Delicious Beef Kabobs, A Double Protein Dish with Lentils & Charred Vegetables
Link for Beef Cutlets:
Beef kabobs with Lentils:
1/2 c Chena dal or split peas
1 lb Ground beef
1-2 Chopped green chilies
1 tbsp grated ginger
4-5 Grated garlic cloves
1 tbsp Coriander powder
2 tsp Kashmiri chili powder or 1 -2 tbsp paprika
1 tsp Cumin powder
2 tsp Fennel seeds (1 tsp to blend & 1 tsp to mix)
1 tsp Sugar
2 tsp Lemon juice
2 tbsp Chopped cilantro
1 Large chopped onion
3 tbsp Breadcrumbs
Salt
1.5 c Cooking oil
For Roasting:
2 Bell peppers (yellow & red)
1 Sliced onion
1-2 Tomatoes & 2 Green chilies
For Raita Sauce:
1 Chopped cucumber
2 tbsp Chopped onion
1 tbsp Chopped cilantro
Salt
2 c Cooked basmati rice
Roti
Easy Beef Shish Kebabs - How to Make The Easiest Way
It's time to dust off your grill and start thinking about a summer full of delicious grilled meals. For Lisa Lavery of the CHOW Test Kitchen, nothing's tastier, or easier, than skewering some marinated beef and veggies and dropping them on the grill. She shares her simple technique for making our Beef and Vegetable Shish Kebabs in this week's episode of The Easiest Way.
Want to make this? Here is the recipe! -
The Easiest Way is CHOW's weekly video recipe series. Every other Wednesday we'll be debuting a new, simple video recipe straight from the Test Kitchen that gives step-by-step instructions along with all the extra information you need to put together a great meal. Check back every week and you'll never lack for dinner ideas again!
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Garlic and Chili Chicken Skewers, BBQ Thai Style
These Garlic and Chili Chicken Skewers, BBQ Thai Style are an adaptation from Southern Thai street food. You can make them at home by using your oven broiler or outside on your BBQ. First you make a spicy garlic marinade, divide it in two and let your chicken marinate overnight in one part, or at least two hours. The chicken needs to be sliced very finely; this allows more surface caramelization. You then add a little corn starch or corn flour to the other half of the marinade and use it for your coating mix. By grilling your chicken under your oven broiler or grill, you get that nice BBQ flavour we all love. Of course, a wood char BBQ is even better if you have that option.
The chicken is grilled then coated in the coating mix and grilled again. This step is repeated three times allowing a thick caramelized coating for an intense flavour. If using chicken thighs, the chicken remains nice moist.
Enjoy my Garlic and Chili Chicken Skewers, BBQ Thai Style today!
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准备了云南的六种万能蘸料,和家人吃一顿烧烤大餐【滇西小哥】
云南人对蘸水的执着和偏爱几乎到了没有蘸水就吃不饱饭的程度,忙的时候扔几个干辣椒在炭火里烤胡,用手搓碎加点盐巴就是一碗蘸水,闲来有时间,就得各种佐料都配齐了,又是烤又是舂,那就讲究了!有了蘸水,这一桌饭也才有灵魂!这六种烧烤蘸水,哪个是你的心头爱?
哪怕我们早晚20多度的温差,依然会让生活在云南的人觉得“四季如春”,没有太阳的时候我们有火,这一盆火,能给我们温暖,伙伴和丰富美味的烧烤!
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Yunnan people are so obsessed with sauces that they almost believe a meal is incomplete without a sauce. When they are busy, they may just grill a few dried chilis in the charcoal fire, grate them and add some salt. In this way, a bowl of sauce is done! When they have time, they would prepare all kinds of condiments, grill and pound them, being very particular about the sauce! A sauce makes a meal more delicious! I have six kinds of sauces for a barbecue. Which one is your favorite?
Even if the temperature difference between day and night can be more than 20 degrees in Yunnan, people here still feel that it's like spring all the year round. When there is no sun, we have fire. This pot of fire brings us warmth, companionship and all kinds of delicious barbecue food!
大家好!我是滇西小哥,一个地道的云南妹子,如果你喜欢我的视频,请持续关注我的频道,
我会在不同的平台分享我的生活,以及云南特色美食,祝你们天天开心,每天都有美食相伴~
YouTube【滇西小哥 Dianxi Xiaoge】▶️
Facebook【滇西小哥 Dianxi Xiaoge】 ▶️
Instagram【dianxixiaoge_apenjie】▶️
#滇西小哥 #DianxiXiaoge #ĐiềnTâyTiểuCa #烧烤 #barbecue
5 Best Turkish BBQ Recipes | Kofte, Chicken, Lamb Shish Kebab, Grilled Vegetables, Halloumi & Salad
Spring is finally here. It is the ideal time for outdoor activities picnics and gatherings. Almost every culture has a celebrated barbeque-like tradition where large masses of people get together and dine outside enjoying each other's company. Turkish barbeque tradition is called Mangal. Even though it seems like the star of the show here is always some type of meat we didn't forget about our vegetarian and vegan friends here. We have a delicious grilled veggie salad recipe for you guys as well. As descendants of kebap culture our style barbeque has influences from Turkish kebaps in the form of marinades for our chicken and şiş kebaps and spices used in our classic meatball’s recipe. We are quite proud of our Mangal and if you give it a try our way, we are sure you would not regret it. So, let's barbeque! Get together with our friends and family and enjoy these yummy recipes together. Afiyet olsun!
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Chicken
1 kg chicken, wing and boneless thigh mixed
6 cloves of garlic, pureed
1.5 teaspoons of tomato paste, alternatively add some tomato puree
1 teaspoon of red pepper paste, alternatively add red pepper or sriracha sauce
¾ cup of kefir
1,5 teaspoons of cumin
1 teaspoon red pepper flake
1.5 teaspoons of black pepper
1 teaspoon of salt
3-4 sprigs of fresh thyme
2 pinches of sugar, alternatively 1 tablespoon molasses
Lavash
● Mix the tomato and the red pepper paste in a bowl.
● Add the garlic puree, kefir. Kefir not only adds an incredible flavor when marinating the chicken and meat, but also works very well because it is acidic and probiotic if you don't have much time.
● Season with cumin, red pepper flakes, black pepper, salt, fresh thyme and sugar and give it a nice toss.
● Coat the chicken with the marinade and let it sit at least for four hours better if it waits overnight.
● Then place the chicken on the barbecue. Flip when one side starts to turn brown. Try not to turn the meat before getting good grill marks.
● Before you take it from the barbecue, put lavash on them and both warm the lavash and absorb the delicious oil and water that will drip onto the barbecue into your bread.
● Your little feast is ready when you place the cooked chicken like Turkish delight on the lavash
Köfte
500 gr minced meat (you can use beef, lamb or mutton, whichever you like is fine)
1 large onion, halved
8 handfuls of breadcrumbs, crusts removed, (alternatively, 8 slices of bread works great as well)
1 teaspoon baking soda or baking powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoon butter (skip butter if your meat is fatty)
To garnish:
Tomato, halved
Green pepper
Onion, halved
● To prepare the köfte, add the breadcrumbs or slices and onion in a food processor and pulse for 30 seconds.
● Add in the minced meat, baking soda, butter, salt and black pepper. Continue to pulse until it becomes a paste.
● Wet your hands and shape the mixture into flat round patties. Press your fingers on each patty to increase the surface area. More surface area means more Maillard reaction, and it means more flavour!
● Heat a cast iron pan and place six patties in it and cook on medium heat.
● Flip every Köfte several times while cooking. Add the tomatoes and peppers into the pan.
● While they are cooking mix the butter with hot water and score the flat bread.
● Remove the köfte from heat and pour the half of the water and butter mixture in the pan. Right after, put in the bread as well. This way, bread will soak up the all the flavours and become more and more tasty. Repeat the same for the other patties.
● Place the bread in a dish and serve the köfte on it. Enjoy your amazing köfte with pickles or yogurt.
Turkish Lamb Shish Kebab
500 g lamb loin, cut into cubes
250-300 g tail fat, cut into cubes
1 onion, pureed
3 tablespoons of kefir, alternatively use yoghurt or milk
1 teaspoon of salt
½ teaspoon of red pepper flakes
½ teaspoon oregano
To garnish,
Tomato
Green pepper
Onion
● To make the marinade, sieve the onion on the meat to use its juice.
● Add the kefir, salt, red pepper flakes and oregano and let it sit for at least two hours or overnight.
● Thread your lamb pieces and tail fat cubes one by one onto the skewers.
● Now, it is grilling time. Grill your shish kebab for about 12-13 minutes, cook each side.
● Then, place cooked skewers onto a serving dish with garnishes and serve hot.