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Your cart is empty.Kebab press is great for any kind of ground foodstuff as meat, chicken, fish and veggie kebabs. Used to form Turkish Adana kebab, Turkish Urfa kebab, Syrian Kebab, Iraqi Kabob, Lebanese kafta, Armenian Lule kebab, Afghani Kabob. Never falls off the skewer. Prepare process is less than 1 minute. Simply to operate and easy to clean. Formed a 10" length 120 grams traditional kebab shape. Used with flat skewers, thickness up to 0.11" (3mm), width up to 1" (25mm). SKEWERS NOT INCLUDED. How to use: For best result, after preparing kebab foodstuff, please keep it in fridge to cool for about 1-2 hours at least. Divide the ground foodstuff into about 60 grams pieces. Use a piece of freezer bag (about 12"x8") to keep food from sticking to the kebab press base "bottom part". Place and flatten out first piece of ground foodstuff into the base of the kebab press. Press a skewer into the foodstuff to fit inside the notches. Flatten out another piece of foodstuff to cover the skewer. Cover the top foodstuff by the freezer bag. Press the plunger "top part" down on the base. Lift up the plunger and then the skewer, unwrap the freezer bag and Kebab is ready to grill. Traditional way without using the grilling grate: Remove the grill grate or use a skewer holder set to prevent any contact between the grate and the kebab meat. Place the skewers on the edges of the BBQ or on the holder set and turn the skewers 180 degree every 7-8 seconds for first 2 minutes. By this way the meat will not fall off the skewer. After that start turning the skewers 90 degree every 2 minutes until all sides are well cooked. Kebabs will be done when they feel spongy or dry and like a brown colour. It takes approximately 12 - 15 minutes.
Clark Wix
Reviewed in Mexico on March 13, 2025
Excelente producto
ramtin kahjenoori
Reviewed in the United States on January 29, 2025
Not as easy to use as advertised. Watched the video many many times and followed how it was being used, and still wouldn’t come out right. Oh well.
Ibrahim
Reviewed in the United States on January 27, 2025
I works well
Customer
Reviewed in the United States on September 3, 2024
For best result, I use shrink wrap moist with oil/ghee not to stick the meat and make sure correct consistency of the mixture. IMO it is bit wide which is fixable by squishing with palm. Again, it's just personal preference.
roman
Reviewed in Canada on August 6, 2024
Nice and durable form
Jay
Reviewed in the United States on November 8, 2024
it does not work as it was advertised and is supposed to.1. It is hard to fill in2. Meat falls of the skewer when removing from the mold.3. You have to know the exact amount to put on the bottom and then the skewer and then more meat on top.bottom line it is not a good design and time consuming and not practical
Mohammad Nasirzadeh
Reviewed in Canada on November 14, 2024
It broke shortly after using it for making couple of skewers.
Wild Bill
Reviewed in Canada on September 15, 2023
This is a pretty good product for the price. As long as you use the right type of meat, it works great. It's plastic but feels durable. Use flat metal skewer sticks to get the best result. It does take a bit to make a bunch of these as there's only one mold but it works fine for a few. The price is really good as I've seen similar products in the store for much more.
AFWxman
Reviewed in the United States on July 8, 2023
I was pretty good at making ground meat kababs by hand molding over skewers however I did notice a little bit of inconsistency and finish of cooking on them. This maker fixed that problem. It took a few attempts to get the right amount of meat fill into the plastic wrap layered in the maker. But after a few tries every one of them came out perfect and consistent. I did not get any instructions in the box and it was all Turkish. However using Google translate I was able to translate majority of the language on the packaging. But the device is pretty basic and the Amazon description has pretty good instructions. Essentially layer plastic wrap in the maker fill with meat and your skewer and press with the wrap on the bottom and top of the meat fill after a light press unwrap the kebab and remove using the plastic wrap and set to the side and voila perfect kebab! Well worth the money and very time-saving to make a large amount. However can you really have too many kebabs?
Aycan G.
Reviewed in the United States on July 28, 2023
I usually don’t write reviews. But this one worthy of spending money on. I already recommended this to a close friend of mine who lives another state.What I recommend is to use a thicker liner. I cut up a old shopping bag. After lining the plastic, fill it with approximately 90 grams of meat before you place the skewer. Place the skewer and press down. Excess meat will come out from the sides. Add another 60 gr of meat on top and fold the liner and press down. My Adana kebabs was 150gr each. Little heavier than usual 120gr. But well worth it. I used 75 percent lamb leg and 25 percent lamb flank. Also used 1.75 percent salt and some diced red peppers. I forgot to use cayenne pepper this time. Most importantly place your meat in the freezer for 15 minutes to cool it down before form it. It did not fell off the skewer when I cooked it. Very happy with the results.
kamsolt
Reviewed in Canada on December 27, 2023
Works fine. Half the time making kababs
Dlawar
Reviewed in the United States on December 19, 2023
I like it. In the beginning, it was easy to use, but after using it for a while, it needed some work to make the kebab stick properly to the Shish.
Steven Vahidi
Reviewed in the United States on December 15, 2023
I saw this product on YouTube and had never seen anything like it before. There are quite a few on Amazon and I picked one that had a lot of reviews. It works well on my 1-in skewers. Makes me look like a professional kabob koobideh chef. For the price it's well worth the money and makes all your kabobs uniform weight and size. The plastic looks very sturdy and it is very sturdy. Easy to wash. I use some plastic wrap to keep the meat from sticking to the kabob maker.
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