Well done - my family is from Adana for centuries (until the Turks drove the Armenians out) and I eat this all the time. A couple small details are different but you mostly nailed it. You do such an excellent job of demonstrating and teaching, you make it as easy as can be. Thank you so much for this! Keep up your great work! Now I will check out your koobideh video! :)
Great vid Henry. Solid explanation do not worry about the haters they have no idea how hard Adana is in Australia keep up the good content mate. I have tried various methods in order for it to taste nice and tender. In Australia it is very hard to get tail fat from lamb people might say we are the livestock capital of the world but one thing for sure our lambs have no ass Lol. So a substitute is required. One way which worked well for me is as follows when making for my family large quantity: (Adana / urfa kebap) 0.7kg beef eye fillet ( MINCE) 0.7kg lamb backstrap ( MINCE) 0.6kg burger mince ( MINCE) 0.6kg butter salted ( MINCE) Run the above in a meat mincer does the trick. 2 paprika finely chopped with water drained 6 red chillis 3 green chillis 1 bunch of coriander chopped and water needs to be drained Put some paprika powder in a bowl and add 2 tbsp of olive oil to it. Swiftly mix with your finger so it becomes thick gooey red paste than add to mix. And lastly, salt per serving or roughly 1.3 tbsp Lucky last please take time and skewer carefully first dip fingers in water then proceed to get serving size ball of mince and skewer. The above feeds 25 people if skewered correctly. Thanks, mate.
After searching the web for authentic Adana Kebab for many years I am lucky to find your recipe, Henry. And I am very glad to find yo. Will start it today itself!
I tried this recipe today. It was very delicious. My husband loved it so much. It was %100 delicious better then restaurant. Thank you so much for your delicious recipes 💕
I tried this recipe yesterday... I used 1/2 Beef & 1/2 Lamb meat... I also used Himalayan salt instead of table salt... This recipe is awesome... Everybody loved it... Thank You for this recipe.
I keep coming back to this video time and time again for inspiration, not only for the great Kebab but the way it was well presented with straight forward instructions and techniques on how to prepare. Thanks Henry for your video, please keep them coming.
+Henrys HowTos Hay Henry am thinking of doing theses for BBQ on Sunday but about half that amount. Could I use wooden squares and cook them on a BBQ . Also can you suggest a nice dip or sauce to go with.
yes no problem, just make them a bit thinner if youre using wooden skewers. any sort of chili sauce would go well, or even possibly a mint yoghurt sauce
@@HenrysHowTos how Big is the skewer, I'm trying to buy one online in USA and there are few different sizes. The widest is 1" but it appears to me its wider than that
Wow! I made two of these kebabs this past Sunday. Wonderful flavors and juicy. Thanks for the recipe and for demonstrating how to shape the kebab. Mine didn’t fall off! Paired it with tzaziki and humus.
That was a lovely video Henry... I tried it.. it came out just as great.. Am an indian and our kebabs are different....Iv learnt a new dish adana kebab..and i must say, i really am impressed by the way you explain..simple, clear and straight forward.. thanks again. Joe
8 лет назад
Your technique and skill is great. You have done this more than you let on,you make it look easy but you know exactly what you are doing. End result was great. I'm off to the shops now for some flat skewers.
I would just like to say thank you for this recipe.I finally got around to trying it today,my god it was delicious.I bought a de-boned leg of lamb,cut it up and put it through the grinder then mixed in the other ingredients as you showed and grinded again.I had it with home made garlic toum sauce,lettuce,red onion,tomato,cucumber,hot peppers,white and red cabbage and hot sauce.
Kebab is made from the shoulder of beef and fat to help it stick together and shoulder of lamb the meat from the shoulder has more fat in it to stop it from falling apart. And you can add any spices you want. :)
pretty good. we dont usually use fresh pepper but i believe it is ok. in turkey we usually use a dried hot pepper called "isot" im not sure about the english name of that type. as for sumac you can use it on sliced onions or salad where you put next to your kebab or in your durum. you even know that index finger trick when placing your kebab lol. very nice.
I like your technique for dicing the onion and tried it today. This old dog learned a new trick. Looking forward to trying this recipe. Thank you, Chef!
Mr.Hanrye....your r such a good .noble soul....Allah help u....after very long time i find the right chef...who teach without any cheating or hiding...regards...
I did this guys chicken shish recipe the other week, did Adana last night! Made a mistake is not draining excess liquid from onions and peppers so my mix was a bit wet! Also, my skewers are thinner so had to do more of an Indian sheek kebab style when putting on skewers! This said, this is another great recipe from this guy and was delicious!
I'm slowly getting the hang of skewering the koobideh pattern on the meat, it looks better and you get different textures with the highs and lows in the meat, the highs obviously getting the crispy bits, thanks for teaching us how its done properly 👍👍
wow great to see this recipe as I was looking for it since few months... I love Turkish food, especially doner kebab and chicken kebab.. the way they made it is awesome... Well done keep it up... subscribed!
Hi Henry! I just salted a big chunk of meat (1.5 kilo) to make pastirma!! I really enjoyed your video and your excellent narrative skills.im away from Turkey since 8 years so I hope I get this right! Thank you so much for the recipe man,keep the excellent work coming bro! Later on I’m gonna try this Adana recipe as well...ohhhhh yeaaahhh!!!!!
for anyone in WA the BEST adana kebab i had eating out was at pashas grill house in cannington, theres quite a few different types of middle eastern and south east azn cuisine in the area but their adana is the best
Thanks so much. I did my best and made it at home with about 1.5 KG And made it to almost perfection according to your recipe. Your video is awesome and very helpful. I wouldn't mind paying for a course Made by you ,even if it costed $50 a month Because you're Content and teachings are truly amazing and worth it.
Dear Henry's. I appreciate the details you sent to me. I took good note on the measures of the skewers. Than you very for Mar del Plata city - Argentina
I have been looking for this kind of video for a long time thank. I have a question. What is the remedy for a mixture which has become loose and it is not staying on the skewer?
Do your best to mix it by hand to make it stick together again. If nothing else works, you can always add a touch of baking soda dissolved in water and this usually makes it sticky again
Looks great mate. Just moved from London to Ireland and i'm really missing the kebabs in London. Your recipe and method looks like the way they do them there. What do you recommend serving them with, chilli sauce, yoghurt, pickles and salad?
Great video - does the meat mince have to be ground very fine ( like you did in the mincing machine) - as I find that the store bought mince always falls off the flat skewer. Any advice would be appreciated. Thanks
This recipe won't work, you must process the meat by sword not by machine! Otherwise the meat gonna fall from the skewers unless you are a pro, the easiest way to make kabab using this method is to use 70% beef to 30% lamb so the meat won't fall out from the skewers especially if you are using a less wider type of skewers
henry im from adana turkey!More or less everything was correct but try to serve it with bulgur pilaf,onion salad with parsley and sumak,grilled tomotoes and grilled pepper on the side!If u serve it with white rice in adana they would return it!😊
Waow !!! Delish ❤️👌🏽 you can cook for me ANYTIME 😛 hahah ! No seriously you are very talented !! Thank you for learning me how to cook food from my home-country !! I have a question, I have written to you also a comment in another video, concerning this Persian tea (I think it is tea) but a Persian hot drink, where the content of the glas is decided I 2, 1-2 cm in the bottom is like a thick sirup looking, and the rest is of course hot water... And when you stir in it it doesn't get mixed up right away, since the content in the bottom is so very thick (and kinda sirup looking) I never attend it, so I don't even know what it is.. ? I'm just pretty sure it is a kind of Persian tea, served for guests...? PLEASE make a tutorial video for this ??!!! Pleeeaaaasseee pretty please🙏🏽😅
Thanks for sharing. But few quick note for the original recipe: 1- There is no onions or parsley in Adana kebab 2- peppers has to be local seasonal so only few months of the year you can eat Adana kebab with pepper. 3- you need to add tale fat of the lamb in to the mix that gives the actual taste and texture. 4- never mince the meat in the machine! But slowly hand chop until he right size.
Thank you anyone - looks lovely and perfect for a family dish when I do curries at home, so I will take this on board and see how it turns out, but very nice work.
*Suggestion:* When you've chopped something & want to push it aside, do not use the knife's *sharp* edge. This ruins it! Flip the knife upside-down instead.
great video i wouldnt be surprised if greeks start cooking this kebap after this video and after some time they would claim to be greek :)) because that is what happened with other Turkish dishes :))
I make this with lean cuts of beef with pork fat from rib cuts, aproximately 80/20 meat fat. The taste and juicyness is amazing. Looking forward to making it using lamb.
Excellent video, I had the pleasure of tasting this for the first time a couple of months ago at Tazza Cafe in Tampa, FL and it was delicious. Thanks for the video. Keep them coming and now for the rice. Can you use chicken or turkey? What type of fat can I use to make them stick? Thank Q.!
Hi Ray, chicken and turkey have far less fat content therefore its sometimes harder to get it to stick. Personally i always crack in an egg when im working with chicken mince and i always use the thigh as it has more fat. Ive never used turkey, But it would be the same principle. Hope this helps :)
Well done - my family is from Adana for centuries (until the Turks drove the Armenians out) and I eat this all the time. A couple small details are different but you mostly nailed it. You do such an excellent job of demonstrating and teaching, you make it as easy as can be. Thank you so much for this! Keep up your great work! Now I will check out your koobideh video! :)
When the war broke out, you started slaughtering the Turks in the village. What did you expect to happen? Should we give roses? live in armenia
Great vid Henry. Solid explanation do not worry about the haters they have no idea how hard Adana is in Australia keep up the good content mate.
I have tried various methods in order for it to taste nice and tender. In Australia it is very hard to get tail fat from lamb people might say we are the livestock capital of the world but one thing for sure our lambs have no ass Lol. So a substitute is required. One way which worked well for me is as follows when making for my family large quantity:
(Adana / urfa kebap)
0.7kg beef eye fillet ( MINCE)
0.7kg lamb backstrap ( MINCE)
0.6kg burger mince ( MINCE)
0.6kg butter salted ( MINCE)
Run the above in a meat mincer does the trick.
2 paprika finely chopped with water drained
6 red chillis
3 green chillis
1 bunch of coriander chopped and water needs to be drained
Put some paprika powder in a bowl and add 2 tbsp of olive oil to it. Swiftly mix with your finger so it becomes thick gooey red paste than add to mix.
And lastly, salt per serving or roughly 1.3 tbsp
Lucky last please take time and skewer carefully first dip fingers in water then proceed to get serving size ball of mince and skewer.
The above feeds 25 people if skewered correctly.
Thanks, mate.
Great post! I'm watching this at 6.45am and need one of these right now!
+Anon James
2.18am in Ireland. I'm feckin starving !!!!
@@mr__daly Reyna dame st best Adana kebab n k
After searching the web for authentic Adana Kebab for many years I am lucky to find your recipe, Henry. And I am very glad to find yo. Will start it today itself!
Ramesh Kumar good luck!
I tried this recipe today. It was very delicious. My husband loved it so much. It was %100 delicious better then restaurant. Thank you so much for your delicious recipes 💕
I tried this recipe yesterday...
I used 1/2 Beef & 1/2 Lamb meat... I also used Himalayan salt instead of table salt... This recipe is awesome... Everybody loved it... Thank You for this recipe.
You're just amazing, man! I like all your videos and wish you success in your career.
SeyyedReza Seyyedi Man, I love your name! Literally same as mine! SeyyedShaygan Seyyedi! Are we undiscovered relatives or something?!😂
It's like magic the way it chars. Love the flare-up.
I keep coming back to this video time and time again for inspiration, not only for the great Kebab but the way it was well presented with straight forward instructions and techniques on how to prepare. Thanks Henry for your video, please keep them coming.
Thanks for your support!
+Henrys HowTos hi..
can I use goat instead of lamb mince as its tough in my place to get.only get frozen
+Henrys HowTos Hay Henry am thinking of doing theses for BBQ on Sunday but about half that amount. Could I use wooden squares and cook them on a BBQ . Also can you suggest a nice dip or sauce to go with.
yes no problem, just make them a bit thinner if youre using wooden skewers. any sort of chili sauce would go well, or even possibly a mint yoghurt sauce
+Henrys HowTos thanks I think think I'll try chili sauce. an may be a we bit of garlic sauce
Henry, All your recipes, and the way you teach is great# 1
I just found this video... ..Its 2 am & now You have my mouth watering...this looks so good !!!!!!!!!!!!!!!
Glenda Wilkins enjoy 😂
my meat is mouth-watering would you like some of that?
2am mouth watering , ?
I have meat that will make your mouth full and watery
@@HenrysHowTos how Big is the skewer, I'm trying to buy one online in USA and there are few different sizes. The widest is 1" but it appears to me its wider than that
Wow! I made two of these kebabs this past Sunday. Wonderful flavors and juicy. Thanks for the recipe and for demonstrating how to shape the kebab. Mine didn’t fall off! Paired it with tzaziki and humus.
That was a lovely video Henry... I tried it.. it came out just as great.. Am an indian and our kebabs are different....Iv learnt a new dish adana kebab..and i must say, i really am impressed by the way you explain..simple, clear and straight forward.. thanks again. Joe
Your technique and skill is great. You have done this more than you let on,you make it look easy but you know exactly what you are doing. End result was great. I'm off to the shops now for some flat skewers.
Thank you so much for making videos such as these, they are an inspiration for those that love to explore cuisine in other countries, but at home!
I would just like to say thank you for this recipe.I finally got around to trying it today,my god it was delicious.I bought a de-boned leg of lamb,cut it up and put it through the grinder then mixed in the other ingredients as you showed and grinded again.I had it with home made garlic toum sauce,lettuce,red onion,tomato,cucumber,hot peppers,white and red cabbage and hot sauce.
Kebab is made from the shoulder of beef and fat to help it stick together and shoulder of lamb the meat from the shoulder has more fat in it to stop it from falling apart. And you can add any spices you want. :)
pretty good. we dont usually use fresh pepper but i believe it is ok. in turkey we usually use a dried hot pepper called "isot" im not sure about the english name of that type. as for sumac you can use it on sliced onions or salad where you put next to your kebab or in your durum. you even know that index finger trick when placing your kebab lol. very nice.
isotun adana kebapda ne isi var, suyu sikilmis taze kapya biber konur aci istersen aci toz biber atarsin
Nice I will try them, love kebap, but we dont have this kind off flat grill sticks in Greece...
Hello 👋 how are you doing
I like your technique for dicing the onion and tried it today. This old dog learned a new trick. Looking forward to trying this recipe. Thank you, Chef!
Mr.Hanrye....your r such a good .noble soul....Allah help u....after very long time i find the right chef...who teach without any cheating or hiding...regards...
I love how you put the meat on the skewers. Sooo professional and you make it look so easy. Lol
Hello 👋 how are you
I did this guys chicken shish recipe the other week, did Adana last night! Made a mistake is not draining excess liquid from onions and peppers so my mix was a bit wet! Also, my skewers are thinner so had to do more of an Indian sheek kebab style when putting on skewers! This said, this is another great recipe from this guy and was delicious!
I come from Turkey but I live in Germany and I love Adana Kebap ❤❤
Sila Beklevic HASSİKTİR
Hastamisin?
Henry's, I tried the recipe about one month and so far I tried it four time as I'm going to do it again today. Love it, love it, love it. Thank you
Dang, that was awesome! I wish I had a meat grinder now. Good job!
Henry its 3.45am in the morning an im hungry your videos make me full. thanks bro !!!
Thanks for teaching us how to use the skewer and the great recipe
I love red sumac. You are so fabulous! Thank you, for sharing your knowledge, with us.
You are so welcome!
WoW!, these are incredible, Thanks for sharing!
I'm slowly getting the hang of skewering the koobideh pattern on the meat, it looks better and you get different textures with the highs and lows in the meat, the highs obviously getting the crispy bits, thanks for teaching us how its done properly 👍👍
wow great to see this recipe as I was looking for it since few months... I love Turkish food, especially doner kebab and chicken kebab.. the way they made it is awesome... Well done keep it up... subscribed!
En son 3:13 te kaşıkla eklediğiniz'i sorabilir miyim ? sarımsak eklemediniz ama tarifte sarımsak var?
This is really fantastic!! Thank you so much for making this video.
Hi Henry! I just salted a big chunk of meat (1.5 kilo) to make pastirma!! I really enjoyed your video and your excellent narrative skills.im away from Turkey since 8 years so I hope I get this right! Thank you so much for the recipe man,keep the excellent work coming bro! Later on I’m gonna try this Adana recipe as well...ohhhhh yeaaahhh!!!!!
Looks so good!Thanks for sharing your tips:)
Hello 👋 how are you doing
Thumbs up for your way of teaching how beginners can be perfect using it..it's defficult on skewers but now no worries
just the sound of fresh ingredients being chopped turned me on 😋 ty imma try thiS
for anyone in WA the BEST adana kebab i had eating out was at pashas grill house in cannington, theres quite a few different types of middle eastern and south east azn cuisine in the area but their adana is the best
Making this asap! Thanks for the video.
Thanks so much.
I did my best and made it at home with about 1.5 KG And made it to almost perfection according to your recipe.
Your video is awesome and very helpful.
I wouldn't mind paying for a course Made by you ,even if it costed $50 a month Because you're Content and teachings are truly amazing and worth it.
Dear Henry's. I appreciate the details you sent to me. I took good note on the measures of the skewers. Than you very for Mar del Plata city - Argentina
I have been looking for this kind of video for a long time thank. I have a question. What is the remedy for a mixture which has become loose and it is not staying on the skewer?
Do your best to mix it by hand to make it stick together again. If nothing else works, you can always add a touch of baking soda dissolved in water and this usually makes it sticky again
The best kabaab in the planet .
Koobideh is better, adana kebab is always dry and hard which is not enjoyable
Excellent video. Your shaping technique is solid gold....
mashallah bu ne guzellik kokusu isvice kadar geldi
Memet Sabir
I have been making this Kabab on charcoal grill and it is killer. You are awesome brother
very simple recipe but looking very professional look , and i hope its a delicious one as well
You are the man. I've tried making kabob like yours like 5 times and I'm only half way to something I would consider good.
Looks great mate. Just moved from London to Ireland and i'm really missing the kebabs in London. Your recipe and method looks like the way they do them there. What do you recommend serving them with, chilli sauce, yoghurt, pickles and salad?
And rice :)
+Henrys HowTos where did you get your cutting board? from online store or ? i live in CA
+Todik Khajikian online brother from a restaurant supply store. its nothing special, just wood and really thick
+E D Daly Besides onion salad and mixed salad goes well also served buttermilk
Great video - does the meat mince have to be ground very fine ( like you did in the mincing machine) - as I find that the store bought mince always falls off the flat skewer. Any advice would be appreciated. Thanks
This recipe won't work, you must process the meat by sword not by machine! Otherwise the meat gonna fall from the skewers unless you are a pro, the easiest way to make kabab using this method is to use 70% beef to 30% lamb so the meat won't fall out from the skewers especially if you are using a less wider type of skewers
henry im from adana turkey!More or less everything was correct but try to serve it with bulgur pilaf,onion salad with parsley and sumak,grilled tomotoes and grilled pepper on the side!If u serve it with white rice in adana they would return it!😊
If I ever make this I will try it like your suggestion
Hi Serhad, But we are not in Adana, Are we? hahahaha, We are Iranians mate. Have fun. Greetings from Holland.
serhad gultekin
Eleni Nousias tell me eleni!
nasil Adanalisiniz kardes ne zaman bulgur pilavla servis gordun Adanada
Wonderful chef, thank you for this mouthwatering recipe which will come in handy on weekends. Kebabs are the best way to flavour and cook meats.
Waow !!! Delish ❤️👌🏽 you can cook for me ANYTIME 😛 hahah ! No seriously you are very talented !! Thank you for learning me how to cook food from my home-country !! I have a question, I have written to you also a comment in another video, concerning this Persian tea (I think it is tea) but a Persian hot drink, where the content of the glas is decided I 2, 1-2 cm in the bottom is like a thick sirup looking, and the rest is of course hot water... And when you stir in it it doesn't get mixed up right away, since the content in the bottom is so very thick (and kinda sirup looking) I never attend it, so I don't even know what it is.. ? I'm just pretty sure it is a kind of Persian tea, served for guests...? PLEASE make a tutorial video for this ??!!!
Pleeeaaaasseee pretty please🙏🏽😅
Sayeh Ranjbar-Darestani I think you might be talking about sekanjebin
Hello 👋 how are you doing
By far the best instructional video. Nice job!
Thanks for sharing.
But few quick note for the original recipe:
1- There is no onions or parsley in Adana kebab
2- peppers has to be local seasonal so only few months of the year you can eat Adana kebab with pepper.
3- you need to add tale fat of the lamb in to the mix that gives the actual taste and texture.
4- never mince the meat in the machine! But slowly hand chop until he right size.
Mehmet Emin Çetinkaya thanks Mehmet
The onions is what makes it tasty though😛🤗🥀
Oh shut up
Hahahahaha 👹🤢😴😯😯😯😈🤠🙀💀☠️👽👽👽🤡👽👽🤢🤮👺👺👺😯😴🤤🤖👻🤡💍💍💍💋🦌🍭🧘🏿♀️🏊🏿♂️🎮💒💒🏩⚒⚙️🎐🎀🎀🎀🎀🎀🎀🎀🎀🎀🔴⚪️⚫️🔵🔺⚪️🔴✔️🔺🔲🔲▫️▫️◾️◾️🔱🚸⁉️🔅🅾️🖤🧡💔💚💕💗💗💓💜🖤
Subscribed to you after I saw your Basturma video - another great recipe here.
Loving your videos!
thanks David! the basturma one is definately one of my favourites!
thanks. ive done it and it was super good
Sam Caglar
Thank God, i dont worship satan!
you will regret on the day of judgement. they will break your thick skulls in hell forever. you cant thank there.LetMeTasteYa
Sam Caglar
Same ol' BS... At the end of the day.. Islam is the biggest satanic cult on earth. And thats A fact!
fact what you know about facts or truth? you dont wanna see,hear,talk. LetMeTasteYa
Sam Caglar
Better ask Allah, if he can respond.. hes the best deceiver.
I tried this ! the recipe is perfect, thank you !
What he added after salt?
Hello 👋 how are you doing
That was awesome. Thank you.
wowww! maybe I can do the right procedure now.Thanks for sharing..
Fantastic ..Tanks ..
Any idea where you can purchase the flat skewers?
Jean Hammond it will depend on where you are located, most middle eastern stores to carry them
We don't get somuk where we live, what can I substitute instead? Thanks!
There is a place called 'Amazon' online.. :-),
.
Keep the videos coming!!!! Your recipes and techniques are awesome!!!!! I’m trying them all 😊
New subbie here. This looks amazing I definitely have to try this. Thanks matey. Keep the videos coming. 😄
Thank you anyone - looks lovely and perfect for a family dish when I do curries at home, so I will take this on board and see how it turns out, but very nice work.
I like Turkish kaba long live Turkey respect from Pakistan
ruclips.net/video/RXdwnTIEBJ4/видео.html
Salam bro your channel is underrated for no reason i tried your spicy sauce....never had a sauce like that. God bless you
Thanks brother
Its becaue of the windowed view and 480p.
That looks soo good definitely gonna try it. :D
Super
Any food or cooking video that makes me hungry is a good one!
My mouths watering can't wait to try them. Brilliant videos
Just what i was looking for, thanks Henry!
Go Aussies! :)
corvidcee AUSSIE AUSSIE AUSSIE!
can i use fresh coriander instead of parsley.
Yes of course, Adana basically refers to using fatty lamb meat and spices
Congratulations! This is a very well presented video. Well explained , and the lamb looks delicious. Thank you, Sir!
Beautiful. nicely explained. I wanted you to cut it in the end.
I would love to try this, I will make something ASAP. Thank you for the video.
Hello 👋 how are you doing
Awesome, thanks for the tip chef.
wow, you even make Adana Kebab, it's my favorite. Merci
*Suggestion:* When you've chopped something & want to push it aside, do not use the knife's *sharp* edge. This ruins it! Flip the knife upside-down instead.
للمنقول
Thank u very much brother. You had explained explicitly. I would surely try your way.
awesome video , considering the whistle on background :)
very talented n knowledgable...!
This roasting outdoors, in the distance. . .smells better than weed. Never had weed, though, but pretty sure.
Weed is not about how it smells man xD
dhuranwtf You know what I meant ;)
CH7 can anyone get chronic in sydney
amazingly beautiful. most brilliant channel ever! in terms of middle eastern food..
Man, you're good! :-)
Really enjoyed this video! Great job!! Thanks from Kuala Lumpur!
is anyone else worried he's gonna cut himself by accident? beside that thank you for this video it is a really good recipe.
ikr? He's thumb was so close to the knife!
lol me
Enlarge screen
can anyone get chronic in sydney
mike knite is very sharop
Yum yum, had once some Turkish food and I must say it's very yummy :)
Yavrum adana
Taha Cansev canim ceyhan.
elijah yahoid aynen bende ceyhanlıyım
Honestly Henry is the bomb he changed my way of cooking. Brother I wanna make afgani sultani beef boti kebab how do I do that
I am so gonna bbq with my sword!
hah xD lol
That's not a bad idea...thanks for the tip!
I was gonna make them out of aluminum but hey....i can use my Katana
Looool
xd lol
Thanks for your excellent videos! I made this at home and it was DELICIOUS !
Glad you enjoyed it!
I it would be more delicious if you used a coal grill.
🇹🇷 The best Turkish kebab is adana kebab ! Love it👍
great video i wouldnt be surprised if greeks start cooking this kebap after this video and after some time they would claim to be greek :)) because that is what happened with other Turkish dishes :))
+haskovali I'm Greek. I'm already claiming it! After I give it a try.
+George Maniatis lol case in point thx for it but you forget something these dishes are proven to be Turkish by the european union too
+haskovali European Union are a bunch of deceptive zionist garbage.
+haskovali By the way dont forget about the dishes from Poli.. that are claimed to be turkish but are actually greek .. nowadays probably mixed .. :-P
+Iraklis Vastardis it is easy to say "it is greek" show me proofs ? because to you greeks anything is greek
I make this with lean cuts of beef with pork fat from rib cuts, aproximately 80/20 meat fat. The taste and juicyness is amazing. Looking forward to making it using lamb.
this beats the mc rib any day.
😂😂😂
Amazing and beautiful explanation of how to make this fabulous dish. Keep doing what your doing my brother.
Türk yemek turkish food
Excellent video, I had the pleasure of tasting this for the first time a couple of months ago at Tazza Cafe in Tampa, FL and it was delicious. Thanks for the video. Keep them coming and now for the rice. Can you use chicken or turkey? What type of fat can I use to make them stick? Thank Q.!
Hi Ray, chicken and turkey have far less fat content therefore its sometimes harder to get it to stick. Personally i always crack in an egg when im working with chicken mince and i always use the thigh as it has more fat. Ive never used turkey, But it would be the same principle. Hope this helps :)