How To Make Lebanese Kofta Kebabs
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How To Make Lebanese Kofta Kebabs
1kg beef mince (lamb can be used)
1 brown onion, finely diced
1 handful chopped mint (or parsley)
1 tsp salt
1 tbsp red sumac
1/2 tsp black pepper
1/2 tsp ground cumin
1/2 tsp sweet paprika
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
2-3 crushed garlic cloves
1 tbsp olive oil
Turkey Shish kabob |Turkey Shish Kebab Recipe
TURKEY SHISH KABOB
- INGREDIENTS
- 2 Pounds of Cubed Turkey Meat
- 1 Teaspoon of Red Chili Powder
- 1/2 Teaspoon of Ground Black Pepper
- 1 Teaspoon of Salt
- 1 Teaspoon of Garlic powder
- 1/2 Teaspoon of Cumin Powder
- 1/4 Teaspoon of Dried Oregano
- 1 Teaspoon of BBQ Seasoning
- 1 Tablespoon of Mustard Paste
- 2 Tablespoon of Sriracha Chili Sauce
- 1 Tablespoon of Hot Chili Sauce
- 2 Tablespoon of Buffalo Wings Sauce
- 1 Teaspoon of Ginger Paste
- 1 Tablespoon of White Vinegar
- 2 Tablespoon of Lemon Juice
- 3 Tablespoon of Plain Yogurt
- 1 Teaspoon of Green Chili Paste
- Mix all ingredients very well
- Cover & marinate for 6 hours in Refrigerator
- 2 Tablespoon of Chopped Fresh basil Leaves
- 1 Teaspoon of Fresh Curry Leaves
- 2 Tablespoon of Mustard Oil
- Mix Very Well
- Need cubed bell peppers, Cubed onions and skewers
- Add meat bell peppers and onions onto skewers
- Make all Kabobs
- Add all Kabobs onto grill & grill for 6 minutes in medium high heat
- Turn Kabobs & Grill for 6 Minutes in medium high heat
Heat: Medium High
كباب اضنه التركي ???? أطيب واشهي وصفة كباب ???? لا تفوتكم ????????
???? لا تنسى الاشتراك في قناة وصفة حلوة وتفعيل الجرس (????) ودعمنا بعمل إعجاب ومشاركة للفيديو ????
لا تنسو الاشتراك بقناتنا الثانية علي اليوتيوب
كباب اضنه التركي
???? المكونات حسب الإضافة :
1 حبة فلفل رومي احمر – اخضر
1 ملعقة كبيرة من الثوم
¼ كيلو شحم (ربع كمية اللحم)
1 كيلو و ½ لحم بقري
1 كوب كزبرة
2 ملعقة صغيرة ملح او حسب الرغبة
1 ملعقة صغيرة فلفل اسود
2 ملعقة صغيرة بابريكا
???? خليط التلميع
ماء الفلفل والثوم
نصف ملعقة صغيرة ملح
¼ ملعقة صغيرة فلفل اسود
???? مكونات اخري
اعواد خشبية
فلفل حار
طماطم
بطاطس مقلية
???? الكوب المستخدم في الوصفة هو كوب الشاي العادي سعتها 250 مل
✅ لمتابعة قناة وصفة حلوة علي اليوتيوب
#قناة_وصفة_حلوة
#كباب_اضنه_التركي
The Legend of Turkish Cuisine, Kebab | Very Easy, Homemade Shish Kebab Recipe
Today is the day to learn how to make Turkish #AdanaKebab which is the staple of beautiful Turkish cuisine. You will definitely be surprised by the ease of making a great, homemade #shishkebab and the best way to eat your #kebab. On the recipe I mix the original recipe with some special Refika tricks, do not miss the video ????
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For the kebap,
250 g ground beef, (rib) single ground (alternatively, lamb meat or a mixture of 60% beef & 40% lamb)
1 red hot chili pepper, finely chopped (soak in hot water if using dried pepper)
1/3 red pepper, finely chopped (bell peppers works great as well)
4 small green peppers, finely chopped
2 cloves of garlic, finely chopped
1 tablespoon red pepper flakes
1 teaspoon salt
Lavaş (or tortillas)
For the red onions with sumac,
2 red onions, sliced into semicircles
7-8 sprigs of parsley, chopped
A pinch of salt
2 tablespoons olive oil
1,5 tablespoons ground sumac
• Soak 4 wooden skewers in water for an hour to prevent burning. You can skip that step if you using metal skewers.
• Mix the red hot chili pepper, red pepper, green peppers and the garlic and chop them together again.
• Season with salt and red pepper flakes -if using sweet peppers-.
• Add the meat and chop them together to mix for 2 minutes.
• Divide the mixture into 4 equal parts.
• Mold each part onto separate skewers. Slowly push the meat mixture from top to the bottom with your fingers. Leave 3 cm gaps from the top and the bottom of the skewer. If the meat mixture seperate from the skewer, refrigerate it for around 15 minutes. Wetting your hands with cold water will help preventing stickiness.
• Refrigerate for 15 minutes.
• These are traditionally cooked on the barbecue, but I have a technique for you to create the same great taste at home using a cast iron pan. Heat your cast iron pan on high heat.
• When the pan is hot, place your skewers on the sides of the pan without touching any part touching the bottom. This way, the heat from the pan will cook them.
• Flip the skewers regularly and cook for 5-6 minutes.
• For the onion with sumac, sprinkle a pinch of salt on the onions and rub it to soften.
• Add in the olive oil, ground sumac, parsley, the rest of the salt, then mix again.
• Put the lavaş on the kebap and press to let the bread soak all the flavours from the kebap.
• It is time to eat! Wrap them all together in the lavash and take the perfect bite. Enjoy with your loved ones!
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Turkish Chicken Mince Kebab, Juicy Grilled Chicken Kebabs
Also known as Chicken Adana Kebabs, these chicken mince kebabs are a recent street food invention to substitute the more expensive lamb with chicken and yet to offer the same taste explosion. Although called chicken kebabs, these kebabs have the signature ingredient lamb fat to elevate the flavor and offer a unique taste, especially when grilled on charcoals.
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☕ Glass Measuring Jug 1 litre:
???? Baking Sheet:
???? My favorite (budget) Whetstone for Knife Sharpening:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? SHI BA ZI ZUO Chinese cleaver:
???? Food Safe Black Nitrile Gloves, Box of 100:
???? Flat Kebab Skewers:
???? Square Skewers:
???? Turkish Kebab and Meat Knife 50 cm:
???? Turkish Kebab and Meat Knife 40 cm:
???? Round Mixing Tray Stainless Steel:
Ingredients:
• 500 g minced chicken (breast / thigh mixed)
• 100 g lamb fat, minced
• 1 red paprika, finely minced
• 1 tbsp chili flakes (pul biber)
• 1 tbsp paprika powder
• 1 tsp salt
• Garnish: chopped onions, parsley, sumac
• Lavash or pita bread to serve
Instructions:
1. Cut the chicken into smaller pieces and mince with a large knife or food processor
2. Cut the lamb fat and mince into smaller pieces
3. De-seed and finely mince a red paprika pepper and squeeze out the juice
4. Combine minced chicken, minced lamb fat and paprika in a mixing bowl
5. Add 1 tsp salt, 1 tbsp chili flakes and 1 tbsp paprika powder
6. Gently mix with your hands until all the ingredients are fully combined
7. Refrigerate for at least 2 hours
8. Divide the mixture into 4 – 6 portions and wet your hands before shaping on the skewers
9. Thrust a portion onto flat skewers and thread each portion onto large flat kebab skewers.
10. Alternatively use smaller portions and thread on wooden skewers
11. Keep the skewered kebabs in the fridge until the grill is ready
12. Thinly chop 1 onion and mix 1 tbsp sumac
13. Chop a small bunch of parsley and combine with the onion sumac, set aside
14. Prepare the grill, wait until the fire is medium low
15. Start grilling the kebabs and rotate after 1-2 minutes once one side is slightly cooked
16. Rotate every 1-2 minutes and cook on the grill for 8 – 10 minutes until both sides are nicely charred
17. Serve on pita or lavash bread and garnish with onion salad and grilled vegetables
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Turkish Style Shish Kebabs | Grilled Chicken Kebabs | Turkish Chicken Kebab By Varun | Get Curried
Turkish Style Shish Kebabs | How To Make Turkish Style Shish Kebabs | Shish Taouk | Shish Tawook | Turkish Cuisine | Turkish Chicken Kebabs | Chicken Kebab Recipe | Kebab Recipe | Chicken Skewers | Grilled Chicken Kebabs | Chicken Recipe | Kabab Recipe | Get Curried | The Bombay Chef Varun Inamdar
Learn how to make Turkish Style Shish Kebabs with our Chef Varun Inamdar.
Introduction
Want to try something a little different today? What's better than the Turkish Style Shish Kebabs? Turkish pit masters devised an ingenious divide and conquer approach to shish kebabs; they grill the meat and vegetables separately to allow foods with different cooking times to reach the perfect degree of doneness. Marinated meat, and spices, offset with a hint of smokiness, these kebabs are one to try. Do try it out this weekend and let us know how it goes.
Preparation of Marinade
500 gms Chicken Thighs (cut into 1-inch cubes)
1/4 cup Milk
2 tbsp Curd
2 tbsp Sweet Paprika
1 tbsp Chilli Flakes
2 tbsp All Spice Powder
Salt (as required)
1/2 tsp Black Pepper (crushed)
2 tbsp Oil
Paste For Marinade
1/4 cup White Onion (chopped)
1/4 cup Garlic Cloves (peeled)
1 tbsp Cumin Seeds
Skewering The Chicken
Grilling The Chicken
For Bread
2 Pita Breads
Grilling the Vegetables
1 tbsp Oil
1 White Onion (sliced)
2 Tomatoes (cut into halves)
5-6 Green Chillies
Salt (as required)
1/2 tsp Black Pepper (crushed)
#TurkishStyleShishKebabs #KebabRecipe #GetCurried #TheBombayChef #VarunInamdar
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Host: Varun Inamdar
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About Turkish Cuisine
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian, Eastern European, Armenian, and Georgian cuisines. Turkish cuisine has in turn influenced those and other neighboring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, and Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialties. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen.
Turkish cuisine varies across the country. The cuisine of the southeast (e.g. Urfa, Gaziantep, Adıyaman, and Adana) is famous for its variety of kebabs, mezes, and dough-based desserts. Specialties are often named for places and may refer to different styles of preparation. For example, Urfa kebap is less spicy and thicker than Adana kebap. Although meat-based foods such as kebabs are common in Turkish cuisine abroad, meals in Turkey largely center around rice, vegetables, and bread.