- 20 '
- 15 '
- Burner advised:
The recommended portion is a couple of kebabs per person. 3 meatballs of about 20 g each are required for each kebab. The quantities needed for 4 kebabs are:
180 g of white meatball mix:
this mix consists of 2.5 kg of minced lean veal
and 300 g grated Parmesan cheese,
250 g of breadcrumbs,
1/2 litre of fresh whole milk,
20 g of chopped walnuts
20 g of chopped pine-nuts
20 g of chopped pistachio nuts
4 kebab skewers 15 cm long
Other nuts such as hazelnuts, almonds, cashews or others can be used instead of walnuts, pine-nuts and pistachios.
oil for cooking
Divide the meatball mix into 3 equal parts of 60 g each. Add the walnuts to the first of the 3 parts and mix.
Divide the mix into 4 parts, form 4 meatballs and flatten them. Proceed in the same way with the other 2 parts of the white meatball mix, adding the pine-nuts and pistachios respectively and making 4 flattened meatballs of each type. Place three meatballs, one of each type, on a skewer so that they will occupy almost the entire length of the skewer and will cook well. Create the other kebabs in the same way.
Oil the bottom of a non-stick frying pan, place the skewers inside and put the lid on. Cook for about 5 minutes on a rapid burner of a Glem hob at the minimum setting, remove the lid and check cooking: if the meat has changed colour through half its depth it is time to turn the kebabs over with the aid of a fish slice. Complete cooking on the other side in a few minutes. Cooking over medium-low heat initially ensures that the core of the meat is cooked; to complete, the heat must be turned up for a crispier outside surface.