How To Make The Best Persian Kabab Koobideh | Ep 575
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How To Make The Best Persian Kabab Koobideh | Ep 575
1 brown onion, grated, juice squeezed out
1kg lamb mince
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground turmeric
1 tsp red sumac
1 tbsp saffron water
PERSIAN RICE:
Lula Kebab
Lula Kebab
Ingredients
3 lb beef chuck roast
1 lb pork belly
1 onion
2 tsp paprika
1 tsp cumin
1 tsp garlic powder
1 tsp black pepper
1 tsp salt
Bunch cilantro
Grind meat and onions, then grind again half of the already grinned mix. Add spices and herbs. Mix well. Beat ground meat mixture on the board in small portions for 7-10 times. Use all your strength! Then place in the refrigerator for a couple of hours, skewers (for kebab - flat) in the freezer. Tightly string the meat on a skewer with a wet hand. Grill on high heat for several minutes on each side. If the kebab did not fall off the skewer, you are great. Enjoy!
#shorts #kebab #skewers #meat #recipe #bbq #griil #groundmeat #juicymeat #cooking #еда #мясо #meatlover
How to Make Armenian Lula Kebab in the oven
Over the last year and a half, we have all learned how to make the our own home at home. That's why on our Season 32 finale we're sharing three restaurant quality recipes that you can make to Treat Yourself at Home. First up, Tamara Sarkisian is sharing a family recipe tied closely to her heritage, Armenian Lula Kebabs. Featuring juicy ground sirloin beef and lot of fresh herbs, these kebabs are traditionally cooked over an open flame, but this recipe shows you how you can do it in the oven.
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Chicken Lula Kebab #shorts
Huge thanks to @lavna the unique kebab maker machine. You can find the link in our bio or on their page. Also, with the promo code: “AL DANTE” you will get a 5% discount.
????Recipe here:
❂ Ingredients:
Chicken kebab:
1 kg. Chicken thigh fillet
100-150g. Salo (beef fat or chicken skin)
200g. Onion
Salt
Black pepper
paprika, spices - to taste
To make Naan:
2 Tsp Active Dry Yeast
1 Tsp Sugar
2 Tbsp Warm water
3 Cups All purpose flour (add 1-2 tablespoons more if dough is sticky)
1/3 Cup Plain Whole milk Yoghurt
2/3 Cup Warm Water
1 1/2 Tsp Salt
Vegetable Oil
Garlic Butter:
1/4 Cup unsalted butter, melted
2 Tsp minced garlic
1/4 Tsp salt, more to taste
2 Tbsp chopped cilantro
❂ Cooking process:
⁃ Pass the meat and fat through a meat grinder.
⁃ Onions, too, through a meat grinder (in another bowl, separated from the juice, only the pulp is needed)
⁃ Add onions, all spices, mix well (5-10 minutes until the minced meat becomes very viscous).
⁃ Refrigerate for at least a couple of hours.
⁃ Put 200 g of minced meat in the Lavna machine and press it.
- Wait 5-30 sec, then open and take out the ready-to-fry lula kebab.
- Preheat your charcoal grill by waiting until the coals or wood burns out and there is no open flame left, only embers.
- Lay your skewers on top of your charcoal grill.
- Turn the skewers to the opposite side every minute until the lula kebab is ready. (Depends on the heat in your grill, but on average it will take about 10-15 minutes.)
- Wearing gloves, take your prepared naan (see the cooking process on the “Butter Chicken recipe”) and wrap it around the lula kebab and remove it from the skewer.
- Top with chopped tomatoes and pickled onions with dill and vinegar. Then wrap up and enjoy an authentic dish ????.
#kebab #lula #chickenkebab #meat #bbq #grill #chorcoal #grilling #grilledmeat #food #foodporn #foodaddict #cooking #foodie #recipe #easyrecipes #lavna
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Lula kebab - Uzbek famous kebab | Uzbek foods
Lula Kebabs are traditional meal from the Caucasus region of Europe that are fast, easy, and delicious to eat. These ground beef kebabs are the perfect quick weeknight meal, or you can can also make them ahead of your meal, and have them ready to cook when company arrives. The kebabs can be made in a grill pan, on a grill or roasted in the oven, depending on your preference. You can also tweak the seasoning to add more spice if you like, or even use ground lamb to give the recipe a more traditional Caucus flavor!
INGREDIENTS
1 lb LGCM Ground Beef
1/4 cup Parsley (chopped)
1/4 cup Onion (minced)
1 tsp Cumin
1/2 tsp Allspice
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 tsp Cardamom
3 clove Garlic (grated)
2.5 Tbsp Tomato Paste
Lula kebab | Grill philosophy
Lula kebab or Lyulya kebab is a distinctive dish, widely spread in the Caucasus. This dish has a lot of regional variation regarding the selection of spices but the process remains the same. This particular recipe was given to me by a chef friend from Crimea. I prepared it and grilled it by following the instructions of Christos Nanos. Pay attention to the preparation -which is distinctive- and to the grilling process since I grilled it on rotation as well as skewered in the traditional kebab wide spits.
Happy grilling everyone!
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