Homemade Turkish Adana Kebab Recipe | Adana Kebab With Homemade BBQ Skewers | Turkish Kebab
In this video I show you how to make Turkish Adana Kebabs. These adana kebabs are really easy to make and can be made on a BBQ or grill tray. To make your own homemade adana skewers, tape together 6 bamboo skewers and then cover them in foil.
Ingredients:
500g Lamb Mince
500g Beef Mince
Salt to taste (Recipe used 1 Tbsp)
1 Tbsp Chilli Powder (Adjust to taste)
1 Tsp Paprika
1 Tsp Cayenne Powder
2 Tsp Sumac
1 Tsp Ginger Powder
3 Garlic Cloves – Finely Chopped
6 Green Chillies – Finely Chopped (Adjust to taste)
2 Onions – Finely Chopped – Water drained out
1 Red Bell Pepper – Finely Chopped – Water drained out
1.5 Tbsp Red Pepper Paste
1 Tsp Tomato Puree
1 Tsp Chilli Flakes or Aleppo Pepper Chilli Flakes
1.5 Tsp Cumin Powder
2 Tsp Coriander Powder
Handful Chopped coriander
Salad:
1 Tomato – Chopped
½ Cucumber – Chopped
1 Red Onion Chopped
1 Tsp Sumac
Handful Chopped Coriander
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A young British Pakistani Cook, with a passion to cook and inspire others.
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#Adanakebab #adanakebap #adanakebabtarifi #adanatarifi #turkishkebab #turkishstreetfood #turkishfood #turkishcuisine #istanbulfood #kebab #kebap #shishkebab #turkishshish #siskebab #beefkebab #lambkebab #bbqkebab #grilledkebab #eidrecipe #bakraeidrecipe #eidspecial #oilfreekebab #kebabplatter #homemadeskewers #adanaskewers #kebabskewers
طبخ أسهل وأسرع وصفة كفته كباب بدون فرن مع الصوصات! kofta kebab has never been so easy and delicious
طبخ وصفة كباب كفتة لذيذة وسهلة وسريعة بدون فرن مع ثلاث وصفات صلصات لذيذة.
Cooking a delicious, EASY, and Fast kofta kebab recipe without an oven along with three sauce recipes.
تتوفر ترجمات لجميع اللغات لهذا الفيديو. لا تتردد في تفعيله. إذا كنت قد استمتعت بهذا الفيديو ، فيرجى الاشتراك في القناة وتشغيل الإخطار ???? لمشاهدة أحدث مقاطع الفيديو الخاصة بنا. أخبرنا برأيك في هذه الوصفة في قسم التعليقات ، حتى باستخدام رمز تعبيري ????. نحن نحب ملاحظاتك.
مكونات
لخلطة الكباب نحتاج إلى التالي
لحم خروف مفروم (1000 جرام)
ملعقة صغيرة من كل مما يلي:
ملح
فلفل اسود
الفلفل الأحمر الحار
فلفل أحمر
كمون
كزبرة
ملعقة كبيرة ثوم مبشور
نصف كوب بقدونس
بصل مقطع (100 جرام)
زيت
مكونات الصلصات الثلاثة
صلصة # 1
ملعقتان كبيرتان من المايونيز
ملعقة كبيرة زبادي
ملعقة كبيرة كاتشب
نصف ملعقة كبيرة خل
فلفل اسود
صلصة # 2
ثلاث ملاعق كبيرة من الزبادي
ملعقة كبيرة صلصة طحينة
ملعقة صغيرة من عصير الليمون
ملح وفلفل
ربع ملعقة صغيرة كمون
ملعقتين كبيرتين من الماء
صلصة # 3
نصف طماطم
حبتان فلفل حار
ملعقتان كبيرتان من مسحوق الفلفل الحار
ملعقة كبيرة من رقائق الفلفل الأحمر الحار
ثلاث ملاعق كبيرة من الخل
ملعقة كبيرة زيت طبخ
ملح
خضروات مكملة للكباب
بصل
الفلفل الحار والفلفل
طماطم
تعليمات خطوة بخطوة لعمل وصفة الكباب
في وعاء كبير نضيف المكونات التالية
لحم خروف مفروم (1000 جرام)
ملعقة صغيرة ملح وملعقة صغيرة فلفل أسود
ملعقة صغيرة من كل من الفلفل الأحمر الحار والبابريكا والكمون والكزبرة
ملعقة كبيرة ثوم مبشور
نصف كوب بقدونس
بصل مقطع (100 جرام)
صفي الماء من البصل
امزج كل شيء
ضعه في الثلاجة لمدة 30 دقيقة حتى يسهل تشكيل الكباب.
تحضير الصلصات الثلاثة
صلصة # 1
أضف المكونات التالية في وعاء صغير
ملعقتان كبيرتان من المايونيز
ملعقة كبيرة زبادي
ملعقة كبيرة كاتشب
نصف ملعقة كبيرة خل
فلفل اسود
تخلط جميع المكونات وتوضع في الثلاجة حتى وقت التقديم
صوص # 2
أضف المكونات التالية إلى وعاء صغير
ثلاث ملاعق كبيرة من الزبادي
ملعقة كبيرة صلصة طحينة
ملعقة صغيرة من عصير الليمون
ملح وفلفل
ربع ملعقة صغيرة كمون
ملعقتين كبيرتين من الماء
اخلطي جميع المكونات وضعيها في الثلاجة
صلصة # 3
نصف طماطم
حبتان فلفل حار
ملعقتان كبيرتان من مسحوق الفلفل الحار
ملعقة كبيرة من رقائق الفلفل الأحمر الحار
ثلاث ملاعق كبيرة من الخل
ملعقة كبيرة زيت طبخ
ملح
يُمزج في الخلاط ويُحفظ في الثلاجة
بمجرد مرور 30 دقيقة ، ابدأ بترطيب يديك وابدأ في تشكيل الكباب
يُطهى في مقلاة مسخنة مع القليل من زيت
لإضافة اللون والنكهة إلى طبق التقديم ، قم بقلي البصل والفلفل الحار والفلفل الحلو وطماطم في نفس المقلاة التي استخدمتها في طهي الكباب
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Ingredients
For the kebab mix
Ground lamb meat (1000 grams)
One tsp of each of the following:
Salt
Black pepper
Red chili peppers
Paprika
Cumin
Coriander
One tbsp of grated garlic
Half a cup parsley
Chopped onions (100 grams)
Cooking oil
Ingredients for the three sauces
SAUCE #1
Two tbsps of mayonnaise
One tbsp of yogurt
One tbsp of ketchup
Half a tbsp of vinegar
Black pepper
SAUCE #2
Three tbsps of yogurt
One tbsp of tahini sauce
One tsp of lemon juice
Salt and pepper
One fourth of a tsp of cumin
Two tbsps of water
SAUCE #3
Half a tomato
Two hot peppers
Two tbsps of hot pepper powder
One tbsp of red chili peppers flakes
Three tbsps of vinegar
One tbsp of cooking oil
Salt
Vegetables to complement the kebab
Onions
Hot peppers and bell peppers
Tomatoes
Step by step instructions for making the Kebab recipe
In a big bowl add the following ingredients
Ground lamb meat (1000 grams)
One tsp of salt and one tsp of black pepper
One tsp of each of red chili peppers, paprika, cumin, and coriander
One tbsp of grated garlic
Half a cup parsley
Chopped onions (100 grams)
Strain the water from the onions
Mix everything
Place in the refrigerator for 30 minutes so it can be easier to shape the Kebab.
Prepare the three sauces
Sauce #1
Add the following ingredients into a small bowl
Two tbsps of mayonnaise
One tbsp of yogurt
One tbsp of ketchup
Half a tbsp of vinegar
Black pepper
Mix all the ingredients and place in the refrigerator until serving time
Sauce #2
Add the following ingredients to a small bowl
Three tbsps of yogurt
One tbsp of tahini sauce
One tsp of lemon juice
Salt and pepper
One fourth of a tsp of cumin
Two tbsps of water
Mix all the ingredients and place pin the refrigerator
Sauce #3
Half a tomato
Two hot peppers
Two tbsps of hot pepper powder
One tbsp of red chili peppers flakes
Three tbsps of vinegar
One tbsp of cooking oil
Salt
Blend in the blender and keep in the refrigerator
Once the 30 minutes have passed, start by wetting your hands and begin shaping the kebab
Cook in a preheated pan with a little cooking oil
To add color and flavor to your serving plate fry onions, hot peppers,bell peppers, and
tomatoes in the same pan you used to cook the kebab
#kofta
#kebab
#tasty
#yummy
#lunch
#كفتة
#كباب
#طبخ
#غداء
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
Beef Slices in Chili Oil Recipe (Fuqi Feipian)
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Fu Qi Fei Pian (夫妻肺片) translates as husband and wife lung pieces - I know it sounds weird which scares many people away. It is a classic Sichuan dish that is made with braised beef slices and served chili sauce - really delicious and flavorful. If you like Sichuan cuisine, you should give this a try.
????PRINTABLE RECIPE - check back later
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INGREDIENTS FOR THE BRAISING
- 5 lb of beef parts (Boneless beef shank, beef heart, beef tripe)
- 4 slices of Kaempferia galanga, also known sand ginger (Amazon Link -
- 2 tsp of Sichuan peppercorn
- 2 pieces cloves
- 1 piece of cinnamon stick
- 1 piece of black cardamom
- 1/2 tsp of fennel seeds
- 2 pieces of star anise
- 2 pieces of bay leaves
- a small piece of Galangal
- 3 pieces of hot dried chilies
- 5 slices of ginger
- 2 pieces of scallion
- 5 cloves of garlic
- 3 tbsp of soy sauce (Amazon Link:
- 3 tbsp of Chinese cooking wine or Shao xing wine (Amazon Link:
- 2.5 tsp of salt or to taste
- 1 tsp of dark soy sauce (Amazon Link:
- 2 liters of water
INGREDIENTS FOR THE SICHUAN HOT CHILI OIL (油泼辣子)
- 1 cup of chili flake (Amazon Link:
- 2.5 cup of cooking oil (seasoned with scallion, ginger, garlic, cinnamon, star anise, bay leaves)
- 1/4 cup of sesame seed (Amazon Link:
- 2 tsp of Sichuan peppercorn powder (Amazon Link:
- 1 tsp of salt
INGREDIENTS FOR THE SAUCE
- 8 cloves of garlic
- 1 tsp of salt
- 1 tsp of sugar
- 2 tbsp of Chinese black vinegar (Amazon Link:
- 1 cup of the brine that we braised the meat in
- 3-6 tbsp of homemade Sichuan hot chili oil
OTHERS
- Roasted peanut as a topping (optional)
- Chopped celery to put at the bottom (can also use cilantro or shredded cucumber)
- diced cilantro as garnish
INSTRUCTION
- Soak all the beef parts in room temperature water for 3 hours. Discard the water. Put the book tripe into a different bowl and keep soaking, Add clean water to the rest of the beef parts. Bring it to a boil. Discard this whole pot of water and switch to a new pot.
- Put all the spices into a spice bag.
- Pour in 2 liters of boiling water, along with the spice bag. Continue by adding 2 pieces of scallion, some ginger slices, some garlic cloves, 3 tbsp of soy sauce, 3 tbsp of Shao xing wine, 2.5 tbsp of sugar, 2.5 tsp of salt, a tsp of dark soy sauce. Cover it, turn the heat to low. Simmer for 1.5 hours.
- 1.5 hours later, cook the book tripe in the pot for less than 2 minutes. Take it out. Use scissors, separate those book layers. And set it in the fridge.
- Let’s check back to the pot. Turn off the heat. let the beef part sit in the brine until it is completely cool down, which will take 6 hours.
- To make the chili oil, pour in 2.5 cups of cooking oil in the pot, along with the scallions, crushed garlic, ginger slices, 2 pieces of star anise, 2 cinnamon sticks, and 2 bey leaves. Use low heat slowly heat it and let the aromatics to infuse the oil. On the side, you will need 2 tsp of Sichuan peppercorn powder, 1 cup of chili flake. Make sure you use the chili flakes that fit your spice level, 1/4 cup of sesame seed and 1 tsp of salt. When the scallions start turning a dark color, you can take them out. If you have a thermometer, check the temperature. We want it to be around 400F. Pour it into the chili flake in batches and mix at the same time. If you pour all the oil in once, it will overflow which is dangerous. Wait for this to cool done then you can store it in a container.
- Make the sauce. Use a garlic presser to press 8 cloves of garlic. Add 1 tsp of salt and 1 tsp of sugar. Mix them well. Add 2 tbsp of Chinese black vinegar, 1 cup of brine, and chili oil. Set the sauce aside.
- Slice them into thin pieces and serve over Chinese celery. Drizzle the sauce over it and garnish with cilantro.
Coffee-Rubbed Beef Tenderloin Skewers w/ Red Onion Mustard & Garlic Cream
Chef Todd Sweet pairs the unlikely combination of coffee and beef to create a robust, grilled entree. Starting with tenderloin tips, Todd rubs them in coffee and coriander, skewers the meat and suggests to marinate it overnight. With a quick grill over high heat, the nuances of the coffee meld perfectly with the meat's charred outer crust. Todd pairs the skewers with his grainy red-onion mustard, and a sweet garlic cream sauce.
RECIPE:
Skewers:
2 tbsp freshly ground dark roast coffee
1 tsp ground coriander
1 pound beef tenderloin tips
1 tbsp olive oil
salt & pepper for seasoning
four 6 bamboo skewers, soaked in water 1 hour
Garlic Cream:
1 cup peeled whole garlic cloves
water for blanching
2 cups heavy cream
salt & pepper for seasoning
Red Onion Mustard:
1 medium red onion, small dice
2 tbsp olive oil
2 sprigs fresh thyme, divided
2 tbsp brown sugar
1 cup whole grain mustard
HOW-TO
For Skewers:
Soak bamboo skewers in water for 1 hour
Blend the coffee and spices together
Toss beef tips in oil, then sprinkle the coffee mixture over the beef tips
Skewer the beef onto the soaked bamboo skewers and marinate for a minimum of 2 hours or overnight (for best results)
Grill 2-3 minutes per side for recommended rare to medium-rare doneness
For Mustard:
Sweat the onion in the olive oil with 1 thyme sprig over medium-high heat until it is soft and beginning to brown, about 5 minutes
Remove the thyme and stir in brown sugar. Allow this mixture to cool 5-10 minutes
Stir in mustard. You will have more than you need (save the leftovers for a fabulous sandwich). Will keep in refrigerator up to 2 weeks
Garlic Cream:
Place garlic in small sauté pan. Cover with water and bring to a boil
When at a boil, remove from heat and drain
Place back in sauté pan, and repeat process twice more
After draining for third time, add the cream to the garlic cloves
Bring to a simmer over a low flame then reduce heat and allow to steep 15 minutes
Season with salt and pepper, allow to cool
Puree until smooth in blender or food processor
Serving Suggestion:
Plate grilled meat with garlic cream and a dollop of red onion mustard.
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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