Lamb Seekh Kabab Recipe By Food Fusion (Bakra Eid Special)
These Juicy Lamb Seekh Kababs are easy to make and perfect for any occasion. A recipe that you will always treasure. #HappyCookingToYou #FoodFusion #7up
Written Recipe:
Recipe in English:
Ingredients:
-Sabut lal mirch (Button red chillies) 6-7
-Sabut dhania (Coriander seeds) 1 & ½ tbs
-Zeera (Cumin seeds) 1 & ½ tbs
-Ajwain (Carom seeds) 1 tsp
-Laung (Cloves) 5-6
-Darchini (Cinnamon stick) 1
-Lamb/Mutton boneless 750g
-Charbi (Fat) 60g
-Podina (Mint leaves) handful
-Hara dhania (Fresh coriander) handful
-Pyaz (Onion) 1 medium
-Hari mirch (Green chillies) 6-8
-Lehsan (Garlic) cloves 7-8
-Adrak (Ginger) 2-inch piece
-Lemon juice ½ tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder 1 tsp
-Baking soda ¼ tsp
-Namak (Salt) 2 tsp or to taste
-Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
-Ghee (Clarified Butter) 1-2 tbs
-Koyla (Charcoal) for smoke
-Cooking oil 2-3 tbs
Directions:
-In a frying pan,add button red chillies,coriander seeds,cumin seeds,carom seeds,cloves,cinnamon stick,mix well and dry roast until fragrant.
-Let it cool.
-In a spice mixer,add roasted spices and grind to make a powder & set aside.
-In a chopper,add lamb/mutton along with fat,mint leaves,fresh coriander,onion,green chillies, garlic,ginger,lemon juice,red chilli powder,garam masala powder,baking soda,salt,Kashmiri red chilli powder & chop until well combined.
-Take out in a bowl,add prepared spice mix,clarified butter,mix well and knead for 4-5 minutes.
-Give coal smoke for 2 minutes,cover & refrigerate for 30 minutes.
-With the help of greased hands,take a mixture (75g) & skew on metal skewer (makes 13-14).
-In a frying pan,add cooking oil and grill/ pan fry kababs on medium flame until done.
-Serve spicy lamb seekh kababs with salad & 7up!
How to Store?
-Grill kabab directly on low open flame for 2 minutes (partially cooked).
-Let them cool completely before storing.
-Partially cooked kababs can be stored in an airtight container for up to 1 month.
-Don’t thaw uncooked seekh kababs.
Recipe in Urdu:
Ajza:
-Sabut lal mirch (Button red chillies) 6-7
-Sabut dhania (Coriander seeds) 1 & ½ tbs
-Zeera (Cumin seeds) 1 & ½ tbs
-Ajwain (Carom seeds) 1 tsp
-Laung (Cloves) 5-6
-Darchini (Cinnamon stick) 1
-Lamb/Mutton boneless 750g
-Charbi (Fat) 60g
-Podina (Mint leaves) handful
-Hara dhania (Fresh coriander) handful
-Pyaz (Onion) 1 medium
-Hari mirch (Green chillies) 6-8
-Lehsan (Garlic) cloves 7-8
-Adrak (Ginger) 2-inch piece
-Lemon juice ½ tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder 1 tsp
-Baking soda ¼ tsp
-Namak (Salt) 2 tsp or to taste
-Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
-Ghee (Clarified Butter) 1-2 tbs
-Koyla (Charcoal) for smoke
-Cooking oil 2-3 tbs
Directions:
-Frying pan mein sabut lal mirch,sabut dhania,zeera,ajwain,laung aur darchini dal ker ache tarhan mix karei aur khushbu anay tak dry roast ker lein.
-Thanda ker lein.
-Spice mixer mein roasted spices dal dein aur ache tarhan grind ker ka powder tayyar ker lein & side per rakh dein.
-Chopper mein lamb/mutton charbi ka saath,podina,hara dhania,pyaz,hari mirchein,lehsan,adrak, lemon juice,lal mirch powder,garam masala powder,baking soda aur Kashmiri lal mirch powderd al ker ache tarhan chop ker lein.
-Bowl mein nikal lein,tayyar spice mix aur ghee dal ker ache tarhan mix karein aur 4-5 minutes kliya ache tarhan ghond lein
-2 minutes kliya koyla ka dhuwan dein aur 30 minutes kliya refrigerate ker lein.
-Greased haathon ki madad sa mixture (75g) lein aur metal skewer per laga lein (makes 13-14).
-Frying pan mein cooking oil dal dein aur kababs ko darmiyani ancch per grill/ pan fry ker lein.
-Spicy lamb seekh kabab ko salad & 7up ka saath serve karein!
How to Store?
-Kabab ko directly low flame per 2 minutes kliya paka lein (partially cooked).
-Kabab ko store kernay sa pehlay thanda ker lein.
-Partially cooked kabab ko airtight container mein dal ker 1 month tak store ker saktay han.
-Uncooked seekh kabab ko freeze na karein.
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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Juiciest Lamb Skewers Recipe | Lamb Shish Kebab Recipe | Şiş Kebap | Lamb Kabob
Juiciest Lamb Skewers Recipe | Lamb Shish Kebab Recipe | Şiş Kebap | Lamb Kabob
Full Written recipe:
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Ingredients:
•Lamb Leg/Shoulder (boneless, cubed) – 1 kg
•Onion – 2 medium
•Garlic – 6 cloves
•Lemon Juice – 2 tablespoons
•Salt – 1 tablespoon
•Black Pepper Powder – 1 teaspoon
•Paprika Powder – 1 tablespoon
•Olive Oil – ¼ cup
•Onion (cubed) – 1 cup
•Bell Peppers (cubed) – 1 cup
#lambkebab #shishkebab #şişkebap
Lamb Seekh Kabab Recipe| Restaurant style Seekh Kabab Recipe| Lamb Kebab Recipe | Mutton Seekh Kabab
Restaurant style Seekh Kabab Recipe | Lamb Seekh Kabab Recipe | سیخ کباب | Mutton Seekh Kabab
A party's snack platter is incomplete without this delicious appetizer dish of seekh kabab. Succulent seekh kebabs made with minced lamb, marinated in variety of spices, grilled on a tandoor/oven and served with green chutney. Full of juice and flavour, seekh kabab recipe is perfect as a starter for any dinner party. Served with mint chutney , raita, pulao or naan, you won't need anything else to kick start the party!
Ingredients
1.5 kg lamb mince
3 onions
6-7 garlic cloves
1 small cube of ginger
3-4 green chillies
salt to taste
red chilli flakes to taste
2 tbsp coriander powder
1 tbsp cumin powder
dried mint leaves
2 tbsp butter
skewers
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0:00 - intro
0:13 - ingredients
0:28 - chopping
2:23 - mixing spices into mince
4:57 - skewer the mince
7:15 - grilling
8:28 - done
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Kenwood food processor :
Skewers:
Skewers tesco:
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#lambseekhkebab #lambkabab #seekhkabab #billocookbook
How Egyptians make the Juiciest Kebabs
One of the best grilled foods of all time is kofta, a juicy mix of meat, onion and herbs packed full of flavour. These Egyptian koftas are incredibly moist and flavourful, and when you combine them with tahini sauce, they are an S-Tier combination.
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Kofta:
1.5 kg Minced meat 30% fat (lamb, beef or a mix of both is recommended)
3 Tsp Salt
2.5 Tsp Black Pepper
1/2 Tsp Cayenne Pepper
160g Drained grated onion from (requires 2 medium onions to make)
25g Parsley, after removing the stems this should be roughly 13g of leaves
Tahini Sauce:
75g Yoghurt
50g Tahini Paste
50ml Water
20ml Lemon Juice
1/4 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Chilli Powder
1/4 Tsp Ground Cumin
Lamb Shami Kebab | Gordon Ramsay
Gordon Ramsay's recipe for spicy lamb shami kebabs with mint, lime and yoghurt sauce.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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