Master Homemade Kebabs: 7 Genius Hacks for Perfect Taste, Shape & Juiciness

• Tenderize meat with yogurt (chicken) or raw papaya (mutton) and marinate for at least 4-6 hours or overnight.
• Use binders like roasted gram flour, breadcrumbs, or eggs to prevent kebabs from breaking, ensuring not to overbind.
• Add finely chopped vegetables such as onions, coriander, mint, or carrots for enhanced flavor and juiciness, squeezing out excess water.
• Chill the kebab mixture for 30-45 minutes before shaping to help it set and prevent stickiness.
• For perfect seekh kebabs, use a plastic sheet for easy shaping; soak wooden skewers for 30 minutes to prevent burning.
• Cook kebabs on medium heat, basting intermittently with ghee or butter to keep them juicy and flavorful.

Why It Matters: Achieve restaurant-quality kebabs at home with these 7 essential tips for perfect taste, texture, and shape.