Authentic Lebanese BEEF KAFTA
When it comes to grilling, we love our burgers and hot dogs, but we are definitely more partial to Lebanese style grilling, like this Beef Kafta recipe. It’s perfect for grilling outdoors or on a grill pan and is so full of flavor, but only requires four basic ingredients: ground beef, onions, parsley and spices.
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Lebanese Chicken Kabobs (Shish Tawook):
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Authentic Tahini Sauce:
???? INGREDIENTS
¼ cup parsley
1 small yellow onion quartered
1 pound ground beef
2 teaspoons 7 spice
½ teaspoon cumin
½ teaspoon cinnamon
½ teaspoon coriander
⅛ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper to taste
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
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⏱️ TIMESTAMPS:
[0:00] Why you should be grilling Kafta this summer
[0:37] Chopping the parsley
[1:00] Prepping the onion
[1:30] Adding the ground beef
[2:00] Tossing in all the spices
[2:16] Mixing everything together
[2:30] Shaping the kafta meatballs
[3:07] Cooking the Lebanese rice with vermicelli
[3:41] How to plate everything up and serve it
[4:28] Dig in!
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EASY KEBAB | THE GOLDEN BALANCE
My version of quick and easy homemade kofta!
1 Tomato
½ Large onion
1-2 Jalapeños
1 pound Ground beef
1 tsp Garlic powder
½ tsp Cinnamon
1 tsp Chili powder
1 tsp Smoked paprika
½ tsp Ginger
½ tsp Celery salt
½ tsp Cayenne pepper
1 tsp Onion powder
½ tsp Allspice
½ tsp Adobo
Salt to taste
1 tsp Lemon zest
1 tsp Lemon juice
Filming and Editing by Husam Alzahabi
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PERFECT HOMEMADE Juicy Chicken Kebabs
JUICY Chicken Kebabs, are one of lifes greatest pleasures, which is why I'm going to show you how you can make them in ONLY 27 Minutes. These can be made in the home oven, and the result is JUICY, TENDER, FLAVORFUL Kebab, to rival anything from a restaurant. Best of all, these are super quick to make, and I'll give you the full technique so you can customise it yourself
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0:00 Episode Premise
0:20 The three kebab variables
2:26 Joojeh Kebab recipe
3:50 Saffron Rice recipe
4:40 Skewer grilling method
5:53 Generic Kebab Marinade
6:39 Turkish style chicken
7:27 Wire rack grilling method
8:32 Taste test & Outro
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Turkish Yoghurt dip and spiced bread:
My Favourite way of grilling Chicken:
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Each of these marinades is enough for 500g of Chicken Thigh or breast
Joojeh Kebab:
1 Medium Onion
1 Lime
20ml Lime Juice
2 Tbsp Olive Oil
2 Tbsp Yoghurt
1 Tsp Salt
1/2 Tsp Black Pepper
1/4 Tsp Turmeric
Pinch of saffron
Turkish Marinade:
1 Medium Onion
1/4 Cup Olive Oil
2 Tbsp Yoghurt
1 Tbsp Red Pepper Paste
1 Tbsp Tomato Puree
2 Garlic Cloves
1 Tsp Salt
1 Tsp Black Pepper
1/2 Tsp Cumin
Saffron Rice:
2 Cups Basmati Rice
2 Tbsp Oil
2 Tsp Salt
Pinch of Saffron
Garlic Sauce:
2 Tbsp Yoghurt
2 Tbsp Mayonnaise
1 Clove garlic
1/4 Tsp Mint
1/4 Tsp Oregano
1 Tbsp Lemon Juice
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Directions:
Joojeh Kebab marinade:
1- Grind your saffron with 1/4 Tsp salt until it turns into a powder
2- Add a couple tablespoons boiling water and dissolve the saffron powder
3- Add the Yoghurt, spices to a bowl, then zest and juice the lime, and add both to the bowl
4- Add the saffron water, oil, and the garlic (minced) then mix till smooth
5- Slice and add the onion as well as your prepared chicken. Mix thoroughly until well coated
6- Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
Turkish Marinade:
1- Blend your onion into a fine paste, then squeeze the liquid out of it
2- Add the onion juice, yoghurt, spices, pepper and tomato paste, garlic and oil to a bowl then mix thoroughly
3- Add the chicken to the bowl, and mix thoroughly
4- Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
To grill on skewers:
1- Remove excess marinade, then thread the meat onto skewers, folding it if necessary so it isn't dangling far from the skewer
2- Add enough pieces for a portion, and take care not to compress them
3- Suspend over a baking dish or oven tray, and place into your oven under the grill/broiler set to high
4- Cook for about 10-12 minutes until the first side is browned, rotate and place back in the oven
5- Cook for about 2-4 more minutes until the second side is browned (if your chicken is extra thick, you may need to cook this further)
To grill on a wire rack:
1- Place a wire rack over an oven tray and brush with vegetable oil
2- Lay the chicken on the wire rack in a single layer
3- Place under your grill/broiler set to high and cook for 8-10 minutes until browned
4- Remove and flip the pieces, cook for another 2-4 minutes until completely browned (extra time may be needed for thicker chicken)
To make the Saffron Rice:
1- Thoroughly wash your rice, then add to a pot with the Oil, fry for a few minutes
2- Add the salt and pour enough water to cover the rice by about 1 cm
3- Bring to a boil, and allow to boil with the lid on for 3-5 minutes, until the water dissappears
4- Turn the heat to low and steam for 20m. When the time is up, fluff with a fork
5- Grind your saffron as mentioned above, then add a cup of cooked rice to it. Mix until Golden
6- Mix saffron rice in, or serve ontop of white rice
Yogurt Sauce:
1- Microwave the garlic for 15-20 seconds
2- Add to a bowl with remaining ingredients and mix
Shish Kebobs - Beef Steak Kebabs (Middle Eastern Recipe)
Shish kabobs are delicious Middle Eastern beef skewers with vegetables. This recipe offers several ways to prepare shish kabobs: on the grill and in the oven. Enjoy them over rice, or with pita bread and yogurt sauce
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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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Turkish Chicken Shish Kebab - Succulent Chicken Skewers | ASMR COOKING
Turkish chicken kebabs / skewers or a.k.a tavuk şiş in Turkey.
It is said that the method of cooking meat on skewers over open fire originated on the steppes of Central Asia where the Turkic people originate. This basic concept was refined over time and was brought to the world with the westward migration of Turkic people.
There are different versions of chicken skewers / kebabs and this one is with a marinade made with Turkish yogurt, onion juice, garlic and spices that turns the chicken thighs into succulent, flavorful kebabs.
Serve with bulgur or breads like lavash and find out how amazing this chicken kebab is.
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Ingredients:
• 1 kg chicken thighs, de-boned
• 2 cloves of garlic
• 1 onion (pureed)
• 2 tsp chili flakes
• 1 tsp turmeric
• ½ tsp black pepper
• ½ tsp dried thyme
• 1 tsp cumin
• 2 tbsp yogurt
• ½ lemon (juice)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp tomato paste (optional)
• 1 tsp chili paste (optional)
• Roasted peppers, tomatoes and onions to serve
#chickenrecipes #tavukşiş #chickenskewers
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