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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How To Make & Cook Turkish Shish Kebab
WELCOME TO HENRYS HOWTOS
I am a fulltime self trained executive chef as well as having alot of experience and knowledge in DIY, electronics, trades & home improvements. I shared and like to help everyone on my channel with my videos, If you have any suggestions or would like any help, feel free to shoot through a message or post a comment. New videos weekly! PLEASE SUBSCRIBE!
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How To Make & Cook Turkish Shish Kebab
1kg Diced Lamb Shoulder or Leg (Mutton also works)
1.5-2 tbsp salt
1 diced onion
1 handful chopped mint
1 tbsp dry oregano
1/2 tbsp black pepper
1/4 lemon juice
1/4 cup vegetable oil
Persian Shishlik kabab / Lamb Chop Kabobs / Shish Kebab
Shishlik meaning skewered meat is originally made of lamb and popular in many countries. In Iran, it is grilled meat with bones, previously marinated in onion juice and saffron.
Ingredients
2 lbs (1 kg) Lamb chops
Juice of one onion
Juice of 1/2 Lemon
2 teaspoon Salt
1 teaspoon Black Pepper
1/4 teaspoon Saffron
Marinade time: 30 min
Licence:
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We Are One by Vexento
Music provided by Audio Library
Quick and EASY Lamb Kebabs Recipe
Check out this succulent and delicious Lamb Kebab recipe... One of my absolute favorites!!
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Ingredients:
2 lb Ground Lamb - You can also use Chicken or Beef
1 Tsp Salt
1 Tsp Chili Powder
1 Tsp Coriander Powder
1 Tsp Cumin Powder
1 Tsp Garam Masala or 7 spices (Optional)
1 Tsp Chili Flakes (Optional)
1 Tsp Ginger & Garlic paste
1 Onion - Finely chopped
2-3 Green Chilies - Finely chopped
Cilantro - Finely chopped
Tips:
Be sure to chop the veggies very finely. The kebabs will be difficult to shape otherwise.
Add 1-2 Tbsp of all purpose flour to your mixture if the kebabs are too soft to shape.
You can marinate your mixture if you would like. Keep in mind, the longer the mixture marinates the softer it gets (harder to shape)
Sprinkle with lemon juice and serve with Yogurt and Mint sauce...
Enjoy!
~A
Music: Youtube Audio Library
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Turkish Shish Lamb Kebab
Tickle your taste buds with these mouthwatering and flavoursome Turkish style Shish Lamb Kebabs!
Shish Kebap is a Turkish dish made of marinated meat threaded in a skewer (Şiş,) and Kebap means grilled, or fried in Arabic.
Vegetables are grilled on a separate skewer in a traditional Turkish kebab, as the meat takes longer to cook. However, as I am using a tender cut of meat, I have threaded them both in each skewer.
The secret to the most flavourful kebab is to let the meat marinate overnight and cook over high heat and fast, taking care not to overcook it.
In this recipe I have served it with the traditional Turkish flatbread - Lavash, with the mint cucumber yogurt sauce called Cacık' (JAH'- juck), and a side of vibrant Piyaz (onion) Sumac Salad.
Give this recipe a try, and I hope you will love it!
personalised chopping board and spatula -
Music Credits:
Youtube Audio Library:
1) Thunder Chant - E's Jammy Jams
2) Kul Riddim - Konrad OldMoney
3) Swinging With The Sultan - Doug Maxwell
4) Oud Dance - Doug Maxwell
5) Sunset Riddim - Konrad OldMoney
Lamb Seekh Kabab Recipe | The Best Homemade Lamb Seekh Kebabs
Follow my recipe to learn how to make my simple and easy home made lamb seekh kebab's also known as kabab in other parts of the world. They are a popular Indian appetizer typically eaten with a side of green chutney and naan or pitta bread. These flavourful bites of lamb are made with freshly ground whole spices and are either typically cooked in a tandoor oven or shallow fried like I have done. These are perfect as a starter or a main with naan bread and salad, you'll keep coming back for more.
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Takes approx. 20 mins to make after the initial 30 min meat marination and makes 16-18 kebabs
Ingredients:
500g lamb mince (20% fat)
1 medium onion
4 green chillies (optional)
good handful of fresh coriander
1 teaspoon of:
salt
chilli powder
coriander powder
garam masala and cumin seeds
1/2 teaspoon turmeric powder
oil to shallow fry
16/20 6inch bamboo skewers
Enjoy ???? & Happy Eating!
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