Kebab
Print outWe promise the taste and texture will surprise you! Feel free to vary the recipe below and add coriander, chili, cayenne, etc. to create your own flavor profile. Then serve with your favorite accessories.Quick and easy, short workload.
Portions
Nutrition and climate performance
Portion size: 75g
Ingredients
Finished quantity
- 7,5 kg kebab
Ingredients
- 3,4 kg Dry Simsubas
- 90 grams Onion powder
- 90 grams Garlic powder
- 26 grams Smoked paprika powder
- 80 grams cumin
- 18 grams Black pepper
- 40 gram Sugar
- 60 gram Salt
- 3,7 kg water
- 170 grams Chinese dark soy
- 100 gram Tomato puree
- 40 grams White wine vinegar
- 370 grams Rapeseed oil
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction
- Mix the dry spices and dry simsuba base.
- Then mix in all the other ingredients
- Start mixing at low speed and when all the liquid has entered the powder increase the speed.
- Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 2 minutes in the cooking pot.
- Cover with ink about 5 kg per sheet and temper to 86 degrees at 120 degrees, 20% moisture in the Combi oven.
- Leave to cool overnight
- The kebab is then preferably shredded in a Hällde, 2-4 mm slice and fried on a frying table in plenty of oil or on Ipinium sheet about 250 degrees 4-5 minutes.
Tips:
- Are you making kebab stew? Check out the recipes at www.simsufoods.com/kebabgryta-5/
- Want to simplify the recipe? Replace seasoning with ready-made kebab seasoning. Tomato puree and white wine vinegar can be omitted but will reduce the umami and space of the finished kebab.
- Are you mixing several batches? - Weigh the dry spices and salt for all batches - Mix them and weigh the total weight - Calculate and add the amount of spice mixture per batch.
- If you want a darker kebab, add a little colorit