Super delicious adana kebab: with vegetable kebab on the side #shorts #chops #kabab
Adana kebab is a flavorful Turkish dish made with minced meat, typically lamb or beef, mixed with various spices and grilled on skewers. Here's a super delicious Adana kebab recipe for you to try:
Ingredients:
For the Kebab:
500g minced lamb or beef (or a mix of both)
1 large onion, finely grated
3 cloves of garlic, minced
1 tablespoon tomato paste
1 tablespoon red pepper flakes (adjust according to your spice preference)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground sumac
Salt and black pepper to taste
Olive oil (for brushing)
For Serving:
Flatbreads
Finely chopped parsley
Sliced red onions
Sumac (optional)
Lemon wedges
Instructions:
Prepare the Meat Mixture:
In a large bowl, combine the minced meat, finely grated onion, minced garlic, tomato paste, red pepper flakes, cumin, coriander, sumac, salt, and black pepper.
Mix the ingredients thoroughly until well combined. You can use your hands or a spoon.
Let it Marinate:
Cover the bowl with plastic wrap and let the mixture marinate in the refrigerator for at least 1-2 hours. This allows the flavors to meld and enhances the taste of the kebab.
Shape the Kebabs:
Take a handful of the meat mixture and shape it onto skewers, pressing and molding the meat to form long, sausage-like shapes. Wetting your hands with water can prevent the mixture from sticking to your hands.
Preheat the Grill:
Preheat your grill or barbecue to medium-high heat.
Grill the Kebabs:
Brush the kebabs with olive oil.
Grill the Adana kebabs for about 12-15 minutes, turning occasionally, until they are cooked through and have a nice char on the outside.
Serve:
Warm the flatbreads on the grill for a few seconds.
Serve the Adana kebabs on the flatbreads, garnished with chopped parsley, sliced red onions, and a sprinkle of sumac if desired.
Serve with lemon wedges on the side.
Enjoy your super delicious Adana kebabs! They pair well with yogurt-based sauces, hummus, or your favorite Mediterranean side dishes.
Homemade Turkish Adana Kebab Recipe | Adana Kebab With Homemade BBQ Skewers | Turkish Kebab
In this video I show you how to make Turkish Adana Kebabs. These adana kebabs are really easy to make and can be made on a BBQ or grill tray. To make your own homemade adana skewers, tape together 6 bamboo skewers and then cover them in foil.
Ingredients:
500g Lamb Mince
500g Beef Mince
Salt to taste (Recipe used 1 Tbsp)
1 Tbsp Chilli Powder (Adjust to taste)
1 Tsp Paprika
1 Tsp Cayenne Powder
2 Tsp Sumac
1 Tsp Ginger Powder
3 Garlic Cloves – Finely Chopped
6 Green Chillies – Finely Chopped (Adjust to taste)
2 Onions – Finely Chopped – Water drained out
1 Red Bell Pepper – Finely Chopped – Water drained out
1.5 Tbsp Red Pepper Paste
1 Tsp Tomato Puree
1 Tsp Chilli Flakes or Aleppo Pepper Chilli Flakes
1.5 Tsp Cumin Powder
2 Tsp Coriander Powder
Handful Chopped coriander
Salad:
1 Tomato – Chopped
½ Cucumber – Chopped
1 Red Onion Chopped
1 Tsp Sumac
Handful Chopped Coriander
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#Adanakebab #adanakebap #adanakebabtarifi #adanatarifi #turkishkebab #turkishstreetfood #turkishfood #turkishcuisine #istanbulfood #kebab #kebap #shishkebab #turkishshish #siskebab #beefkebab #lambkebab #bbqkebab #grilledkebab #eidrecipe #bakraeidrecipe #eidspecial #oilfreekebab #kebabplatter #homemadeskewers #adanaskewers #kebabskewers
Stuff Bell Peppers With These 3 Ingredients For A Radical New Dish!
Stuffed Steak Roll Pops ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE BELOW ⬇️ Stuffed peppers are a comfort food classic, traditionally filled with ground beef, rice, and veggies. We decided to get a little radical and switch things up, so we're turning everything inside out AND upside down by putting the peppers on the inside and the meat on the outside! The result is a tender, juicy steak exterior with a savory stuffed bell pepper interior, complete with soft-boiled eggs, mashed potatoes, and cheese. Stick some wooden skewers in this bad boy, cut it into individual portions, and you've got stuffed steak roll pops that everyone can enjoy!
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Yield: 7–8 servings
Prep Time: 1 hour
Cooking Time: 40-50 minutes
Difficulty Level: Moderate
You'll Need:
For the seasoned steak roll:
- 3 lbs beef rump roast or chuck roast
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 2 garlic cloves
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
For the filling:
- 4 red bell peppers
- 4 slices of cheese, cut in half
- 2 cups mashed potatoes
- 4 soft-boiled eggs
- salt & pepper to taste
Extra:
- cooking twine
- wooden skewers
Here's How:
1. Cut the beef rump roast in half lengthwise and unfold it onto a clean work surface. Cover the large piece of beef with plastic wrap and beat it with a meat tenderizer until it's thin and even.
2. For the marinade, remove the rosemary and thyme leaves from their stems, and add the herbs to a mortar along with the garlic cloves, salt, pepper, and olive oil. Use a pestle to grind everything into a smooth paste and spread the marinade over the surface of the tenderized beef.
3. Cut the tops and bottoms off of the red bell peppers, remove the cores, and cut each pepper in half horizontally.
4. Cover all 8 of the bell pepper strips with half a slice of cheese and a large scoop of mashed potatoes. Place a soft-boiled egg on 4 of the bell pepper sections and top with the eggless bell pepper sections (there should only be 1 egg in the center of each full pepper). Position the stuffed bell peppers horizontally on the lower section of the marinated beef.
5. Roll the entire thing up into a snug log and secure the meat in place with some cooking twine.
6. Preheat the oven to 325°F. Heat some olive oil in a large roasting pan and sear the beef roll on each side for about 3-4 minutes. Season the meat with salt and pepper while it's cooking.
7. Remove the stuffed steak roll from the roasting pan, transfer it to a baking tray topped with a roasting rack, and stick wooden skewers all the way through the meat at even intervals. Transfer the baking tray to the oven and bake at 325°F for 25–35 minutes.
8. Remove the stuffed steak roll from the oven, remove the cooking twine, and cut the roll into even slices, making sure each piece has a wooden skewer in it. Pair these delicious stuffed steak roll pops with your favorite dipping sauce!
These single-serving meat pops make for a great appetizer or full course dish that will be a hit at any party or family dinner. Skewered, seasoned steak stuffed with mashed potatoes, soft-boiled eggs, and bell peppers – now that's a whole new way to stuff your food! Get the recipe for the Stuffed Matambre Steak Roll featured in the bonus video:
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How to make delicious Chimichurri
RECIPE:
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0:00 - intro
0:24 - choice of olive oil
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3:29 - BBQ salad
4:33 - creating churrasco
5:55 - grilling
7:05 - serving with chimichurri
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Coffee-Rubbed Beef Tenderloin Skewers w/ Red Onion Mustard & Garlic Cream
Chef Todd Sweet pairs the unlikely combination of coffee and beef to create a robust, grilled entree. Starting with tenderloin tips, Todd rubs them in coffee and coriander, skewers the meat and suggests to marinate it overnight. With a quick grill over high heat, the nuances of the coffee meld perfectly with the meat's charred outer crust. Todd pairs the skewers with his grainy red-onion mustard, and a sweet garlic cream sauce.
RECIPE:
Skewers:
2 tbsp freshly ground dark roast coffee
1 tsp ground coriander
1 pound beef tenderloin tips
1 tbsp olive oil
salt & pepper for seasoning
four 6 bamboo skewers, soaked in water 1 hour
Garlic Cream:
1 cup peeled whole garlic cloves
water for blanching
2 cups heavy cream
salt & pepper for seasoning
Red Onion Mustard:
1 medium red onion, small dice
2 tbsp olive oil
2 sprigs fresh thyme, divided
2 tbsp brown sugar
1 cup whole grain mustard
HOW-TO
For Skewers:
Soak bamboo skewers in water for 1 hour
Blend the coffee and spices together
Toss beef tips in oil, then sprinkle the coffee mixture over the beef tips
Skewer the beef onto the soaked bamboo skewers and marinate for a minimum of 2 hours or overnight (for best results)
Grill 2-3 minutes per side for recommended rare to medium-rare doneness
For Mustard:
Sweat the onion in the olive oil with 1 thyme sprig over medium-high heat until it is soft and beginning to brown, about 5 minutes
Remove the thyme and stir in brown sugar. Allow this mixture to cool 5-10 minutes
Stir in mustard. You will have more than you need (save the leftovers for a fabulous sandwich). Will keep in refrigerator up to 2 weeks
Garlic Cream:
Place garlic in small sauté pan. Cover with water and bring to a boil
When at a boil, remove from heat and drain
Place back in sauté pan, and repeat process twice more
After draining for third time, add the cream to the garlic cloves
Bring to a simmer over a low flame then reduce heat and allow to steep 15 minutes
Season with salt and pepper, allow to cool
Puree until smooth in blender or food processor
Serving Suggestion:
Plate grilled meat with garlic cream and a dollop of red onion mustard.
Sichuan Poached Beef Recipe (Shui Zhu Niu Rou 水煮牛肉)
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This includes a very unique method to cook beef which makes the meat extra tender and juicy. It is a classic Sichuan-style food. If you like spicy food as well, give this a try soon.
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Ingredients for the beef marinade [Serves 3-4 people]
- 300 grams of beef slices
- 3/4 tsp of salt
- 1/4 tsp of baking soda [Amazon Link:
- Ginger garlic scallion water (2 cloves of garlic +2 slices of ginger + 3 pieces of the white part of spring onion+ 1/4 cup of water)
- 1 egg white
- Corn starch water (1 tbsp of water +1 tbsp of cornstarch)
Ingredients for the Dao Kou La Jiao [刀口辣椒]
- 2/3 cups of dry hot chilies [Amazon Link:
- 1 tbsp of Sichuan peppercorn [Amazon Link:
- 2 tbsp oil to stir fry
Ingredients for the vegetables to put on the bottom [底菜]
- 2/3 cup of carrot
- 2/3 cup of bean sprout
- 2/3 cup of shredded cabbage
- 2/3 cup of celery
- 1/2 tsp of salt or to taste
Ingredients for the spicy broth
- 3 tbsp of oil
- 4 slices of ginger
- 4 cloves of garlic, roughly minced
- 4 pieces of the white part of spring onion
- 2 tsp of Sichuan peppercorn
- 3 tbsp of Sichuan Dou Ban Jiang [Amazon Link:
- Few pieces of Chinese pickled chili, finely diced (optional)
- 1.5 tsp of chili flake (adjust the heat level to your own preference) [Amazon Link:
- 2.5 cups of water or beef stock
Ingredients to add at the end
- Dao Kou La Jiao [刀口辣椒]
- 2 tsp of toasted sesame seeds [Amazon Link:
- 3 tbsp of minced garlic
- 3 tbsp of hot oil to pour on the top
- Cilantro and scallion for garnish
MARINATING THE BEEF
- Slice 300 grams of beef in 3 mm thick pieces. Sirloin, Fillet or Tenderloin work the best for this recipe. Blade or Topside will also work as well.
- Make aromatic water: blend 2 cloves of garlic, 2 slices of ginger, 3 pieces of the white part of spring onion, and 1/4 cup of water into a puree. Let it go through a sieve to get rid of the solid part. Save the liquid.
- Marinade the beef with 3/4 tsp of salt, 1/4 tsp of baking soda, aromatic water, 1 egg white. Mix the beef within one direction until all the liquid is gone. Pour in some cornstarch water in batches (1 tbsp of water mixed with 1 tbsp of cornstarch). Keep messaging it for another 3 minutes until you can feel that the beef has a velvety texture. Cover it. Let it sit for 20 minutes.
MAKING THE DAO KOU LA JIAO刀口辣椒
- Add 2 tbsp of oil, 1 tbsp of Sichuan peppercorn, and 2/3 cup of dry hot chilies to the wok. Keep the flame on medium-low and stir this for a minute.
- Take the chilies and Sichuan peppercorns out. Leave the oil in the wok.
- Roughly chop the chilies and finely dice the Sichuan peppercorn. Set it aside.
PREPARE THE DI CAI [底菜].
- In the same wok, add in the carrot, the bean sprout, the shredded cabbage and, the celery. Toss them on high heat for a minute. Add some salt to taste. Put the veggies in the bottom of the bowl. Set that aside.
MAKING THE SPICY BROTH TO POACH THE BEEF
- Add more oil to the same wok. Add 4 slices of ginger, 4 pieces of the white part of spring onion, 4 cloves of garlic, roughly minced, 2 tsp of Sichuan peppercorn, 3 tbsp of Sichuan Dou ban Jiang, 1.5 tsp of chili flake, some diced Chinese pickled chilies. Stir everything on low heat for a minute or until everything is fragrant. Pour in 2.5 cups of beef stock or water.
- Bring it to a boil. Taste and adjust the saltiness. Turn the heat to low and let it simmer for another 5 minutes.
- Add in the marinated beef. Stir it gently. Turn the heat to maximum. Bring this to a full boil to make sure all the meat is cooked through. Turn off the heat. Pour this on top of the vegetable Di Cai that we made before.
- Sprinkle the Dao Kou la jiao on the top. Add 2 tsp of sesame seeds, some diced garlic. Heat up 3 tbsp of oil to smoking hot and pour it on the top. Top some cilantro and green onion for garnish. And you are ready to serve.