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.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
ABOUT US
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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!
طبخ أسهل وأسرع وصفة كفته كباب بدون فرن مع الصوصات! kofta kebab has never been so easy and delicious
طبخ وصفة كباب كفتة لذيذة وسهلة وسريعة بدون فرن مع ثلاث وصفات صلصات لذيذة.
Cooking a delicious, EASY, and Fast kofta kebab recipe without an oven along with three sauce recipes.
تتوفر ترجمات لجميع اللغات لهذا الفيديو. لا تتردد في تفعيله. إذا كنت قد استمتعت بهذا الفيديو ، فيرجى الاشتراك في القناة وتشغيل الإخطار ???? لمشاهدة أحدث مقاطع الفيديو الخاصة بنا. أخبرنا برأيك في هذه الوصفة في قسم التعليقات ، حتى باستخدام رمز تعبيري ????. نحن نحب ملاحظاتك.
مكونات
لخلطة الكباب نحتاج إلى التالي
لحم خروف مفروم (1000 جرام)
ملعقة صغيرة من كل مما يلي:
ملح
فلفل اسود
الفلفل الأحمر الحار
فلفل أحمر
كمون
كزبرة
ملعقة كبيرة ثوم مبشور
نصف كوب بقدونس
بصل مقطع (100 جرام)
زيت
مكونات الصلصات الثلاثة
صلصة # 1
ملعقتان كبيرتان من المايونيز
ملعقة كبيرة زبادي
ملعقة كبيرة كاتشب
نصف ملعقة كبيرة خل
فلفل اسود
صلصة # 2
ثلاث ملاعق كبيرة من الزبادي
ملعقة كبيرة صلصة طحينة
ملعقة صغيرة من عصير الليمون
ملح وفلفل
ربع ملعقة صغيرة كمون
ملعقتين كبيرتين من الماء
صلصة # 3
نصف طماطم
حبتان فلفل حار
ملعقتان كبيرتان من مسحوق الفلفل الحار
ملعقة كبيرة من رقائق الفلفل الأحمر الحار
ثلاث ملاعق كبيرة من الخل
ملعقة كبيرة زيت طبخ
ملح
خضروات مكملة للكباب
بصل
الفلفل الحار والفلفل
طماطم
تعليمات خطوة بخطوة لعمل وصفة الكباب
في وعاء كبير نضيف المكونات التالية
لحم خروف مفروم (1000 جرام)
ملعقة صغيرة ملح وملعقة صغيرة فلفل أسود
ملعقة صغيرة من كل من الفلفل الأحمر الحار والبابريكا والكمون والكزبرة
ملعقة كبيرة ثوم مبشور
نصف كوب بقدونس
بصل مقطع (100 جرام)
صفي الماء من البصل
امزج كل شيء
ضعه في الثلاجة لمدة 30 دقيقة حتى يسهل تشكيل الكباب.
تحضير الصلصات الثلاثة
صلصة # 1
أضف المكونات التالية في وعاء صغير
ملعقتان كبيرتان من المايونيز
ملعقة كبيرة زبادي
ملعقة كبيرة كاتشب
نصف ملعقة كبيرة خل
فلفل اسود
تخلط جميع المكونات وتوضع في الثلاجة حتى وقت التقديم
صوص # 2
أضف المكونات التالية إلى وعاء صغير
ثلاث ملاعق كبيرة من الزبادي
ملعقة كبيرة صلصة طحينة
ملعقة صغيرة من عصير الليمون
ملح وفلفل
ربع ملعقة صغيرة كمون
ملعقتين كبيرتين من الماء
اخلطي جميع المكونات وضعيها في الثلاجة
صلصة # 3
نصف طماطم
حبتان فلفل حار
ملعقتان كبيرتان من مسحوق الفلفل الحار
ملعقة كبيرة من رقائق الفلفل الأحمر الحار
ثلاث ملاعق كبيرة من الخل
ملعقة كبيرة زيت طبخ
ملح
يُمزج في الخلاط ويُحفظ في الثلاجة
بمجرد مرور 30 دقيقة ، ابدأ بترطيب يديك وابدأ في تشكيل الكباب
يُطهى في مقلاة مسخنة مع القليل من زيت
لإضافة اللون والنكهة إلى طبق التقديم ، قم بقلي البصل والفلفل الحار والفلفل الحلو وطماطم في نفس المقلاة التي استخدمتها في طهي الكباب
Subtitles for all languages are available for this video. Feel free to activate it. If you enjoyed this video, please subscribe to the channel and turn on the ???? notification to watch our latest videos. Tell us what you think about this recipe in the comments section, even with an emoji ????. We love your feedback.
Ingredients
For the kebab mix
Ground lamb meat (1000 grams)
One tsp of each of the following:
Salt
Black pepper
Red chili peppers
Paprika
Cumin
Coriander
One tbsp of grated garlic
Half a cup parsley
Chopped onions (100 grams)
Cooking oil
Ingredients for the three sauces
SAUCE #1
Two tbsps of mayonnaise
One tbsp of yogurt
One tbsp of ketchup
Half a tbsp of vinegar
Black pepper
SAUCE #2
Three tbsps of yogurt
One tbsp of tahini sauce
One tsp of lemon juice
Salt and pepper
One fourth of a tsp of cumin
Two tbsps of water
SAUCE #3
Half a tomato
Two hot peppers
Two tbsps of hot pepper powder
One tbsp of red chili peppers flakes
Three tbsps of vinegar
One tbsp of cooking oil
Salt
Vegetables to complement the kebab
Onions
Hot peppers and bell peppers
Tomatoes
Step by step instructions for making the Kebab recipe
In a big bowl add the following ingredients
Ground lamb meat (1000 grams)
One tsp of salt and one tsp of black pepper
One tsp of each of red chili peppers, paprika, cumin, and coriander
One tbsp of grated garlic
Half a cup parsley
Chopped onions (100 grams)
Strain the water from the onions
Mix everything
Place in the refrigerator for 30 minutes so it can be easier to shape the Kebab.
Prepare the three sauces
Sauce #1
Add the following ingredients into a small bowl
Two tbsps of mayonnaise
One tbsp of yogurt
One tbsp of ketchup
Half a tbsp of vinegar
Black pepper
Mix all the ingredients and place in the refrigerator until serving time
Sauce #2
Add the following ingredients to a small bowl
Three tbsps of yogurt
One tbsp of tahini sauce
One tsp of lemon juice
Salt and pepper
One fourth of a tsp of cumin
Two tbsps of water
Mix all the ingredients and place pin the refrigerator
Sauce #3
Half a tomato
Two hot peppers
Two tbsps of hot pepper powder
One tbsp of red chili peppers flakes
Three tbsps of vinegar
One tbsp of cooking oil
Salt
Blend in the blender and keep in the refrigerator
Once the 30 minutes have passed, start by wetting your hands and begin shaping the kebab
Cook in a preheated pan with a little cooking oil
To add color and flavor to your serving plate fry onions, hot peppers,bell peppers, and
tomatoes in the same pan you used to cook the kebab
#kofta
#kebab
#tasty
#yummy
#lunch
#كفتة
#كباب
#طبخ
#غداء
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.
Garlic Greek Yogurt Dressing for Döner Kebab - How To Make a Yogurt Sauce for Kebab - Recipe # 52
The perfect recipe for a garlic dressing, which is perfect for a durum kebab or döner. Click the video to learn how to make it! It is highly simple...
Ingredients:
4 topped tbsp of greek yogurt
2 tbsp of water
2-3 cloves of garlic (depending on your taste)
1 tsp of sugar
lemon juice - just a squeeze
1/2 tsp of chili flakes
salt and pepper after taste
Try serving it with:
Homemade beef kebab:
Lamb Shawarma:
Falafels:
Falafel burger:
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Music:
Title: Grange Party
Artist: Huma-Huma
Album: YouTube Royalty Free Music
Sumac & Aleppo Pepper Kofta Kabab Skewers - Easy Grilling recipe
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Sumac & Aleppo Pepper Kofta Kabab Skewers
Read below for notes on how to lock in the kabab’s juiciness!
3 lbs lean ground beef (or can do a half mix with ground lamb
1 large onion, quartered
3 garlic cloves
1 cup parsley, packed
3 tbsp sumac
3 tbsp Aleppo pepper
1 tsp ground cumin
1 tbsp allspice (forgot to mention this in the video!)
1 tbsp salt, or to taste
Saffron Butter
5-6 threads saffron
¼ cup unsalted butter, melted
Note: if saffron is not available, replace it with a teaspoon of paprika or smoked paprika
????In a small food processor, mince onion and garlic until very fine
????Then, add in parsley, and pulse a few times until chopped
????Add this mixture over the meat, along with the rest of the listed spices
????Knead well but make sure to not over do it
????Shape the kabab on a wooden or metal skewer, dabbing your fingers in a bit of water to help with the shaping
????Grill on an outdoor grill, or on a stovetop pan/grill, on medium heat, turning on each side, until charred and cooked through, keep an eye on it and do not over cook
????1 minute before taking them off the grill, baste the kababs with the melted saffron butter
????To ensure juiciness is locked in, cover the kabab skewers with two pans, or cover the pan where the kabab’s are resting with foil tightly. Let the kababs rest for at least 5 minutes before uncovering.
????Serve with rice, pita, hummus, and sumac onions
How to make BEYTI KEBAB AT HOME! ???? | Heavenly combo: Kebab ❤️ Lavash ❤️ Yoghurt ❤️Tomato Sauce
Today, I’ll teach you how to make a very special kebap recipe called Beyti. What sets Beyti apart from other kebabs is that it is a kebap wrapped in garlic flavoured lavash and sliced into perfect bites. Lavash soaks up all the juice of the kebap and with the savoury yoghurt and delicious tomato sauce, you can’t get enough of this beauty. We will be cooking it in %100 home conditions but I promise you, this recipe will make your favorite kebap house jealous ???? Enjoy today's episode and don't forget to let us know what you think down in the comment section! ????
#beytikebap #homemade
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THE RECIPE:
Servings: 4
Difficulty: Medium
Prep time: 5 minutes
Cooking time: 10 minutes
For the kebap/köfte,
300 g ground beef (rib), single ground (alternatively, use burger patties)
200 g ground lamb (rib), single ground (you can use 100% beef or 100% lamb as well)
1/2 red capia or bell pepper, finely chopped (use chilli pepper, if you want your beyti really hot!)
1 clove of garlic, finely chopped
1 teaspoon salt
3 pinches of red pepper flakes
For the beyti,
4 tablespoons sunflower oil (or any seed oil)
4 cloves of garlic, crushed
10 sprigs of parsley, chopped
8 tablespoons water
2 pinches of red pepper flakes
2 pinches of salt
2 large lavash breads (or 4 round lavashes, check the link for the recipe
9-10 tablespoons tomato puree
2 tablespoons butter
2 teaspoons vinegar
6 table spoons thick, savoury yoghurt
To garnish,
Parsley, chopped
• Place four metal shish (skewers) into the freezer and let them sit for at least half an hour. Freezing helps the meat to adhere better to the skewers and prevents falling apart. If using wooden skewers, soak them in water for an hour.
• Mix all the ingredients for the kebap in a bowl and knead for 3 minutes. Push with your knuckles to combine all the flavours.
• Divide the mixture into four equal portions.
• Heat a shallow cast iron pan on high heat.
• Using your fingers, mold each quarter of the meat mixture around the skewers by slowly pushing and squeezing from the top to the bottom. Wet your hands now and then with cold water so that the meat does not stick. Leave a 3 cm gap both at the top and the bottom of the skewer. If the meat mixture separates from the skewer, refrigerate for 15 minutes. Repeat the same steps for the rest of the mixture. If you are using triangular or square skewers, make sure to distribute the kebap mixture evenly around and through the skewers. Otherwise, because of the gravity, the heavy sides will always turn and face the heat, resulting in unequally cooked kebaps.
• Traditionally these are cooked on the barbecue, but I have an alternative technique for you to achieve the same great taste at home using a cast iron pan.
• When the pan is hot, place your skewers on the sides making sure that the kebap does not actually touch the pan.
• This way, your kebaps will cook with the heat rising from the pan, but I have to warn you, it is going to be smoky.
• Flip the skewers frequently. They will be cooked in 7 to 8 minutes.
• Meanwhile, heat a large frying pan on medium heat and pour in the sunflower oil.
• Add in the garlic and sauté until the colour starts to change.
• Add in the parsley and water. Season with the salt and red pepper flakes.
• Soak both sides of the lavash breads into this delicious mixture and lay on your counter. You can spread the mixture with a spoon if there are any dry parts.
(Find the rest of the recipe in the comments section down below ⬇️⬇️)
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