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
Shashlik Kebab, Melt in the Mouth Beef and Onion Shish Kebabs
Shashlik and known as Şaşlık in Turkey is an amazingly tender grilled beef kebab. The juiciest and most tender grilled shashlik skewers ever.
The word shashlik is known as Russian however it is indeed of Turkic origin. In Turkic languages, the word shish (shash) means skewer, and shishlik / shashlik can be translated as skewerable.
It was originally made of lamb, but nowadays it is also made of beef, chicken and pork. I will make my favorite version today, with marinated beef, as it is done in Turkish cuisine.
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Links to some of the equipments I use (Affiliate links*):
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
♨️ Weber Master-Touch Charcoal Grill, 22-Inch :
???? X3 Industrial Food Safe Black Nitrile Gloves, Box of 100:
Ingredients:
• 500 g beef tenderloin
• 2 red onions
• 1 cup double cream
• ¼ cup soy sauce
• ½ cup olive oil
• 1 tsp black pepper
• 2 tsp dried thyme
• 1 tsp chopped rosemary
• 1 clove of garlic (minced)
• Roasted chilies and tomatoes for the sides
#shashlik #şaşlık #kebabrecipes
*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.
NEW Turkish Kebab With Special Seasoning, Turkish Chicken Adana Kebab Recipe With Homemade SKEWERS
Turkish Chicken Adana kebab / Urfa kebab with some special seasoning by cooking with passion
green chutney served with kebab:
another best BBQ tandoori seekh kabab recipe:
ingredients:
minced meat (Beef, lamb, chicken) 500g, i used chicken thigh
onion medium size 100g
red bell pepper medium size
coriander leaves 3 - 4 tbs (chopped)
green chili 1 & 1/2 tbs or to taste (chopped)
chili flakes 1 Tbs
paprika powder 1 tsp
salt 1 tsp or to taste
cumin powder 1 Tsp
all spices powder 1 Tsp
chili powder 1/4 tsp or to taste
black pepper 1/4 tsp
clarified butter (ghee) 1tbs
garlic paste 1 tbs
for salad:
red onion
cucumber
coriander leaves
tomatoes (seedless)
fresh lemon juice
salt & pepper
Home Made Is The Best!
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Turkish Chicken Kebabs - Easy Grilled Chicken Kebab Recipe
Learn how to make Turkish Chicken Kebabs! Go to for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Turkish Chicken Kebabs recipe!
Perfect Middle Eastern Kofta Kebabs!
#shorts #kofta #kebabs
Beef Kofta Kebabs
Ingredients:
2 lbs Ground Beef
1/2 Onion (finely minced)
4 Garlic Cloves (finely minced)
1 Bunch Of Mint (finely minced)
1 Bunch Of Parsley (finely minced)
1 Tbsp Lemon Juice
1 tsp Ground Coriander
1 tsp Ground Ginger
1 tsp Cinnamon
1/2 tsp Nutmeg
2 tsp Allspice
1 tsp Cumin
2 tsp Paprika
1/2 tsp Cayenne
1/2 tsp Ground Green Cardamom
1 tsp Sumac (optional)
Salt and Black Pepper
Accoutrements:
Pita or Flat Bread
Sliced Onion
Sliced Cucumber
Sliced Tomato
Shredded Lettuce
Lemon Wedges
Tzatziki Sauce Ingredients :
1 Cup Yogurt
1/2 Cup Cucumber (grated)
1 Garlic Clove (minced)
1 Tbsp Mint (finely minced)
1-2 Tbsp Lemon Juice
1 Tbsp Olive Oil
Salt
Instructions:
In a large bowl combine all the tzatziki sauce ingredients and season with salt to taste. Place in the fridge until ready to serve.
In a large bowl combine the ground beef, all the dry spices, finely minced onion, garlic, mint, lemon juice, and parsley. Season with salt and pepper then mix until completely incorporated and slightly tacky.
Form a few ounces of the ground meat mixture into a oblong shape in your hand. Using a flat skewer, skewer the meat through the center and evenly spread the meat across the length of the skewer. (PRO-TIP: keep the meat cold, this will help the meat stick and stay on the skewer). Repeat with the rest of the kebabs. Place the kebabs on a sheet tray then place in the fridge to keep cold while you fire up the grill.
Next using a charcoal grill with a few wood chunks added for smoke, grill the kebabs suspended by a metal kebab holder (Check Amazon). Turn the kebobs every 30 seconds until cooked then remove from the grill. (You can also grill the kebabs directly on the grill just make sure the grill grate spacing is close together).
Serve the kofta with sliced tomatoes, red onion, cucumber, lemon wedges, lettuce, pita or flatbread, and the tzatziki sauce.
Enjoy!
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How Authentic ADANA KEBAB is Made - Turkey's Most Famous Kebab
Adana Kebab is a unique and possibly the most famous kebab originating from one of the most famous kebab cities in the country, Adana. Authentic Adana kebab is made with ground lamb and tail fat that are hand minced together with just salt, paprika / hot red pepper flakes and sometimes with fresh red paprika pepper giving it an intense lamb flavor.
Unlike many recipes on Internet and Youtube, the authentic Adana kebab recipe does not contain any onion, garlic or any other ingredients and thus the unique and pure lamb flavor.
It's traditionally served on a platter over flatbreads, charred peppers and tomatoes, or wrapped into lavash bread along with a simple and traditional onion salad.
Full list of ingredients and instructions below in the description.
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Ingredients:
• 500 g lamb (if possible from a male lamb - belly, ribs or top round)
• 50 - 100 g lamb tail fat (depending on the fat content of the meat)
• 1 tsp salt (about 5 g)*
• 2 tsp paprika powder (about 5 g)*
• Optional: finely chopped red paprika pepper
• Lavash or pita bread, chopped onions, tomatoes, chilies to serve
* (between 3% - 8% of the meat according to the registered recipe)
Instructions:
1. Remove the sinews and connecting tissues of the lamb and cut into smaller pieces
2. Let the meat rest in the fridge overnight and 30 min in the freezer before starting to chop
3. Depending on the fat content of the meat, add lamb tail fat by cutting into small pieces (i.e. if you are using leg of lamb instead of ribs or belly)
4. The total fat content should be between 15 – 30 %.
5. With a big cleaver or mezzaluna (use kebab knife if available), mince the meat
6. At this point, be careful not to smash the meat, just cut into smaller pieces to bring together
7. Once the meat is roughly minced, add 1 tsp salt and 2 tsp paprika
8. Optionally, chop 1 med size paprika pepper, squeeze the excess liquid and add to the mixture
9. Gently mix to combine all and chop with the knife to incorporate all ingredients
10. Divide into 120 – 150 g pieces and let the meat cool a bit in the fridge
11. Keep the skewers in the fridge to cool them down, as it helps with forming the kebabs and they will not fall down easily if both the meat mixture and the skewers are cold.
12. Wet your fingers and thread each portion onto large flat kebab skewers
Tips:
a. Keep the meat and the skewers in the freezer for 20 – 30 minutes. This way, the meat will firm up and the skewers will be cold and the threading the meat onto skewers will be easier.
b. First, thrust the skewer into the meat, and slowly push down with your fingers to evenly layer the meat on the skewer
c. Gently press with your fingers (between the thumb and middle fingers) from top to bottom to evenly distribute the meat on the skewer
d. Close the ends by sealing the meat with your fingers
e. If possible, store the skewered kebabs in a fridge while preparing the BBQ
13. Prepare the grill with charcoals and first roast the tomatoes and the chilies
14. Once the charcoal is ember and medium hot, start grilling the kebabs
15. Rotate the skewers after 30 - 60 secs, once the bottom side is slightly cooked, avoiding the meat from falling off the skewers
16. After 2 - 3minutes, once the fat starts dripping, remove the kebabs, layer between lavash bread and soak up the excess fat (avoids excessive flames and bread is flavored with the melting fat)
17. This will enhance the taste of the lavash and avoid flames on the grill
18. Once the kebabs are cooked (about 3-4 minutes per side, 6 - 8 minutes in total), transfer the kebabs onto the plate on top of the lavash bread. Rotate frequently to cook evenly and avoid the meat from falling down)
19. Serve the kebabs on a large platter together with flatbreads, onion salad, roasted tomatoes and chilies
Links to some of the ingredients and equipments I use (Affiliate links*):
☕ Glass Measuring Jug 1 litre:
???? My favorite (budget) Whetstone for Knife Sharpening:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? Food Safe Black Nitrile Gloves, Box of 100:
???? Flat Kebab Skewers:
???? Square Kabob Skewers:
???? Turkish Kebab and Meat Knife 50 cm:
???? Turkish Kebab and Meat Knife 40 cm:
*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.
#adanakebab #turkishkebab #lambkebab