Dual Kababs (Chicken Seekh Kabab wrapped in Beef Seekh Kabab)

Having made seekh kababs with my mom, I tried to kick it up a notch by making dual kababs. Dual kababs are essentially ground chicken kabab wrapped by a beef kabab (or vice versa). A local restaurant does a delicious version of these, and our fellow pitmaster Neghae has mastered them.

I decided to try making them myself. As you can probably tell from the pictures, the dual kababs came out brittle, breaking a little too easy. Also, although a texture difference was noticeable, the taste of the chicken and beef was nearly identical; altering the spices foreach meat should result in a better layering of flavors.

Hopefully, Neghae will be posting his recipe soon.

Ingredients:

• Same as seekh kabab recipe previously posted
• 2 lb ground chicken thighs
• 2 lb 80/20 ground beef

Directions:

1. Prepare ground chicken and ground beef as described in seek kabab recipe.
2. Wrap ground chicken onto skewers or just shape them cyclindrically
3. Flatten  ground beef into a sheet that can encase the chicken
4. Place chicken in center of beef sheet and wrap the chicken with the beef.
5. Cook indirect at 400 degrees until internal temperature (of the internal chicken) reaches 165 degrees, about 45 minutes.