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Chicken kebab crust 50/50
PrintThis delightful 50/50 recipe comes from Öckerö municipality and has been tested by the chefs at Brattebergsköket with head chef Anna-Lena Holgersson at the helm.
Servings
Nutrition and climate performance
Portion size: 110g | Protein: 29g
Ingredients
Quantity of finished pulled SimSu:
- 11,0 kg Finished chicken kebab cavity 50/50
Ingredients
- 5000 gram Chicken mince
- 2000 gram Dry Simsubas
- 3000 gram water
- 1000 gram Rapeseed oil
- 5 dl Kebab seasoning
- 0,75 dl salt
Instructions
Mixing:
- Mixing can be done in the Variomixer/Björn, in a saucepan 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! Ready after about 20 seconds in the Varmixer/Björn) and about 1 minute in the cooking pot. Do not run too long as the texture may become too chewy.
Instruction
- Mix the chicken mince with the seasoning and saltNOTE: (Only need to mix until the spice is distributed around, then stop the stirrer and test fry a click to taste and possibly spice up a little more. Keep in mind that a little more spice and salt is needed because the simsubase is added after).
- Then add in the water and oil and mix just until combined.
- Allow the simsuba powder to be worked in gently, then increase to high speed but only briefly
- Place 6 flat-structured liter buckets in 65 mm 1:1 GN and press out until the surface is even
- Bake at 120 degrees until core temperature of chicken meat is reached
- Take out and refrigerate
- Can be cut to the desired thickness in the pouring machine or on a cutting machine
- Fry on a frying board quickly in oil until the kebab meat has a nice color and surface or on a tray in the oven 175-180 degrees with a little steam.Can advantageously sprinkle with a little paprika powder and/or kebab seasoning when frying