How to Make the Best Shish Kebab! #shorts
Everything you need to know to make the best shish kebab or steak kabobs! This easy recipe comes with the best marinade!
FULL RECIPE ????
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INGREDIENTS:
???? ½ teaspoon garlic powder
???? 1 ½ teaspoon ground nutmeg
???? 1 ½ teaspoon ground green cardamom
???? 1 teaspoon allspice
???? 1 teaspoon paprika
???? Salt
???? Freshly ground black pepper more for later
???? 3 lb Top sirloin steak OR beef tenderloin fillet cut into 1 ½-inch cubes
???? 1 large red onion cut into pieces roughly the width of the meat
???? 2 green bell peppers cut into pieces roughly the width of the meat
???? 2 red bell or orange bell peppers
For the marinade
???? 1 large red onion thinly sliced
???? 2 lemons juice of
???? 1 cup Extra Virgin Olive Oil I used Private Reserve Greek EVOO
???? 1 cup dry red wine
#shishkebab #kebabrecipe #kebabs #grilledbeef #mediterraneandiet #mediterraneanrecipe #mediterraneanfood #summerrecipe #summerdinner #healthyrecipes #easyrecipe #grilling #grilled
Amazing Shish Kebab Recipe / Seekh Kabab / Best Kabob
Shish kebob is a dish of skewered and grilled cubes of meat.
This kabob marinade recipe features paprika powder, Parsley, coriander seeds, onion.....
Ingredients
2 lbs (1kg) Sirlion Steak
2 teaspoon Paprika powder
1/2 teaspoon Cumin
1 teaspoon Black pepper
1 tablespoon Salt
1 tablespoon Coriander Seeds
1 Onion
1/2 Cup (1.25 dl) Chopped Parsley
1/2 Cup (1.25 dl) Vegetable Oil
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Turkish Lamb Shish Kebab Varieties and Dry Pita Recipe
In this video, a few kinds of Turkish shish kebabs made with lamb will be made.
male ram meat is used to make kebab
Prepare boneless and hard tissue after separating half of the leg of lamb
lamb shish kebab will be made with lean meats
fatty portions and eggplant kebab, Urfa, kebab, Beyti wrap, shish meatballs will be made
chop the meat into cubes to make lamb skewers
In order for the meats to soften, they need to wait 3 days in the marinade
You can use acidic and spicy ingredients, milk and spices for marinated sauce
natural mineral water
natural goat milk
hot pepper juice
olive oil
soy sauce
garlic
half lemon and half onion juice
black pepper
thyme buds
cumin
also hot pepper paste will be used
add onion to blender
add garlic and lemon juice
the onion must be thin enough to let the water out
add the crushed onion garlic into the cloth and squeeze the juice
these vegetable juices will soften the meat because it is acidic
add cumin, thyme
add black pepper seeds by crushing
add soy sauce
add hot pepper juice, let me state that this is extremely hot
add olive oil
add goat milk
add natural mineral water
add hot pepper paste, do not use tomato paste
add lamb meat and mix thoroughly,
you will have to wait at least 3 days in the fridge for the meats to soften
Remove after 1 day, mix and leave again
Lamb meat is ready to make shish kebab after 3 days
small onions, garlic, green peppers
Place the lamb properly in the iron skewers
add lamb tail oil at intervals
adjust the length of shish kebabs according to the size of the barbecue
With the separated fatty meat sections, watch the preparation of other skewers
finely chop with a knife
If you have a meat grinder, chop it into long pieces and pass it through the machine
If you are going to prepare minced meat with this big kebab knife, you can do it easily.
add the ground rock salt after chopping the meat to a fine leaf size
we use the fatty parts of the lamb leg, not another animal, not another part
If you prepare your kebab in this way, you can cook it without spilling on the iron skewer.
cumin and black pepper are added to make shish meatballs, this is the difference and also a sauce will be made
To make eggplant shish kebab, eggplants are chopped into crusted and large slices.
slices of eggplant are laid on a metal skewer, lamb ground beef is added between them
For Urfa kebab, meat is placed in Adana kebab skewers and shaped.
wet your hand with cold ice water, also should be cold and dry in metal skewers, pay attention to this
Beyti wrap and Urfa kebab will be made this way
You should have strained yogurt for the Beyti wrap kebab
kebab sauce, sweet tomato paste, and butter, black pepper, granulated sugar
milk, soy sauce and thyme will be used
add sweet tomato paste and butter to make the sauce,
add black pepper and granulated sugar, mix for 5 minutes
add soy sauce
add cold milk and mix
add thyme
ingredients for making dry pita bread
4 bowls of flour, 2 bowls of warm water
1 teaspoon of dry yeast
1 spoon of salt
1 spoon of sugar
add other ingredients to the deep bowl before adding flour, and mix
After the yeast sugar and salt have melted, start adding flour by mixing
pita dough will be a smooth, soft and sticky dough
If you make a hard dough, dry pita will harden after 2 hours.
After kneading the dough, make an average of 80 grams of dough balls and let it rest for 40 minutes
add flour so that the bag does not stick, and cover it
do not cover it completely with stretch because the dough needs to take a little air to ferment,
After 45 minutes, you can give the dough the shape of pita.
add flour on the counter and easily shape the dough with your hands
by wetting your hand, give the dough shape of pita, that is, create a serrated surface
use a lid when cooking with a pan and it may be necessary to raise and lower the heat first
Fry both sides of pita bread, cover with cotton cloth and leave to rest.
you can use oak wood or charcoal
cook the eggplant kebab on a little high heat, the cooking time is 10 - 12 minutes
add lamb skewers, the cooking time is on average 8 - 10 minutes
Add the Urfa kebabs and turn the other side after 1 minute, cooking time 5 minutes
kebabs are added to bread and rolled and cut, strained yogurt is added to the middle part
Hot sauce and butter are added on top, we can also add eggplants and peppers.
Urfa kebab is served with pita bread, there should also be appetizers and salad
add shish meatballs, cook by turning, cooking time 4 minutes
Shish meatballs are cooked, add hot sauce and butter on dry pita bread. #TurkishShishKebab #ShishKebabRecipes #lambshishkebab
Parts
00:00 Video intro
00:17 Preparing lamb meat
1:32 Preparing meat for lamb skewers
5:18 iron skewers and lamb skewers
7:08 preparing minced meat with a large chopping knife
9:09 lamb shish meatballs
9:46 Eggplant shish kebab and Urfa kebab
10:53 lamb shish meatballs
11:30 shish Kebap sauce
13:03 making dry pita dough
14:45 dry pita making
16:48 Shish Kebabs Cooking Stage
5 Best Turkish BBQ Recipes | Kofte, Chicken, Lamb Shish Kebab, Grilled Vegetables, Halloumi & Salad
Spring is finally here. It is the ideal time for outdoor activities picnics and gatherings. Almost every culture has a celebrated barbeque-like tradition where large masses of people get together and dine outside enjoying each other's company. Turkish barbeque tradition is called Mangal. Even though it seems like the star of the show here is always some type of meat we didn't forget about our vegetarian and vegan friends here. We have a delicious grilled veggie salad recipe for you guys as well. As descendants of kebap culture our style barbeque has influences from Turkish kebaps in the form of marinades for our chicken and şiş kebaps and spices used in our classic meatball’s recipe. We are quite proud of our Mangal and if you give it a try our way, we are sure you would not regret it. So, let's barbeque! Get together with our friends and family and enjoy these yummy recipes together. Afiyet olsun!
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Chicken
1 kg chicken, wing and boneless thigh mixed
6 cloves of garlic, pureed
1.5 teaspoons of tomato paste, alternatively add some tomato puree
1 teaspoon of red pepper paste, alternatively add red pepper or sriracha sauce
¾ cup of kefir
1,5 teaspoons of cumin
1 teaspoon red pepper flake
1.5 teaspoons of black pepper
1 teaspoon of salt
3-4 sprigs of fresh thyme
2 pinches of sugar, alternatively 1 tablespoon molasses
Lavash
● Mix the tomato and the red pepper paste in a bowl.
● Add the garlic puree, kefir. Kefir not only adds an incredible flavor when marinating the chicken and meat, but also works very well because it is acidic and probiotic if you don't have much time.
● Season with cumin, red pepper flakes, black pepper, salt, fresh thyme and sugar and give it a nice toss.
● Coat the chicken with the marinade and let it sit at least for four hours better if it waits overnight.
● Then place the chicken on the barbecue. Flip when one side starts to turn brown. Try not to turn the meat before getting good grill marks.
● Before you take it from the barbecue, put lavash on them and both warm the lavash and absorb the delicious oil and water that will drip onto the barbecue into your bread.
● Your little feast is ready when you place the cooked chicken like Turkish delight on the lavash
Köfte
500 gr minced meat (you can use beef, lamb or mutton, whichever you like is fine)
1 large onion, halved
8 handfuls of breadcrumbs, crusts removed, (alternatively, 8 slices of bread works great as well)
1 teaspoon baking soda or baking powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoon butter (skip butter if your meat is fatty)
To garnish:
Tomato, halved
Green pepper
Onion, halved
● To prepare the köfte, add the breadcrumbs or slices and onion in a food processor and pulse for 30 seconds.
● Add in the minced meat, baking soda, butter, salt and black pepper. Continue to pulse until it becomes a paste.
● Wet your hands and shape the mixture into flat round patties. Press your fingers on each patty to increase the surface area. More surface area means more Maillard reaction, and it means more flavour!
● Heat a cast iron pan and place six patties in it and cook on medium heat.
● Flip every Köfte several times while cooking. Add the tomatoes and peppers into the pan.
● While they are cooking mix the butter with hot water and score the flat bread.
● Remove the köfte from heat and pour the half of the water and butter mixture in the pan. Right after, put in the bread as well. This way, bread will soak up the all the flavours and become more and more tasty. Repeat the same for the other patties.
● Place the bread in a dish and serve the köfte on it. Enjoy your amazing köfte with pickles or yogurt.
Turkish Lamb Shish Kebab
500 g lamb loin, cut into cubes
250-300 g tail fat, cut into cubes
1 onion, pureed
3 tablespoons of kefir, alternatively use yoghurt or milk
1 teaspoon of salt
½ teaspoon of red pepper flakes
½ teaspoon oregano
To garnish,
Tomato
Green pepper
Onion
● To make the marinade, sieve the onion on the meat to use its juice.
● Add the kefir, salt, red pepper flakes and oregano and let it sit for at least two hours or overnight.
● Thread your lamb pieces and tail fat cubes one by one onto the skewers.
● Now, it is grilling time. Grill your shish kebab for about 12-13 minutes, cook each side.
● Then, place cooked skewers onto a serving dish with garnishes and serve hot.
How To Make The Best Persian Lamb Shish Kebab | Ep 580
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I am a full time, self trained executive chef dedicating my time in my family restaurant in Sydney, Australia. I also carry a lot of experience and
knowledge in DIY, electronics, most trades and basic mechanic and auto electrical. I share my tips, tricks, techniques and methods with my followers.
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How To Make The Best Persian Lamb Shish Kebab | Ep 580
500g lamb backstrap (mutton can be used)
1 brown onion
2 heaped tbsp Greek yoghurt
1 tsp salt
1/2 tsp black pepper
1 tbsp sumac
1 tbsp lemon juice
3 tbsp olive oil
Juiciest Lamb Kabob Recipe | The Mediterranean Dish
FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? ALLSPICE:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 1½ lbs. boneless leg of lamb
???? Kosher salt and black pepper
???? For the Marinade
???? 1 medium yellow onion
???? 5 garlic cloves
???? 1 teaspoon allspice
???? ½ teaspoon nutmeg
???? ½ teaspoon cardamom
???? 1 cup packed fresh parsley
???? ⅓ cup extra virgin olive oil
???? Juice and zest of 1 lemon
⏱️TIMESTAMPS⏱️
0:00 Intro
0:37 Boneless leg of lamb
1:10 Onion based marinade
2:23 Zest your lemon
2:38 You don’t want the lemon seeds in your marinade!
2:54 Mixing the marinade with the lamb
3:50 Skewer the lamb
4:25 Tip on marinating before adding to the grill
5:07 Mediterranean tomato salad and hummus
5:46 Lamb kabob party!