I've followed your methods, bought the correct blade-type skewers, and it all works so well. Once you get the knack of doing it, it gets easier and easier. Thanks Henry, you've taught me how to cook some of my favourite foods.
Just want to say thanks for the tips! I watched this yesterday and I always use low far minced beef since I want to avoid fat. The baking soda and water hack is a game changer for sure! I tried it yesterday and it worked 100%. Also no bad after taste from the baking soda. ❤❤❤❤
For ages my Adana always dropped off the skewer and ended as a burger... until watching your videos. Quality chilled meat and hot grill is the key. Thanks Henry
Amazing tips, couldn’t agree more. For a long time once I started making your kabob recipes i noticed sometimes the skewering was easy and other times it was like I had never done it before it was so hard, so that fresh vs supermarket comparison is great-so true and I’ll try the baking soda tip if needed 👍🏻
Thank you so much for these tips... I struggle with cooking... mostly cuz I don't know these tips and techniques that literally make or break your meal that you learn with experience. I am forever grateful. ❤❤❤
Henry; I was in Sidney last November and I came to your (Jazzveh) restaurant with my uncle and friends. I did not know it's your place; I would have wanted to meet you for sure. Good work as always.
From experience, best thing to do is this: After adding chopped onion/spices/parsley to mixture, put it all through a mince grinder or food processor. Allowing the meat to thus be re-minced and crushing the onion with it will give a much more smoother and wet mixture that will stick better. This is the secret.
@@hyacinthe7 serious erm the closest thing I have is a bullet thing but i managed to just about get it on some skewers earlier but it wasn’t cold or anything was just trying before I put it in the fridge hopefully tomorrow they skewer
@@omarsteel9742 Also important to note that there needs to be a good percentage of fat in the mince, this is what mostly keeps it on the skewer. Cannot be lean. Thus the use of lamb and beef mince for this kebab.
Henry! I hope you notice my message. I’m about to open my kebab restaurant here in the philippines. I tried everything you did in this video. The difference is that i bought a 1kg of Carabeef with a mix 20% Cow beef fat. Double grinded. At first everything is Cooking well and not falling of the skewer. At the last part of the remaining meat. The meat turned up to be greasy already. Yellow fatty oil starts to come up. And as i mold it in the skewer and placed it in the grill it falls off.
Fantastic video. I tried making kebabs tonight for the first time, but before I saw this video. The cooking was a disaster as the meat all started falling off. I'll go over this video carefully again before doing it again. Thanks for sharing!
Henry, I have been following your videos for awhile. I am a home cook so I have a home grill instead of that nice restaurant grill you have. That grill you have looks to be gas as is mine. I was wondering the rods above the flames are those ceramic rods? (I am trying to increase the heat output on my grill and was thinking of adding ceramic rods to increase the heat and have more of a even heat on the grill)
I just made Koobideh two nights ago and had the nightmare of the meat falling off the skewers and your tips should really help the next time I make these. Thanks!
@@afrozkhan24 thanks bro, it helps others as well. Btw in pursuit of skewers i have found another store in Arndell park "Firebrand", it is a big warehouse and only sells BBQ related stuff.
Just for the sake of ease, do you see a negative/downside to just making "patties" instead of the skewers? Seems that a round patty (like a hamburger) would give the same surface area to grill contact for equal flavor. Then slice in two and load up a halved pita , etc, etc. Thanks.
Thanks for the tips Henry Just got some nice wide skewers which took a lot of time to find but well worth the wait. following your tips etc and I have made quite a few with only three that fell apart Certainly beats burgers and every other type of junk food. Cheers.
Incredible tips, can’t thank you enough. Can u please share how many minutes it takes to cook the kebab right? We at home using charcoal grill. Thank you in advance.
The best tip was where to get the meat from. I will go to a butcher from now on. The supermarket ground beef goes dry and tough to eat on the grill. Thanks Chef!
Oh, yes! From my own experience, I've learned that there's DEFINITELY a whole world of difference between freshly-ground meat from the butchery vs store-bought! It's usually more expensive, but well worth it!
Hi, Henry. Great video as always. In your restaurant, do you make a lot in advance so the customer gets it quick when they order? Or do you have to make it each order on the spot? If in advance, how long can they sit before going dry?
Hi Henry could I use a thowed out frozen joint of beef? Also can the meat be too fatty? I tried making my own mince but I think the fat content was too high maybe 70/30 and It didn't stick. Thanks mate
Great tips, thanks. Last night after mixing up the mince, it’s was extremely sticky, but after sitting in the refrigerator for a few hours, since I wasn’t ready to cook, the meat was wet, and wouldn’t stick as well as it would have after mixing. As usual, I had a few fall off during cooking. Any clue why?
hey all adana kebeb are supposed to be skewed and cooked immediately after mixing. We never put them in the fridge to season etc other wise it falls off. Even 2hr is enough to make it fall.
Hello master chef, you are an inspiration to us all, magician with skewers. Please guide me about a problem. Sometime the marinated mince becomes watery and its stickiness reduces to a point that it instantly fells of the grill. So how to save the situation. Please help
Important to strain the onion paste in a thin muslin cloth and squeeze out the water. Keep the mince really cold, and the skewers cold too. Run the mix through a mince machine or blender just to make it a bit less granular. Then cool it in the refrigerator for half hour before putting on skewers. In resturants they often put the mince on the skewers and refrigerate it for around an hour. Chilled skewers with mince on it really helps.
Hey there! Im making some kebab now, and just fried a little to taste test. I noticed that the texture is rubbery after cooking. This is the second time its happening to me. I ground the mince in my mixer grinder cuz it was just ground once at the butcher. And i blended an onion... Got guests coming in a few hours. Is there any way i can save it from being rubbery
What are you supposed to do if you don’t have a grill like that? Will a Foreman grill work? What alternatives are there using your average gas/electric cooker/oven. Cheers!
Now I know why Turkish people spray their kebabs with ice water when mixing meat with chopped veggies and spices by hand rubbing it well…. to keep it cold and tact together which is the on,y way you could form it on skewers! Thank you for clearing that out. 👍🏻
I've followed your methods, bought the correct blade-type skewers, and it all works so well. Once you get the knack of doing it, it gets easier and easier. Thanks Henry, you've taught me how to cook some of my favourite foods.
Just want to say thanks for the tips! I watched this yesterday and I always use low far minced beef since I want to avoid fat. The baking soda and water hack is a game changer for sure! I tried it yesterday and it worked 100%. Also no bad after taste from the baking soda. ❤❤❤❤
For ages my Adana always dropped off the skewer and ended as a burger... until watching your videos. Quality chilled meat and hot grill is the key. Thanks Henry
When I add graded onions, instead of discarding the onion juice, I use it to dip my hands into instead of warm water.
that's quite smart, i'm gonna try that too
Makes sense. Never thought of it. Great tip. :)
great tips my kabab always fall down from skewer now I am going to take these precaution step before making kabab.thanks henry
Amazing tips, couldn’t agree more. For a long time once I started making your kabob recipes i noticed sometimes the skewering was easy and other times it was like I had never done it before it was so hard, so that fresh vs supermarket comparison is great-so true and I’ll try the baking soda tip if needed 👍🏻
Thank you so much for these tips... I struggle with cooking... mostly cuz I don't know these tips and techniques that literally make or break your meal that you learn with experience. I am forever grateful. ❤❤❤
Henry; I was in Sidney last November and I came to your (Jazzveh) restaurant with my uncle and friends. I did not know it's your place; I would have wanted to meet you for sure. Good work as always.
Next time!!
Loved it, thank you for sharing your knowledge & experience. Blessings
I just learned something about the supermarkets. Thank you. Awesome video.👍
Thank you so very much. I have been wondering why my kofte was so difficult to put on the skewer. From England thanks again.
Wow ..... Great job - You made it so simple
Thank you - Will try it this weekend
From experience, best thing to do is this: After adding chopped onion/spices/parsley to mixture, put it all through a mince grinder or food processor. Allowing the meat to thus be re-minced and crushing the onion with it will give a much more smoother and wet mixture that will stick better. This is the secret.
What If no mincer?
@@omarsteel9742 You need a mince grinder or a food processor. Otherwise you can't do it.
@@hyacinthe7 serious erm the closest thing I have is a bullet thing but i managed to just about get it on some skewers earlier but it wasn’t cold or anything was just trying before I put it in the fridge hopefully tomorrow they skewer
@@omarsteel9742 Also important to note that there needs to be a good percentage of fat in the mince, this is what mostly keeps it on the skewer. Cannot be lean. Thus the use of lamb and beef mince for this kebab.
Henry! I hope you notice my message. I’m about to open my kebab restaurant here in the philippines. I tried everything you did in this video. The difference is that i bought a 1kg of Carabeef with a mix 20% Cow beef fat. Double grinded. At first everything is Cooking well and not falling of the skewer. At the last part of the remaining meat. The meat turned up to be greasy already. Yellow fatty oil starts to come up. And as i mold it in the skewer and placed it in the grill it falls off.
Awesome video, thanks! Henry is the king is mince!
thanks for your videos: they are really well made, helpful and well, sensible.
That was very helpful, thank you for sharing. I will try it next time
Hey Henry, love the videos. Everytime I watch my mouth salivates. Can't wait for the next mouth watering video.
Greetings from Toronto, Canada!
Great advice. I'll give this a go and hopefully the mince will stick to the skewer!
Last time I cooked koobideh it fell off the skewers - great tips here, especially the bicarb. I suppose using the wider skewers that you do also helps
Thanks as always for sharing Henry
God bless my brother.
Greetings from Dallas Texas
I always had the problem of the meat falling of the skewers this video was very helpful thank you
kheili mamnoon .. that was a life saver..awesome content..
Fantastic video. I tried making kebabs tonight for the first time, but before I saw this video. The cooking was a disaster as the meat all started falling off. I'll go over this video carefully again before doing it again. Thanks for sharing!
Great video, helped me a lot.
Thank you, Henry, I have finally learned how to make Kabab.
where did you get your skewers from, i need to buy those wide ones thanks
Nice videos, Whats the Make or Model of the stove your using.
Very useful advise for anyone trying shish kebab. It all starts with a good meat source. Good video as always!
Awesome Henry, i will try this today with my family. Thanks
It was great and boys enjoyed more!
Wooow!
You made the Kebabs like a professional Iranian Kebabi chef!
Henry, I have been following your videos for awhile. I am a home cook so I have a home grill instead of that nice restaurant grill you have. That grill you have looks to be gas as is mine. I was wondering the rods above the flames are those ceramic rods? (I am trying to increase the heat output on my grill and was thinking of adding ceramic rods to increase the heat and have more of a even heat on the grill)
So informative, Henry you are the man! Expert advice, love all of your vids.
I just made Koobideh two nights ago and had the nightmare of the meat falling off the skewers and your tips should really help the next time I make these. Thanks!
Glad to hear!!
awesome, thanks.
And one question, where can i find such wide skewers in Australia? how wide is the one in this video?
Merrylands opposite Wali ASR butcher
@@afrozkhan24 thanks bro, it helps others as well. Btw in pursuit of skewers i have found another store in Arndell park "Firebrand", it is a big warehouse and only sells BBQ related stuff.
Dude I just LOVE your videos...and specially the restaurant tricks your giving....thanks a lot..it really helps...appreciate it a lot
Hi chef ..you just made my life easier..thank you for the tips ...very helpful
Thanks dude
That was awesome and very great tips.
I will make sure to follow it all next time.
👍😁🌹😋😋😋
Thank you very much Henry, you helped me out! Greetz from Lower Saxony/Germany!
very informative and useful tips. cheers
Henry , I love grilling , thank you for the great tips .. Stay well
Just for the sake of ease, do you see a negative/downside to just making "patties" instead of the skewers?
Seems that a round patty (like a hamburger) would give the same surface area to grill contact for equal flavor. Then slice in two and load up a halved pita , etc, etc. Thanks.
The skewer is creating a hot point in the middle so it is a different meat all together
ahaa. THANK YOU. I know all the things I did wrong causing mine to fall off and and be horrible crumbly . Brilliant. Can't wait to do it better.
Thank you, for the useful tips nicely explained too, and keep up the good work Henry
Thks sir 4 the tips very helpful. GBU. Stay safe.
Hi Henry. You're awesome and so are your recipes💖 and your accent
Thanks for the tips Henry Just got some nice wide skewers which took a lot of time to find but well worth the wait. following your tips etc and I have made quite a few with only three that fell apart Certainly beats burgers and every other type of junk food. Cheers.
Do you like to blend lamb and beef to make koobideh? What proportion do you recommend?
I never blend it, I know it’s very common though. I always use 100% lamb in my restaurants, as a lot of my customers don’t eat beef
Excellent video, highly informative!
Awesome video Henry. Well done.
Thanks for sharing mate good advice
How wide are your skewers?
THNX
Anyone know what he says is "number three" at 00:50? Sounds like ""Ford", no idea what that means.
orsonmoniz I think maybe it’s thawed
Thank you so much Henry.
bro... you just gave me experience cooking something I've never cooked.
Like, subscribed
Incredible tips, can’t thank you enough. Can u please share how many minutes it takes to cook the kebab right? We at home using charcoal grill. Thank you in advance.
Generally doesn’t take more than about 5 minutes if you have a decent heat
Hello Henry, what’s the width and hight of these flat skewers that you use?
can the mixture sit in the fridge for a day before skewering and grilling?
Henry jan, especially for you who lives in Australia, you should know that Lamb is the meat that should be used for Koubideh, not Beef. Cheers!
The best tip was where to get the meat from. I will go to a butcher from now on. The supermarket ground beef goes dry and tough to eat on the grill. Thanks Chef!
great tips... thanks for sharing
i never assumed meat from my supermarket was fresh since 40% of it is frozen but holy cow i've never seen brown raw ground meat!
Thanks for the tips mate.
thanks Henry, i just learnt 8 things. subscribed and gong to see what else i can pick up. cheers
What part of beef cut do you recommend?
Excellent video. I had the same issues with my supermarket mince. My halal butcher had the proper mince.
Nice one Brah, thanks for sharing
Great suggestions. Does the 20-30 seconds hold true for chicken as well as beef?
Thanks Henry, just what I was looking for.
Awesome tips and tricks...
If I choose to cook kababs in oven .. At what temperature and for how long?? Please tell
Thank you, very informative👌
Great and valuable tips! Thank you so much. Your fan from across the ditch :)
Oh, yes! From my own experience, I've learned that there's DEFINITELY a whole world of difference between freshly-ground meat from the butchery vs store-bought! It's usually more expensive, but well worth it!
Hi, Henry. Great video as always. In your restaurant, do you make a lot in advance so the customer gets it quick when they order? Or do you have to make it each order on the spot? If in advance, how long can they sit before going dry?
Hi Henry could I use a thowed out frozen joint of beef? Also can the meat be too fatty? I tried making my own mince but I think the fat content was too high maybe 70/30 and It didn't stick. Thanks mate
I wouldn’t, an issue with thawed meat is the fat separates and it won’t stick. It’s more likely for it NOT to stick if it’s not fatty enough
Thanks for sharing your recipe and ,tips, will definitely try to make it. 👍by the way where can I get that flat "meat holder," ? Thanks
thank you so much for trips!
Thanks Henry, you saved my kebab!
I have not tried this yet but it sounds like this guy knows his stuff. Thank you. How about chicken mince,
Hi, can you please tell me where can I buy those skewers.
I have seen the same ones on amazon and ebay. Most middle eastern stores will have them too
Thank you, very helpful.
Great tips, thanks. Last night after mixing up the mince, it’s was extremely sticky, but after sitting in the refrigerator for a few hours, since I wasn’t ready to cook, the meat was wet, and wouldn’t stick as well as it would have after mixing. As usual, I had a few fall off during cooking. Any clue why?
hey all adana kebeb are supposed to be skewed and cooked immediately after mixing. We never put them in the fridge to season etc other wise it falls off. Even 2hr is enough to make it fall.
How long are you cooking this for
Fantastic video 👌🏽
Great video thanks for all the effort you put!
Hi do we need to wash the meat before cook?
Good job keep up the good work! I'm really enjoying your content
Hello master chef, you are an inspiration to us all, magician with skewers. Please guide me about a problem. Sometime the marinated mince becomes watery and its stickiness reduces to a point that it instantly fells of the grill. So how to save the situation. Please help
Important to strain the onion paste in a thin muslin cloth and squeeze out the water. Keep the mince really cold, and the skewers cold too. Run the mix through a mince machine or blender just to make it a bit less granular. Then cool it in the refrigerator for half hour before putting on skewers. In resturants they often put the mince on the skewers and refrigerate it for around an hour. Chilled skewers with mince on it really helps.
Hey there! Im making some kebab now, and just fried a little to taste test. I noticed that the texture is rubbery after cooking. This is the second time its happening to me. I ground the mince in my mixer grinder cuz it was just ground once at the butcher. And i blended an onion... Got guests coming in a few hours. Is there any way i can save it from being rubbery
Hi Henry thank you for sharing..Congrat's from Brazil
Welcome!
OMG! Thank you for this video!
What are you supposed to do if you don’t have a grill like that? Will a Foreman grill work? What alternatives are there using your average gas/electric cooker/oven.
Cheers!
A foreman will definitely work! Or worst case under the grill in an oven, or worst case frying pan!
🙂👍👍 as usual, excellent tutoring🙂
great tips mate
What is the weight of the meat you use per skewer? I think if you put too much meat it will fall off too.
Now I know why Turkish people spray their kebabs with ice water when mixing meat with chopped veggies and spices by hand rubbing it well…. to keep it cold and tact together which is the on,y way you could form it on skewers! Thank you for clearing that out. 👍🏻
Awesome thanks for this!
Hi, What Do We Call This Griller Stove In Iran?? Thank You
It’s a “Manghal”
@@HenrysHowTos Thank You So Much
@@HenrysHowTos What About The Metal Skewer?? Thank You
I always use the excess onion water to make my spoiled meat kabobs skewers. Everyone in my family loves it!