Skewers 4 Ways
Servings: 8-10
INGREDIENTS
2 pounds sirloin steak, cut into 1-inch cubes
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 green bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
1 large white onion, cut into 1-inch pieces
8-10 bamboo skewers, soaked in water for 20 minutes
INSTRUCTIONS
1. Preheat grill to medium-high heat.
2. Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a bowl, mixing until the steak is evenly coated.
3. Slide a piece of steak down the skewer, followed by pieces of green pepper, red pepper, and onion. Repeat until there is a 1-inch gap on the top of the skewer.
4. Repeat with the remaining skewers.
5. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel.
6. Grill the skewers for about 10-15 minutes with the lid closed, flipping them halfway.
7. Serve!
Roasted Veggie Skewers
Servings: 8-10
INGREDIENTS
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon pepper
2 zucchinis, sliced into rounds
3 cups cremini mushrooms
2 medium red onions, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 yellow bell peppers, cut into 1-inch pieces
4-5 bamboo skewers, soaked in water for 20 minutes
INSTRUCTIONS
1. Preheat grill to medium heat.
2. Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed.
3. Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, repeating until there is a 1-inch gap at the top of the skewer.
4. Repeat with the remaining skewers and vegetables.
5. Brush each skewer liberally with the oil mixture.
6. Grill the skewers for 12-18 minutes with the lid closed, flipping halfway.
7. Serve!
Teriyaki Chicken Skewers
Servings: 4-5
INGREDIENTS
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup soy sauce
¾ cup brown sugar
1 tablespoon sesame seeds
¼ cup green onions, chopped
1 pineapple, diced into 1-inch cubes
4-5 bamboo skewers, soaked in water for 20 minutes
INSTRUCTIONS
1. Preheat grill to medium heat.
2. Combine the chicken, soy sauce, brown sugar, sesame seeds, and green onions, stirring until evenly coated.
3. Chill and marinate for at least 2 hours.
4. Slide a piece of chicken down the skewer, alternating between chicken and pineapple, until there is a 1-inch gap on the top of the skewer.
5. Repeat with the remaining chicken, pineapple, and skewers.
6. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel.
7. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during grilling, if desired.
8. Serve!
BBQ Chicken Bacon Skewers
Servings: 4-5
INGREDIENTS
1 pound boneless, skinless, chicken thighs, cut into 1-inch cubes
1 cup bbq sauce
1 teaspoon salt
1 teaspoon pepper
4-5 bacon strips
4-5 bamboo skewers, soaked in water for 20 minutes
INSTRUCTIONS
1. Preheat grill to medium heat.
2. Combine the chicken, bbq sauce, salt, and pepper, stirring until evenly mixed.
3. Threading one end of the bacon onto the end of a skewer. Add a piece of chicken, and weave the bacon around the chicken and back through the skewer, creating a wave pattern between the chicken. Move the bacon and the chicken down the skewer, repeating until the other edge of the bacon is threaded through.
4. Repeat with the remaining chicken, bacon, and skewers.
5. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel.
6. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway.
7. Serve!
Music provided by Warner Chappell Inc. Used with permission
Fluffy Lebanese garlic sauce and Middle Eastern spicy chilli sauce - Two legendary condiments
Fluffy Lebanese garlic sauce and Middle Eastern spicy chilli sauce - Two legendary condiments for shawarma, grills and sandwiches
These two sauces are the cornerstone of sandwiches and grilled foods in the Middle East. The first is a fluffy Lebanese garlic sauce called Toum that is perfect for dipping, and the second is a spicy chilli sauce filled with loads of fresh chillies. I guarantee that if you make these, they'll be on permanent rotation in your kitchen.
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00:00 Intro
00:54 Choosing the right garlic
02:21 Making the garlic sauce
04:59 Potential pitfalls and how to avoid them
06:17 Making the chilli sauce
09:38 Serving and final product
10:56 Taste test and outro
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Garlic sauce Ingredients:
150g (5.3 Oz) Garlic
135g (about 1/2 cup) Lemon juice
600g (21 oz) Neutral Vegetable Oil - Sunflower preferred
1 Tsp Salt
Garlic sauce directions:
1. Peel your garlic and slice your cloves in half, remove the garlic germ from the center of each clove, you should have 150g after degerming your garlic
2. Juice about 2 lemons and strain the juice to remove all pulp and seeds
3. Place your garlic and salt in your food processor and process until finely minced. This should take about 2 minutes, remember to scrape the sides of the food processor bowl every 15 seconds.
4. When finely minced add a teaspoon of lemon juice and process again for a minute, scraping the bowl every 15 seconds
5. Add one more teaspoon of lemon and process until a fluffy and fine paste forms
6. When the garlic has fluffed up, start your food processor, and slowly drizzle in 1/2 a cup of the oil. You should drizzle it in a flow as thin as a thread, and do not stop the machine until the recipe is completed. As you drizzle the oil the garlic will emulsify into a sauce, you should take about 2 minutes with the first half cup. If your machine has a emulsification resevoir, use it to slowly trickle the oil in. Do not proceed with the recipe until the first half cup has emulsified and thickened
7. Once the first half cup has emulsified you should slowly drizzle in a tablespoon of lemon juice
8. Alternate drizzling in 1/2 a cup of oil and 1 tablespoon of lemon juice until both have finished
9. Once completed, place the sauce in a container and cover with a paper towel. Let it rest overnight before serving
Chilli sauce ingredients:
100g (3.5 oz) Habaneros
200g (7 oz) Cayenne Peppers
300g (10.5 oz) Fresh Paprikas
3-4 Cloves of garlic
1 Brown Onion
3 Tbsp Olive oil
3 Tbsp Lemon juice
1 Tbsp White vinegar
1 Tbsp Sugar
1-2 Tbsp Cayenne Pepper (optional and should only be used if your sauce isn't spicy enough)
2 Tsp Garlic powder
1 Tsp Fresh ginger
1 Tsp Ground cumin
1 Tsp Ground coriander
1 Tsp Salt
1/4 Tsp Smoked Paprika
Chilli sauce directions:
1. Slice the top off of each chilli and remove the pith and seeds
2. Peel your ginger and slice into thin pieces
3. Peel your onion and slice into quarters
4. Place the peppers, onion, ginger and garlic on a baking sheet and drizzle on 1 Tbsp of olive oil as well as 1 Tsp of salt
5. Bake in a 180c or 350f oven for 20-30 minutes until the chillies are cooked and slightly browned. Remove and let cool before moving forward
6. Place all the baked ingredients into a food processor and process into a fine paste
7. Add the remaining ingredients apart from the lemon juice and cayenne pepper, then blend until well mixed and a thick chilli sauce has formed
8. Taste the sauce and see if it's spicy enough, if not, add the cayenne pepper and blend once more
9. Add the lemon juice and mix in
10. Place the chilli sauce in a container and refrigerate overnight, the flavors will develop over the next 24 hours
Tips and tricks:
• You can make your own DIY emulsification reservoir by making a hole in the bottom of a plastic cup
• Chilling your oil in the fridge for a couple of hours will help the emulsification setup easier
• If your garlic sauce splits or does not emulsify, you can fix it with an egg white. Check out this video for instructions:
Fresh garlic will taste nicer than regular store bought garlic, but it's harder to emulsify as it has less emulsifiers in it.
Turkish Chicken Shish Kebab - Succulent Chicken Skewers | ASMR COOKING
Turkish chicken kebabs / skewers or a.k.a tavuk şiş in Turkey.
It is said that the method of cooking meat on skewers over open fire originated on the steppes of Central Asia where the Turkic people originate. This basic concept was refined over time and was brought to the world with the westward migration of Turkic people.
There are different versions of chicken skewers / kebabs and this one is with a marinade made with Turkish yogurt, onion juice, garlic and spices that turns the chicken thighs into succulent, flavorful kebabs.
Serve with bulgur or breads like lavash and find out how amazing this chicken kebab is.
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♨️ Weber Master-Touch Charcoal Grill, 22-Inch :
???? Square Skewers:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? Pirge 55 cm , Turkish Kebab and Meat Knife:
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Ingredients:
• 1 kg chicken thighs, de-boned
• 2 cloves of garlic
• 1 onion (pureed)
• 2 tsp chili flakes
• 1 tsp turmeric
• ½ tsp black pepper
• ½ tsp dried thyme
• 1 tsp cumin
• 2 tbsp yogurt
• ½ lemon (juice)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp tomato paste (optional)
• 1 tsp chili paste (optional)
• Roasted peppers, tomatoes and onions to serve
#chickenrecipes #tavukşiş #chickenskewers
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Cooking Lamb Kebab and Charred Bell Pepper Dip Over Coals
In this video we cook lamb kebabs, charred bell pepper dip, and potatoes over hot coals. There is nothing like cooking with fire to bring out the flavor!
Follow along with the recipes here:
Kebabs
Pepper Dip
Potatoes in Ember
How To make Lamb and red pepper kebabs with minted potato salad and lemon feta dressing
Our How To video showcases: New Zealand Lamb and red pepper kebabs with minted potato salad and lemon feta dressing for the perfect summer BBQ
With summer on the way it's time to start thinking about barbecue season but with the weather being so unpredictable you never know how safe your barbecue will be from those pesky showers.
Luckily Peter Gordon has created a delicious recipe of New Zealand Lamb and red pepper kebabs for the perfect summer BBQ, whether you end up cooking indoors or out!
Peter Gordon is renowned for his culinary philosophy, and is famous for his unique fusion cooking style which focuses on the best quality and tastiest ingredients, no matter where they originate from. Peter happily mixes flavours from Asia through to the Middle East, the Mediterranean and Europe, along with his native New Zealand. He owns restaurants in London and New Zealand.
Just follow Peter's handy hints and for a barbecue recipe that can be made come rain or shine.
For more hints and tips on how to cook lamb, go to
AUTHENTIC TURKISH COOKING TECHNIQUE: “DOLMA” ???? | Stuffed Bell Peppers Recipe ????????
Today our topic is the anatomy of dolma. I really think and believe that dolma represents our society. It is collectivistic and there are many parts which make dolma beautiful. Rice, meat, onion, garlic, spices, tomato, herbs, fat, oil… all has a different role and when they come together to become dolma, the sum becomes more than its parts! You've probably seen and made more than one dolma in different ways. However, I would like to explain to you in detail what the Turkish style of dolma is using a simple delicious stuffed bell pepper. Thus, when you want to make another type of dolma, you can use this technique to make your own one with your ingredients.
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Turkish Style Stuffed Bell Peppers
Servings: 10
Difficulty: Easy
Prep time: 20 minutes
Cooking time: 55 minutes
20 green bell peppers
1 teaspoon salt
1 teaspoon sugar
For the stuffing,
200 g minced meat
1.5 large onion, grated
1 tablespoon salt
4 cloves garlic, pureed
100 ml tomato puree, 1/3 cup + 1 heaping tablespoon
1 tablespoon pepper paste
4 tomatoes
1/2 teaspoon cumin
1/2 teaspoon allspice
1/2 teaspoon black pepper
2 tablespoons butter
100 ml olive oil, 1/3 cup + 1 heaping tablespoon
12 spring parsley, finely chopped
2 spring fresh mint, finely chopped
250 g rice, 1 +1/4 cups
For the sauce
500 ml hot water, 2 cups
1 tablespoon butter
100 ml tomato puree, 1/3 cup + 1 heaping tablespoon
1 tablespoon tomato paste, increase tomato puree to 200 ml if you don’t have paste
1 teaspoon salt
1/2 teaspoon black pepper
2 pinches of sugar
3 tablespoons olive oil
· Remove the stems of the bell peppers by pressing your thumb down gently and take out the extra seeds. Thus, you will have a perfect hole for stuffing.
· Mix the sugar and salt and rub inside of the peppers with the mixture to explode the cells so that flavours of the stuffing mixture will get into the skin of the pepper.
· Cut the sides of the tomatoes and set aside to use them as lids. Grate the rest of the tomatoes for stuffing mixture.
· Soak the rice into water for 15 minutes.
· Combine the minced meat with the onion, salt, garlic and knead it.
· Add the tomato puree, pepper paste, grated tomatoes, olive oil, butter, black pepper, cumin, and allspice.
· Then add the rice, parsley and fresh mint and mix until all the ingredients are combined.
· To make the sauce, mix the hot water, butter, tomato puree, tomato paste, salt, black pepper, sugar, and olive oil in a beaker.
· Add 200 ml sauce to stuffing mixture to make it juicier and tastier.
· With a teaspoon fill each pepper with the stuffing. Make sure that you don’t overfill your peppers. Rice should have enough space to expand while it cooks. Close the peppers with the tomato lids.
· After filling the peppers place them tightly into a large, shallow, and oven-safe pot.
· Pour the tomato sauce on peppers, cover with the lid, and start to cook it on high heat until it boils. Then turn the heat on low and cook for 25 minutes.
· After 25 minutes, take the lid and place the pot into the oven, a little higher than the middle rack. Bake at 200C (392F) on upper and lower heat with fan for 30 minutes until partially browned. Your great Turkish dolma is ready to dig in. I strongly recommend serving with yoghurt.
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