How To Make The Best Turkish Adana Kebab | Ep 579
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- เผยแพร่เมื่อ 16 ธ.ค. 2022
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I am a full time, self trained executive chef dedicating my time in my family restaurant in Sydney, Australia. I also carry a lot of experience and
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How To Make The Best Turkish Adana Kebab | Ep 579
1kg lamb mince
1 red capsicum
1 brown onion
3 garlic cloves
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
1 tsp chilli flakes
1 tsp red sumac
1 tsp sweet paprika
PILAF RECIPE: • How To Make Turkish Pi... - แนวปฏิบัติและการใช้ชีวิต
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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.
My number one go to channel for great food content. Love and respect from England UK ❤
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!
Beutiful ! Thats for sure. Thanking you Robbbert from Melbourne Australia.
I remember, the first video I saw of you was making this Kebab.
Looks delicious.
Thank you for sharing. It's looks delicious.
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!
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?
man i love your videos so much
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 ❤
Wow!!! That looks good.❤️❤️
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
That looks delicious. I wish I had smellvision 😅. Thank you Henry.❤
You make it look soooooooo easy
Only an OG Iranian chef can do a perfect kebab skewering showcase like that! Impeccable technique!
Delicious 😋. Just wish i could keep my mixture on the skewers.
Really wonderful
Hoping to try this soon🤞
You’ll love it!
That is definitely an art. I've lost countless oz of good meat in the BBQ!
different meat but is 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?
Looks so good and very tasty😋 🇭🇰🇭🇰
Looks amazing question I have do you think you can add tomatoes to this mixture
What cut of beef do you use??if wanting to make it in beef
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.
Hello, i am interested also in the recipe of that good looking rice. Where can I find it? Thank you!😊😊
can u use the onion and pepper juice instead of the warm water?
I want to know about the grill u r using
you did not used parsley? and cumin is not part of adana kabab recipe?
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.
Hi wer can I buy the skewer that u are using
Yum. !
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!
As a Turk it looks quite juicy and delicious 😋keep going
That’s what I want to hear!! 🙏
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! 🔥
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 !
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
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.
On the menu this week. No pilaf (effin diabetes).
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!
👍👍👍😎🏴
Does this work well with minced beef?
Sure does!
💖💖💖
Love the recipe
There is no onion nor garlic in Original Adana kebap.
Delicious recipe🙂 Do you use Halal meat for your Muslim customers?