Skewer Kebab Maker Box How to make Arrosticini by Rostigrill
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Skewer-Kebab Maker Box by ROSTIGRILL
Authentic Italian tradition from Abruzzo, Italy
This amazing skewer-kebab maker box is the perfect tool to prepare an assortment of skewered food in minutes. With this amazing cube you can indulge your imagination preparing a variety of skewers an kebabs; beef, poultry, fish, vegetables, cheese and fruits in just minutes.
Perfect shape, perfect size for a perfect bite!
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Using the skewer maker box with paolucci knife, you only need 100-bamboo skewer sticks 10 long and 3mm diameter (if the skewers are bigger than 3mm it won’t go thru the cube hole guides. The Paolucci knife is made specifically for the skewer maker box 9 blade with 1mm depth from the handle to the tip.
Product Features and specifications:
*Lightweight 4 lb
*Dishwasher safe
*Cube box frame: Stainless syteel gauge 1.5mm
*Covers: A composite of resin and polystyrene (Certified Food Use) with skewer holes and knife guide
*Dimensions: 6.5 x 6.5 x 6.5
*Ceramic/ polyurethane lid with knife guides for easier and precise cut
*Stainless steel square sheet for easy skewer removal and a stainless steel spike to pre-skewer the meat
Juicy Lamb Kebab Recipe
RECIPE: Hi Guys, today I’ll show you How to Make Grilled Lamb Skewers. Cook them on the stove top if you don’t have a grill. They will still taste great! I’ll show you both ways. LINK to Weber Kettle Grill:
Weber Kettle Grill How to Use Video:
This is boneless leg of lamb cut into 1.5 inch chunks. Yellow onion cut up and a few garlic cloves peeled. For the spices, salt, red chili powder, ground cumin and garam masala. Fresh lemon and oil. That’s all you need to make these simple skewers. To a food processor, add the onion and garlic. Juice the lemon, add that to the onion and garlic. Process until fine. Put down a clean kitchen cloth and place the processed mixture on the cloth. Wring out the juice into a bowl. Pour the juice over the lamb, add vegetable oil, the dry spices and mix well. Cover and refrigerate for at least 4 hours or overnight. Take the meat out of the fridge at least 30 minutes before cooking so it’s not icy cold. I’m using steel skewers, now if you’re using wooden skewers, make sure to soak them in warm water for at least 30 minutes so they’re not dry, soaking for 2 hours is better. Thread the meat on each skewer leaving ½ inch space between each piece of meat. I’m saving some of the meat so I can show you how to cook it in a pan on the stove. I don’t know why but every time I try to grill, it’s windy. But at least it wasn’t raining so I’m heating up this Weber kettle grill. If you want to see how to assemble and use this grill, I’ve done 2 videos on my other channel, bestkitchenreviews. While gas grills are more convenient, you can’t beat the taste of a charcoal grill. The coals are hot, I’ll cover the grill and let it get really hot. My grill is ready, I’ve put the grate on and cleaned it. Put the skewers on the grate directly over the coals. Baste with a little oil. And Grill on high heat for 5 to 7 minutes for medium rare to medium. Turn them halfway through cooking and baste with oil again. The lamb is boneless and cooks very quickly so watch them and don’t overcook. If you’re not sure when they’re done, use a meat thermometer. Take the skewers off the grill, cover lightly and let the meat rest for five minutes before removing from the skewers and serving. To make the meat in a pan, heat up a heavy bottomed pan like this cast iron. Put a little oil in and when it’s very hot, add the lamb pieces. By the time you’ve added all the pieces, it’ll be time to start turning them. Because the pan is so hot, there’ll be a nice crust on the lamb. Do leave space between the pieces and don’t overcrowd the pan, otherwise they’ll steam instead of sear. Make sure to turn on a vent or open a window. These cook very quickly, 5 to 7 minutes. Again, use a thermometer if you’re not sure when they’re done. They’re so juicy and taste just as good as the grilled meat. You can make these whether you have a grill or not.
Let me know how you like them in the comments below. Subscribe and I’ll see you next time. Thanks for watching!
Beef Souvlaki BBQ Recipe - Shish Kebab Kebob Kabab Greek
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Perfectly moist and crispy succulent beef (Lamb is more common followed by pork) souvlaki skewers. Souvlaki is one of the most popular street foods in Greece and for good reason! Juicy and well seasoned meat garnished with cooling tzatziki sauce, served or wrapped in a delicious crispy and fluffy pita. For this traditional souvlaki recipe, the meat is first marinated to soak up all the wonderful Mediterranean flavours and then grilled, to get all crunchy, nicely coloured and juicy. Select some good quality beef and season with a selection of Greek spices like oregano and fresh thyme, coat with extra virgin olive oil and lemon juice and flavour with garlic and chopped onions. Marinading your souvlaki in the fridge for at least 4 hours will allow the aromas to infuse the meat and give it the desired flavours. Of course the best option is to grill the souvlaki (skewers) on a char-coal barbecue, to get them all crispy and smokey. However they also work great on a grill pan or in the oven, if you don’t have the time or space for a proper barbecue. As part of the HOW TO COOK GREAT NETWORK -
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Lamb kabobs recipe
Are you a fan of Lamb? These kabobs were absolutely delicious, check out the full recipe link in my bio.
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#lambkabobs #lambrecipes #bbq #barbecue
Souvlaki | Basics with Babish
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How to make Souvlaki - skewer Easy
Make souvlaki easy safe and fast with this machine!
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