Why Kebabs make a perfect summer weeknight meal.
Kebabs are charred, fatty, and spiced sticks of meat, I mean what’s not to love? Pair that with the minimal effort they take, and they create a perfect weeknight meal.
???? RECIPE Links:
▪ Honey Chipotle Yakitori -
▪ Harissa Lamb Kebab -
???? Join our Cooking Community:
???? Videos & Sources mentioned:
▪ Seekh Kebab from Kun Foods -
▪ Adana Kebab from Refika's Kitchen -
▪ Yakitori video from Eater -
▪ Serious Eats Adana Kebab -
???? Instagram ➔
???? TikTok ➔
???? Twitter ➔
USEFUL KITCHEN GEAR
????Thermapen Thermometer:
???? Made In Wok I use:
???? Budget Whetstone for sharpening:
???? Salt Pig:
⚖ Scale:
???? Budget 8-inch Chef's knife:
???? Nicer 8-inch Chef Knife:
???? Magnetic Knife Rack:
???? Cast iron griddle:
???? Baking Sheet:
???? Wire Rack:
???? Saucepan:
???? Woodcutting board:
⏱ TIMESTAMPS:
0:00 Intro
1:00 Kebab Blueprint
2:00 Spiced Lamb Kebab
5:34 Honey Chipotle Yakitori
7:57 My favorite part about making Kebabs
???? Music by Epidemic Sound (free 30-day trial - Affiliate):
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
Lebanese Platter With Adana Kabab & Roasted Pepper Hummus Recipe By Food Fusion (Bakra Eid Special)
An amazing Lebanese Platter with Adana Kabab & Roasted Pepper Hummus. A perfect item to put on your Eid menu. #HappyCookingToYou #FoodFusion #7UP
Written Recipe:
Adana Kabab with Roasted Pepper Hummus
Recipe in English:
Ingredients:
Prepare Roasted Red Pepper Hummus:
-Red bell pepper 2
-Lehsan (Garlic) cloves 3-4
-Namak (Salt) ½ tsp or to taste
-Paprika powder ½ tsp
-Sirka (Vinegar) 1 tbs
-Safed chanay (Chickpeas) boiled 1 & ½ Cup
-Tahini paste 3-4 tbs
-Lemon juice 1 tsp
-Olive oil 2 tbs
-Olive oil 1-2 tbs
-Paprika powder 1 pinch
Prepare Lebanese Adana Kebab:
-Pyaz (Onion) 2-3 medium
-Red bell pepper 1 large
-Lehsan (Garlic) cloves 4-5
-Fresh parsley ¼ Cup
-Beef qeema (Mince) 750g (with 10% fat)
-Namak (Salt) 1 tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Paprika powder 1 tsp
-Zeera powder (Cumin powder) 1 tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Hari mirch (Green chillies) large
-Tamatar (Tomato) halves
Prepare Salad:
-Pyaz (Onion) sliced 2 medium
-Tamatar (Tomatoes) chopped 2 medium
-Fresh parsley chopped ¼ Cup
-Namak (Salt) ½ tsp or to taste
-Sumac powder 1 tsp
Directions:
Prepare Roasted Red Pepper Hummus:
-Fire roast red bell pepper over medium flame until skin is burnt and remove charred skin & discard,remove seeds then cut into pieces & set aside.
-In chopper,add roasted bell pepper,garlic,salt,paprika powder,vinegar & chop well.
-Add boiled chickpeas,tahini paste,lemon juice & chop again.
-Add olive oil & chop until well combined.Red pepper Hummus is ready!
-Take out in a serving dish,add olive oil,paprika powder,fresh parsley & serve.
Prepare Lebanese Adana Kebab:
-In a bowl,grate onions with the help of grater then squeeze out excess water & set aside.
-Deseed red bell pepper,chop finely then squeeze out excess water & set aside.
-Finely chop garlic cloves & set aside.
-Finely chop fresh parsley & set aside.
-Now place beef mince on cutting board & chop with the help of butcher knife.
-Add all the chopped vegetables,mix & chop well together.
-Add salt,red chilli powder,paprika powder,cumin powder,red chilli crushed,mix & chop until well combined.
-Wet hand with water,take a mixture (90g) and skew on metal skewers (makes 10) and let it rest for 15 minutes (don’t cover).
-On another metal skewer,skew large green chillies & tomatoes.
-Grill kebab on burning charcoal or in a grill pan until done.
-Grill vegetables on burning charcoal from all sides until charred.
Prepare Salad:
-In a bowl,add onion,tomatoes,fresh parsley,salt,sumac powder & mix well.
-Serve kebab with pita bread,prepared salad,red bell pepper hummus & serve with 7up!
Recipe in Urdu:
Ajza:
Directions:
Prepare Roasted Red Pepper Hummus:
-Red bell pepper ko chulhay per jal janay tak darmiyani ancch per fire roast ker lein aur charred skin ko nikal ker discard ker dein,deseed ker lein phir pieces mein cut ker lein & side per rakh dein.
-Chopper mein roasted bell pepper,lehsan,namak,paprika powder aur sirak dal ker ache tarhan chop ekr lein.
-Boiled safed chanay,tahini paste aur lemon juice dal ker dubara chop ker lein.
-Olive oil dal ker ache tarhan chop ker lein.Red Pepper Hummus tayyar hai.
-Serving dish mein nikal lein,olive oil,paprika powder aur fresh parsley dal ker serve karein.
Prepare Lebanese Adana Kebab:
-Pyaz ko grater ki madad sa bowl mein grate ker lein aur squeeze ker ka excess water nikal lein & side per rakh dein.
-Red bell pepper ko deseed ker ka finely chop ker lein aur squeeze ker ka excess water nikal lein & side per rakh dein.
-Lehsan ko finely chop ker lein & side per rakh dein.
-Fresh parsley ko finely chop ker lein & side per rakh dein.
-Beef qeema ko cutting board per dal dein aur butcher knife ki madad sa ache tarhan chop ker lein.
-Tamam chopped vegetables ko qeema mein mix ker ka ache tarahn chop ker lein.
-Namak,lal mirch powder,paprika powder,zeera powder aur lal mirch crushed dal mix karein aur ache tarhan chop ker lein.
-Haatho kp pani sa geela karein aur mixture (90g) ko la ker metal skewer per laga lein aur 15 minutes kliya rest dein (don’t cover).
-Alag metal skewer per badi hari mirchein aur tamatar laga lein.
-Jaltay hoye koyla ya grill pan per grill ker lein.
-Vegetables ko jaltay hoye koyla per charred hunay tak grill ker lein.
Prepare Salad:
-Bowl mein pyaz,tamatar ,fresh parsley,namak aur sumac powder dal ker ache tarhan mix ker lein.
-Kebab ko pita bread,tayyar salad,red bell pepper hummus aur 7up ka saath serve karein!
Three Chinese BBQ Spice Mixes for the Grill
BBQ Spice Mixes! We've been wanting to do a Chinese BBQ 101 video for you guys for a while, but unfortunately our building management hasn't been... cooperative lol. So we figured we could at the very least go over some spice mixes.
0:00 - BBQ culture in China
1:39 - Chili Powder Seasoning
3:10 - Chili Powder & Sand Ginger Seasoning
3:51 - Cumin & Sesame Seed Seasoning
5:16 - Other components of Chinese BBQ?
Note: Sometimes at BBQ joints they'll separate the spice mix with a salt/MSG mix. We combined them because if you purchase a pre-made mix here at the store they'll usually include the salt/MSG.
SPICE MIX #1: CHILI POWDER MIX
1 tbsp toasted chili powder (辣椒面, can sub for cayenne pepper)
1 tsp salt
1/2 tsp MSG (味精)
1/2 tsp cumin seeds (孜然)
1/2 tsp white pepper powder (白胡椒粉)
1/2 tsp Sichuan peppercorn powder (花椒粉)
1/4 tsp garlic powder (姜粉)
1/4 tsp ginger powder (大蒜粉)
1/4 tsp star anise powder (八角粉) - you will likely need to grind your own
(Garlic and ginger powder are relatively rare in Chinese cuisine, but are used in some BBQ spice mixes - and we like it)
To prepare the Star Anise powder: Put ~1/3 of a Star Anise into a grinder and blitz. We just do a whole one and reserve the excess though.
To prepare the cumin: Put 1/2 tsp of cumin seeds into a spice grinder and blitz til fine.
To toast the chilis: Use ~15g of a red dried chili that's medium heat (e.g. Arbol, Sichuan Erjingtiao, Japones, Guizhou Longhorn, Cayenne, etc etc) - this will likely make extra. Snip into ~1 inch sections. Toast over med-low for ~8 minutes, or until they're 'chestnut-colored'
You can swap the cumin seeds for ground cumin if you like. You can also alternatively use homemade toasted-then-ground Sichuan peppercorn powder, but if using homemade I'd swap down to 1/4 tsp.
SPICE MIX #2: CHILI POWDER AND SAND GINGER MIX
1 tsp toasted chili powder (辣椒面, can sub for cayenne pepper)
1 tsp sand ginger (沙姜), a.k.a. Shajiang, Kencur, Cutcherry powder
1 tsp salt
1/2 tsp MSG (味精)
1/2 tsp white pepper powder (白胡椒粉)
1/4 tsp five spice powder (五香粉)
SPICE MIX #3: CUMIN AND SESAME MIX
5 tsp cumin seeds (孜然)
2.5 tsp toasted sesame seeds (芝麻)
1 tsp fennel seed (小茴香)
1 tsp toasted chili powder (辣椒粉) -or- cayenne pepper is ok
1 tsp salt
1/2 tsp MSG (味精)
To prepare the cumin: Put 5 tsp of cumin seeds into a spice grinder and blitz for ~10-20 seconds til half ground.
To prepare the sesame seeds: Toast some sesame seeds over medium flame for ~5 minutes until deepened in color and you can hear some light popping sounds. Give a very light pound in a mortar to just crack them open a touch.
To prepare the fennel seed: Put 1 tsp fennel seed into a spice grinder and blitz until fine.
And check out our Patreon if you'd like to support the project!
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Friday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Middle Eastern Kofta Kebab Recipe
This amazingly easy to make kofta kebab recipe is jam-packed with middle eastern seasonings and spices and seared to perfection.
Throughout the Middle East, just about every country and the region have their own version of Kofta with varying ingredients. It may be called kefta, kifta, kafta, koobideh, or a myriad of other names. While traditionally they are served more as meatballs, they are often spread out over a skewer and cooked over the open flame.
Ingredients for this recipe:
• 2 ½ pounds ground sirloin
• ½ pound ground lamb
• 1 peeled small diced yellow onion
• 5 finely minced garlic cloves
• 1/3 cup finely minced parsley
• 2 tablespoons finely minced mint
• 1 tablespoon sumac
• 1 teaspoon allspice
• 1 ½ teaspoons cinnamon
• 1 teaspoon ground cardamom
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 tablespoon sea salt
• ½ teaspoon ground pepper
Serves: 8
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinate Time: 30 minutes
Procedures:
1. Add all of the ingredients into a large bowl and thoroughly mix everything together until completely combined.
2. Place in the refrigerator covered for at least 30 minutes or up to overnight.
3. Remove the meat mixture and take out a large chunk and form it into a tight cylinder.
4. Skewer the meat cylinder and then press and pull it to fit a majority of the skewer. Repeat until all of the meat has been used.
5. Preheat your grill to 450° to 550° F or a griddle to medium-high heat.
6. Place the kofta kebabs right onto your grill or griddle and cook for 3-4 minutes or until very browned and cooked throughout.
7. Remove and serve.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking, but you can keep it warm for about an hour at low temperatures in the oven (165° F) before serving.
How to Store: Keep covered in the refrigerator for up to 4 days. This will freeze well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
How to Reheat: Place directly on a hot grill (450° to 550° F) for 2 to 3 minutes per side or until hot. You can also place on a cookie sheet tray and bake in the oven at 350° for 6-8 minutes or until hot. Likewise, you can heat up in the microwave.
If the meat starts to fall off the skewer when forming it to the skewer chill it in the refrigerator for 10 minutes to help it tighten up.
You Can Make Kebab at Home Easily ????Pistachio Shish Kebab Over Alinazik
I have realized that I haven’t made kebab for you for a while. Therefore, today I would like to make my favourite kebab combo which is Pistachio kebab served over a bed of Alinazik (eggplant mixed with yoghurt), as well as tips for making the perfect kebab at home!
My product recommendations for this video ➡️➡️
►SUBSCRIBE ► ►►
►CHECK OUT OUR TURKISH CHANNEL ► ►►
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►►
►Our Etsy Store for International Shopping:
►Our Amazon Store for UK Shopping:
►Uluslararası Alışverişler İçin Etsy Sayfamız:
Pistachio Kebab
400 g single ground veal meat, rib or plate (for a more traditional kebap use 240 g veal+ 160g lamb)
1 tablespoon animal fat, skip if using lamb
1 medium onion
2 cloves of garlic
1 teaspoon salt
1 teaspoon black pepper
Half teaspoon red pepper flakes
A good handful of ground pistachio
A handful of pistachio, chopped, raw and shelled (you can find via the Amazon link above)
Alinazik, Charcoaled Aubergines with Yoghurt and Garlic
(Double the ingredients if serving all kebabs with Alinazik)
4 aubergines
4 cloves of garlic
2 tablespoons butter
4 tablespoons yoghurt
Salt, to taste
Red pepper flakes
Ground pistachio, to serve
Alternative serving,
Green Peppers
Tomatoes
Lavash
Onion with sumac
• To make the Alinazik, prick the aubergines with a knife. Since there is air in the aubergines they can burst when heated. This step is going to prevent that.
• If using a gas burner, place the eggplants directly over the heat. You can place them on a rack as well. It will make it easier to turn the aubergines but will take a little more time to cook.
• Cook until aubergines are completely tender and charred, turning occasionally. They will be cooked in 10-15 minutes. Check near the stem and bottom ends to see if they are done.
• If using an oven, Heat your oven to 250 C (480 F) on grill mode. Lay down the aubergines on a tray and place the tray into the oven. Position the tray in the second shelf from the top. Cook until aubergines are completely tender and charred, turning occasionally. They will be cooked in around 20-25 minutes. Check near the stem and bottom ends to see if they are done.
• Place the cooked aubergines in a large bowl and cover with a plate. Let them sweat for a couple of minutes. This will make it much easier to peel.
• Peel all the aubergines and chop the flesh with the garlic.
• Add the butter into a pan and melt it.
• After it melts add the aubergines and sauté for a minute.
• Then add the sauteed aubergines into the yoghurt and mix well. Alinazik is ready to serve. It is even perfect by itself.
• To make the kebab, put the metal skewer into freezer for a while before you use. It helps the kebab stick on the skewers easily. If using wooden skewers soak them in water for an hour to prevent burning.
• Place the onion and the garlic in a food processor and pulse 4 to 5 times. Be careful to pulse and not to chop continuously in order to prevent the onions from turning into a puree. This way, you will have finely diced onions that are still juicy inside.
• Combine the meat and the onion in a bowl.
• Season with salt, black pepper, red pepper flakes and add pistachios. Mix them well but don’t over-knead.
• Divide the mixture in four parts and mold each part onto separate skewers. Slowly push the meat mixture from top to the bottom with your fingers.
• Leave 4-5 cm gaps from the top and the bottom of the skewer. If the meat mixture separates from the skewer, place it in freezer for 15 minutes. Wetting your hands with cold water will help prevent stickiness.
• Kebab traditionally cooks 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 8-10 minutes. Add the tomatoes and peppers to the pan and roast to serve along.
Rest of the recipe is in the comments section ⬇️⬇️
►To subscribe our Turkish channel:
To follow what is happening in our kitchen and cooking school;
►Facebook:
►Instagram:
►Twitter:
►Website:
►The handcraft products that we use in our kitchen:
2 Minute Kebab Shop CHILLI SAUCE that stopped me getting beaten up
Takeaway style Kebab Shop chilli sauce that you can make easily at home. Pretty clever idea when it means you won't have to anxiously wait in line at a late night takeaway - while a large fellow with murderous intent stares at you aggressively. This goes with everything, not just kebabs. When I'm feeling adventurous I even pour it on some pasta or noodles for a quick dinner. Either way though you'll never get hit around the face and neck again if you make this....probably.
Full takeaway chili sauce recipe:
1 medium onion
2 tablespoons olive oil
2 cloves garlic
1 heaped tablespoon of tomato puree
3/4 tsp salt
1/2 tsp sugar
2 tsps white vinegar or lemon juice
1 standard sized tin of chopped tomatoes
Chilies of choice
Enjoy!
Homemade Kebab recipe:
Homemade Turkish Kebab bread recipe:
#theteessidechef #kebabshop #chilisauce #whoareyoulookingat