Shaping Kebabs

May 01, 2013

Shaping Kebabs

There’s an art to forming kebabs with ground meat like Simit Kebab (Ground Lamb, Bulgur, and Pistachio Kebabs). Three simple steps will ensure well-formed kebabs that grill evenly.

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1. Wet hands and form meat mixture into a ball. With the ball in the palm of one hand, grasp the bottom of the skewer with the other hand and, with the top of skewer pointing up, place skewer across meat. Brenda Weaver
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2. Using thumb and forefinger, work meat around and down the skewer while rotating skewer with bottom hand until kebab is ¾” in diameter. Brenda Weaver
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3. Pinch kebab between thumb and forefinger at 1″ intervals to create ridges. Brenda Weaver

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