Amazing LEBANESE KEBAB Recipe | How to make KOFTA KEBABS | Soft and juicy
Lebanese kebab recipe
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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How to make beef kabobs| Easy Beef Kabobs Recipe
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Today I'm grilling up the most juiciest beef kabobs you ever tasted in your life on a grill. I'm sure you can try these beef kebabs in the oven, but today we're putting these beef kebabs on the grill, simple and easy Beef kabobs Recipe on the grill
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Island Vibe Cooking Seasoning
INGREDIENTS
1.5 pound beef
1 1/2 tbsp island vibe seasoning
1 tsp pepper
1 tbsp Worcestershire sauce
1 tbsp lime juice
green, yellow, and red bell pepper
1 yellow onions
half of garlic roughly chopped
1 tsp parsley roughly chopped
salt to taste
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Location: Lagos, Nigeria (West Africa)
I'm a Nigerian Food and Lifestyle Blogger documenting bits of every other day in my life with my son, Tito and husband Bobo.
Pork Shish Kabobs – A Greek Recipe That Will Surprise You (Souvlaki)
I've always loved grilled food. Combine a Greek twist with it, and you have perfection. That's why this pork souvlaki is so good. The most wonderful thing about the dish is its simplicity. The marinate is made with 7 easy ingredients: olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. All of these you'll have right in your pantry. You can marinate it for an hour or so, overnight, a few day, or grill the meat immediately. The longer the better of course. Nevertheless, whatever you decide to do, the outcome is simply nothing more than delicious.
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Combine it with some Mediterranean rice, and your friends and family will rant and rave for days.
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TURKISH ADANA KEBAB RECIPE | TURKISH KEBAB WITHOUT GRILL || by Aqsa's Cuisine
Turkish Adana Kebab | Turkish kebab recipe | Turkish Recipe | Restaurant Style kebab | How to make Turkish Adana kebab | Easy Turkish Adana kebab | Turkish Adana style kebab | Turkish Adana style kebab with the fusion of Pakistani & Indian cuisines
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AQSA'S CUISINE
ingredients:
- Beef/mutton/lamb mince 1 kg
(70% meat 30% fat) (charbi wala keema)
- Red bell pepper ( lal shimla mirch) 1 medium
- Garlic 5-6 cloves (lehsan)
- Onion (pyaaz) 1 large
- Parsley or Coriander 1/2 bunch OR 1/2 cup
(dahnia)
- Salt (namak) 3/4 tbsp or to taste
- Black pepper (kali mirch) 1 tsp
- Sumac 1 tbsp ( substitute: Pomegranate powder (anardana powder 1 tbsp or lemon juice 2 tbsp with 1/8 tsp lemon zest )
- Coriander powder (dahnia) 1/2 tbsp
- Cumin powder (zeera) 1 tsp
- Red chilli (lal mirch) 2 tsp
- paprika powder 1 tsp
- Oil for frying 2-3 tbsp
For Salad:
- Onion (pyaaz) 1 large
- Tomato 1 large
- Parsley or Coriander 2-4 tbsp
- Lemon juice 2 tbsp
- Sumac 1/2 tsp OR Black pepper (kali mirch) 1/4 tsp
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More bakra eid/mutton recipes:
Turkish Lahmacun recipe:
Irani kebab recipe:
Mutton biryani recipe:
#kebab #AqsasCuisine #Turkishkabab