Chrono Kebab


  • 300 gr of minced beef or pork or chicken
  • 1/2 dl of water
  • 1 clove of garlic
  • salt to taste
  • a pinch of pepper
  • a pinch of baking soda


Cook crushed garlic in 1 dl water, strain, then cool water and add meat to it. Add salt, pepper and knead well. The more you knead the kebab will be better. Put in the fridge to rest for some 1 – 2 hours.
Just before baking add a pinch of baking soda to make kebabs airy. You can use funnel with a wider hole to form kebab or you can mold it with greased hand. Repeat the process until you have run out of meat. One kebab should be roughly 50 grams.
Place kebabs on the lightly oiled, heated grill (or in a deeper pan). Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.
Note: If use beef or pork meat, you have perfect lunch, but if you’re looking for a nice dinner, you can use chicken or turkey meat.

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