Chinese BBQ recipe: lamb skewer 羊肉串
Dad's famous and simple lamb skewer recipe, Xinjiang style.
For all the steps and measurements:
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How to make Arrosticini Abruzzesi | Italian lamb skewers feat BBQ Aroma
Part One of my Arrosticini series is all about how to prepare this traditional Abruzzese dish. In this episode, I have partnered with BBQ and Grill expert, BBQ Aroma and we prepare the individual skewers with a special utensil called a “Cubo”. I am absolutely thrilled to be sharing this video with you as we create juicy skewers with a lean lamb shoulder. This has just enough fat to sizzle on a flame and add an extra flavour bomb to the meat. Look out for Part 2 where we cook and savour the Arrosticini, taking me right back home…with a special guest!
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Italian Style Food Revolution
INGREDIENTS:
3ml Bamboo sticks (skewers)
Lamb shoulder (qty depends on how much you are making)
UTENSILS:
Cubo (If you are interested in purchasing a Cubo box, BBQ expert Nick Angelucci of BBQ Aroma sells them. He can also give you more advice about alternate options to use. (INSERT LINK)
Long metal skewer
Fillet Knife (Sharpened)
METHOD:
1. Get out the Cubo and layer the filleted lamb shoulders inside the cube, flattening them slightly and making sure you cover each corner.
2. Once you have built the layers of your Arrosticini, close the Cubo tightly with the lid, pressing down hard.
BBQ AROMA TIP: Prior to using the bamboo sticks for your Arrosticini, soak them for around an hour, using hot water and add a little salt. This will prevent them from burning when cooking the meat.
3. You then need to poke through every individual hole from the top of the Cubo, so that the bamboo skewer can then slide straight in.
4. On the sides of the Cubo box, there are guides which you should follow to slice through the meat using a fillet knife. Doing this, will create small pieces of meat which will then be left as cubes on every single Arrosticini skewer!
5. Press down hard on the skewers with a thin plate and lift up the lid. You can then remove this, followed by each individual skewer.
6. Line the Arrosticini up on a plate or a tray.
The Arrosticini are now ready to be grilled…watch out next week for Part Two of the Arrosticini series, How to COOK Arrosticini…I CAN’T WAIT!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Camera Operator: Bill Z Way
Production Company: Fame Park Studios
Music Oktogon and Platos178 ok are composed and performed by Walter Gaeta
Walter Gaeta Website:
Keywords: Vincenzosplate, Vincenzos Plate, Chef Vincenzo, Italian food, recipes, Food, Sydney, Australia, Italy, Italian, Pasta, Italian recipes, Pizza recipe, Italian cuisine, how to cook, cooking show, drinks, aperitivo, Bbq, Grilling, Sydney, Australia, Leichhardt, cooking, delicious, modern, Italian food recipes
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Watch the video 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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