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Published 2010
1. Puree the cooked potatoes through a meat grinder or with a potato masher. (Do not use a food processor, or the kebabs will taste gummy.)
2. Mix in the onion, cumin, and bacon or lamb tail fat, kneading the ingredients together with your fingers.
3. The seasoned potato mixture ready for skewering. Chill the mixture for 1 to 2 hours so it’s easier to work with.
4. Mold a 2-inch ball of potato mixture into an oblong. Oil your hands to prevent sticking.
5. Slide the potato oval onto a flat metal skewer.
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