Having made seekh kababs with my mom, I tried to kick it up a notch by making dual kababs. Dual kababs are essentially ground chicken kabab wrapped by a beef kabab (or vice versa). A local restaurant does a delicious version of these, and our fellow pitmaster Neghae has mastered them.
I decided to try making them myself. As you can probably tell from the pictures, the dual kababs came out brittle, breaking a little too easy. Also, although a texture difference was noticeable, the taste of the chicken and beef was nearly identical; altering the spices foreach meat should result in a better layering of flavors.
Hopefully, Neghae will be posting his recipe soon.
- Same as seekh kabab recipe previously posted
- 2 lb ground chicken thighs
- 2 lb 80/20 ground beef
- Prepare ground chicken and ground beef as described in seek kabab recipe.
- Wrap ground chicken onto skewers or just shape them cyclindrically
- Flatten ground beef into a sheet that can encase the chicken
- Place chicken in center of beef sheet and wrap the chicken with the beef.
- Cook indirect at 400 degrees until internal temperature (of the internal chicken) reaches 165 degrees, about 45 minutes.