Quick and EASY Lamb Kebabs Recipe
Check out this succulent and delicious Lamb Kebab recipe... One of my absolute favorites!!
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Ingredients:
2 lb Ground Lamb - You can also use Chicken or Beef
1 Tsp Salt
1 Tsp Chili Powder
1 Tsp Coriander Powder
1 Tsp Cumin Powder
1 Tsp Garam Masala or 7 spices (Optional)
1 Tsp Chili Flakes (Optional)
1 Tsp Ginger & Garlic paste
1 Onion - Finely chopped
2-3 Green Chilies - Finely chopped
Cilantro - Finely chopped
Tips:
Be sure to chop the veggies very finely. The kebabs will be difficult to shape otherwise.
Add 1-2 Tbsp of all purpose flour to your mixture if the kebabs are too soft to shape.
You can marinate your mixture if you would like. Keep in mind, the longer the mixture marinates the softer it gets (harder to shape)
Sprinkle with lemon juice and serve with Yogurt and Mint sauce...
Enjoy!
~A
Music: Youtube Audio Library
For business inquiries: ascookbook1@gmail.com
Lamb Seekh Kabab Recipe By Food Fusion (Bakra Eid Special)
These Juicy Lamb Seekh Kababs are easy to make and perfect for any occasion. A recipe that you will always treasure. #HappyCookingToYou #FoodFusion #7up
Written Recipe:
Recipe in English:
Ingredients:
-Sabut lal mirch (Button red chillies) 6-7
-Sabut dhania (Coriander seeds) 1 & ½ tbs
-Zeera (Cumin seeds) 1 & ½ tbs
-Ajwain (Carom seeds) 1 tsp
-Laung (Cloves) 5-6
-Darchini (Cinnamon stick) 1
-Lamb/Mutton boneless 750g
-Charbi (Fat) 60g
-Podina (Mint leaves) handful
-Hara dhania (Fresh coriander) handful
-Pyaz (Onion) 1 medium
-Hari mirch (Green chillies) 6-8
-Lehsan (Garlic) cloves 7-8
-Adrak (Ginger) 2-inch piece
-Lemon juice ½ tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder 1 tsp
-Baking soda ¼ tsp
-Namak (Salt) 2 tsp or to taste
-Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
-Ghee (Clarified Butter) 1-2 tbs
-Koyla (Charcoal) for smoke
-Cooking oil 2-3 tbs
Directions:
-In a frying pan,add button red chillies,coriander seeds,cumin seeds,carom seeds,cloves,cinnamon stick,mix well and dry roast until fragrant.
-Let it cool.
-In a spice mixer,add roasted spices and grind to make a powder & set aside.
-In a chopper,add lamb/mutton along with fat,mint leaves,fresh coriander,onion,green chillies, garlic,ginger,lemon juice,red chilli powder,garam masala powder,baking soda,salt,Kashmiri red chilli powder & chop until well combined.
-Take out in a bowl,add prepared spice mix,clarified butter,mix well and knead for 4-5 minutes.
-Give coal smoke for 2 minutes,cover & refrigerate for 30 minutes.
-With the help of greased hands,take a mixture (75g) & skew on metal skewer (makes 13-14).
-In a frying pan,add cooking oil and grill/ pan fry kababs on medium flame until done.
-Serve spicy lamb seekh kababs with salad & 7up!
How to Store?
-Grill kabab directly on low open flame for 2 minutes (partially cooked).
-Let them cool completely before storing.
-Partially cooked kababs can be stored in an airtight container for up to 1 month.
-Don’t thaw uncooked seekh kababs.
Recipe in Urdu:
Ajza:
-Sabut lal mirch (Button red chillies) 6-7
-Sabut dhania (Coriander seeds) 1 & ½ tbs
-Zeera (Cumin seeds) 1 & ½ tbs
-Ajwain (Carom seeds) 1 tsp
-Laung (Cloves) 5-6
-Darchini (Cinnamon stick) 1
-Lamb/Mutton boneless 750g
-Charbi (Fat) 60g
-Podina (Mint leaves) handful
-Hara dhania (Fresh coriander) handful
-Pyaz (Onion) 1 medium
-Hari mirch (Green chillies) 6-8
-Lehsan (Garlic) cloves 7-8
-Adrak (Ginger) 2-inch piece
-Lemon juice ½ tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder 1 tsp
-Baking soda ¼ tsp
-Namak (Salt) 2 tsp or to taste
-Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
-Ghee (Clarified Butter) 1-2 tbs
-Koyla (Charcoal) for smoke
-Cooking oil 2-3 tbs
Directions:
-Frying pan mein sabut lal mirch,sabut dhania,zeera,ajwain,laung aur darchini dal ker ache tarhan mix karei aur khushbu anay tak dry roast ker lein.
-Thanda ker lein.
-Spice mixer mein roasted spices dal dein aur ache tarhan grind ker ka powder tayyar ker lein & side per rakh dein.
-Chopper mein lamb/mutton charbi ka saath,podina,hara dhania,pyaz,hari mirchein,lehsan,adrak, lemon juice,lal mirch powder,garam masala powder,baking soda aur Kashmiri lal mirch powderd al ker ache tarhan chop ker lein.
-Bowl mein nikal lein,tayyar spice mix aur ghee dal ker ache tarhan mix karein aur 4-5 minutes kliya ache tarhan ghond lein
-2 minutes kliya koyla ka dhuwan dein aur 30 minutes kliya refrigerate ker lein.
-Greased haathon ki madad sa mixture (75g) lein aur metal skewer per laga lein (makes 13-14).
-Frying pan mein cooking oil dal dein aur kababs ko darmiyani ancch per grill/ pan fry ker lein.
-Spicy lamb seekh kabab ko salad & 7up ka saath serve karein!
How to Store?
-Kabab ko directly low flame per 2 minutes kliya paka lein (partially cooked).
-Kabab ko store kernay sa pehlay thanda ker lein.
-Partially cooked kabab ko airtight container mein dal ker 1 month tak store ker saktay han.
-Uncooked seekh kabab ko freeze na karein.
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
Juiciest Lamb Skewers Recipe | Lamb Shish Kebab Recipe | Şiş Kebap | Lamb Kabob
Juiciest Lamb Skewers Recipe | Lamb Shish Kebab Recipe | Şiş Kebap | Lamb Kabob
Full Written recipe:
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Ingredients:
•Lamb Leg/Shoulder (boneless, cubed) – 1 kg
•Onion – 2 medium
•Garlic – 6 cloves
•Lemon Juice – 2 tablespoons
•Salt – 1 tablespoon
•Black Pepper Powder – 1 teaspoon
•Paprika Powder – 1 tablespoon
•Olive Oil – ¼ cup
•Onion (cubed) – 1 cup
•Bell Peppers (cubed) – 1 cup
#lambkebab #shishkebab #şişkebap
Babe wanted Lamb kebab
Ingredients
- 800g diced lamb (shoulder, leg or rump)
- Zest of 1 lemon
- Tbsp oregano
- Tsp cumin
- Tsp ground coriander
- Good pinch of salt
- 50ml olive oil
Method
1. Marinade your lamb using all the ingredients above for 30min - 3hours .
2. Push lamb onto wood skewers
3. Grill on the BBQ, over coals is best.
Tzatziki
- 200ml Greek yoghurt
- 1/2 cucumber, grated, salted and squeezed out
- 2 spring onions, finely sliced
- Small bunch of mint, finely sliced
- Small bunch of dill, finely sliced
- Zest of 1 lemon
- 1 tbsp olive oil
- 1 clove garlic, finely grated
Tabouli
- 1/2 cucumber, diced small
- 2 tomatoes, seeds removed and diced small
- 2 bunches curly parsley, finely sliced
- 1 cut cooked bulgur wheat
- Juice of a lemon
- 2 tbsp olive oil
- Salt to taste
Juicy Lamb Kebab Recipe
RECIPE: Hi Guys, today I’ll show you How to Make Grilled Lamb Skewers. Cook them on the stove top if you don’t have a grill. They will still taste great! I’ll show you both ways. LINK to Weber Kettle Grill:
Weber Kettle Grill How to Use Video:
This is boneless leg of lamb cut into 1.5 inch chunks. Yellow onion cut up and a few garlic cloves peeled. For the spices, salt, red chili powder, ground cumin and garam masala. Fresh lemon and oil. That’s all you need to make these simple skewers. To a food processor, add the onion and garlic. Juice the lemon, add that to the onion and garlic. Process until fine. Put down a clean kitchen cloth and place the processed mixture on the cloth. Wring out the juice into a bowl. Pour the juice over the lamb, add vegetable oil, the dry spices and mix well. Cover and refrigerate for at least 4 hours or overnight. Take the meat out of the fridge at least 30 minutes before cooking so it’s not icy cold. I’m using steel skewers, now if you’re using wooden skewers, make sure to soak them in warm water for at least 30 minutes so they’re not dry, soaking for 2 hours is better. Thread the meat on each skewer leaving ½ inch space between each piece of meat. I’m saving some of the meat so I can show you how to cook it in a pan on the stove. I don’t know why but every time I try to grill, it’s windy. But at least it wasn’t raining so I’m heating up this Weber kettle grill. If you want to see how to assemble and use this grill, I’ve done 2 videos on my other channel, bestkitchenreviews. While gas grills are more convenient, you can’t beat the taste of a charcoal grill. The coals are hot, I’ll cover the grill and let it get really hot. My grill is ready, I’ve put the grate on and cleaned it. Put the skewers on the grate directly over the coals. Baste with a little oil. And Grill on high heat for 5 to 7 minutes for medium rare to medium. Turn them halfway through cooking and baste with oil again. The lamb is boneless and cooks very quickly so watch them and don’t overcook. If you’re not sure when they’re done, use a meat thermometer. Take the skewers off the grill, cover lightly and let the meat rest for five minutes before removing from the skewers and serving. To make the meat in a pan, heat up a heavy bottomed pan like this cast iron. Put a little oil in and when it’s very hot, add the lamb pieces. By the time you’ve added all the pieces, it’ll be time to start turning them. Because the pan is so hot, there’ll be a nice crust on the lamb. Do leave space between the pieces and don’t overcrowd the pan, otherwise they’ll steam instead of sear. Make sure to turn on a vent or open a window. These cook very quickly, 5 to 7 minutes. Again, use a thermometer if you’re not sure when they’re done. They’re so juicy and taste just as good as the grilled meat. You can make these whether you have a grill or not.
Let me know how you like them in the comments below. Subscribe and I’ll see you next time. Thanks for watching!