How To Make SEEKH KEBAB - Al's Kitchen
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- Опубликовано: 25 июл 2024
- These SHEEKH KEBABS are really simple to make. Delicious as a starter, or on their own. Follow this video tutorial and you will be serving these tasty kebabs to your friends and family in no time at all. Al
www.Alskitchen.net
www.Alskitchen.co.uk
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Other Resources
www.bircurries.co.uk
Al's Kitchen Twitter
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Contact Al
contactalskitchen@gmail.com 
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Al your a genius... we all need someone like you... someone who just does not talk about it, but spreads the information through video. Thank you so much.
Your amazing Love your cooking AND you are such a straight to it guy keeping it simple but straight to the best cooking THANK YOU
Subbed. Thanks a lot for all these recipes - they all look fantastic! Looking forward to trying some out in the week!!
Looks absolutely great, can't wait to try this recipe out.
That looks gorgeous. I may have to try that this weekend.
Brilliant Al. Love your vids mate, I've learned so much from you and it's very much appreciated.
I am Pakistani and even i can cook like you. Brilliant work !!!! Loved the straight no-nonsense video approach. Keep it up.
Thanks for posting another informative vid my mouth is watering watching it keep em coming
Been dying to make these for months now, and today I finally tried them. Wow they were fantastic!!!! I'll be making these regular now. Thanks Al! Keep up the good work
Thanks Al for the video,I can't wait to try this when I get home. You are doing a great job with your channel!
This look absolutely delicious....thank you for sharing this with us. Cheers.
I just stumbled onto your channel and have to say I *love* your food. I'm a really passionate cook so this is going to add to my arsenal of yum! (:
Absolutely fantastic video. Learned so much, no waffle, no excess and straight to the point. Looks fabulous 👍
Great stuff Al. I'm so glad I stumbled on your channel!
10 stars!
Awesome one thing i liked about it that u use natural masalas.
Just tried this for the first time and it was bang on. Very easy to prepare and tastes terrific. Thanks Al!
Absolutely amazing
easy to follow like all your dishes keep it going
Looks delicious, like your vids Al and trying plenty things out myself. Keep it up mate. Jim
wow my brother put me on to you you cook everything i like about Indian food cant wait to try cooking them
tried a few of als recipes and they have all been spot on and so easy keep up the good work al 👍
Absolutely Brilliant !!!!!
What a recipe. Fantastic on a bbq which also gives a smoky flavour. A real crowd pleaser
hey al,iv gotta thank you so much,iv been eating curry's nearly 30 years in bradford where i grew up,i now live in liverpool where basically,they couldnt make a curry to save there lives lol,sooo i tried some of your recipes and i gotta tell you every one iv made for family an friends iv been complimented on,so thanks again.
Gorgeous recipe as ever! Awesome Al 🥰
another fantastic recipee al nice one
Al, you smashed it mate - looks awesome!!
As always chef Al ! Amazing food 🥘 💪🙏🥘🥘🥘
Wow !! you are the first International chef that I have seen cooking delicious and good dishes. I tried your base gravy reciepe and making multiple dishes with it. This trick of smoking is awesome and I cannot wait to try this at home
I meant Indian dishes :)
Thank-you for following Ankur. Please tell your friends on social media. Thanks so much
Mate I'm gonna try all the recipes well done fella proper good cook 👍
Wow you are the Biz. This is my fav, I remember my first Indian meal back in 1979 it was very red but man did the sheik kabab taste good I was hooked for life.
Again top notch thanks Al
I made these yesterday and they went down a treat, I will definitely be doing them again. I don’t have a gas hob so was unable to smoke them but I’ll find a solution for that next time around. Keep up the good work Al 😀
Nice. going to try these in the air fryer with a kebab skewer accessory I have
made these last night absolutely spot on
Looks fantastic Al!
Al, Glasgow curry lover here. You are an inspiration. Well done pal 👍🏼
Looks gd Al👍
Briliant video mate!
Great tip, the smoky flavour is what a lot of us cherish in middle eastern, Mediterranean, type foods. And it makes the house smell good.
keep up the good work Al
Incredible
Hi al not tried any of your recipes yet but i will be very soon your food looks great i was wondering if you could do a video for lamb kebab not sheekh but the cubed version you get in take aways and restaurants ive always wanted to make it i love indian food
Hey Al!! Lovely to meet you at the "Apple Store" this stuff looks amazing! Great job buddy!!
Nice meeting you too. Great chat and banter. Follow me in Facebook or Twitter so we can stay in touch . Cheers Al
Learnt alot from BIR and why they taste different.
Keep going pal great vids thanks
Great channel Al. I was just wondering, what do you do with the ends you cut off? 😊
Perfect again al mint bro !!!!
This is the second "Al`s recipe" that I have tried having done the most amazing Ceylon Chicken a few day`s previously . Three weeks ago I had the best Sheekh Kebab I have ever tasted in Wetherby, Yorks ....a long way from where I live in Bristol but that`s a perk of my job - I get to try curries from all over the UK.There are a lot of ingredients in your recipe Al but I have to say that the flavours matched my Wetherby experience so to anyone trying this do not skimp and leave anything out. I slightly over cooked the Kebabs but that`s my fault. The flavour however......wow truly magic.. Thanks Al....you are an "Indian recipe hero".Tomorrow it`s the Chicken Tikka and Chicken Madras...................can`t wait.Bob
Wow Bob. Sounds like I'm keeping you busy in the Kitchen. Glad you are cooking the recipes as I try to bring the viewers ever closer to the takeaway tastes we're all used to. Do try the Jalfrezi at some point. Its the most popular curry on my channel and website. Let me know how you go.
Al
thanks for the kababs recipe. The smoking technique brilliantly done.
Great easy to follow recipes, Love your channel keep them coming, just like to mention the Kashmiri masala blend I get is xx hot cheers Al
Good Job Al
I just Subscribed
I am a self confessed Indian food Ganet ! :). just cant get enough of the stuff ... and This is the best ever Seekh Kebab .. its even equal ( if not better than ) my favourite Indian restaurant Nice one Al. thank you so much for the recipe. : ) :) xx
Nice beautiful food 💯👍
hey Al.... thanks a lot...
Al these sheekh are great - and making them yourself means you can determine the spicing and the meat quality. And the size - yours look way bigger than my local restaurant's!
Great tip for adding smoked taste to food if you do not have an outdoor Tandoor oven. Cheers
exceptional i top my hat too you as a fellow indian coonosier
Top Notch Al They Were Morish Mate Pure Pucker Food Delicious
Amazing subscribed😋😋
Have you ever tryed making shami kebabs would love to try them the seekh were lovely
Just made these Al, so good! I added a little mr Naga paste :) thanks for the upload.
I love Al's Kitchen, but it must stink to high heaven!! Can we get a tutorial as to how to scrub the kitchen after cooking all these fine aromatic dishes.
Made this so many times now, at home and for BBQs for friends and parties. Still the best Sheekh Kebab Recipe i've ever used - even better than the ones I used to have in restaurants !
Wow cheers mate. Glad you like them. If you want to add an extra something in the future. Add a tsp each of kashmiri, Madras, tandoori pastes. Pataks. I usually don't add pastes in my vids cause I like to cook from scratch. Just a cheeky tip. Al
Al's Kitchen Great minds think alike - I added Tandoori Masala though as I ran out of Pataks Pastes.
Been watching your channel for a while now, Al and have learnt a lot. I never realised you were half Greek, though, which makes me like you even more as so am I!
Great video btw, I'm making these tonight.
Guna try this out next week.
Ohhh your amazing. Why haven’t you got a restaurant xx For the poor lol. Thanks for all your wonderful recipes
Hi Al, I tried these in the big tandoor and the meat looked great but as soon as it got hot it started sagging and falling off the skewer. Most fell off or I took them out and they were still raw. You mention blending the meat, do you think this would have helped? Thinking maybe the oven was Too hot and vertical skewer can’t have helped
Pete
I made these tonight and they were delicious, even my 1 year old ate them, although I did leave out the salt & only put 2 green chillies in the mix. I oven cooked them on a skewer rack at full oven temperature although I did them for 20 mins, which I think was slightly too long as they were a little dry. I also highly recommend passing the meat through a processor, makes them so much more easy to roll and bond to the skewers.
Great stuff Alex. Thx loved your comment.
Mate this looks better than anything in a restaurant
Great recipe, where did you get the cast iron wok from?
How can anybody give a thumbs down for this video. Absolutely brilliant that al.
Hi Al
Is it a specific charcoal that you use, or just the bagged up bbq charcoal?
Thanks
doing these now, I had a bit left over so I made a burger and it was👌
Al you got a recipe for chicken niblets starter?
Nice 😁😁😁👌🏿👍
Sup Al
Thanks for all your hard work.
How would you make lamb softer for seekh kebab? I thought mixing 500g of lamb with 200g of chicken or maybe less lamb and more chicken might break up the meat and make it softer.
If I just use lamb mince is it better to cook it under grill for as less time as possible koz made your seekhs today and they where utterly brilliant. Just maybe a too densely packed.
Cheers
What Charcoal do you use? Just usual BBQ stuff?
How did you learn to make these dishes Al?
hi al,ive made a few of your recipies now and they were outstanding,ive now been conned into making a curry for the whole family!!!!!(your advice would be much appreciated)how do I make a curry for 8 hopefully not 8 individual portions I hope? panic button is on hold at the moment.keep up the great work,ive learned loads from you
Hi Angus. Glad you like the channel. Regarding your dinner party, I have good news and bad news. The bad first. If you want to replicate the takeaway taste you have to make individual portions. This is because it difficult to caramelise big quantities of gravy at high heat. I have tried this and it doesn't taste the same. I have been using my Balti bowl recently to make individual curries and they have been coming out fab. Try a the jalfrezi cooked directly in a small Balti bowl (Karahi). It will turn out great, iron conducts heat well and possesses residual heat. The good news. For large quantities I would do the Karahi curry on my channel. Follow carefully, dress well with fresh ginger and chillies for those that like heat. It's a winner and needs less technical ability. It's authentic Pakistani curry!! Let me know how you get on. May be better to message me on Facebook messenger. Al
+Al's Kitchen cheers al,much appreciated,im just getting my gums around this laptop,facebook is alien technology to me just now,but I,ll get there in the end,ta much
Looks delicious Al. Where do you get your little metal spice pots from? Bear in mind that I live in New Zealand please!
Amazon search Masala Dabba unless NZ have a Dunelm home store 🙂
alGreat recipe as always . You could always chop the thin ends off and keep them uniform before you cook them
please writ a book if you havn,t already. love the videos but nice to have a book for quick reference when cooking. dk
Got a Afghan mate makes these well but will show him this .....well nice
Can to do a masalader sauce
Hi Al great video. I will be making these this week but using beef. BTW you can use beetroot powder as a red food colouring. It does not affect the taste and is all natural.
David Williams Good Tip there David. Thanks
Al's Kitchen You say you sometimes put the mince mix in a food processor, do you use a chopping blade or a mixing paddle? Also is that before or after adding the spices?
Just a quick whizz with the chopping blade David.
Al's Kitchen Made these tonight and they were fantastic!
Hi Al - do those metal spice containers keep the spices fresh?
And to be fair Al, I haven't tried the recipe. I WILL give it a go and leave another comment after doing so.
Looks great. Excellent smoking tip :) Wish I could get hold of minced lamb round these parts :(
Hi Al, I have tried this with both lamb and chicken and it works greatI changed the method a little as I am basically a lazy ****, I put all of the spices, chilli, etc. A quarter of the coriander leaves plus half of the lamb into a blitz device reduced down relatively smooththen mixed it all back into the rest of the lamb with most of the chopped coriander, ( time is required here to let everything cool down)and I ended up with a sticky bundle that stuck together but still had some texture.lazy sod, ain't I ???
I'm starting to think that you're a bit of a genius. Smoked in a wok. ☺
I'd love to try this, as I love real (not chemical-flavoured) smoked food. Perhaps the hardest part is finding one or two lumps of charcoal, as I don't know anyone with a BBQ! Next is trying to get the butcher to mince lamb for you (here in Spain). Anyway, I'll try. Great cooking tips. so thank you.
Good job,please try using Rattan Jot n pour boiling oil over it in a bowl...then use it to color the kabobs dark red k cheers!
al, glad I found your site I'm loving it, already tried chicken korma and chicken tikka masala top results 9 out of ten, thank you I made a different base but not to different:). looking forward to trying many more in the future :)
Do you have a recipe for mint sauce?
I do. It is in my list it of videos. Or Google Al's Kitchen mint sauce.
is it possible to print these recipes?
Hi Al, when is the butter chicken coming out? ;)
Hi David. This Tuesday. :o)
Does this bear any resemblance to Doner kebab? I've been wondering if I could make those at home but couldn't figure out what spices go into the meat. By the way, it would be very useful if you had a list of ingredients and measurements in the video descriptions.
This is by far the best Doner meat recipe I've used.
allrecipes.co.uk/recipe/23810/doner-meat.aspx
All I do is shape the finished blended meat / spices into a large " doner sausage" shape, wrap it tightly in cling film, and place in a large pan of simmering water for about 30-45 min.
Serve in a large warm naan with onion, shredded cabbage, yoghurt+mint and chilli sauce! It tastes better than a takeaway!!:)
Still waiting for the dinner invite,Al..
When mixing, put a small cube of Lard in, it makes them juicy and stops them drying.
Guys make a hotdog out of sheekh kebab and add onions and chutney, absolutely banger
0:30 One tsp garlic salt?