Nice kebab recipe. Although this isnt proper adana kebab. Im from adana and all we add are fine chopped red bell peppers, salt and some places will add ground paprika. Your recipe we call kofte in Adana.
@TruthStandsOut- adana kebab should be a minimum of 30 percent upto 40 percent fat content. In turkey we use the sheeps tail fat which is really tasty and tender. If you dont have access to the tail fat then internal organ fats or soft fats work too. The idea behind it is obviously flavour and also as the fat drips onto the charcoal whilst cooking it smokes up adding further flavour. I personally use the lamb shoulder for adana but some places use the meat off the ribs. Shoulder works nicely though. Also use a course mince, you dont want a fine mince. Avoid kneeding the meat too much too as working the proteins will toughen the meat and it will become like sausage meat.
@@HB-oe4dg amazing very detailed information. I appreciate your advice. How to avoid the meat falling off from the skewers? Also at what point shall i add salt or any other spices if needed? Kind regards
@TruthStandsOut- for 1kg of mine i add 1 tablespoon of table salt. 2.5 tablespoons red paprika and 1 small to medium sized red capsicum. I put take the seeds out of the capsicum and put it into a food processor. Chop it around the size of a piece of corn. The put the capsicum into a cloth and squeeze the juice out of the capsicum. Discard the water and use only the flesh. To make it stick the meat cant be wet. If it is the place alot of paper towel in a bowl and put the mince ontop and leave in fridge over nice to remove moisture. The other trick is to make sure your skewers are dry and grease free so the meat sticks. When skewering you wet your hands so the meat doesnt stick to your hands and pull it back off the skewer. Sometimes ill wet my hands a couple times per skewer because the meat loves to stick to my skin type. Be careful not to wet the skewer in this process. The skewering technique is really basic but repetition makes perfect. Your first few always look interesting but over time you will be able to put the finger marks on etc. Portion out the meat and roll them into balls then just poke them onto the skewer. If you play with the meat too long then it will warm up and wont hold onto the skewer. So another little pointer, i dont kneed my mince at all. I pick off small pieces of meat into a bowl and put ingredients in then just toss them around till its all mixed. You can put your fingers into the bowl and just move it back and fourth till mixed. When you form the balls it will all form together anyway. Hope that helps
Come to Malaysia, (South East Asia), There are a lot of varieties beef recipes and cuisines. All different tastes and presentations : 1) Daging Bakar / Daging Panggang 2) Sambal Daging 3) Daging Goreng Berlada 4) Gulai Daging Masak Lemak Cili Api 5) Kari Daging 6) Sup Daging 7) Daging Masak Kicap 8) Daging Masak Asam Pedas 9) Daging Masak Lada Hitam 10) Dendeng Daging 11) Daging Masak Kerabu 12) Daging Masak Taucu 13) Daging Goreng Kunyit 14) Daging Goreng Tepung 15) Daging Masak Merah 16) Masak Kurma Daging 17) Daging Gulai Kawah 18) Rendang Daging
Looks good but please please don’t call this Adana Kebap I am from Adana and whoever you ask they will tell you Adana kebap doesn’t have all those ingredients you put in the mix , you only put meat salt and the very well chopped red bell peppers in the mix nothing else . Just giving a friendly reminder thank you
Tukish ben türküm ve yanlış yapım adanalı lar ile bagım var ve yanlış yapıldıgını döylerim ama tek kötü yanı mikserde karıştırman onu elle yapacaksın karıştıra karıştıran dograyım bıçak ile sonra alcan saga solo suyunu çıkarıp mangalda kıyma ile karıştıracan 😂
MashaAllah looking yummy 😋
Stay connected
Wow I’m fasting and this looks delicious and amazing….
Yummy n delicious recipe 😊
Thanks jazaakallah sis
Wowww Masha Allah looks so delicious 😋
I love it 😋😊❤
looks delicious please write the complete seasoning
Look colourful and nice. I will try this recipe, thanks
Woww it looks sooooooooo tasty 😋
You make it look easy.
Very nice recipes 😋
Beautiful Ma'am m a vegetarian but loved watching this wud make for my brothers who eat nonveg thank u for the recipe🎉🎉🎉
Mashallah sister good job
Looks delicious!
Yeah this Video is very good and satisfying because you Tell Us Everything
Absolutely delicious
مشهي جدااا❤❤❤❤❤❤❤
It looks really nice
Wow! U make it look sooo easy! Mashaallah.
Jazkallah
Wow… To be honest this home made is far way better then eating kebab outside door! It’s just the way we all middle east love 🌝🇪🇬🇮🇶🇹🇷🇵🇰🔥🙌🏻 Mashallah
I lived on İncirlik AFB in Adana as a child. Thanks for the memories!
Looking delicious🍁🌿✨
Very good recipe
Yummy 👍🌹👏😋
This looks incredible 😍😍😍😍👏🏼👏🏼👏🏼
I made it absolutely delicious
Bu lezzeti bir de ülkemize gelip tatmalısınız. Ve daha birçok Türk yemeğimizi.❤
Salam alaykom, I Just tried it and it is delicious. Thank you 👍🌸
Ma sha Allaha
Mashallah🤲🏻🤲🏻🤲🏻🤲🏻🤲🏻❤
wooow
Mashaa Allaah
Masallah
Damn!
It looks good!! It looks like a ground beef burrito. 😋
look delicious
Jazak Allah
What kind of electric griddle did you use. Is it the one you use to make pancakes?
Nice kebab recipe. Although this isnt proper adana kebab. Im from adana and all we add are fine chopped red bell peppers, salt and some places will add ground paprika. Your recipe we call kofte in Adana.
Thanks, i felt like her adana kebabs are a bit dry too.
Don't adana kebabs have fats as well mixed with meat?
Something is missing in them.
@TruthStandsOut- adana kebab should be a minimum of 30 percent upto 40 percent fat content. In turkey we use the sheeps tail fat which is really tasty and tender. If you dont have access to the tail fat then internal organ fats or soft fats work too. The idea behind it is obviously flavour and also as the fat drips onto the charcoal whilst cooking it smokes up adding further flavour. I personally use the lamb shoulder for adana but some places use the meat off the ribs. Shoulder works nicely though. Also use a course mince, you dont want a fine mince. Avoid kneeding the meat too much too as working the proteins will toughen the meat and it will become like sausage meat.
@@HB-oe4dg amazing very detailed information. I appreciate your advice.
How to avoid the meat falling off from the skewers?
Also at what point shall i add salt or any other spices if needed?
Kind regards
@TruthStandsOut- for 1kg of mine i add 1 tablespoon of table salt. 2.5 tablespoons red paprika and 1 small to medium sized red capsicum.
I put take the seeds out of the capsicum and put it into a food processor. Chop it around the size of a piece of corn. The put the capsicum into a cloth and squeeze the juice out of the capsicum. Discard the water and use only the flesh.
To make it stick the meat cant be wet. If it is the place alot of paper towel in a bowl and put the mince ontop and leave in fridge over nice to remove moisture.
The other trick is to make sure your skewers are dry and grease free so the meat sticks.
When skewering you wet your hands so the meat doesnt stick to your hands and pull it back off the skewer. Sometimes ill wet my hands a couple times per skewer because the meat loves to stick to my skin type. Be careful not to wet the skewer in this process.
The skewering technique is really basic but repetition makes perfect. Your first few always look interesting but over time you will be able to put the finger marks on etc.
Portion out the meat and roll them into balls then just poke them onto the skewer. If you play with the meat too long then it will warm up and wont hold onto the skewer.
So another little pointer, i dont kneed my mince at all. I pick off small pieces of meat into a bowl and put ingredients in then just toss them around till its all mixed. You can put your fingers into the bowl and just move it back and fourth till mixed.
When you form the balls it will all form together anyway. Hope that helps
What would be a great use for that juice? Could you use it to sorta baste the kebabs?
Mashallah vy nice, please share ingredients
Lebanon, Iran, Turkey, Iraq, and mamy other countries make the same thing. From which country did it originate? 😊
Nic how you make such a clear vedio
Wow
I love you a lot.... your dish was excellent
My favourite
When i sleep i dream of food like this.
Can you write complete ingredients..please..🙏
Nice
Where can I get that grill? Looks small and neat
How did you make the salad
cool vid
Thank you
👍👍
❤❤❤ from Iran
IM EDGING RNNN TO KEBAB
Good
Come to Malaysia, (South East Asia), There are a lot of varieties beef recipes and cuisines. All different tastes and presentations :
1) Daging Bakar / Daging Panggang
2) Sambal Daging
3) Daging Goreng Berlada
4) Gulai Daging Masak Lemak Cili Api
5) Kari Daging
6) Sup Daging
7) Daging Masak Kicap
8) Daging Masak Asam Pedas
9) Daging Masak Lada Hitam
10) Dendeng Daging
11) Daging Masak Kerabu
12) Daging Masak Taucu
13) Daging Goreng Kunyit
14) Daging Goreng Tepung
15) Daging Masak Merah
16) Masak Kurma Daging
17) Daging Gulai Kawah
18) Rendang Daging
Terbaik bro
❤❤❤❤
Where do you get that grill? Looks amazing btw
ruclips.net/user/shortsFVTmlVVctAs?si=eL_d6KNQMey1VneO
Do you wash mince? As someone said you don’t wash when you make Adana so me confused 🤷♀️ 😊.
Thanks
Is that electric griddle where did u buy from
🙋♂️🧿🌈yani helal sana
Keep Growing all 👍💐🍞
Is it healthy
Where can you get the wide skewers?
You said some sauce name to put in roti. Can you please tell the name
Can we add egg also
😊
Delicious 😋.... alternate for sumac pls??
a little bit lemon juice
yar phli bar mujhe sari English smjh aayi hai😂😂😂😂😋
Any specific measurements???
Full recipe on Asda’s good living website
www.asda.com/good-living/article/recipes-to-try-this-ramadan-from-zubda-malik
Recipe please
Where can I get the recipe?
"Summit" .....what is that, one of the ingredients.....?
I advise you try make or watch iraqi kebab [ kurdish kebab]
Can I freez it
Kachay kebab
Jalapeños in a Turkish Kabab?! I’m not convinced.
Was that a girdle??
Whats the recipe pls
O reteta completa se poate?cita carne,cite grame condime te?
Recipe?
Are you syrian?
Ingrediwnts quantity i need meat quantity and onions
RECIPE AND METHOD PLEASE
Looks good but please please don’t call this Adana Kebap I am from Adana and whoever you ask they will tell you Adana kebap doesn’t have all those ingredients you put in the mix , you only put meat salt and the very well chopped red bell peppers in the mix nothing else . Just giving a friendly reminder thank you
Written recipe?
Mine set for $40
How much meat did you use?
1 kg
@@KitchenDiariesbyZubdawaw
Koobideh >
Looks banging
Whats suman???? Can anyone tell me??
Liste ingrédients ? Svp
Can we fo this before we go vegan 😂❤
If that's kebab.... what's kofta ?
köfte olmus biraz sanki
Adana Kebap ile alakasi yok 😂
Tukish ben türküm ve yanlış yapım adanalı lar ile bagım var ve yanlış yapıldıgını döylerim ama tek kötü yanı mikserde karıştırman onu elle yapacaksın karıştıra karıştıran dograyım bıçak ile sonra alcan saga solo suyunu çıkarıp mangalda kıyma ile karıştıracan 😂
I m Turkish thats not turkısh kebap )) Watch From turkısh channels and learn what they put inside
which ones?
@@marias3457 just type ADANA KEBAB NASIL, and you'll see
This is Lahmacino
Its iranian food:)
😢 🤤🤤😭 🏃♀️ 😂