I just want to thank you Chef John for helping me steal the show from my uncles fourth of July grill skills. I combined your strawberry jam and blueberry shortbread bar recipes to create an amazing strawberry banana shortbread dessert. Once baked the jam took on a somewhat chewy texture that complemented the crumbly nature of the shortbread beautifully.
when I make tandoori kebabs I baste it with ghee (clarified butter) as it grills. It really does enrich the flavours and adds to smokiness as it pulls up flames from the coals and tandoori cuisine is all about a little bit of charred deliciousness in the mix :)
As Chef John is cutting the lamb, Im thinking to myself "My knives SUCK big time" Chef John got those "as seen on TV" Ginsu 2000 katana knives and "it cuts like buttah baby"
Maintaining your knives isn't that hard. Can always get a nice set of wet stones, and always make sure to wash and dry your knives as soon as you're done using them. Never leave a knife sitting wet. A butcher steel is just to take off the bur, it doesn't sharpen a knife at all.
it doesn't *sharpen*, but it does *keep* it sharp, or at least that's what chef john's tutorial says :p since i bought a new cheap knife set and use the knife steel almost every time it still cuts through lots of things super easily, before that i would've bought another set or two since the last one bc of dulling.
When Chef John said 'moot point' after mentioning cows, I worried for at least half a second he wouldn't make the "moo-t" point joke. But, as always, he delivered.
as an Indian, I approve this recipe 100% except may be the lemon juice can be altered with a bit of vinegar coz burnt lemon juice tastes not so good! but just I do it like that, so this is pretty authentic!
Nice. Oh also, about the 'holy cow ', it's more of a Indian culture thing. To explain it in one way, for the people who follow native Indian culture (not the new modern religions of Islam or Christianity), 'the feeling of eating beef/cow is like eating a pet dog', more than about anything godly or holy. India is nation of small farmers and almost every family had their own cows for milk/protein, for thousands of years. Godliness of cow is just like you know, easier for elders to make younger ones just follow without questioning too much about the topic 😀. Dogs came into India only in last few hundred years, may be from China or Europeans got them (?).
So Chef John will we learn how to make a cilantro chutney next? That slider looks fantastic - definitely gonna try this one out (and totally take credit as per the instructions)
Cilantro. Mint leaves. Mustard oil(Preferably) or olive oil. 1 or 2 green chillis. Crushed garlic. Little salt. Even Little sugar. Shake of cayenne. Blend all the ingredients. You got cilantro chutney. This chutney is quite strong. So, if you want, you can mix the chutney with yogurt and then serve. :)
A tip I got from a definitive capacity in Pune, India, is: do NOT marinate longer than 4 hours. The lemonjuice will actually start to harden the meat again after that. Tried it and was amazed by the difference
Hahahahaha,,,yeah partially modified vegan fats and oils and unpronouncable organic ingredients, but mostly not freaking butter.You gave me a good laugh, thanks man. Nite.
since this is on a grill it doesn't really matter, but if you're doing this on open coals then it's better to use the flat skewers they help keep the meat from spinning around when you try to cook the other side and also since they're so thin, it's easier to stab through
Chef John, you are too good! I watch RUclips recipes for all types of foods(including Indian) to get a little inspiration and I usually cringe and I'm yelling at the screen when I come across Indian recipes because they're not authentic (like we're used to at home). But your recipe is fantastic...not one misstep. Looks delicious. 👍🏼😚
That would make this more authentic. But mustard oil may be a little too pungent for western tastes, so smell it first! Some chef's are using mustard oil to make mayonnaise, which smells and tastes fantastic.
@@rrrrkkkk9005 mustard oil doesnot retain that pungent smell of it's smoking point is reached as tantoor items required high temp cooking, mustard oil is a good option as it helps in tendering and binding of masala.with meat, I am a South indian where mustard oil is seldom used ,but I tried it and felt better than any other oil for tantoors
Haha, I got an organic and vegan "Can't believe its not butter" commercial for a consuming lamb video !! Instead of adding oil and salt why not just leave the extra marinade on?
Lamb tandoori sliders. Yum. love lamb. Had kebabs yesterday. Why didn't you post yesterday. Guess you knew I still had lamb. :) Thanks, making for dinner...shhhhh saying it's beef.
FOR SOME REAL FUN ( MAKING CHEF JOHN SOUND DRUNK ON HIS EXPENSIVE WINES) 1. GO TO HD, AND CLICK TO SPEED 2. NEXT, CLICK TO 0.5 and Chefy sounds like a candidate for A.A.
Pretty close to the real thing Chef John, thank you, but I am surprised that in your choice of meats, you forgot to mention G.O.A.T.. 😳 That is what 99.9 percent of grilled tandoori meats are made of, in India and Pakistan and Afghanistan and Bangladesh...you get the picture 😇😇
I've never thought of "skewers" as a monosyllable. Brilliant! And the recipe is grand, too. I shouldn't watch your videos cos I end up cooking too much and getting fat. I'm fat. Sorry, Chef John: it's all your fault.
I am hungry and only have old marzipan, Ketchup, half a cucumber and one of these topinambur root thingys that fell behind my counter two days ago whilst cooking. Why am I torturing myself this food looks so delicious, just gonna take a liitle bitofmy hand here and....
Or goat, or old mutton ... if you leave it for long enough, this kind of marinade will do the job... when I first moved back from the Middle East, my main complaint was I couldn't get meat 'bad' enough to cook it this way!
Bear with me, just little more info about 'holy cow '. Let's ask, how and why did humans start or promote to eating large animals like cow/pig, from just birds and fish? Well couple of reasons I read/heard.. 1) there were cold countries and places where civilizations had to survive, and it was more convenient to raise, butcher and store meat of fewer large animals than lot of birds, during winters, for communities and 2) lot of long wars and big armies had to be maintained in European and Arab kingdoms, armies travelled long distances, and it's easier to just take fewer large animals along than take thousands of birds to feed protein to armies. India had neither of these reasons for long time, never had to depend on these large animals for protein. Indian culture never viewed these large animals as food, even though meat of birds and seafood was consumed. ( heard stories of people eating peacock, and some jungle tribes even monkeys 😀, but never saw nor can imagine, yuk).
Hey, I am a fan of your recepies, videos and way of cooking. I have a request. Could you do a video or a blog post on all your cooking equipment that you have. In many videos I see gear that I like, but I don't always know how it's called in order to find it. I know that most of the time it could be substituted with something simpler but I am really curious about the equipment you have, not only about the one you use. I am willing to start my own collection. Thanks in advance!
2 things. Put the slat on just before cooking and not when marinading otherwise it dehydrates the meat. Secondly, is this guy intentionally making his voice that annoying? It's like a bad comedy sketch....
Grew up eating lamb BUT now that butcher shops are obsolete and "stores" that carry "meat" are awful; I haven't had lamb in over twenty years. Really sad.
Very nice but you really really need Kashmir pepper for this. Yes you can replace it with paprika and cayenne, but Kashmiri pepper will provide bright red colour and more favour...
it really pisses me off when people associate religion with nationality, cows aren't a sacred animal of india they're sacred in hinduism just sayin there are a lot of indian muslim eg. me out there to ya know.
This is the one of the easier tandoori marinades I have seen. That slider looks delicious! I know Chef J would disapprove but if anyone wants to cheat, there is ready to use 'tandoori masala' available in Indian grocery stores.
Dear Chef John, Recommend you to add cold pressed mustard oil. Just heat Mustard oil till just smoking. Cool it till 60°C and then mix with the yogurt spice mixture. This will help to release aromas from spices and also thin down the yogurt a little. Then marinate Lamb Chunks for 8 hours and then cook on skewers.
During the marination also add mustard oil also please never use tissues to drain out marination from food as the moisture could make the tissues stick on the food items it's ok if the marination drops down while or at the most you can adjust the quantity of marination while applying it on the food items otherwise the other ingredients and overall look was all spot on
Check out the recipe: www.allrecipes.com/Recipe/259199/Grilled-Tandoori-Lamb/
thanks
"Daft punk of your chunks." God I'm glad I subbed all those years ago.
That's up to you!!!
After all, you are the Da Funk of your Chunk.
I guess you could say that you stayed up all night and got lucky.
YEEEEEEEEEEEEEEEEEEEEEEEEEEAAAAAAAAAAAAAAAAAAAAAAAAAAAAHHHHHHHHHHHHHHHHHHHHH
Chef John the type of dude to practice his punch lines months in advance.
Standing in front of his mirror with a freakishly small wooden spoon as a microphone
hard work pays off
jaws102585 sounds like someone from Austria in 1940s
Well they're always on point, so practice pays off.
@@jaws102585 and some cayenne pepper.
"A moo point. It's like a cow's opinion. It doesn't matter. It's moo."
so funny i creamed my pants.
You beef me to posting this line, but I still chuck-led.
"Have i been living with him for too long or did that actually make sense?"
the lamb walked into a nightclub and said: how's the moooosic???
Dannflor hahaha just watched this episode
I just want to thank you Chef John for helping me steal the show from my uncles fourth of July grill skills. I combined your strawberry jam and blueberry shortbread bar recipes to create an amazing strawberry banana shortbread dessert. Once baked the jam took on a somewhat chewy texture that complemented the crumbly nature of the shortbread beautifully.
when I make tandoori kebabs I baste it with ghee (clarified butter) as it grills. It really does enrich the flavours and adds to smokiness as it pulls up flames from the coals and tandoori cuisine is all about a little bit of charred deliciousness in the mix :)
Oh it's amazing
I would hate to be your neighbor and smell all that amazing, unattainable food all the time.
😂😂
As Chef John is cutting the lamb, Im thinking to myself "My knives SUCK big time" Chef John got those "as seen on TV" Ginsu 2000 katana knives and "it cuts like buttah baby"
Kelly D get a butchers steal stick it's about 40 $
Even a 'cheap' knife will be great if it's maintained properly. You're probably right though.
Ody is right. As long as you know how to properly sharpen a knife or know someone who can do it for you, you're good.
Maintaining your knives isn't that hard. Can always get a nice set of wet stones, and always make sure to wash and dry your knives as soon as you're done using them. Never leave a knife sitting wet. A butcher steel is just to take off the bur, it doesn't sharpen a knife at all.
it doesn't *sharpen*, but it does *keep* it sharp, or at least that's what chef john's tutorial says :p since i bought a new cheap knife set and use the knife steel almost every time it still cuts through lots of things super easily, before that i would've bought another set or two since the last one bc of dulling.
When Chef John said 'moot point' after mentioning cows, I worried for at least half a second he wouldn't make the "moo-t" point joke. But, as always, he delivered.
Hey chef John, can you please do a video on how you sharpen your knife!!
as an Indian, I approve this recipe 100% except may be the lemon juice can be altered with a bit of vinegar coz burnt lemon juice tastes not so good! but just I do it like that, so this is pretty authentic!
And we have Kashmiri chilli pdr 100time batter then paprika good for both colour and taste instead of adding lemon lemon salt would go batter
Nice. Oh also, about the 'holy cow ', it's more of a Indian culture thing. To explain it in one way, for the people who follow native Indian culture (not the new modern religions of Islam or Christianity), 'the feeling of eating beef/cow is like eating a pet dog', more than about anything godly or holy. India is nation of small farmers and almost every family had their own cows for milk/protein, for thousands of years. Godliness of cow is just like you know, easier for elders to make younger ones just follow without questioning too much about the topic 😀. Dogs came into India only in last few hundred years, may be from China or Europeans got them (?).
So Chef John will we learn how to make a cilantro chutney next?
That slider looks fantastic - definitely gonna try this one out (and totally take credit as per the instructions)
Cilantro. Mint leaves. Mustard oil(Preferably) or olive oil. 1 or 2 green chillis. Crushed garlic. Little salt. Even Little sugar. Shake of cayenne.
Blend all the ingredients. You got cilantro chutney.
This chutney is quite strong. So, if you want, you can mix the chutney with yogurt and then serve. :)
Thanks!
y a video for that from chef john would be awesome
A tip I got from a definitive capacity in Pune, India, is: do NOT marinate longer than 4 hours. The lemonjuice will actually start to harden the meat again after that. Tried it and was amazed by the difference
Thanks for the tip!
Why do you always say "over night" when nobody makes this stuff in the morning! Should be "in the morning, out at dinner" same time!
much love to you chef John all the way from Kerala, India. Keep up the great work!
It's kinda funny because before this video I got a commercial of vegan butter😂😂
Jasmine K Same and organic too!
They always show up when I watch
I love the sing songy way you talk 🤗
Ani J IKR?! Some haters always complain about it but I can't be happier with his way of talking lol
Listen to it at .5 speed. It's hilarious!
Melodic?
Love the dish, but have to tell you that the ad that played first for me was for margarine ("I Can't Believe it's not Butter" - I can!). Blasphemy!
Bill Mayhew Comes in Vegan *and* Organic!
Hahahahaha,,,yeah partially modified vegan fats and oils and unpronouncable organic ingredients, but mostly not freaking butter.You gave me a good laugh, thanks man. Nite.
I've cooked so many of your recipes and they never disappoint 😋
since this is on a grill it doesn't really matter, but if you're doing this on open coals then it's better to use the flat skewers
they help keep the meat from spinning around when you try to cook the other side and also since they're so thin, it's easier to stab through
I only wait for him to say Enjoooy!!!
Nice recipe. I like the way you talk. You make your videos interesting and funny. Can you give me recipe for garam masala? Thanks.
is this vegan
Yes.
Yes, only if you use the lamb plant
Of course it's 100% vegetarian made from lamb plant like a soyabean plant
Yes. Lambs don't eat meat.
I love you Chef John, but you need a mint chutney with the lamb... just saying. Still think youre great and I am Indian. Cheers. J.
Chef John as an Indian I must remind you an eye opening fact that Cow is sacred in India for Political purpose only.
As you cut through that meat like butter, I realize how terrible my knives are. It's always a struggle for me to cut fat off of raw meat.
LOOKS DELICIOUS, AS ALWAYS.
you are an awesome chef.....every video of yours is fire........bless you master john
Daft punk of your chunks!!....Solid!!
Chef John, you are too good! I watch RUclips recipes for all types of foods(including Indian) to get a little inspiration and I usually cringe and I'm yelling at the screen when I come across Indian recipes because they're not authentic (like we're used to at home). But your recipe is fantastic...not one misstep. Looks delicious. 👍🏼😚
This looks absolutely incredible as always. It's always a pleasure watching these videos!
Imma try this with some lean cuts of beef and pork.
Damn Chef John stop torturing me, uploading in the middle of the night... Now I gotta take a trip to the fridge and eat a sad hunger yoghurt.
"moooot point"? Man, that was a BAAAAAAd joke
You need to use butter for brushing while grilling and in the marinate mustered oil
rahul tiwari thanks, will try
That sounds good yo
That would make this more authentic. But mustard oil may be a little too pungent for western tastes, so smell it first! Some chef's are using mustard oil to make mayonnaise, which smells and tastes fantastic.
@@rrrrkkkk9005 mustard oil doesnot retain that pungent smell of it's smoking point is reached as tantoor items required high temp cooking, mustard oil is a good option as it helps in tendering and binding of masala.with meat, I am a South indian where mustard oil is seldom used ,but I tried it and felt better than any other oil for tantoors
@ 7:26 "I could have eaten like four of these and possibly did". Me too
Damn it John, my diet is going all to hell here. LOL
That slider is called roti pe boti, and is on the menu of many Indian restaurants
Awesome Recipe thanks
This chef has serious issues like
''Do not stab your hand or fingers.'' It happened once!
Awww. You gave your fingers "the ol' poka poka."
I can say my Indian grandmother approved of this recipe when I cooked dinner yesterday evening. Well done lad
tandoori without Mustard Oil. Doesnt work. It lacks that earthy flavor.
Haha, I got an organic and vegan "Can't believe its not butter" commercial for a consuming lamb video !! Instead of adding oil and salt why not just leave the extra marinade on?
Is this his real voice ?
Can't wait for the philosophical video on whether living to 100 would be a good thing.
This is NOT and I mean NOT Tandoori lamb भारतीय लोग भारतीय भोजन..it's just a lamb dish cooked on a BBQ
"so perfectly pink !' ... what movie is this line from
Loveleh
that looks good!
Lamb tandoori sliders. Yum. love lamb. Had kebabs yesterday. Why didn't you post yesterday. Guess you knew I still had lamb. :) Thanks, making for dinner...shhhhh saying it's beef.
FOR SOME REAL FUN ( MAKING CHEF JOHN SOUND DRUNK ON HIS EXPENSIVE WINES)
1. GO TO HD, AND CLICK TO SPEED
2. NEXT, CLICK TO 0.5
and Chefy sounds like a candidate for A.A.
Pretty close to the real thing Chef John, thank you, but I am surprised that in your choice of meats, you forgot to mention G.O.A.T.. 😳
That is what 99.9 percent of grilled tandoori meats are made of, in India and Pakistan and Afghanistan and Bangladesh...you get the picture 😇😇
I've never thought of "skewers" as a monosyllable. Brilliant! And the recipe is grand, too. I shouldn't watch your videos cos I end up cooking too much and getting fat. I'm fat. Sorry, Chef John: it's all your fault.
Chef John needs to make moire Indian food videos
Please teach an ear recipe
pleethe teach an ear rethipee
pman5595 😂😂😂😂
just hEAR it :)
I am hungry and only have old marzipan, Ketchup, half a cucumber and one of these topinambur root thingys that fell behind my counter two days ago whilst cooking. Why am I torturing myself this food looks so delicious, just gonna take a liitle bitofmy hand here and....
BaKLava is all i want. How many times shall I ask and grovel for it?
Bist du Deutscher?
Sebastian Michelis .....I support you 100% in your efforts......
Sebastian Michelis one day....
He make a video about baklava already hun!
Or goat, or old mutton ... if you leave it for long enough, this kind of marinade will do the job... when I first moved back from the Middle East, my main complaint was I couldn't get meat 'bad' enough to cook it this way!
Bear with me, just little more info about 'holy cow '. Let's ask, how and why did humans start or promote to eating large animals like cow/pig, from just birds and fish? Well couple of reasons I read/heard.. 1) there were cold countries and places where civilizations had to survive, and it was more convenient to raise, butcher and store meat of fewer large animals than lot of birds, during winters, for communities and 2) lot of long wars and big armies had to be maintained in European and Arab kingdoms, armies travelled long distances, and it's easier to just take fewer large animals along than take thousands of birds to feed protein to armies. India had neither of these reasons for long time, never had to depend on these large animals for protein. Indian culture never viewed these large animals as food, even though meat of birds and seafood was consumed. ( heard stories of people eating peacock, and some jungle tribes even monkeys 😀, but never saw nor can imagine, yuk).
Hey, I am a fan of your recepies, videos and way of cooking. I have a request. Could you do a video or a blog post on all your cooking equipment that you have. In many videos I see gear that I like, but I don't always know how it's called in order to find it. I know that most of the time it could be substituted with something simpler but I am really curious about the equipment you have, not only about the one you use. I am willing to start my own collection. Thanks in advance!
I'm in LOVE with this channel.
2 things. Put the slat on just before cooking and not when marinading otherwise it dehydrates the meat. Secondly, is this guy intentionally making his voice that annoying? It's like a bad comedy sketch....
Grew up eating lamb BUT now that butcher shops are obsolete and "stores" that carry "meat" are awful; I haven't had lamb in over twenty years. Really sad.
Very nice but you really really need Kashmir pepper for this. Yes you can replace it with paprika and cayenne, but Kashmiri pepper will provide bright red colour and more favour...
it really pisses me off when people associate religion with nationality, cows aren't a sacred animal of india they're sacred in hinduism just sayin there are a lot of indian muslim eg. me out there to ya know.
Haven't watched RUclips in 2 days.. what should I watch first?? Chef John wins.
Thanks chef. Amusing and educational ❤ but not sure if it's that genuine .😊 Delicious
This is the one of the easier tandoori marinades I have seen. That slider looks delicious! I know Chef J would disapprove but if anyone wants to cheat, there is ready to use 'tandoori masala' available in Indian grocery stores.
this looks sooo good! (except or the cilantro, i hate that stuff. ) i was surprised by a marinade without oil. didn't know that was even possible!
If your viewers would spend less time watching old friends episodes they could spend more time watching your delicious videos!!
Although cow is sacred in India, some Indians would like to believe that every sacred cow's dying wish would be to get cooked in a tandoor!!
I enjoy chipotle powder like Chef John enjoys cayenne... in almost every dish that is xD
If you don't like what's on this channel, change channels!
cilantro is the same thing as coriander???
Melody Yep
I think with a small dollop of joghurt or sour cream on that naan bread variation would make that dish absolutely sing, i reckon.
I like this high quality video!! I have to try harder 😁😁
If you want to take this up a notch, add some dried Fenugreek leaves to the marinade, it's going to make a world of difference.
Noooooo ... You shouldnt wipe that marinade .. that's gold😭😭😭
O PLS!! This is dull a recipe, it’s far away from the real Tandoori Recipe.
Dear Chef John,
Recommend you to add cold pressed mustard oil.
Just heat Mustard oil till just smoking. Cool it till 60°C and then mix with the yogurt spice mixture. This will help to release aromas from spices and also thin down the yogurt a little. Then marinate Lamb Chunks for 8 hours and then cook on skewers.
The lamb is not tender..I cook this once a week.it takes me min 1h 30minutes to grill it for tender and juicy meat.
You are the Jean-Claude Van Damme of how you cube up your lamb...
0:46... anyone else notice the yogurt kinda looked like a dead triceratops?
super wet things on a grill? alright, gotta.. not put myself on any grills after watchin a cheeky line of food wishes
Baklava is all that I need, but chef john keeps ignoring me.
When are you posting the freakishly delicious cilantro chutney video?
You should cook it as high as you can. Tandoori reach upwards of 800 degrees.
Pro tip: Don't use "mushy" as a culinary term in front of your german family...
Sponsored by I Can't Believe It's Not Butter -- LOL!
The reason it doesnt have that vibrant red color is because you skipped the kashmiri red chilli powder.
I'm not gay or anything, but I would marry you! Man that delicious food!
I'm afraid of trying lamb anymore. The few times i have - it tasted like spoiled meat.
You could have added a teaspoon of oil to the marinade to make it thicker. Mustard oil is a very important ingredient in Indian dishes.
During the marination also add mustard oil also please never use tissues to drain out marination from food as the moisture could make the tissues stick on the food items it's ok if the marination drops down while or at the most you can adjust the quantity of marination while applying it on the food items otherwise the other ingredients and overall look was all spot on
They do eat bison over in India, which I can't distinguish from beef.
I became alarmed when you blotted that expensive marinade off the lamb with the paper towel.
We in India prefer to give a ghee brush instead of vegetable oil. The favour improves by a ton.
I kinda want to put that marinade on some tofu