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Hallo brother 👋 I am from India. You please write what you are saying about ingredients. Your accent should be clear to know about it . Thanking you Debjyoti samanta India , westbengal.
Glad I watched your video. Especially about the warm water to compress the meat on the skewers and turning after 30 seconds to seal meat to skewer and prevent from falling off. My initial attempt using another method was a disaster. Meat immediately fell off the skewers in the hot charcoals. Had to order in as we had company for dinner. Thanks for the video!
I am Armenian just like you. My Armenian grandparents were from Adana so that’s basically the same foods we eat plus Syrian where they fled too. Bravo well done!
@@vatansever.. Dünyaya duyurmasına gerek yok kardeş. Duyuracaksa da doğru yapsın o zaman, anladın? Ben de karnıyarık göstereyim dünyaya ama patlıcan yerine kabak kullanayım. Olur mu?
Hi a question you have two different videos of making Adana one with parsley one without? Can I add parsley to this what’s the difference between the two?
Where I buy my lamb from does not sell it with the percentage of fat/lean but they do sell it by the part. Would something like leg work for this or some other part? I can always ask them to grind it.
Most butchers would be happy do make it how you like, but generally I do a 50/50 mix of shoulder and leg, that will always gives the right amount of fat and flavour!
First time I made these from your first Adana video they fell off the skewer into the BBQ. This weekend I’ll try again, this time squeezing out the water from the peppers & onions
@@Shads5 It's one of those things that comes with lots of practice. When I first started, at least 10% of the skewers I would do would fall on the grill, especially during a busy service! Now its 0%
Henry, Your videos are very comprehensive with fairly straightforward recipes. but the problem is that the vast majority of us, especially in North America, don't have -access to- a gas or charcoal grill. I wish you would choose to teach us a way to prepare these delicious recipes with home/condo/apartment kitchen equipment instead; otherwise we can only feast "our eyes" with your amazing dishes. Cheers
@Ethan, i think your estimation about "majority of us in North America..." not having a grill is very wrong. Lot's of people have BBQs, mangals, smokers, charcoal and gas grills. Regardless, this recipe is amazing (as all of your recipes) and i will be trying it soon! thanks!
It looks good, but if I got this in Turkey where I’m from, I’d send it back. But it would never come like this. Don’t get me wrong it looks delicious and as we say eline sağlık, but no lavaş, completely wrong rice, no onions with sumac, and butter? Just no way this flies as Adana. But I respect the effort.
Thankyou to the following members for their support:
Svetlana Puls
Milton Warren
Ashley Blakebrough
Dirk Koenig
Mike C.
Dr Khalid Rahimi
Bryce Stoddart
Amy Bozick
Katherine Leigh Higgins
Join this channel as a member or patron to get access to perks and be recognized as a supporter, Starting from only $1/month:
th-cam.com/channels/noc9Ta5jI9jx3s0UxQNxoA.htmljoin
Hallo brother 👋 I am from India. You please write what you are saying about ingredients. Your accent should be clear to know about it . Thanking you
Debjyoti samanta
India , westbengal.
My number one go to channel for great food content. Love and respect from England UK ❤
Beutiful ! Thats for sure. Thanking you Robbbert from Melbourne Australia.
Glad I watched your video. Especially about the warm water to compress the meat on the skewers and turning after 30 seconds to seal meat to skewer and prevent from falling off. My initial attempt using another method was a disaster. Meat immediately fell off the skewers in the hot charcoals. Had to order in as we had company for dinner. Thanks for the video!
I'm totally addicted to these middle eastern kebabs. I just purchased some metal skewers and I'm gonna be making a lot of these beauties. Great video!
I remember, the first video I saw of you was making this Kebab.
Looks delicious.
Lots of love and respect from Pakistan,I’m following your channel from long,your recipes are amazing and easy,thank you so much Henry ❤
I am Armenian just like you. My Armenian grandparents were from Adana so that’s basically the same foods we eat plus Syrian where they fled too. Bravo well done!
Cool I didn’t know there was Armenians from Adana 😊 my parents are from Adana . Mum doesn’t put garlic in the kebab
Hey Henry, which cut of Lamb would you recommend for the 80/20 ratio or which cut are u using ?
I like to do a 50/50 mix of shoulder and leg! That usually gives the right amount of fat and flavour
@@HenrysHowTos thank you Henry !
man i love your videos so much
Thank you for sharing. It's looks delicious.
Can’t wait to do this… question can I use my oven grill instead? And how long did it take for it to be completely cooked through?
Only an OG Iranian chef can do a perfect kebab skewering showcase like that! Impeccable technique!
Looks amazing question I have do you think you can add tomatoes to this mixture
Delicious 😋. Just wish i could keep my mixture on the skewers.
Merci recette extra. J'essayerai de le kabab en suivant votre recette m'a plue. Je vous suis d'Algerie
İ am a Turkish You did Adana kebab perfect . Congratulations ❤
Getting complimented on a Turkish dish by an actual Turkish viewer, made my day!! 🙏
@@HenrysHowTos 🇹🇷❤🇦🇺
Kardeş nesi perfect Adana böyle mi olur.
@@DeadGlassEyes Adana kebabimizi dünyaya duyuruyormu ? Bırak nasıl yaparsa yapsın.Yunan kebabı dese daha iyimi olacak.
@@vatansever.. Dünyaya duyurmasına gerek yok kardeş. Duyuracaksa da doğru yapsın o zaman, anladın? Ben de karnıyarık göstereyim dünyaya ama patlıcan yerine kabak kullanayım. Olur mu?
That looks delicious. I wish I had smellvision 😅. Thank you Henry.❤
can u use the onion and pepper juice instead of the warm water?
Nice idea, i'll try that tomorrow
What cut of beef do you use??if wanting to make it in beef
Hello, i am interested also in the recipe of that good looking rice. Where can I find it? Thank you!😊😊
can you use non lean meat (medium)?
Hi a question you have two different videos of making Adana one with parsley one without? Can I add parsley to this what’s the difference between the two?
It’s more from a personal touch, I just like the colour to be honest in kebabs! 🔥
This looks great! What setting would you use on a gas grill -- high, or medium? Thanks!
Medium-high would be perfect! 🔥
@@HenrysHowTos Thanks! I can't wait to try this.
You make it look soooooooo easy
That is definitely an art. I've lost countless oz of good meat in the BBQ!
different meat but is delicious
I want to know about the grill u r using
Wow!!! That looks good.❤️❤️
you did not used parsley? and cumin is not part of adana kabab recipe?
Must red pepper. Can be grea
Henry,
Are chili flakes the same as red pepper flakes?
If you don't mind me asking, are you Assyrian? ^_^
Yes correct, some countries just say chilli flakes instead haha! I’m not, I’m Armenian. Close though!
Hi wer can I buy the skewer that u are using
Where I buy my lamb from does not sell it with the percentage of fat/lean but they do sell it by the part. Would something like leg work for this or some other part? I can always ask them to grind it.
Most butchers would be happy do make it how you like, but generally I do a 50/50 mix of shoulder and leg, that will always gives the right amount of fat and flavour!
@@HenrysHowTos Thanks! That really helps.
Hoping to try this soon🤞
You’ll love it!
How do you make the salad
Does this work well with minced beef?
Sure does!
Really wonderful
First time I made these from your first Adana video they fell off the skewer into the BBQ. This weekend I’ll try again, this time squeezing out the water from the peppers & onions
Make sure you mix it well after so it resembles almost a paste!
@@HenrysHowTos Cheers. I probably didn’t do that either
@@Shads5 It's one of those things that comes with lots of practice. When I first started, at least 10% of the skewers I would do would fall on the grill, especially during a busy service! Now its 0%
Can you please write down ingredients as some can't understand
@@ayeshashahid4153 it’s in the video description
Henry, Your videos are very comprehensive with fairly straightforward recipes. but the problem is that the vast majority of us, especially in North America, don't have -access to- a gas or charcoal grill. I wish you would choose to teach us a way to prepare these delicious recipes with home/condo/apartment kitchen equipment instead; otherwise we can only feast "our eyes" with your amazing dishes.
Cheers
@Ethan, i think your estimation about "majority of us in North America..." not having a grill is very wrong. Lot's of people have BBQs, mangals, smokers, charcoal and gas grills. Regardless, this recipe is amazing (as all of your recipes) and i will be trying it soon! thanks!
It looks good, but if I got this in Turkey where I’m from, I’d send it back. But it would never come like this. Don’t get me wrong it looks delicious and as we say eline sağlık, but no lavaş, completely wrong rice, no onions with sumac, and butter? Just no way this flies as Adana. But I respect the effort.
It looks just fine you don’t shit about our culture gtfo
Looks so good and very tasty😋 🇭🇰🇭🇰
On the menu this week. No pilaf (effin diabetes).
Yum. !
👍👍👍😎🏴
Delicious recipe🙂 Do you use Halal meat for your Muslim customers?
I thought parsley was a key ingredient
💖💖💖
There is no onion nor garlic in Original Adana kebap.
Bu kebabı Adana’da servis etsen dayak yersin
As a Turk it looks quite juicy and delicious 😋keep going
That’s what I want to hear!! 🙏
Love the recipe