Just finished eating this. Agree the recipe is a keeper. The beef...the chicken...beef...chicken...eggplant...mushroom...zucchini...pepper... aaargh. Can't say what was best.
I used chicken thighs (freezer clean out) and my roommate said he liked the chicken better than the steak. Steak is his forever #1 meat, so he was shocked to say it. For me, they are tied. Having both in the bowl makes the other better. My neighbors are still texting me about how good it was!
That’s why I like him, his videos are educational but he’s also just an absolute joy to listen to, you can tell he’s passionate about food and it’s not just a job
I'm not sure how recently your website launched, but I've been using it for a lot of your recipes. Very convenient (and would definitely buy it in book form if that eventually happens!)
I have tried the shish taouk this weekend and was absolutely blown away. It's spicy, it's tender, its flavourful, just perfect. Everyone at the table loved it. Thanks for the great recipe!
I had a Lebanese Restaurant by my house, and a awesome deli with a meat counter that made freshly marinated scewers of beef or chicken. I would get that fresh garlic paste along with some naan from the restaurant and a couple scewers from the deli!! Absolute heaven!!!
You're right, I don't even think about making these anymore because of past disappointments. This is great for this weekend because the way you present it, it's foolproof when we're all distracted with cocktails. And, I'm so glad you made them "herby", all the good ones I've tried to copy seem to go heavy with fragrant greens. Thanks so much!
Omg I love the taste of grilled meats. This looks so great. Perhaps some day I won’t be stuck in an apartment that doesn’t allow grills. I need to rent a house methinks. Good looking meats, and I particularly love that you used sirloin. It’s such a flavorful cut! Love this!
chuck eye or chuck delmonico is the way to go for beef kabobs. lil more trim but its more tendered and more marbled generally and as much or a lil less than sirloin.
Love what you do! Your energy is positive and infectious. I would recommend opening the lid of your gas grill before lighting it though. Safety is no accident!
You've convinced me. I had this friend who would always bring shish kebabs and they always sucked! I had written SKs off as a fundamental must miss. I would be willing now to try your method out. Thanks, Bri!
thank you mr brian for blessing me with this guide to thw godly skewer. My friends always like them how i used to do them "traditionaly" but now i'll go all out for the next one. Grazzi
Once again great content! Small tip on the skewers. Next time prep them (ie soak them) in white wine instead of water. They hold way better in the high temps and you rarely end up with charred edges. (as a Greek I had my fair share dealing with skewered meats 😝)
Hi Brian. Big fan of the show. So far, I've cooked your recipes for Butter Chicken, Chicken Marsala, Clam Chowder, Carbonara, and Mushroom in White Sauce. Here's few new recipe ideas: Chicken Court on Bleu, Zuppa Toscana, Scottish Egg, Chicken Saltimbocca, Paella, Game Hens, Fondue, and Creamy Seafood Enchiladas. Much respect, A.
Congratulations on the million plus subscribers and always getting 100k+ views. . very accessable. I'm a home cook and make your stuff all the time. Or at least I try. Always turns out amaizing. My time is about 125% of yours. But that's not bad for a first time through and reading and watching at the same time. Btw. Scale in grams is a must. I'm not mad about the grams as I'm Canadian living in Mi.
Awesome recipe. We have a lot of great Turkish and Lebanese restaurants where we live, and their kebabs are very similar to yours, but cooked over charcoal, which is fantastic. Each place seems to have their own special marinade too, which is nice. I am going to make these this week, with some yummy garlicky tzatziki on this side and some red onions on the veg skewers. Cheers!
Not sure you look at the older video's. but I would love to see an option with the veggies on the stick of onion and potatoes (and anything else you think would go)
They look great. And so right about using mushrooms (although I'm old school and pair them up with onion and poblano or jalapeno). July 4th, going to do up some with tenderloin. Thanks as always!
@@kattykakes8135 just trying to help the guy out, as for a kebab, a cheaper steak would get the job done just the same without breaking the bank, no need to be such a bitch about it 🤣 😆 🤡
Factor - now with more daily disposable plastic to your door! When you say "without oil and pepper the peppers will be pretty bland", I just recently bbq'd with a friend and for some reason I haven't bbq'd bell peppers much, but he made slices and got them properly charred, nothing else. They were so tasty and juicy I didn't even think to ask for seasoning. I truly think bell peppers can do great just bare from the grill.
Greetings from Jacksonville Florida USA. I learn something new from every one of your videos. Your ingredients are so good, and your technique is even better. Thanks for doing them! Your method for this one is so logical that it never occurred to me. Our daughter and little grandson are vegans. I'll make the chicken for my wife and me, and tofu for them. Perfect. Any suggestions for the tofu? I've never grilled it.
Nasoya makes a super firm tofu that is pretty dense. Bonus is that it has more protein per gram than less firm versions. Never grilled it though, but it sounds great! I think I just found my July 4th cook out plan (vegetarian here)!!
@@jacksonfl I just realized, as I hope you did, that the beef marinade contains Worcestershire sauce, which is made with anchovies. So neither vegetarian nor vegan. Hope you saw this too. 🙂
Have you ever done a video on Beef Teriyaki sticks? It's a New England Chinese restaurant favorite that I just can't find here in the Greater Saint Louis area.
Hey Bri - why marinate the eggplant but not the zucchini? They are pretty similar to me in terms of texture - not identical, but still. I may or may not be making this right now for dinner and don't have eggplant. You rock dude.
One issue with a jaccard tool is that you’ve basically raised the safe internal temp to the same as ground beef. Ground beef has a higher safe temp because you’ve moved the potentially contaminated outside of the meat to the inside; the jaccard tool effectively does the same.
My neighbors think I grilled for the holiday. I grilled because Bri posted this recipe. The prep was longer than I expected-definitely not a Weeknighting recipe here-but it was well worth it!
Man Brian does look good the last couple times I've done it I've sous-vide my scares I've always done my meat vegetable separate since the second time but I need trick I learned I buy good quality green olives so that it Cooks evenly between the meat Plus have you ever had grilled olives yikes it's its own the food group keep up the great work brother
👍🏻 Yum! I've always been a bit afraid of undercooking brinjals done this way, but I'll give it a try. Another great candidate for the vege-sticks is pineapple pieces (especially if your chicken marinade includes a dose of curry powder).
You don't find it necessary to trim gristle off the chicken breast? I love making kebabs, etc., but the veins and viscera affect how I trim and I'm wondering if I'm missing something
Hey Bri... Congrats on the 1M subs... Your website and recipes are awesome!!! Your videos are killer and I appreciate the attention to detail. Foodie question here, I noticed you pulled the chicken at 150. I have always grilled Breast meat to 160 ish and now realize is probably the reason I don't care for chicken breast on the grill, as Its always overdone. Is 150 your pull temp for chicken on the grill ? Also Please throw down on a Bri style Manicotti one day your italian style recipes are a HUGE hit and on frequent rotation in my home.
How do you clean that Jakarting tool? Just the dish washer? I often get concerned with tools with strange or different shapes like that where it feels like its easy for bits of raw stuff to get caught in corners
I have a shish kebab tip: Never, ever, use whole cherry tomatoes. They look really good, but they boil inside and the skin helps insulate them from steaming the heat away. While the rest of the kebab will have cooled down enough ro eat, those cherry tomatoes will still be scalding hot! I and a number of my friends learned this the hard way while camping. Seared mouths all around. Don't try it. Cut them in half, or use quartered Roma tomatoes. Seriously.
How can you not have delicious leftovers in your house at all times? Fast food should NEVER be your best choice!😀 Also - How can you two not be getting fluffy? So much good stuff around! Top quality work as usual - Thanks again!
Hi Brian…Your kebabs look amazing, but your dance moves while outside were even better!!😂😂….A fantastic summer time meal👌👌👌👏👏👏…I will be making this for my 4th of July barbecue!!🥰🥰
And don't, y'know, touch those metal skewers with your bare hands if you are having a few beers!! Learned from experience a few years ago. Never forgot the lesson
Hey - Looks lovely!!! - am sure the extra time the chicken remained on the grille made it perfectly safe but the instant read thermometer inserted whilst the bits were still sitting on the grill might produce a false reading. Kindly Note: cooking whilst filming is a difficult and rather arduous task for pros even (such as yourself)! Moreover, our training/schooling was done in a proper kitchen indoors and not on an outdoor grill. And tho you do always produce top tier content without fail - plaudits
This is the recipe of summer for us so far. Undecided on which is better though - the steak or chicken. Let me know your vote if you make these.
Never stop making content, Bri!
Just finished eating this. Agree the recipe is a keeper. The beef...the chicken...beef...chicken...eggplant...mushroom...zucchini...pepper... aaargh. Can't say what was best.
I used chicken thighs (freezer clean out) and my roommate said he liked the chicken better than the steak. Steak is his forever #1 meat, so he was shocked to say it.
For me, they are tied. Having both in the bowl makes the other better. My neighbors are still texting me about how good it was!
I prefer beef and it's what I always use.
I absolutely love Brian’s sense of humor! That neighbor walking outside made the dancing moment that much better😆
Giving baby Groot vibes haha
Yeah I went back to watch that again, cracked me up!
a SQUEEZER of olive oil
Brian shoulda just flexed and kept dancing. Neighbour needs to know he’s kinda a big deal now.
@@dustinsoucie3836 me too! :D
I’ve said it so much but I just love the sense of Joy from food that Bri conveys in his vids - so so lovely
That’s why I like him, his videos are educational but he’s also just an absolute joy to listen to, you can tell he’s passionate about food and it’s not just a job
@@bubblesys totally. You can see how much fun it is for him
I'm not sure how recently your website launched, but I've been using it for a lot of your recipes. Very convenient (and would definitely buy it in book form if that eventually happens!)
Thanks for the feedback!
Yes, we need a book!!!!
I have tried the shish taouk this weekend and was absolutely blown away. It's spicy, it's tender, its flavourful, just perfect. Everyone at the table loved it. Thanks for the great recipe!
I’m a very picky eater and this recipe by far the best kabobs I’ve ever made!!! Well done sir!!
I had a Lebanese Restaurant by my house, and a awesome deli with a meat counter that made freshly marinated scewers of beef or chicken. I would get that fresh garlic paste along with some naan from the restaurant and a couple scewers from the deli!! Absolute heaven!!!
This looks fabulous. I also appreciate the cute smirk in the beginning of the video. A nice touch different from normal!
Bri, you are just THE BEST! Your videos not only educate but bring much joy. Thank you.
You're right, I don't even think about making these anymore because of past disappointments. This is great for this weekend because the way you present it, it's foolproof when we're all distracted with cocktails. And, I'm so glad you made them "herby", all the good ones I've tried to copy seem to go heavy with fragrant greens. Thanks so much!
These look so good! Dinner for Sunday!
100% great call on doing them separate. Life changing.
I love your channel, this is my therapy
Just in time for Fourth of July weekend! Great recipe & method, as yoosh. Thanks, Bri!!
Thanks I hope you try!
Omg I love the taste of grilled meats. This looks so great. Perhaps some day I won’t be stuck in an apartment that doesn’t allow grills. I need to rent a house methinks. Good looking meats, and I particularly love that you used sirloin. It’s such a flavorful cut! Love this!
chuck eye or chuck delmonico is the way to go for beef kabobs. lil more trim but its more tendered and more marbled generally and as much or a lil less than sirloin.
you're the best, B
love your content
Appreciate that
Love what you do! Your energy is positive and infectious. I would recommend opening the lid of your gas grill before lighting it though. Safety is no accident!
This would be a perfect beginner meal. For someone who wants to learn how to grill their food on the bbq.
i’m always hesitant to start watching new youtubers, especially when it comes to food - HOWEVER, i’m really enjoying your videos. keep it up!
Looks great! For serving a yogurt-based sauce on the side would also go well I think.
Yoghurt, parsley, lemon Juice, Garlic and Olive Oil would work well
Duuuuuuuuuuuuuuuude such a good timing! Thank you!
Just dropping a comment to help our special boy Bri on the algo. Love your shh, dog
Thanks Beef.
Ok the half skewer and separating the meat and veg is inspired. I have to try it out.
You've convinced me. I had this friend who would always bring shish kebabs and they always sucked! I had written SKs off as a fundamental must miss. I would be willing now to try your method out. Thanks, Bri!
thank you mr brian for blessing me with this guide to thw godly skewer. My friends always like them how i used to do them "traditionaly" but now i'll go all out for the next one. Grazzi
Thanks for the recipe. Made this yesterday for 10 people! Turned out great.
That's funny, I just got a Weber grill. I did ribs yesterday. I think kebabs are coming up soon!
Man your recipes always inspire confidence!
Once again great content! Small tip on the skewers. Next time prep them (ie soak them) in white wine instead of water. They hold way better in the high temps and you rarely end up with charred edges. (as a Greek I had my fair share dealing with skewered meats 😝)
Hi Brian. Big fan of the show. So far, I've cooked your recipes for Butter Chicken, Chicken Marsala, Clam Chowder, Carbonara, and Mushroom in White Sauce. Here's few new recipe ideas: Chicken Court on Bleu, Zuppa Toscana, Scottish Egg, Chicken Saltimbocca, Paella, Game Hens, Fondue, and Creamy Seafood Enchiladas. Much respect, A.
Brian
Tried these for our July 4 cook out and they are excellent thank you.
I love overcooked meat, charred but raw veggies. I love them.
Congratulations on the million plus subscribers and always getting 100k+ views. . very accessable. I'm a home cook and make your stuff all the time. Or at least I try. Always turns out amaizing. My time is about 125% of yours. But that's not bad for a first time through and reading and watching at the same time. Btw. Scale in grams is a must. I'm not mad about the grams as I'm Canadian living in Mi.
I love to make shish kebabs in the summer on the grill. Thanks for all the great tips! I’m going to try this on my Blackstone.
Awesome recipe. We have a lot of great Turkish and Lebanese restaurants where we live, and their kebabs are very similar to yours, but cooked over charcoal, which is fantastic. Each place seems to have their own special marinade too, which is nice. I am going to make these this week, with some yummy garlicky tzatziki on this side and some red onions on the veg skewers. Cheers!
Easy to follow and looks delish. Saving this one.
A souvlaki style marinade also works well for chicken.
Oh now that is a shish kebab I got to try. Also big congrats on passing 1million subs
You and your recipes are incredible; I'm salivating. Thanks.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Not sure you look at the older video's. but I would love to see an option with the veggies on the stick of onion and potatoes (and anything else you think would go)
This looks delish! Can I recommend you to make a shrimp po boy? I love them, but don't know how to make them at home
You make a lot of recipes that I try or steal ideas from. Thanks.
That looks absolutely spectacular!
About 70% of your recipes go straight to the menu plan at our house, including these for this weekend. Thanks Bri!
Great to hear it. We've eaten this at least 3 times and have it on the menu again for this weekend. It's a good one.
Bri stress relief is using the meat tenderizing tool on those beef.
You're an awesome cook. I learn so much from you! Greetings from Iran 💚🤍❤️
Thanks. I'll make this
Q: What do you do with the tips of portobellos and the bitter (and not so bitter) parts of peppers?
Compost, veggie stock or save 'em for a salad.
They look great. And so right about using mushrooms (although I'm old school and pair them up with onion and poblano or jalapeno). July 4th, going to do up some with tenderloin. Thanks as always!
Might be a bit of a waste of tenderloin but you do you
@@Ronny-SwantonI didn’t see that you were invited 😂😂
@@kattykakes8135 just trying to help the guy out, as for a kebab, a cheaper steak would get the job done just the same without breaking the bank, no need to be such a bitch about it 🤣 😆 🤡
Dude those shrooms sound amazing. Mushrooms are my favorite on the grill.
Factor - now with more daily disposable plastic to your door!
When you say "without oil and pepper the peppers will be pretty bland", I just recently bbq'd with a friend and for some reason I haven't bbq'd bell peppers much, but he made slices and got them properly charred, nothing else. They were so tasty and juicy I didn't even think to ask for seasoning. I truly think bell peppers can do great just bare from the grill.
Deep down I always knew my Shish Kebabs were missing the karate chop technique all along.
Hey Bri… why did you pre-mix the beef marinade but not the chicken? Thanks chef!
So I could save some for the mushrooms. If your skipping the shrooms and eggplant just add all the ingress into the bag
Greetings from Jacksonville Florida USA. I learn something new from every one of your videos. Your ingredients are so good, and your technique is even better. Thanks for doing them! Your method for this one is so logical that it never occurred to me. Our daughter and little grandson are vegans. I'll make the chicken for my wife and me, and tofu for them. Perfect. Any suggestions for the tofu? I've never grilled it.
I'd recommend using extra firm/pressed tofu and treating it the same way you would the eggplant/mushrooms. GL!
Nasoya makes a super firm tofu that is pretty dense. Bonus is that it has more protein per gram than less firm versions. Never grilled it though, but it sounds great! I think I just found my July 4th cook out plan (vegetarian here)!!
@@BrianLagerstrom Thanks, Brian. I'll let you know.
@@italiana626sc Thanks for your kind response.
@@jacksonfl I just realized, as I hope you did, that the beef marinade contains Worcestershire sauce, which is made with anchovies. So neither vegetarian nor vegan. Hope you saw this too. 🙂
I made your marinated grilled chicken recently and it was a hit! Looking forward to trying these too.
Great content, Bri. Keep it up!
My family has kebabs quite a bit. We usually do chicken with onion, pepper, pineapple, and corn on the cob
Have you ever done a video on Beef Teriyaki sticks? It's a New England Chinese restaurant favorite that I just can't find here in the Greater Saint Louis area.
Hey Bri! Looks delicious, thanks for yet another master class!
Perfect job❤
looks great, but I'd add a yogurt based sauce, like tzatziki, to bring in some temperature contrast and herby creaminess.
Please do more grilling recipes? Thank you!
Hey Bri - why marinate the eggplant but not the zucchini? They are pretty similar to me in terms of texture - not identical, but still. I may or may not be making this right now for dinner and don't have eggplant. You rock dude.
I marinated the zucchini with the mushrooms and I don’t regret it. Would do again!
are you going to be posting a vid on chicken ceviche soon? the perfect summer dish!
One issue with a jaccard tool is that you’ve basically raised the safe internal temp to the same as ground beef. Ground beef has a higher safe temp because you’ve moved the potentially contaminated outside of the meat to the inside; the jaccard tool effectively does the same.
Amazing Recipe!
My neighbors think I grilled for the holiday. I grilled because Bri posted this recipe. The prep was longer than I expected-definitely not a Weeknighting recipe here-but it was well worth it!
You’ve inspired me to try this !! Looks absolutely delicious! Enjoy 🎉
Love the veggie content! More please!
Nailed the conundrum right off the bat 😂
I might try soaking the skewers in salt water to season kebab from the inside a little bit
My paps makes some killer lamb shis kebabs, that's the absolute best!!!
Oh baby. I love LAMB
I'll go with sirloin too. My favorite for price and taste and tenderness. New York is better but more expensive.
Man Brian does look good the last couple times I've done it I've sous-vide my scares I've always done my meat vegetable separate since the second time but I need trick I learned I buy good quality green olives so that it Cooks evenly between the meat Plus have you ever had grilled olives yikes it's its own the food group keep up the great work brother
Soaking the wooden skewers also prevents them for splintering when piercing meat. 👌
That skewer karate chop definitely earned a like and subscribe from me 👍
👍🏻 Yum! I've always been a bit afraid of undercooking brinjals done this way, but I'll give it a try.
Another great candidate for the vege-sticks is pineapple pieces (especially if your chicken marinade includes a dose of curry powder).
You don't find it necessary to trim gristle off the chicken breast? I love making kebabs, etc., but the veins and viscera affect how I trim and I'm wondering if I'm missing something
Hey Bri... Congrats on the 1M subs... Your website and recipes are awesome!!! Your videos are killer and I appreciate the attention to detail. Foodie question here, I noticed you pulled the chicken at 150. I have always grilled Breast meat to 160 ish and now realize is probably the reason I don't care for chicken breast on the grill, as Its always overdone. Is 150 your pull temp for chicken on the grill ? Also Please throw down on a Bri style Manicotti one day your italian style recipes are a HUGE hit and on frequent rotation in my home.
Ethan Chlebowski covered chicken breast cooking temps a few months back: th-cam.com/video/lAn4CXk1sQw/w-d-xo.html
Will have to try this
Would adding a half a teaspoon of baking soda to the beef marinade be a good idea for tenderness?
This probably goes without saying, but the most important tool for grilling (cooking really) is the instant read thermometer. Hands down.
I replayed you dancing outside when the neighbor comes out like 6 times, so freakin hilarious 😂😂😂
Haha you're bringing back memories of dry kebabs from childhood with that intro 😅
Wow that looks so yummy 😋😋👌❤️
How do you clean that Jakarting tool? Just the dish washer? I often get concerned with tools with strange or different shapes like that where it feels like its easy for bits of raw stuff to get caught in corners
Very hot soapy water and a scrubby.
I have a shish kebab tip: Never, ever, use whole cherry tomatoes. They look really good, but they boil inside and the skin helps insulate them from steaming the heat away. While the rest of the kebab will have cooled down enough ro eat, those cherry tomatoes will still be scalding hot! I and a number of my friends learned this the hard way while camping. Seared mouths all around. Don't try it. Cut them in half, or use quartered Roma tomatoes. Seriously.
You a funny man, but your recipes are even better
silly question: I don't have a grill at home, do you think I can use the grill setting in my oven instead?
Yay! Duke’s mayo!
How can you not have delicious leftovers in your house at all times? Fast food should NEVER be your best choice!😀
Also - How can you two not be getting fluffy? So much good stuff around!
Top quality work as usual - Thanks again!
I wonder this too hahaha
Yes! Wonder what they do with all that amazing cooked food!
I think in a previous Q&A they said that they have a "distribution list" of local friends/family who are interested in leftovers.
Hi Brian…Your kebabs look amazing, but your dance moves while outside were even better!!😂😂….A fantastic summer time meal👌👌👌👏👏👏…I will be making this for my 4th of July barbecue!!🥰🥰
I don't think my neighbor agreed 😂
Just in time for my dad to come over to my farm. Awww yeah!
Yeehaw 🤠
Why did you remove the sticks when serving the kebabs Bri?
Pretty sure not having red onion on there is a war crime! 😂. Looks good Brian!
Are you in New Town in St Charles? That backyard looks familiar.
Those marinated shrooms and eggplant look doooope. I could get down on some kebabs of just those
And don't, y'know, touch those metal skewers with your bare hands if you are having a few beers!! Learned from experience a few years ago. Never forgot the lesson
Hey Bri! My wife has recently had to go gluten-free and we are missing donuts! any chance you have a decent G.F. donut recipe?
Hey - Looks lovely!!! - am sure the extra time the chicken remained on the grille made it perfectly safe but the instant read thermometer inserted whilst the bits were still sitting on the grill might produce a false reading.
Kindly Note: cooking whilst filming is a difficult and rather arduous task for pros even (such as yourself)! Moreover, our training/schooling was done in a proper kitchen indoors and not on an outdoor grill. And tho you do always produce top tier content without fail - plaudits