PERFECT HOMEMADE Juicy Chicken Kebabs
JUICY Chicken Kebabs, are one of lifes greatest pleasures, which is why I'm going to show you how you can make them in ONLY 27 Minutes. These can be made in the home oven, and the result is JUICY, TENDER, FLAVORFUL Kebab, to rival anything from a restaurant. Best of all, these are super quick to make, and I'll give you the full technique so you can customise it yourself
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0:00 Episode Premise
0:20 The three kebab variables
2:26 Joojeh Kebab recipe
3:50 Saffron Rice recipe
4:40 Skewer grilling method
5:53 Generic Kebab Marinade
6:39 Turkish style chicken
7:27 Wire rack grilling method
8:32 Taste test & Outro
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Turkish Yoghurt dip and spiced bread:
My Favourite way of grilling Chicken:
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Each of these marinades is enough for 500g of Chicken Thigh or breast
Joojeh Kebab:
1 Medium Onion
1 Lime
20ml Lime Juice
2 Tbsp Olive Oil
2 Tbsp Yoghurt
1 Tsp Salt
1/2 Tsp Black Pepper
1/4 Tsp Turmeric
Pinch of saffron
Turkish Marinade:
1 Medium Onion
1/4 Cup Olive Oil
2 Tbsp Yoghurt
1 Tbsp Red Pepper Paste
1 Tbsp Tomato Puree
2 Garlic Cloves
1 Tsp Salt
1 Tsp Black Pepper
1/2 Tsp Cumin
Saffron Rice:
2 Cups Basmati Rice
2 Tbsp Oil
2 Tsp Salt
Pinch of Saffron
Garlic Sauce:
2 Tbsp Yoghurt
2 Tbsp Mayonnaise
1 Clove garlic
1/4 Tsp Mint
1/4 Tsp Oregano
1 Tbsp Lemon Juice
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Directions:
Joojeh Kebab marinade:
1- Grind your saffron with 1/4 Tsp salt until it turns into a powder
2- Add a couple tablespoons boiling water and dissolve the saffron powder
3- Add the Yoghurt, spices to a bowl, then zest and juice the lime, and add both to the bowl
4- Add the saffron water, oil, and the garlic (minced) then mix till smooth
5- Slice and add the onion as well as your prepared chicken. Mix thoroughly until well coated
6- Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
Turkish Marinade:
1- Blend your onion into a fine paste, then squeeze the liquid out of it
2- Add the onion juice, yoghurt, spices, pepper and tomato paste, garlic and oil to a bowl then mix thoroughly
3- Add the chicken to the bowl, and mix thoroughly
4- Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
To grill on skewers:
1- Remove excess marinade, then thread the meat onto skewers, folding it if necessary so it isn't dangling far from the skewer
2- Add enough pieces for a portion, and take care not to compress them
3- Suspend over a baking dish or oven tray, and place into your oven under the grill/broiler set to high
4- Cook for about 10-12 minutes until the first side is browned, rotate and place back in the oven
5- Cook for about 2-4 more minutes until the second side is browned (if your chicken is extra thick, you may need to cook this further)
To grill on a wire rack:
1- Place a wire rack over an oven tray and brush with vegetable oil
2- Lay the chicken on the wire rack in a single layer
3- Place under your grill/broiler set to high and cook for 8-10 minutes until browned
4- Remove and flip the pieces, cook for another 2-4 minutes until completely browned (extra time may be needed for thicker chicken)
To make the Saffron Rice:
1- Thoroughly wash your rice, then add to a pot with the Oil, fry for a few minutes
2- Add the salt and pour enough water to cover the rice by about 1 cm
3- Bring to a boil, and allow to boil with the lid on for 3-5 minutes, until the water dissappears
4- Turn the heat to low and steam for 20m. When the time is up, fluff with a fork
5- Grind your saffron as mentioned above, then add a cup of cooked rice to it. Mix until Golden
6- Mix saffron rice in, or serve ontop of white rice
Yogurt Sauce:
1- Microwave the garlic for 15-20 seconds
2- Add to a bowl with remaining ingredients and mix
How To Make Lebanese Kofta Kebabs
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I am a full time, self trained executive chef dedicating my time in my 2 family restaurants in Sydney, Australia. I also carry alot of experience and
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How To Make Lebanese Kofta Kebabs
1kg beef mince (lamb can be used)
1 brown onion, finely diced
1 handful chopped mint (or parsley)
1 tsp salt
1 tbsp red sumac
1/2 tsp black pepper
1/2 tsp ground cumin
1/2 tsp sweet paprika
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
2-3 crushed garlic cloves
1 tbsp olive oil
Delicious Turkish Kebab Recipe with Yogurt and Crispy Potatoes ❤️????
Join us as we bring to life a mouthwatering Turkish Bodrum Çökertme Kebap recipe with crispy potatoes, yogurt and tomato sauce. A treat for your taste buds that is not to be missed!
ÇÖKERTME KEBAB
Ingredients:
* 1 onion, grated and turned into a puree, strain it through a sieve and collect the onion juice in a bowl.
* 300g single-ground beef (döş) minced meat
* 1.5 tablespoons yogurt
* 1 tablespoon milk
* Reserved onion juice
* 3 sprigs of fresh thyme
* 1 teaspoon red pepper flakes
* 1 teaspoon ground black pepper
* 1.5 teaspoons salt
For potato straws;
* 2 potatoes, cut into matchstick-like pieces
* 2.5 tablespoons cornstarch
* 1 teaspoon salt
* Oil for frying
For garlic yogurt sauce;
* 6 tablespoons yogurt
* 2 cloves of garlic, crushed
* 1 teaspoon salt
* Optional: A pinch of black pepper
For tomato sauce;
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1 pack of tomato puree
* 1 heaped teaspoon sugar
* 1 teaspoon salt
* 1 teaspoon black pepper
Directions:
1. In a mixing bowl, combine the grated onion, minced beef, yogurt, milk, reserved onion juice, fresh thyme, red pepper flakes, black pepper, and salt. Knead the mixture for 2 minutes until well combined.
2. Place the parchment paper on a flat surface with the long side facing you. Put the meat mixture in the center of the parchment paper. Wrap the paper around the meat and squeeze the edges to form a large roll, resembling a giant candy. Refrigerate for 2 hours to allow the yogurt and spices to infuse the meat. Then, transfer to the freezer and let it rest overnight.
3. Once frozen, you can take it out and slice it thinly whenever you want to cook it.
4. For the potato straws, soak the matchstick-cut potatoes in icy water for 10-15 minutes, then drain them. Add cornstarch and salt to the potatoes and mix well. Fry the potatoes in hot oil until golden brown, resembling mücver (fritters).
5. For the garlic yogurt sauce, mix yogurt with crushed garlic, salt, and optionally black pepper in a bowl.
6. For the tomato sauce, melt olive oil and butter in a small saucepan. Add tomato puree, sugar, salt, and black pepper. Simmer the sauce for 4-5 minutes.
7. In a preferably ceramic pan, melt 1 teaspoon of butter and place the frozen kebab slices in a single layer, covering the bottom of the pan. Cook the kebab, turning it over until it is well browned for a more flavorful result.
8. Arrange the fried potato straws on a serving plate. Top with garlic yogurt sauce. Place the kebab slices on top, and don't forget to add the remaining fat from the pan for enhanced flavor. Finally, pour the tomato sauce over the kebab and serve.
Enjoy your delicious Çökertme Kebab! Bon appétit!
Beef Souvlaki Kebabs
Kebabs may be bite-size, but these Beef Souvlaki Kebabs from Chef Billy Parisi are bursting with flavor!
Marinating Heinen’s tender CARE Certified sirloin in herbs, garlic and red wine vinegar makes it savory, so it pairs well with fresh greenhouse-grown cherry tomatoes and homemade tzatziki sauce.
Serves: 6
Ingredients
For the Souvlaki
2 lbs. Heinen’s CARE Certified sirloin filets, cubed
3 garlic cloves, finely minced
2 Tbsp. red wine vinegar
¼ cup olive oil
1 Tbsp. dry rosemary
1 Tbsp. dry oregano
Juice of ½ lemon
1 red and green bell pepper, cut into 1” squares
½ red onion, peeled and cubed
2 cups cherry tomatoes
Salt and pepper, to taste
For the Tzatziki
1 cup Greek yogurt
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
2 tsp. fresh dill, chopped
¼ shredded cucumber
Salt and pepper, to taste
Instructions
1. For the souvlaki, mix together the sirloin, garlic, red wine vinegar, olive oil, rosemary, oregano, lemon and salt and pepper in a large bowl. Cover and marinate for at least 1 hour or overnight in the refrigerator.
2. Preheat the grill to high heat, between 450°F and 550°F.
3. Once the meat is done marinating, skewer it along with the vegetables to make 12 total skewers. 4. Be sure to alternate the meat cubes with the vegetables.
5. Add the skewers to the grill and cook for 2-3 minutes per side on all 4 sides, or until the desired internal temperature is achieved. Remove and let rest.
6. For the tzatziki, whisk together all of the ingredients in a medium-size bowl until combined.
Serve the skewers alongside the tzatziki.
Yoghurt Kebab Recipe Easy Tasty and Fast Food
Hello gentlemen welcome ladies
I will give an easy and tasty recipe on this video
I will make yoghurt kebab
The easiest and the most delicious meal prepared
Sliced bread
Fresh yogurt or filtered solid yogurt
Low-fat veal
A spoonful of butter
Hot peppercorn and crushed 3 garlic
Sour herbs to put around
Boiled grain corn
I prepare breads first
I slice breads square cubes
I roast sliced bread in small pieces for ten minutes
I mix yoghurt and crushed garlic thoroughly
We cook the ingredients in a teflon pan
Do not add liquid sunflower oil as it is low-fat beef
Your own fat will suffice
I add one bay leaf, I mix it with intervals
It would be good to use rested meat
I add salt to cook
I add black pepper
I add thyme
If thyme is added early, be careful that you may give your meal a bitter taste that can ruin your taste
I close the door
I'm frying your butter on a sahorta
I add hot pepper paste to the warming pan
I add ten minutes to a plate of toasted breads
I place leaves for ornamental purposes around bread
I add garlic kneaded on the fried pieces of bread
I add it to cover completely
This meal will be sufficient for an average of three or four people
A meal that is served in a single serving buttery and yogurt
I add on the minced meat I cook
Most importantly now I add the butter that is the flavor of your last meal
Fried cider oil added
I add boiled corn on the leaves we add
You can do it all the way you want for decor
Main ingredients fried bread with garlic yoghurt and meat you can do with chicken if you want
Thank you very much for watching the video
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