Quick-marinated red onion with sweet tomatoes and coriander.
Grilled durum wraps and tzatziki.
by gremolata
2 Comments
gremolata
Forgot to mention – the key is to knead the meat mixture for 10 minutes, almost exactly how you’d kneed a bread dough. The goal is stretch out the proteins so the mix holds shape and doesn’t sag when on a skewer.
Also, I saw one really quirky advice in some Georgian (the country) YT video – add a bit of baking soda to facilitate the protein stretch. Tried with and with out and the soda seems to actually help a lot ! It gets you a firmer, more cohesive mix in less time.
2 Comments
Forgot to mention – the key is to knead the meat mixture for 10 minutes, almost exactly how you’d kneed a bread dough. The goal is stretch out the proteins so the mix holds shape and doesn’t sag when on a skewer.
Also, I saw one really quirky advice in some Georgian (the country) YT video – add a bit of baking soda to facilitate the protein stretch. Tried with and with out and the soda seems to actually help a lot ! It gets you a firmer, more cohesive mix in less time.
Temperature and cook time please ?