1 950 kebab maker is a machine for making kebab skewers for Adena and Doner kebab very easily.
With this machine, you can easily make any kind of kabobs professionally and everywhere.
By 1950H Kebab Machine, you can make kebab at home and during picnics.
Anything you desire to blend the meat sheep, chicken, turkey, ostrich, camel.
- The weight of each kebab skewer is about 100 grams
- No need for electricity or accessories
- Machine body is made of aluminum
Specifications
- Full Aluminum
- Electro Static Color
- Unique Design
- Non-stick Coated Mold
- Dishwasher Washable
Spicy Beef Kebab Recipe
A simple Spicy Beef Kebab Recipe that can be switched to Lamb if you prefer. A great addition to any BBQ or simply a tasty family meal.
Serves : 4 Person
Prep Time: 10 minutes
Cook Time: 10 minutes
These lamb kebabs are amazingly good even the next day when reheated in the microwave. Some skewers was saved for the next day, microwaved it for 1.5 minutes with saran wrap and it came out juicy and still moist. So I would highly suggest making extras.
Buta . Is a store of Kebab maker s, special and delicious recipes , Manual , Electrical and Automatic Machines are available. Venisbuta Is working in this field from 2014 in retails and now we have many customers from all of the world.
VenisButa is a known brand in BBQ and Kabob equipment.
Please Follow and subscribe our Youtube Channel to be inform you about last recipe and new products.
Atatürk, Marmara Small Industrial Area, Kuchukchekmeje Binary Osb/İstanbul, Turkey
To be on touch by WhatsApp 7/24:
+44 753476 5009
Types of charcoal:
Lump and Briquettes.
- Lump charcoal burns hotter but is irregular in shape, which makes it unpredictable. It is essentially the purest form of charcoal and has recently made a comeback because of the organic living movement, as well as the increasing popularity of the kamado grill and the Big Green Egg.
- Briquettes are more uniform in shape and in how they burn — they’re what most people think of when they talk about charcoal. They’re made from mixing charcoal fines with other additives to help the briquettes bind together, improve ignition and prolong burning, Phan explained. “This is where many people get turned off by briquettes,” he said. “These additives give off an acrid smell when they burn and people are afraid that it can get into their food.” If you’re likewise bothered, wait until the briquette is fully ignited before placing any food atop the grates.
kloni raford –
Its ok. satisfied
Eisa Morfen –
Thanks a lot
It is useful . Special support. packing was not very good.