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- Meat, calf, or beef neck meat is the best for use in making kabab
- Veggies, don’t overcook the potato and peas as overcooked veggies may shred the kababs while frying and shape out as well
- Breadcrumbs are the agent of making the kabab crisp, so you can try using my easy homemade breadcrumbs
- Make sure first all those ingredients which are going to use in kababs shouldn’t be moist at all since moist ingredients will turn your kabab soggy and won’t make crisp
Stir to combine well