THIS IS HOW I learned to make the REAL KEBAB
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- เผยแพร่เมื่อ 12 ก.พ. 2021
- RECIPE: pitmasterx.com/
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(words that help you find this video) #KEEPONGRILLING pitmaster x grilling middle eastern dish kebab how to make kebab kamado joe charcoal barbecue bbq skewer beef minced meat - แนวปฏิบัติและการใช้ชีวิต
Hi,
As you said , keeping the meet on the skewer is a challenge
Here are my tips, and Yousef did a great job explaining
Lean to fat ratio 70/30, even 60/40 makes for a real juicy kebab.
Best meat combination 50/50 beef chuck/lamb rib
Need to get through the meat grinder twice, don’t need any more than that.
Squeeze most of the juice out of ground onion, but don’t make it too dry.
200-300 gr onion per kilo of meat is best. Too much onion increases the risk of falling.
If your final mixture sticks to your hands, it will stick on the skewer. Let the mixture sit in the fridge for a few hours, preferably overnight for best results.
Use warm water to wet your hand while skewering. This helps the meat not to stick to the hand while skewering
Use your fingers to make indentation on the kebab for better heat conduction and efficient cooking.
Make sure meat and skewer remain cold until they are on the grill.
Heat should be high, such that the meat cooks faster than the fat melts. Turn the skewer frequently to prevent detachment of one side from the other due to uneven cooking
Don’t let direct fire burn the surface, use a fan if needed
Don’t make your skewers too fat by putting too much meat on it.
Make sure meat and skewer remain cold until they go on the grill.
Heat should be high from ashed-over charcoal such that the meat cooks faster than the fat melts. With medium or low heat, the fat melts before the meat cooks and this is a very common reason that the kebab falls off the skewer. Turn the skewer frequently to prevent detachment of one side from the other due to uneven cooking
Don’t let direct flame burn the surface of your kebab, use a fan to disperse the flame. You are going to get flames as the fat start dripping.
And finally: Happy Kabob making!!
Add some saffron to take your kebab to the next level.
Keep up the good work
Yusuf shall be remembered with HONOR! ALL PRAISE YUSUF!💜
Thank you so much my friend. Wonderful video and my wife and I enjoyed it so much.
You are famous Mr. Yousuf
Love you bud, this is awesome!
Pro tip: just use the dough hook for your Kitchen Aid and let it do it's thing - works like a charm! Been doing it for meatballs and kebab scewers for years!
I'm Persian and make these persian Kebabs consistantly. You absolutely don't need to go to such a fine mince, and the more you actually work meat the less tender it becomes. What you had was just fine, trust me. Also, you want your coals all lit and glowing hot. You don't want flames yet like that, just consistent radiative heat.
This is exactly the way. He ruined the tenderness of the meat. Either he hasnt researched properly or hes making a version of the turkish region. Wich isnt the original. Persians are best with kebabs. Am from iraq myself. We do it like the persians there hehe
But how do you keep it on the skewer. Our minced meat is much more corse
@@morrisonhulshof3224 thats where the fire comes into play. These kebabs are usually on the fire for 120 seconds and flipped once. Often even filled with lard where the kebab shows hole on the skewer.
Another old trick is You dont lift the skewer to turn it. Instead you keep the tip of the skewer stil on the bbq and lift the back of the skewer 90 degrees.
Moeilijkste van kebabs is iderdaad zorgen dat het niet valt haha. Experts malen het vlees soms zelfs maar 1 keer.
Turks don't use meat grinder for mince kebabs. It's a torture to the meat
@@morrisonhulshof3224 you keep turning the skewer every 20 seconds until it turns a bit brown and it will cook without falling off
Hi Pitmaster. In Turkey they don’t mince it this fine and use a particular knife for it called ‘zirh’ or Turkish mincing knife. A nice to know: you have Adana kebab which is the spicy version and you have Urfa kebab. Which is actually the same but not spicy!
When u mince the meat put it back in the fridge again to cool then , put on the skewer and let it cool in the fridge again until u light up the BBQ . This will not make ur meat fall off when grilling ok
This man knows things.
Ok
And seal the top andthe end tight to the skewer so it won't open and start falling.
This guy is onto something!
Next time leave the meat in the fridge for a few hours, it sets and heaps easier to put on skewers.
We don't turn it into a paste, whats we get from the butcher is good enough, the fridge does the trick mate
Yes sir listen to @TheArashAz .... i leave it in the Fridge over night.
Next Thing is you need a little more Onion. Some Safran that you solve in hot water. That should give you a damn good kubideh
Also it’s almost impossible to make Kabob with minced meat that was ever frozen before.
@@camsaffari that’s right because all the moisture is extracted during the thawing process
Also, have a small bowl of water to dip your hand in to stop the meat from sticking when you put on the skewer
@@camsaffari Exactly frozen ground beef or lamb is a no no for Kabobs
Try this mate: don't buy already minced meat, but whole piece (beef & lamb). Cut it into wide thin slices, put into milk with onion paste, SPG and cumin. Marinade whole thing 24h and then grind it.
Wow! The effort in this. Now I’m in needing of some kebab.
I came here from Yousefs channel! 😂 I'm glad someone loves him as much as I do
Bruh😂😂😂, the editing of Yusuf crying at the start
It’s similar to making mortadella, keep working the meat till it gets sticky. The rule of thumb is “if it sticks to your hand it sticks to the skewers”. Final tip, when starting to cook keep rotating every 10 seconds for the first minute.
I’ve been to Turkey a few times they don’t grind their meat, they take mostly fresh lamb shoulder and mince it with a large crescent shaped knife(zirth?) Which when it gets put on the skewer sticks real well. I’ve done it myself and it does work
That true.
Because of you guys, I ordered some skewers! Got them yesterday and they came in a jungle camouflage case. Guess I need to make my kabobs in the forest so no one can see me! I'll call these "Tactical Kabobs."
Yes that is so good!!😁😁 I used 100% lamb worked in herbs and spices and work it on skewers put on high heat and presto!! Work with hands enough and you can skip the food processor. Patience is key!!😁😁
I enjoy the way that you close each video and I am sure I am not alone. Please leave it the way it is!!!
When you put the meat on the skewer you should have a plate filled with water to ease the meat shaping process on the skewer , But as a first time not bad at all 👍 keep the good work 👍🌸
Keep the videos coming !!!! You are the man!!!!
You have to google how to make Adana Kebab. The Real Turkish Adana Kebab. 😉
Great video & big love to my man Yousef for showing us the way!
For sure!!! Thanks
You’re Dog is an absolute legend ! Always trying to get a bite 😂😂😂
At 3.00 If youre wondering about binding the egg whites its from the dutch eiwit which is protein in english.
Ok finally ! NOW i want a Kebab from you :)
🤣💪
LOL, may be one day
Why don't you guys have a "Kebab-Off"? Dutch Style Kebab vs. Berlin style kebab? Seems a tasty match.
the easiest way to get the BEST texture is putting all your meat in the KitchenAid mixer bowl add all the salt, pepper and drained onions and mix it with the paddle attachment for 3-4 minutes or until the mixture is homogenous. My dad is a master kabaob maker. try this!! its so easy you wont belive it.
My friend! I am Assyrian, we’ve been making these kebabs forever. You definitely do not need to go through this process, the meat does not need to be fine like a paste. The reason why the meat falls off is probably of one of 2 things. It could be because the bbq wasn’t hot enough OR you weren’t turning the skewers enough.
Also, a tip. When you put the meat on the skewers, get some water on your hand and use your hand to push the meat into place.
Also there is no need for the flames. Just like charcoal and put the skewers in when the charcoal is all white
I am from Persia and have watched all the videos for the last two years. I live to watch your videos before going to sleep. They make me happy and relaxed (also hungry). You should try joje kabab az well. Chicken kabab with saffraan. Keep up the good work. Eet smakelijk
try 25% beef and 75% lamb (shoulder or rib cut with nice amount of fat)
Ik heb ze afgelopen jaar voor mijn verjaardag gemaakt had alleen niet de juiste spiesen, ik kon geen platte vinden alleen Rond en vierkant. Maar de mensen hadden gesmuld. Had hamburgers en Kabab spiesen ervan gemaakt. Er was zo een 4 kg gehakt opgegaan buiten de 4kg kip en andere dingen.
your pretty cool, love your honesty and journey to learn.
for good pate like you should grind it just twice (max triple) then add a bit of cold water (no worries, it won't disturb of making crust/barkskin) and start kneading - thanks to cold water the meat starts to 'glue' and stops falling of the spade, changes nothing beside moisture level and kebab is even better
easy peasy lemon squeezy
Try this trick: keep flipping the kebab while grilling every 20-30 seconds or so, the meat won't fall off, I grind the meat twice only sometimes even once and it didn't fall.
Looks really good!! Saludos. Have a great weekend.
I agree with you that the sumac needs to go in the meat. I think that’s what makes Koobideh. I also think brushing it with saffron oil as you cook it, and of course saffron rice.
I watched Joseph’s video also. Lol.
One thing I noticed is almost everybody makes the meat into a big ball and then they slide it under the skewer and kind of shape it and pinch it out from there, also start turning it almost immediately and that supposed to help keep it on the skewer. I love the way they pinch it so you get a mixture of textures Throughout the meat. And of course I love the saffron rice and you can also brush the saffron oil on the meat as you’re cooking it and roasted peppers and tomatoes and onions with it.
I love you Guys, Cheers from Mexico, you make me laugh a lot. thank you!
In the old days and even now, we do not mince the meat . The meat is ground on a stone. This does not chop up the fascial strands and these strands then bind the meat together ; which prevents the kabab from falling apart ! The stone is about a foot long and 10 inches wide and the hand held stone is about 6 inches long and 4 inches wide. Both stones are about an inch thick. Learnt this trick from my cook was an old tiger hunter/tracker during the days of the empire.
On of the tools I use to make the meat into a paste is a simple tool. A fork. I do it for my dumplings. Yes, it works for both beef and chicken. Beef just needs more work.
Found Yousef a couple months ago...
He knows what he’s doing!
The real kebab method is not ground lamb, but it is finely chopped with a traditional knife (the name escapes me) then squeezed onto a chilled metal skewer. I saw this method demonstrated at meatopia a couple of years back.
You 2 Crack me up. Lol I'm glad you done this video tho since my Brazilian skewers just showed up in the mail yesterday.
Fantastic clip. You went a little overboard with mincing both the meat and onions. Fat content (30% - 35%) is the most important factor in holding the kebabs intact followed by working with the cold meat. Meat needs two grinds. One separate and the second once you marinate it with onions and seasoning. After the second grind you need to work and fold the meat so the fat develops stickiness then leave it in the fridge to get really cold before skewing it. The dentition marks should be deep so you could feel the skewer. That helps the meat to hold into skewer and cook through well without drying out.
The process used here is protein extraction. It makes a sticky paste of the meat commonly used in making sausage when over working it. This looks great! I'm thinking this belongs on my grill this week.
You are my lifesaver on TH-cam pitmaster😊👍🏻💪🏻
In turkey we dont use beef, we use only lamb and lamb fat, also if you mince your meat with a knife it will hold better and taste better. We only put red pepper and some red chilli powder and salt in the meat. Its called Adana Kebap
The easiest way to get a meat puree is with a buffalo chopper or an immersion blender. If you have a commercial grade grinder you can grind your meat several times with a fine plate and and eventually get the right consistency.
hey man, the most important thing is meat to fat ratio, at least it should be 70 - 30, for the fat u should use lamb fat, ground it all together then put it in the fridge for half-hour then when you put it on the skewers you should use ice-cold water, then you should use high heat and when the meat starts to shrink and change color you flip it on the other side and wait till that side is fully cooked then flip it again, that way it will never fall off.
keep up the good work, getting hungry all the way from Iraq
*Praying when I attempt to make my own it comes out like yours!* 😎👍
now I need to try that
In Turkey we don't grind the meat with a meat grinder we grind it with big knives called 'Zırh' and I guess that helps the meat to stick together.
Nice video and very informative and very entertaining and very satisfaction more videos.
Great video! - "Real" kabobs - I make mine in a kabob basket, so nothing really falls out (unless you cut it too small).
Great looking Kebab on great looking skewers. Got to get some of those!!
Yo Pitmaster X, nice video, wanted to make these for a while but could never find the right skewers. Where dit you find the skewers, can’t find these things anywere... Thanks!
Amazon
You have a KitchenAid mixer ... have you tried the flat beater? (That sort of triangular shaped thing)
I think it would make just the kind of paste you're looking for.
Using the paddle on the stand mixer helps break down the meat.
Yea! It’s a good video when Morrison’s face is in the video...not just his voice in the background.
Dude. Trick is after you mixed your spice meat and drained onion put it in the fridge for 1 to 2 hours. I roll them first into 100 grams balls and then leave the balls in the fridge. Then when you go to scewer them up the collagen is hard and they won't fall off scewer. It's like super easy. Practice practice practice. Also this is called koobideh. It's a type of 🍢 kebab
Dog: that’s it, duel to the death with those kebab skewers right now!!
Waw you did it congratulations 🎊🎈🎉🍾 god bless you and your family and friends
Come on man its 1am. Now i need to go down to the kebab van..
Cool video
Hi there,
love the videos!
In one of your videos you used a middle eastern spice, it was in a blue tin. I can’t find the video and can’t remember the name of the spice.
I remember you holding up the tin and talking about the flavours of the spice. I would like to get the spice name or even a link to the video.
Another great lesson for us all to try with some key points that should help us succeed at home. I love the banter between the both of you at the end of your videos. It shows that you are great friends and it’s just mates having a good time. In the end isn’t that what BBQ is all about, bring people together and have a good time.
I would like to know what it is you do say at the end of the videos and it must be Dutch. Sounds like keep smarkling and keep on grilling. Not sure the smarkling is correct...lol.
And where did you get the skewers please
OMG ....7:31 is THE $ shot!!! Nice job!
For a good Kebab you need 30-40% fat content , it will u save u alot of mincing , instead you need to kneed it like a dough for 2-3 min, then up to the fridge over night
I really want to try this..... I'm just terrified at the idea of cleaning the blender afterwards😂
Another great one that we will try over here on the East Coast!! - We only like it ONE way though! LOL
I worked in a kitchen that was famous for home made burgers. Just salt, pepper, garlic powder, mixed herbs and a few eggs. Head chef put it in a big Hobart Mixer and left it for 15 minutes. It ruined the texture and they were like rubber and stringy. Owner went mad, hand mixing after that.
Thank you for making this video, and linking to Yusuf. I have struggled with this exact problem many times myself. One of the most important parts of his system, seem to be constant turning at least in the first few minutes. You didn’t really mention or show this 🤷🏼♂️
few things i want to know, i never used a kamado to grill. how long did it take?
De link naar de kanaal van jousef werkt niet ???
Why not try the paddle on the stand mixer ? That's how a lot of people make that consistency, i believe.
I dig your sweater, where did you get it?! I also gave up on kebabs:(
Als je de kitchenaid met de vlinder gebruikt dan kan je ook makkelijk je gehakt tot een puree krijgen. Zo zorg ik er ook voor dat ik gehaktballen krijg die niet uit elkaar vallen!
zoals eerder is gezegd - eerst een paar uur in de koelkast. Maar, dit recept zou volledig worden uitgelachen op de kaukasus. De uien moeten met een scherpe mes in kleine blokjes gesneden worden, zodat ze hun vocht afgeven tijdens het bbqen en niet eerder! Als je ze door een blender haalt, dan zorgt dit overtollig vocht alleen voor het slappe gehakt dat niet blijft hangen. Als je ze in blokjes snijdt, dan is het gehakt niet overtollig vochtig, maar is het eindresultaat wel super sappig!!!
You can speed up the process if you freeze the meat then put it in the blender
Bedankt voor de video Roel, was/is leerzaam :-) Waar heb je die mooie spiezen vandaan als ik mag vragen ?
Die spiezen kan je bij iraanse winkels kopen
There is a specific tool for making a forcemeat, which is what you’re making. It’s called a foodmill, or passetout. Available on amazon etc.
I ❤️ kebab. A mixed platter, ah 😋
Persiaaaaan 😍
HI, Can you put a link to the skewers please??
Even the subtitles confused. Still Marshall. Why don't he just changed his name to Marshall. 🤣🤣🤣
Haha The best!
Man give it here!
You could also try to mix smaller amounts of mince, 1 kg or so, in the same direction inside of a bowl rather than needing it, it make fat emulsification easier. This is would be similar to the Chinese method for making dumpling filling. I then to do this with my mince for Cheese burgers and it gets to a similar consistency.
Nice 👍
Let's try with fish and lemon grass.
And for the sauce, you can use hot salsa. Try search "sate lilit" 🙏
Keep on~ grilling~
It's okay to love it both ways Morrison! xD
Tänx to yousef. He's really great uncle ❤
Go to ocakbasi cinar in java straat Amsterdam and order an adana kebap. It’s made from 100% lambs meat which is minced one time. The taste of this kebap is comparable with the origin kebap that’s made in Turkey. Een echte aanrader dus!!
What is the food processor that you are using?
Its the worst don't buy it
Skinny cooks? I've always heard it said don't trust a skinny cook. However, you are an exception to that rule.
for kebab try to use Baharat spicemix from jonnie boer sometimes, really makes it taste authentic.
Baharat is actually just Turkish for spices😄
Gimme, gimme, gimme! 🍽👍🏻
Gehakt in de kitchenaid met de vlinder laten draaien. 👌
Bro your ground meat mix needs more fat. 70% 30% ratio is ideal. The fatty meat mixture is much easier to need and form a kabob. It will come out so much better if you don't regrind it or use a food processor. Fatty kabobs will stick easier to the skewer. After you make your skewers put them in the fridge for i-2 hours Make sure your BBQ is super hot and turn every 10 seconds Once you get a sear youcan turn them every 30 seconds.Give it a shot please
Why did you not use the Tandoor
I wanna try this now! What about a homemade sausage? Woud love to see you make a BBQ sausage. Im trying myself. Tasting delicious!
Do the shashlik next!
i wish you had some nice tahini with the kebabs
Where did you get the skewers from please?
Amazon
@@PITMASTERX thank you, could you add a link please. Love your work mate
If you search 60cm kebab skewer they should pop up. I see 2 that look identical to his, one is double the price and comes with a case to store them.