Garma garam Seekh Kabab(hotel jaisay????)with turkish pita bread????-Dinner in lawn after a long time????️
ASLI SEEKH KABABS (AUTHETIC TASTE AND TEXTURE)
INGREDIENTS
• Onion 1 medium
• Green chilies 4-5
• Coriander 1 big bunch
• Chicken boneless 1 kg
• Coriander Seeds 1 tbsp full (coarsely crushed)
• Cumin Seeds 1/2 tbsp (coarsely crushed)
• Salt to taste
• Chili powder 2 tbsp
• Turmeric powder 1/2 tbsp
• Garam Masala 1.5 tbsp
• Coriander powder 1 tbsp
• Cumin powder 3/4 tbsp
• Ginger paste 1.5 tsp
• Garlic paste 1.5 tsp
• Some skewers
• Oil for shaping the kababs and frying.
For Garnish
• Onion Rings
• Lemon wedges
• Sumac
• Fresh chopped coriander
PREPARATION
1. Wash the chicken and pat dry. There should be no moisture in the Grind/chop the boneless chicken into fine mince.
2. Add onion, green chilies and fresh coriander and chop again as fine as possible (trick to get restaurant style kabab texture.
3. Take the mince out in a bowl and add coarsely crushed coriander seeds and cumin seeds.
4. Add salt, red chili powder, turmeric powder, garam masala powder, coriander powder and cumin powder. Add ginger and garlic paste as well.
5. Cover and refrigerate overnight.
6. Next day, shape into big sized kababs on skewers and freeze for half an hour to firm the shape up a little bit.
7. Grill on a greased griller or shallow fry in a pan for 5-6 minutes until cooked through.
8. Do not overcook otherwise the kababs will become dry due to loss of moisture.
9. Serve immediately with poori paratha/naan/roti and mint raita.
10. Enjoy my asli Seekh kababs!
TURKISH FLAT BREAD (PITA BREAD VARIANT)
INGREDIENTS
• All-purpose flour 500 Grams
• Active Dry Yeast 2 tbsp
• Salt 1 tsp
• Oil 3 tbsp
• Milk 3/4 cup (Luke warm)
• Water 3/4 cup (Luke warm)
• Some extra water for kneading
Topping
• Sumac/fresh coriander chopped
• Butter
PREPARATION
1. Sift the all-purpose flour into a big bowl.
2. Add yeast and salt and mix.
3. Add oil, warm milk and warm water and mix to form a dough. Add more water if needed.
4. Knead for a few minutes to form and smooth dough. Dough should be firm and not too soft.
5. Shape the dough into a ball and apply oil all over.
6. Cover and allow to rise until the dough is double in size (about 1 hour)
7. Take out of the bowl, deflate and cut into 6 equal sizes. Shape into 6 doygh balls.
8. Put a pan on medium to low heat (not too low).
9. Roll the dough balls one by one into a flat sheet, a little thick than our traditional chapati).
10. Heat on both sides until cooked.
11. Take out in a plate and apple butter and sumac.
12. If you don’t have sumac you can add chili flakes, fresh coriander etc.
13. Enjoy while hot with my asli seekh kababs.
CHILKA MOONG DAL WITH SABZI (SPLIT GREEN LENTIL WITH VEGGIES)
INGREDIENTS
• Chilka Moong Dal (split Green Lentil) 1 cup
• Water 4-5 cups
• Salt to taste
• Red chili powder 1/2 tbsp or to taste
• Turmeric powder 1/4 tbsp
• Chicken stock cube 1 (optional)
• Garam Masala 1/4 tbsp
• Coriander powder 3/4 tbsp
• Yellow bell pepper (or green) 1 chopped
• Fresh green coriander chopped
For the tarka (tempering)
• Onion 1 medium (sliced)
• Desi Ghee (Clarified Butter) 1-2 tbsp
• Tomato 1 medium, chopped coarsely
• Green chilies 4-5 split
• Cumin seeds 1 tbsp
PREPARATION
1. Wash the lentil and add to a pot along with the water and turn the flame on.
2. Add salt, red chili powder and turmeric powder.
3. Cook until soft.
4. In a pan, add desi ghee and sliced onions. Cook until the onions are soft.
5. Add tomatoes, green chilies and cumin seeds. Cook until the tomatoes are soft.
6. Add this tempering to the lentil along with bell pepper, chicken cube, garam masala and coriander powder. Cover and cook on low until all are well combined.
7. Garnish with fresh coriander and serve the Chilka Moong Dal with chapati or rice.
8. Enjoy!
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Stay happy,
Allah Hafiz
Fish on pita bread and in the oven worth trying. A meal that replaces shish kebab on the party table
Fish on pita bread and in the oven worth trying. A meal that replaces shish kebab on the party table.
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Bushcraft Cooking - Lamb Kebab & Pitta Bread
Join me at my bushcraft camp cooking a Lamb Kebab and Pitta Bread over an open fire lit with flint and steel.
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Pitta Bread:
125g Strong white bread flour
4g Instand yeast
8g Nigella / Onion seeds
1/2 tsp salt
70-80ml water
1 tsp oil
Kebab:
1/2 Lamb Leg (fat trimmed and sliced thin)
3 Tbsp plain yogurt
1/2 Onion minced
2 cloves garlic minced
1 Small chili diced
1/2 Lemon juice
1 tsp oil
pinch of salt and pepper
1/2 tsp corriander
1/2 tsp cumin
1/2 tsp paprika
Music: Plantation by Audionautix
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
Greek Food! Souvlaki (Chicken Gyro)
MARINADE
1/2 cups greek yogurt
¼ cup lemon juice
1 tbsp olive oil
1 tsp salt
2 garlic cloves
1 tsp coriander powder
1 tsp paprika
1 tsp ground cumin
½ tsp cayenne pepper
1 tsp black pepper
1 tsp oregano
1 tbsp red wine vinegar
Tzatziki
1 cucumber
1 cup greek yogurt
1 garlic clove
1-2 tbsp fresh mint
1-2 tbsp olive oil
Marinade chicken at least 2 hours.
For sauce, salt the cucumber, grate, and remove as many liquid as you can.
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Greek Food! Souvlaki (Chicken Gyro)
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Tradational Turkish Tirit Kebab Recipe
In this video you will see the traditional Turkish Tirit kebab being made.
This kebab is made differently in different cities of Turkey
Konya style Tirit Kebab you will watch in this video
shish kebabs mixed with lamb and veal
Special Tirit water made with 30 kinds of spices, bone broth and natural flours
The most important thing is to use the best quality butter in this kebab.
now you can watch in detail how it's done
First, lamb and beef are prepared without bones
pass through the meat grinder in the form of fine minced meat
a little finely chopped parsley and onion can be added, optionally
After chopping a few rounds with a large kebab knife, it needs to be kneaded a little.
prepared minced meat is placed on iron kebab skewers
oak charcoal is used to cook shish kebabs
If you make shish kebab in this way, cook it on high heat so that it does not spill while cooking.
Kebabs are cooked completely until they are browned well
meats are cooked without drying, you can see how juicy the inside of kebabs is
Shish kebabs are sliced into thin and long fingers
The meat of the tirit kebab is prepared and a special sauce is made to pour it over this kebab.
currant, powdered cardamom, coconut, yellow sesame, yellow poppy, cumin,
new spring, powder mahaleb, powdered cinnamon, powdered coriander, powdered spice, ketone powder
basil, dried basil, 3 different powdered thyme, dried mint, powdered pistachio, powdered hazelnuts
sumac, black cumin, black pepper, garlic powder, natural flours and bone broth
this Tirit water is special to this cook, it's not made this way everywhere.
butter
Trying to squeeze out the water in the butter with his hand
butter preparation this way
Dry pitas are made on the side to place under the kebab
The yeast dough is shaped into a round shape and cooked over a wood fire
pita bread is cut into small cubes
the sliced pita is added to the earthenware casserole
Whipped strained yogurt
plenty of meat is added on it, the plate is completely full for 1 person
small tomato slices and green pepper
The prepared plate enters the special tirit furnace and is fried for 1-2 minutes.
Butter is very hot fried on the top of the stove.
chopped parsley
special healing Kebab water
fried hot butter
I can say that it is satisfying and very tasty enough for 1 person.
Do not doubt the taste of traditional food, it is always good #Adanakebabincasserole #Turkishtiridkebab #TurkishKonyafood
parts
00:00 video intro
1:00 preparing ground lamb
1:47 Preparing an iron shish kebab
4:00 Cutting fried kebabs
5:18 spicess and tirid sauce
6:34 butter preparing
6:57 Kebab pita making
7:34 making tirid kebab
9:35 the result and how to eat