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Henry, I just wanted to finally say thank you. I've been making koobideh based on your older video for years and everyone who tried them is very impressed. I've been citing your channel to those who ask for the recipe. Keep doing what you do and thank you!
I am not a chef. I do not own a restaurant. I do not know 1% of what Henry knows about cooking. However, I am passionate about koobideh, so I will put my notes down as I am watching the video. 0:27 when it comes to measuring onions, I go by 275g of onion pulp (AFTER you drain the water) per KG of meat. 0:49 I do not hand-grate the onions (frankly its a lot of work for not a lot of benefit), I also do not use a food processor as it turns the onions basically liquid. I use the same mincer I use to mince the meat - the "large" hole plate one (when you buy a cheap electric mincer it comes with a "large" hole plate and a "small" hole plate. The "large" hole has roughly 7mm diameter holes. 1:58 - I use 1.85 tsp salt per KG of meat (and I mix it INTO the MEAT) i use 0.75 tsp of finely ground black pepper per KG of meat (again mixed into the MEAT) NO tumeric having seen a dozen vids straight from iran, salt and pepper is all you need NO sumac - you sprinkle the sumac on top after kabob is cooked. I also add 0.4 tsp of BAKING SODA per KG of meat (mixed into the MEAT) - this fluffs up the meat for a good texture, and also keeps meat on skewer) I put the saffron water into the onion. 2:54 - I use 50% Lamb Shoulder , 50% beef chuck for the meat mix. I mince it through the meat mincer (using the "large" holes) ONCE, then I mix it with the onions and MINCE AGAIN. and THEN i add the spices. 5:19 - room temperature tap water works fine 5:39 - I like to use a scale and measure out 150g balls. 150g is what works for MY length skewer and grill - your size will be different so you have to experiment. You definitely do not want little kabobs that dry out and too big kabobs might fall off skewer - or not cook well. Here is the most IMPORTANT part - the entire mixture by hand.....not for an hour as some myths say.... but just long enough for the meat to get "Sticky" and it sticks to your hand... THIS IS HOW YOU KEEP MEAT ON SKEWER. Then let rest for at least an hour and the SKEWER. I see a lot of vids that over-complicate it. Tell people to add eggs / bread crumbs (NEVER DO THIS - bread crumbs were used to clean the mincer - it was never part of the recipe), they tell people that unless the meat is freezing cold it will fall... NO the single most import thing to make sure meat does not fall off skewer is to MIX it until meat gets sticky texture - and the baking soda is my backup. Also cook on GAS grill. I find gas grill is naturally less hot than charcoals and since i am not a charcoal master i cannot do proper temperature control. If the grill is TOO HOT a film develops over the kabobs and like a skin you have to bite through - very unpleasant. With lower heat (like gas grill) the kabobs are very very juicy and tender - but take longer to cook - roughly 15 mins. I used to eat koobideh with rice - however, i am finding i like it much better as a sandwich. Lavash, koobideh, mint, onion, sumac - take a bite. Then take a spoonful of charred tomatoe. perfection!
@@sama66forever Tea Spoon. I dont know how my recipe has changed over time - but if you use too much you can definitely taste an after taste or a bitterness which is not pleasant. Definitely use as little as you can get away with. but the texture it gives is very pleasant. without it, i find the kabob becomes too dense.
Thanks Henry I followed your recipe twice and i can say that it’s top restaurant quality cause I used high quality meat & real saffron. The onion juice tip is so crucial because the first time I did squeeze the onion and the kebab held itself on the grill. The second time I thought I could follow your recipe from memory then Forgot about the onion and the bebab fell off the skewer on the grill. I also made the baghali polo rice & the zereshk polo rice according to your recipes. You have a great way of teaching & you make it seem easy . And these Persian dishes are things I crave once in a while and used to only order from restaurants cause I thought they’d be difficult to make at home. Now I can make them better than most restaurants thanks to you.
This is my favorite comfort food. There isn’t very much Persian food where I live. When I want to treat myself, the wife and I drive to Sacramento to get our fix. I will have to try this recipe.
I made this for dinner today. It came out amazingly tasty. I’ve been making kabobs for several years. This one was the best one that I ever made. Thank you so much chef.
@@KaelDenna first my flight lands in Tehran where we will go to the mashad hotel i think that is the name then to Isfahan to the kowsar hotel then to Shiraz yazd and Persepolis then back to Tehran but i want to learn Farsi before i go although the government gives tour guides
I was not prepared for how good this was. I use cumin, cardamom allspice, etc in most of my recipes and I resisted the urge to add any in this. I used exactly what you said and I’m glad I did, I do love sumaq. I brush generous saffron at the end and wallahi my new favorite to cook and eat
Excellent advice and very well explained chef! i'm making koobideh tonight for the second time and your video really helped clear up a few mistakes I was making, Thanks!
To the OG Henry…the internet appreciates you, my guy!!! Been watching your videos for many years now. Born in Iran and a chef (by hobby) and you are my go to on the internet for middle eastern cuisine…videos are simple, easy to follow and to the point. Live in dc, but if i ever come to Australia…ill find your spot. Thank u!
What a great video. The top for the meet falling off is fantastic and the hot water, chill onions seasoning. All are wonderful!! Thank you so much for sharing
Asalamalaikum God bless you brother Henry from a Lebanese brother. Thank you for the technique on making the meat stick to the skewer. God bless you and your family brother.
I made your recipe today and I have a huge complaint . I rarely cook and it’s normally my wife who cooks . I tried to cook today and followed your recipe now my kids want me to cook every day . 🙄
I like the video from 5 years ago too! Thanks Henry! I'm a koobideh MASTER because of you. I make it better than my Iranian friends! I have the Persian swords/skewers and I have the LARGE shaker of sumac, not the small one! lol
Looks absolutely fantastic. You make it look so easy me and my mate spilled30% of the meat kept falling off 😂 after watching this we will be war ready for the next session! Thanks a lot
Everyone has their own take on it, I personally prefer NOT to add egg. It changes the texture and its more of a meatloaf type than a kebab. But in a case where the mince doesnt stick, adding an egg in can make it sticky again.
Hey mate. Just made your recipe. Was truly amazing. Thank you for sharing your knowledge. I don't have skewers as wide as yours. But your tips definitely helped.
I honestly haven't got a clue! We go by MJ in Australia. Unfortunately as this grill was manufactured in Iran, I haven't got a clue on its gas consumption!
Excellent video as always. Love from Canada! Question: I noticed in the last video you added one egg. Is there a reason why you didn't add an egg this time? Does it help with anything?
Some people use egg, some don’t. Traditionally you shouldn’t. Obviously egg will change the texture into more of a meatloaf like texture. But an egg can also be handy if your mince isn’t sticky. Everyone has their own little twist
Been following this recipe for years. You’re the best Do you find any benefit by mincing the meat with those giant sword-like knives from actual steak? They seem to do that in Iran and turkey a lot.
Hi, Henry. Thanks for this video, I love this style and flavour of cooking. What an amazing, traditional way of forming the meat to the kebab bar. That was so excellent. The spice pallet you use is just delicious for me. I could easily live off of this food. You got a subscriber in me, I am HOOKED. Also, you look friendly and happy, and you are very easy to learn from. All the best to you and your family. Warm regards from Port Hope, Ontario.
Lost weight? Looking good. Also, thank you for the thorough explanation. Last time I tried to make a kebab, the mixture was so moist, it was an epic fail
Hi, everytime i order this dish at the local persian restaurant, one skewer of meat is the one with the indents, the wavey one you make, and the other is a solid-pull apart meat. Whats that one called, and how do you make it? Thank you
Instead of fat what can be used for binding the meat to the skewer. I always have problem getting the meat to stick to the skewer. Also instead of sumac can Zatar should be used?
I was thinking the same thing. I don't want to clog my arteries with all that gross fat. So, I'm going to get the most lean meat, and then just add some organic olive oil or organic avocado oil for the extra fat. We'll see if the oil fat will have the same affect. Even if it doesn't, I will not put that much animal fat in my body. If it falls off, it falls off. I would just put it on a oven broiler pan, or those BBQ baskets, and grill it that way instead. And olive oil will have the opposite effect of the animals fat, it actually opens up the arteries
As a general rule, each skewer is about 150g of mince. So I usually give 2 skewers to each person. So 300g is enough for 2, 3kg would be enough for 20. Give or take depending on the size of your skewers
Sure can! My preference would be the frying pan over the oven. depending on the thickness you would just need to cook it for a few minutes on each side. Can be made into a different shape such as meatballs, patties etc.
Lovely Recipe. Thank you. Just one question, my kababs still smell of meat even though its cooked completely, would you be able to tell where I am going wrong? Thanks in advance!
OMG I'm cooking this as am writing and THE BEST KABOBS EVERY I can't believe I made this first time so delicious they did brake tho which as I expected as my first time but TASTE is OUTSTANDING! THANK YOU !!!!
I got mine imported from Iran. It doesn't have a brand or model etc. Its a very generic one that most restaurants use as it operates on natural gas as opposed to charcoal
Henry, I've been researching the best mince mix for kofta/koobideh. I now usually use 50/50 lamb and beef mix. My beef is short ribs and lamb is from the belly area. Have you experimented with this? Also another question. I have a big event coming up and i'm doing about 8 lbs of meat. i'm getting the meat the night before from the butcher, mixing it with the mince then putting it in vacuum sealed bags overnight so beef doesn't dry..then bbq in the morning. I'm scared meat would fall off the skewer. Any tips? Thank you so much i'm a big fan of yours
Thankyou to the following members for their support:
C. Nile
Alan D. Kimber
Svetlana Puls
Milton Warren
Ashley Blakebrough
Dirk Koenig
Mike C.
Dr Khalid Rahimi
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Henry, I just wanted to finally say thank you. I've been making koobideh based on your older video for years and everyone who tried them is very impressed. I've been citing your channel to those who ask for the recipe. Keep doing what you do and thank you!
Glad to hear it!! I figured it was about time I did a newer fresher video haha
Very good recipe
How do you do them? On the bbq?
It is 1kilo meance meat?
I am not a chef. I do not own a restaurant. I do not know 1% of what Henry knows about cooking. However, I am passionate about koobideh, so I will put my notes down as I am watching the video.
0:27 when it comes to measuring onions, I go by 275g of onion pulp (AFTER you drain the water) per KG of meat.
0:49 I do not hand-grate the onions (frankly its a lot of work for not a lot of benefit), I also do not use a food processor as it turns the onions basically liquid.
I use the same mincer I use to mince the meat - the "large" hole plate one (when you buy a cheap electric mincer it comes with a "large" hole plate and a "small" hole plate. The "large" hole has roughly 7mm diameter holes.
1:58 - I use 1.85 tsp salt per KG of meat (and I mix it INTO the MEAT)
i use 0.75 tsp of finely ground black pepper per KG of meat (again mixed into the MEAT)
NO tumeric having seen a dozen vids straight from iran, salt and pepper is all you need
NO sumac - you sprinkle the sumac on top after kabob is cooked.
I also add 0.4 tsp of BAKING SODA per KG of meat (mixed into the MEAT) - this fluffs up the meat for a good texture, and also keeps meat on skewer)
I put the saffron water into the onion.
2:54 - I use 50% Lamb Shoulder , 50% beef chuck for the meat mix. I mince it through the meat mincer (using the "large" holes) ONCE, then I mix it with the onions and MINCE AGAIN. and THEN i add the spices.
5:19 - room temperature tap water works fine
5:39 - I like to use a scale and measure out 150g balls. 150g is what works for MY length skewer and grill - your size will be different so you have to experiment. You definitely do not want little kabobs that dry out and too big kabobs might fall off skewer - or not cook well.
Here is the most IMPORTANT part - the entire mixture by hand.....not for an hour as some myths say.... but just long enough for the meat to get "Sticky" and it sticks to your hand... THIS IS HOW YOU KEEP MEAT ON SKEWER.
Then let rest for at least an hour and the SKEWER.
I see a lot of vids that over-complicate it. Tell people to add eggs / bread crumbs (NEVER DO THIS - bread crumbs were used to clean the mincer - it was never part of the recipe), they tell people that unless the meat is freezing cold it will fall... NO the single most import thing to make sure meat does not fall off skewer is to MIX it until meat gets sticky texture - and the baking soda is my backup.
Also cook on GAS grill. I find gas grill is naturally less hot than charcoals and since i am not a charcoal master i cannot do proper temperature control. If the grill is TOO HOT a film develops over the kabobs and like a skin you have to bite through - very unpleasant. With lower heat (like gas grill) the kabobs are very very juicy and tender - but take longer to cook - roughly 15 mins.
I used to eat koobideh with rice - however, i am finding i like it much better as a sandwich. Lavash, koobideh, mint, onion, sumac - take a bite. Then take a spoonful of charred tomatoe. perfection!
That was a great write up! Clearly you are passionate about koobideh!! Koobideh sandwich with charred tomatoes, it goes together so well!
Thanks for this note . What is the unite you use for the baking soda (0.4)
You didn’t mention the curd?
@@sama66forever Tea Spoon. I dont know how my recipe has changed over time - but if you use too much you can definitely taste an after taste or a bitterness which is not pleasant. Definitely use as little as you can get away with. but the texture it gives is very pleasant. without it, i find the kabob becomes too dense.
@@sama66forever whats curd?
Thanks Henry I followed your recipe twice and i can say that it’s top restaurant quality cause I used high quality meat & real saffron. The onion juice tip is so crucial because the first time I did squeeze the onion and the kebab held itself on the grill. The second time I thought I could follow your recipe from memory then Forgot about the onion and the bebab fell off the skewer on the grill.
I also made the baghali polo rice & the zereshk polo rice according to your recipes. You have a great way of teaching & you make it seem easy . And these Persian dishes are things I crave once in a while and used to only order from restaurants cause I thought they’d be difficult to make at home. Now I can make them better than most restaurants thanks to you.
I made this for some Iranian-American friends of my son's, who pronounced it authentically Persian. Thanks!
This is so wholesome
This is my favorite comfort food. There isn’t very much Persian food where I live. When I want to treat myself, the wife and I drive to Sacramento to get our fix. I will have to try this recipe.
Go to kabob palace in elk grove ca its the best place ever im from san fran n drive there every weekend
Every food is comfortable! Unless youre allergic😵💫
I made this for dinner today. It came out amazingly tasty. I’ve been making kabobs for several years. This one was the best one that I ever made. Thank you so much chef.
You are brilliant in terms of the way you explain the process of preparation. I wish you all the success
Many thanks 🙏
I lived in Iran for 25 years and still learned more from your video!
Keep practicing! This is one of those dishes where practice makes perfect!
Where!?I want to learn Farsi and I am going to Shiraz and Isfahand
@@armesto8639 where what
@@KaelDenna first my flight lands in Tehran where we will go to the mashad hotel i think that is the name then to Isfahan to the kowsar hotel then to Shiraz yazd and Persepolis then back to Tehran but i want to learn Farsi before i go although the government gives tour guides
I was not prepared for how good this was. I use cumin, cardamom allspice, etc in most of my recipes and I resisted the urge to add any in this. I used exactly what you said and I’m glad I did, I do love sumaq. I brush generous saffron at the end and wallahi my new favorite to cook and eat
The 30sec flipping tip is perfect!
Excellent advice and very well explained chef! i'm making koobideh tonight for the second time and your video really helped clear up a few mistakes I was making, Thanks!
Earlier koobideh video good, this one gives me more detail. Thanks !
I realised how the original was one of my first videos, so I thought it’s time I did a more detailed video! 🙏
Your recipe is amazing and it’s the original. The taste and the smell are 100% perfect. Thank you 🙏🏽
To the OG Henry…the internet appreciates you, my guy!!! Been watching your videos for many years now. Born in Iran and a chef (by hobby) and you are my go to on the internet for middle eastern cuisine…videos are simple, easy to follow and to the point. Live in dc, but if i ever come to Australia…ill find your spot. Thank u!
Many thanks for the support over the years!! You're always welcome to come to my restaurant when you visit Australia!
Been using your original recipe with beef for years. Everyone absolutely loves it. Thanks again.
Can you post the link of the beef recipe? Thanks a lot
@@Antonis_Paraskevopoulos
ruclips.net/video/R1NSU5TqxU0/видео.html
you are the best, summing up every detail in one video with no shortcuts. Thanks!
You’re the man! This is an amazing tutorial. You have such a pleasant demeanor! Will try this recipe this weekend!
What a great video. The top for the meet falling off is fantastic and the hot water, chill onions seasoning. All are wonderful!! Thank you so much for sharing
Extremely clear instructions and the recipe written in the description were helpful as well. Thank you so much.
My pleasure 😊
Going to purchase my kebab skewers and I'm going to make this soon i love it when people post that they made it and gave their reviews on it
Asalamalaikum God bless you brother Henry from a Lebanese brother. Thank you for the technique on making the meat stick to the skewer. God bless you and your family brother.
I made your recipe today and I have a huge complaint . I rarely cook and it’s normally my wife who cooks . I tried to cook today and followed your recipe now my kids want me to cook every day . 🙄
Haha they love it😂
You've been upgraded to meat duties for all your life 😂
😂😂😂😂😂😂😂
😂
😅😅😅😅😅
I like the video from 5 years ago too! Thanks Henry! I'm a koobideh MASTER because of you. I make it better than my Iranian friends! I have the Persian swords/skewers and I have the LARGE shaker of sumac, not the small one! lol
Looks absolutely fantastic. You make it look so easy me and my mate spilled30% of the meat kept falling off 😂 after watching this we will be war ready for the next session! Thanks a lot
Practice makes perfect!! 🙏
Your beard is looking fresh bro!
Nice detailed demonstration most recipe videos I find are vague in instructions. Well done🙏
Many thanks 🙏
It's a fine art of koobideh! Nicely done.
Hi. In your previous kobidah recipe. You added an egg and there was no sumac powder. So which one tastes better. And doesn’t fall off the skewer ?
Everyone has their own take on it, I personally prefer NOT to add egg. It changes the texture and its more of a meatloaf type than a kebab. But in a case where the mince doesnt stick, adding an egg in can make it sticky again.
Excellent video...! Cheers from Canada...
Hi Henry what grills do you recommend for home use. I think most of your audience don't have that commercial grill. Thanks for your help
A simple charcoal bbq will work wonders!! But if cooking indoors, in a frying pan will be just as good. Or under the grill in the oven
Hey mate. Just made your recipe. Was truly amazing. Thank you for sharing your knowledge.
I don't have skewers as wide as yours. But your tips definitely helped.
Im glad to hear! The wider skewers are more for presentation, its going to taste the same regardless!
Thank you for the detailed step by step recipe! What kind of ground beef do you recommend to use to make koobideh?
I find chuck gives a goosebumps consistency and flavour!
Yes !!! My favorite..!!!! I am making tabula and hummus right now never knew how to make kabob..
Do u have a website ???
Henry, could you please let me know what's the BTU of the gas mangal you are using?
I honestly haven't got a clue! We go by MJ in Australia. Unfortunately as this grill was manufactured in Iran, I haven't got a clue on its gas consumption!
I opened up 4 links with the same recipe. I only needed one. Good stuff
I worked at a Indian restaurant and they had an almost identical dish called kofta. I will have to try your recipe out!! Thanks
Very similar! Just a matter of different spices
Excellent video as always. Love from Canada!
Question: I noticed in the last video you added one egg. Is there a reason why you didn't add an egg this time? Does it help with anything?
Some people use egg, some don’t. Traditionally you shouldn’t. Obviously egg will change the texture into more of a meatloaf like texture. But an egg can also be handy if your mince isn’t sticky. Everyone has their own little twist
You are great, excellent and very professional. Thanks for sharing this videos.
Glad you enjoyed it 🙏
Hallo from Kazakhstan. 8:00 What does the grill run on, electricity or gas?
Pure gas! It's much cheaper to operate gas in a restaurant kitchen, compared to electricity
Thanks for the video. Food looks killer. I learned few things to try next time I make koobideh.
I made this today it was delicious. I made them in a frying pan using butter.❤
I come to this video every other week. LOL!
As always, Thanks Henry, what cut of lamb do you recommend for the mince?
A mix of lamb shoulder and leg is perfect!! Great amount of fat and flavour
I make this every week! Thank you!
Hi Henry, which cuts are the best for a lamb-beef 50:50 koobide?
For beef mince I prefer to use chuck. For lamb, nothing beats shoulder! A mix of both would create an amazing flavour
That is my favorite Persian food. Thank you for sharing the recipe.
My pleasure 😊
If I don't digest onion super well, can i just skip the onion? or would i swap or just lower quantity?
Hey, Awesome video! Can you make these with the little metal skewers if I can't find the big wide metal ones?
Thanks
Sure can! Obviously you’ll have to reduce the amount of meat you put into each skewer
Love it. From LA California, thanks 😊
No butter saffran mix to finish on the flames dadash?
Been following this recipe for years. You’re the best
Do you find any benefit by mincing the meat with those giant sword-like knives from actual steak? They seem to do that in Iran and turkey a lot.
I've decided to come to Australia just for your koobideh 😍
Hi, Henry. Thanks for this video, I love this style and flavour of cooking. What an amazing, traditional way of forming the meat to the kebab bar. That was so excellent. The spice pallet you use is just delicious for me. I could easily live off of this food. You got a subscriber in me, I am HOOKED. Also, you look friendly and happy, and you are very easy to learn from. All the best to you and your family. Warm regards from Port Hope, Ontario.
Many thanks!! When I was a kid, this is all I ever wanted haha! Appreciate the support
Awesome video mate. Trying this one over the charcoals this week. From Melbourne.
Sounds good!!
Hi Henry - over here in Sweden 🇸🇪 , lamb mince is crazy expensive. Would this work ok with beef mince or would the flavour be all wrong?
Deffs can use beef! It’s also very common for people to use 50/50 beef and lamb
@@HenrysHowTos thanks for the recipe. You’re very generous sharing your knowledge 👏🏻
looks amazing, been following your channel for years, just a question what if I don’t have saffron at home, how would that impact the taste?
It will still taste good without it. Saffron has a very distinctive flavour than nothing can substitute with!
Wow, this looks great! Can’t wait to try it!
Lost weight? Looking good. Also, thank you for the thorough explanation. Last time I tried to make a kebab, the mixture was so moist, it was an epic fail
Been working on it! Always hard when you are surrounded by food though! Don't give up! Try again! Practice makes perfect
Hi, everytime i order this dish at the local persian restaurant, one skewer of meat is the one with the indents, the wavey one you make, and the other is a solid-pull apart meat. Whats that one called, and how do you make it? Thank you
Thank you so much for sharing secret of making a perfect koobideh
crackin! well done on the weight loss as well dude 👏
wondered if your grill has metal or clay over the flame tubes?
Many thanks!! It’s cast iron on top of the tubes!
Going to attempt this tomorrow. One question, if I use beef do I need to add an egg for extra binding? Thank you!
You don’t HAVE too. But if you find the mince isn’t binding well then go for it!
@@HenrysHowTos Thank you!
I’ve seen recipes add baking soda. Does this help tenderize the meat? Have you ever tried this? Thanks again!
Instead of fat what can be used for binding the meat to the skewer. I always have problem getting the meat to stick to the skewer. Also instead of sumac can Zatar should be used?
I was thinking the same thing. I don't want to clog my arteries with all that gross fat. So, I'm going to get the most lean meat, and then just add some organic olive oil or organic avocado oil for the extra fat. We'll see if the oil fat will have the same affect. Even if it doesn't, I will not put that much animal fat in my body. If it falls off, it falls off. I would just put it on a oven broiler pan, or those BBQ baskets, and grill it that way instead. And olive oil will have the opposite effect of the animals fat, it actually opens up the arteries
I've been using your old recipe for quite awhile now. It's incredible!
❤️
Can I use beef mince instead of lamb
Sure can!
Henry what cut beef would you usually use for koobideh?
I only use lamb when making Koobideh. If you have to use beef I’d use something like sirloin for it as you’d need a fair amount of fat
Another great vid man. Thanks
so roughly how many skewers would you get from a kilo of mince?
Great video! How many servings does this koobideh kebab recipe make? Thanks!
As a general rule, each skewer is about 150g of mince. So I usually give 2 skewers to each person. So 300g is enough for 2, 3kg would be enough for 20. Give or take depending on the size of your skewers
@@HenrysHowTos Thanks Henry! Much love to you and your restaurant, from the Philippines!
How much time does it take to cook the whole thing
Does it have to be in there for 4 hours?
Hi @henryshowtos
how do you make the saffron water ?
I just grind up equal amounts of sugar and saffron, with boiling water
Have u tried the Turkish version ie adana kabab? which is better?
Any suggestion on where to get skewers like yours?
Can Kobe meat be frozen? And grilled or baked later.
Is there a way to do this in the oven or frying pan? If so, can you break it down for us?
Sure can! My preference would be the frying pan over the oven. depending on the thickness you would just need to cook it for a few minutes on each side. Can be made into a different shape such as meatballs, patties etc.
Lovely Recipe. Thank you. Just one question, my kababs still smell of meat even though its cooked completely, would you be able to tell where I am going wrong? Thanks in advance!
OMG I'm cooking this as am writing and THE BEST KABOBS EVERY I can't believe I made this first time so delicious they did brake tho which as I expected as my first time but TASTE is OUTSTANDING! THANK YOU !!!!
Im glad to hear it!!!
Baking soda helps keep the kebab together for beginners, but it's really all in your skewering technique
looks great and yummy. Please tell the type of meat. Which part of meat should be used. Say it in details.
I always use 50/50 lamb leg and lamb shoulder when I make it in my restaurant
Gooooooooood god man that looks right, gonna try next weekend
NICE RECIPE. YOU LOOK VERY PERSIAN.
Great video for kebab, love the detail and explanation, will try this on the weekend!!
You are a great teacher
Which part of lamb is good for cooking this?
Hi, thank you for sharing your recipes with us. Can you please show us exactly how to make the saffron water? Thank you!
All you need is saffron, sugar and water
ruclips.net/video/84NNU1BLwJY/видео.html
I dont have coal or electric Grill. Is there any way to make it in Oven??
I have a question about the hot water.Why hot ,and not cold water??? What is the benefit of the hot?
Cold water makes the fat stick to your hand and becomes much harder to form the skewers. The warm water makes it easy for the fat to come off
This is my favorite dish ever! Thank you!
That my friend looked superb and I will try that. You have gained another sub here. 👍👍
❤️
Thank you for the guide and the showhow. ❤
Is it any part of lamb meat?
Your koobideh looks delicious. My son is in Sydney and to messaged him to go to your restaurant to try your Koobideh
I do a 50/50 lamb shoulder and lamb leg. I find that gives perfect fat and flavour
Is saffron water necessary ?
Can you make this on a gas grill outside?
Yummmmm I’m starving….Henry I want these kabab ,it’s my most favourite ❤️
Can’t wait to try it out. Thanks
Henry, I know that’s a mangal grill but where did you find one that has the rollers like that? Is there a certain name for that grill?
I got mine imported from Iran. It doesn't have a brand or model etc. Its a very generic one that most restaurants use as it operates on natural gas as opposed to charcoal
Does the same recipe apply for Beef ?
what do you call this grill..looks different
Henry, I've been researching the best mince mix for kofta/koobideh. I now usually use 50/50 lamb and beef mix. My beef is short ribs and lamb is from the belly area. Have you experimented with this? Also another question. I have a big event coming up and i'm doing about 8 lbs of meat. i'm getting the meat the night before from the butcher, mixing it with the mince then putting it in vacuum sealed bags overnight so beef doesn't dry..then bbq in the morning. I'm scared meat would fall off the skewer. Any tips?
Thank you so much i'm a big fan of yours