. Whether you grill or pan-fri, do not apply kebabs too tight on learning. Keep applying ghee or butter in between. This will keep moisture and kebabs will give juicy taste.
Also read: Idli dosa’s batter will not be sour for a week, fresh with these 5 tips