If you’re a fan of delicious, succulent kebabs but don’t have the time or ingredients to make them from scratch, then you might be interested in HEXA Rempah Kebab which is ready to cook. This premix is suitable to use for chicken, lamb, beef, or even fish and it is designed to simplify the process of making tasty kebabs at home.
HEXA Rempah Kebab contains a blend of spices and herbs that are specifically chosen to complement the type of meat you’re using. To use a HEXA Rempah Kebab, you simply need to mix the powder with your chosen meat, shape the mixture into kebabs, and then cook them on a grill or in the oven. The result is a flavorful and juicy kebab that requires minimal effort and time.
One of the benefits of using HEXA Rempah Kebab is that it is very convenient. It eliminates the need to measure and mix individual spices and herbs, which can be time-consuming and messy. Additionally, it ensures that you get the right balance of flavors in your kebabs every time, so you don’t have to worry about over or under-seasoning your meat.
Another advantage of using HEXA Rempah Kebab is that it is versatile. You can use it with a variety of meats, such as chicken, lamb, beef, or even fish, and they can be customized to suit your taste preferences. For example, if you prefer your kebabs to be spicier, you can add extra chili powder or cayenne pepper to the premix.
Finally, HEXA Rempah Kebab is a great option for those who are new to cooking or who don’t have a lot of experience with spices and herbs. It provides a simple and easy way to create delicious and impressive meals without requiring any advanced culinary skills.
In conclusion, HEXA Rempah Kebab is a convenient and flavorful option for those who love kebabs but don’t have the time or ingredients to make them from scratch. It offers a quick and easy way to create delicious and impressive meals that are sure to impress your friends and family 😛
Coriander, cumin, salt, onion, herbs, pepper, sumac, yeast extract, garlic & chili.
Keep in a clean, dry and cool place.
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