How To make Skewered Kefta
10 oz Ground lamb
2 tb Minced onion
1 tb Chopped fresh parsley
1 tb Chopped fresh mint or 1 1/2
-teaspoon dried mint 1/4 ts Each ground cumin, ground
-marjoram, salt, and pepper 2 ts Olive oil
1 ts Lemon juice
1/2 Garlic clove, minced
1/4 ts Paprika
In medium bowl combine lamb, onion, parsley, mint, cumin, marjoram, salt, and pepper; mix well. Divide lamb mixture into 4 equal portions. Form each portion into a sausage shape, pressing each onto a 12-inch wooden or metal skewer; transfer skewers to rack in broiling pan. In measuring cup or small bowl combine oil, lemon juice, garlic, and paprika; using pastry brush, brush oil mixture over keftas, coating all sides. Broil, turning once, until keftas are browned on all sides, 5 to 6 minutes on each side. Makes 2 servings, 2 skewers each.
How To make Skewered Kefta's Videos
Kofta Kebabs Ground Beef 0n Weber Grill
Original Mediterranean Kefta kebab recipe, made with ground beef 85% lean on Weber charcoal grill.. is real yuum
The 2 secrets to making perfect kafta! Full recipe in video description #shorts
You buy the stainless steel metal skewers that I use here????
My Classic Kafta Recipe with
Arabic 7 Spice????
The most common problem people have when making Kafta; is the meat falls off the skewers during the cook.
Kafta has no binders; No eggs, No breadcrumbs.
There are 2 secret tricks to keep your meat binded together & sticking to the skewers instead of falling into the fire;
Secret No.1 - The Meat needs to be Pasty.
On a clean bench, work the salt through the mince first until slightly pasty. This pasty texture will bind the meat together. Have fun with it????????
Secret No 2 - Seal Your Edges.
With wet fingers pinch the ends of the meat onto the skewer & rotate to make sure the meat sticks & is sealed. Make sure the meat is smooth at the ends; no gaps or holes.
These savoury meat skewers are loaded with flavour & perfect for grilling. Here's what you'll need:
Kafta Ingredients:
1.5 kg ground beef and lamb (50/50 mix)
1.5 small onions, finely minced (Use a grater & a cheese cloth to drain the onion juice out)
1.5 cloves garlic, finely minced
4 tsp Arabic 7 spice (also referred to as: BAHARAT)
4 tsp salt
2 tsp Sweet Paprika
1 tsp Cinnamon
1.5 tsp black pepper
1/2 Cup finely chopped parsley
*Stainless Steel food grade skewers are the best! link in bio to purchase.
Kafta Method
1. In a large bowl, mix together the ground meat and salt until well combined and the mixture becomes slightly pasty.
2. Add the onions, garlic, Arabic 7 spice, pepper, & parsley. Mix until well combined.
3. Form the mixture to your desired size and thread onto metal or soaked wooden skewers. 100g per portion is standard.
4. Dip your fingers in warm water & seal the ends of the meat onto the skewer.
5. Preheat a BBQ Grill to medium-high heat.
Grill for about 6-8 minutes, until the kafta is cooked through and lightly charred.
6. Serve the kafta skewers hot with your choice of sides, such as rice, salad, hummus & Lebanese Bread.
The BBQ/GRILL/SMOKER is the new @nomadgrills
???? Premium Olive Pip Briquettes @olivepipco
Middle Eastern Lamb Koftas
Juicy Middle Eastern LAMB KOFTAS! The smell when these are cooking is outrageous. OUTRAGEOUS!
⚠️Warning: You're going to cop an good eyeful of my chubby little hands in this recipe ???? NO TROLLING!!! ????????????
RECIPE.
**************
SERVE THIS WITH:
EASY Flatbreads
Minted Cabbage Carrot Salad
Or just shredded lettuce, tomato and onion slices ????????
OPTIONAL EXTRAS:
Mejadra (Middle Eastern Lentil Rice Pilaf) - OMG this amazing
Dried Fruit and Nut Pilaf
Crispy Middle Eastern Chickpea Tomato Cucumber Salad
Hummus
Amazing LEBANESE KEBAB Recipe | How to make KOFTA KEBABS | Soft and juicy
Lebanese kebab recipe
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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Turkish Chicken Adana Kebab Recipe With Homemade Skewers by Aqsa's Cuisine, Adana Kebab,Kebab Recipe
Turkish Chicken Adana Kebab Recipe With Homemade Skewers by Aqsa's Cuisine, Chicken Adana Kebab,Kebab Recipe
#Adanakebab #Seekhkabab #kabab #AqsasCuisine #TurkishAdanaKebab
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Ingredients:
Chicken thigh mince 1kg (1000g)
Onion 1 medium
Red bell pepper 1 medium (150g-170g)
Parsley or Coriander chopped 1 cup
Salt 3/4 tbsp or to taste
Chilli flakes 1 tbsp
Paprika powder 1 tbsp
Green chilli paste 1 tbsp OPTIONAL (use fresh)
Garlic paste 1 tbsp (use fresh)
Oil 2-3 tbsp
For Salad:
Red Onion 1 large thinly chopped in slices
Tomato 1 large
Parsley or Coriander 1 cup
Sumac powder 1 tbsp (substitute of sumac powder is Pomegranate powder or fresh Lemon juice)
Salt 1 pinch
Cooking Time 15 -20 mins
Cooking Time on charcoal grill is 8 -10 mins
DO NOT OVER COOK THE KEBAB, KEEP THEM JUICY
This quantity makes 10-12 medium size kebabs.Kebab should be 10 inches long.
Serving 5-6 People
مكونات:
أوراك دجاج مفروم 1 كجم (1000 جم)
بصل 1 وسط
فلفل أحمر 1 متوسط (150 جم -170 جم)
1 كوب بقدونس أو كزبرة مفرومة
ملح 3/4 ملعقة كبيرة
أو حسب الرغبة رقائق الفلفل الحار 1 ملعقة كبيرة
مسحوق الفلفل الحلو 1 ملعقة كبيرة
معجون الفلفل الأخضر 1 ملعقة كبيرة اختياري (استخدم طازج)
معجون الثوم 1 ملعقة كبيرة (استخدم طازج)
2-3 ملاعق كبيرة زيت
للسلطة:
1 بصلة حمراء كبيرة مفرومة ناعماً إلى شرائح
طماطم 1 كبير
1 كوب بقدونس أو كزبرة
مسحوق السماق 1 ملعقة كبيرة (بديل مسحوق السماق رمان او عصير ليمون طازج)
ملح 1 رشة
وقت الطهي 15-20 دقيقة
مدة الطهي على شواية الفحم هي 8-10 دقائق
لا تطبخوا الكباب أكثر من اللازم ، واحتفظوا بعصائرهم
هذه الكمية تجعل 10-12 كباب متوسط
الحجم ويجب أن يكون طول الكباب 10 بوصات.
يخدم 5-6 أشخاص
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DISCLAIMERS- The information provided on this channel is for general purposes only & should not be considered as professional advice. All opinions expressed here are my own based on my personal experience and all contents are published on this channel are my own creativity.