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 -
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???? Videos & Sources mentioned:
▪ Seekh Kebab from Kun Foods -
▪ Adana Kebab from Refika's Kitchen -
▪ Yakitori video from Eater -
▪ Serious Eats Adana Kebab -
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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:
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⏱ 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.
How to make Arrosticini Abruzzesi | Italian lamb skewers feat BBQ Aroma
Part One of my Arrosticini series is all about how to prepare this traditional Abruzzese dish. In this episode, I have partnered with BBQ and Grill expert, BBQ Aroma and we prepare the individual skewers with a special utensil called a “Cubo”. I am absolutely thrilled to be sharing this video with you as we create juicy skewers with a lean lamb shoulder. This has just enough fat to sizzle on a flame and add an extra flavour bomb to the meat. Look out for Part 2 where we cook and savour the Arrosticini, taking me right back home…with a special guest!
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Italian Style Food Revolution
INGREDIENTS:
3ml Bamboo sticks (skewers)
Lamb shoulder (qty depends on how much you are making)
UTENSILS:
Cubo (If you are interested in purchasing a Cubo box, BBQ expert Nick Angelucci of BBQ Aroma sells them. He can also give you more advice about alternate options to use. (INSERT LINK)
Long metal skewer
Fillet Knife (Sharpened)
METHOD:
1. Get out the Cubo and layer the filleted lamb shoulders inside the cube, flattening them slightly and making sure you cover each corner.
2. Once you have built the layers of your Arrosticini, close the Cubo tightly with the lid, pressing down hard.
BBQ AROMA TIP: Prior to using the bamboo sticks for your Arrosticini, soak them for around an hour, using hot water and add a little salt. This will prevent them from burning when cooking the meat.
3. You then need to poke through every individual hole from the top of the Cubo, so that the bamboo skewer can then slide straight in.
4. On the sides of the Cubo box, there are guides which you should follow to slice through the meat using a fillet knife. Doing this, will create small pieces of meat which will then be left as cubes on every single Arrosticini skewer!
5. Press down hard on the skewers with a thin plate and lift up the lid. You can then remove this, followed by each individual skewer.
6. Line the Arrosticini up on a plate or a tray.
The Arrosticini are now ready to be grilled…watch out next week for Part Two of the Arrosticini series, How to COOK Arrosticini…I CAN’T WAIT!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Camera Operator: Bill Z Way
Production Company: Fame Park Studios
Music Oktogon and Platos178 ok are composed and performed by Walter Gaeta
Walter Gaeta Website:
Keywords: Vincenzosplate, Vincenzos Plate, Chef Vincenzo, Italian food, recipes, Food, Sydney, Australia, Italy, Italian, Pasta, Italian recipes, Pizza recipe, Italian cuisine, how to cook, cooking show, drinks, aperitivo, Bbq, Grilling, Sydney, Australia, Leichhardt, cooking, delicious, modern, Italian food recipes
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Watch the video recipe:
Bob's Kabobs - Grilled Lamb Kebabs - Food Wishes
No one kabob’ed like Bob, which is why I’m so excited to be sharing these amazing Bob’s kebobs with you. This type of kabob, or kebab if you prefer, is called “kofta,” and uses ground meat instead of the more common cubes, and should be in everyone’s grilling season recipe rotation.
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Bob's Kabobs recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
How to make grilled lamb skewer with a charcoal hibachi grill.
Grilled lamb skewer is an iconic street food, and you can make at home with a charcoal hibachi grill.
A whole lamb leg with 1 lb lamb fat can make about 60 skewers, serve 4~6 people. Grab your favorite beer, enjoy in the fresh and sunny afternoon.
Xian Street Food Lamb Kebabs and Grilled Eggplant for Dinner
Delicious juicy lamb skewers and grilled Chinese eggplant with spicy garlic sauce, eaten roadside in Xi'an, China.