I absolutely cannot wait to get cooking these, it's one of my favorite things in the world. Little tip to everyone, put about ¼tsp of baking soda per pound of meat you're marinating. Baking soda tenderizes crazy efficiently and it will also lower the temperature that the maillard reaction happens, so you'll get absolutely stunning browning
Been watching your channel a long time. If this was my introduction to the channel, and someone asked “guess how many subs” I’d say between 750k and a milli. I’m not middle eastern but I’ve eaten many kebabs and this video is like americas test kitchen. Very concise, great editing and voice over and legit mouthwatering shots. Your success will soon rain down my friend. Great work here and this was well worth the wait as I can’t imagine how long it took to do all this research not to mention shooting. Great work!
Thanks Obi, seems like you did a load of research; I can't wait to try it. Have you tried green papaya? I use it with chicken and it does a great job tenderizing. I also use yogurt or labneh.
@@MiddleEats I love your videos. If you don't mind I'd like to suggest a book where tons of inspiration is to be had: Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook I've browsed the recipes in this book and have actually cooked a couple. Its a delightful cookbook with tons of recipes that are beautifully organized and very relevant today.
These look AMAZINGGGGG what side dishes go with these? Can you do a video on this? I don’t know much about middle eastern cooking so it’d be so helpful
Thank you for all of your excellent videos. I am new to the channel, and it has quickly become my favorite place for recipes. I have a recipe request: samosas, pretty please?! 🤗 TY!
Man, I am droooooooling watching this. Very well done 🤤 I think a few different lamb kebabs is on my weekend menu. As an option to the tin foil and oil smoking, I would suggest just blasting the skewers with a decent blowtorch for the same effect but with less fiddling about. The grill flavour is after all just the sooty particles from burning fat.
I feel weirdly very happy when someone non-Turkish is showcasing Turkish food! Btw we should buy proper kebab grills instead of using weber for kebabs :)
Kettle style bbqs is what you'll find throughout all of western europe and the US, so it makes sense to show people how to use them. We use something similar to a mangal in Egypt, but they are rare outside of the Middle East
@@MiddleEats I agree, I'm also using kettle style but still will order a mangal grill from amazon. In addition to finding creative solutions for kettle bbq while using long skewers, the main problem is that the distance between the shish and the fire is for some cases too much and not adjustable.
Bro I swear to God you are one of the best food content creators I really respect the effort you put in the videos. been a subscriber before 50 K subs.
Ah, man, talk about a well-timed video. My wife picked out a bunch of random steaks for me to grill (I have a pellet grill, so it's easy to go low and slow and with plenty of smoky flavor), and we also recently harvested a tremendous amount of parsley from our garden. You can bet I was happy to hear of a good onion/parsley marinade, and I'm totally going to use that and do one of the steaks as kebabs. *Edit: Ooh, this stuff is pungent! This smells like one hell of a good marinade.
Awww of course it started raining. :( Too bad, but looking forward to Part II! I've never grilled outside in the UK (I also live in a flat) but looking forward to it one day.
you can get a smoke gun It' burn wood chips so it actually is real smoke.. Way safer too..I have the breville smoke gun . I use it for cheese and butters
Oh yes, I've been waiting for this! I love the idea for chicken wings; I always buy whole chickens and debone them and I have a surplus of wings in the freezer. I want to use the indoor-smoking technique for things like mandi rice, tandoori chicken etc. but I have never been able to get the coal hot enough to turn white in the kitchen. Holding it over the burner doesn't seem to work very well. Any tips on doing that?
Get a jet lighter or a meringue torch, you'll need to heat it until it's very very hot. I used a fan to blow air over the coal for about 2 minutes until it was glowing all over
Looks amazing! I'd suggest slitting your wings before the marinade instead of right before cooking as this should get you a bit better penetration of the marinade.
@@MiddleEats yeah but if you took it off you'd lose that crisp and all that lovely fat too. Cutting before marinade was just a thought to get more flavor in there but I definitely see the technical issues with it. Oh what about a vertical cut straight through between the bones? That should affect the pokeability of the structure but still get that flavor in there.
Not really, that will be next video 😅. Naah, I'm not that guy. Ethan introduces people to new concepts, whereas I like to show off the food how it would be in the middle east. We're both colouring in different areas of the same painting
I took a double take when I heard you say at 10:30, 'our annual 33 minute bbq allocation ran out'... I am blown away that you have a time limit on bbq-ing. That is absolutely insane... Here in Canada, we can bbq as much as we want, for as long as we want anytime of year. I've never heard of this crazy limit existed until today. Other than that ludicrous restriction, I think your spice blends are amazing and will be trying them out soon. :-)
It used to be 30 mins in the UK and 30 mins in Australia but under an obscure Commonwealth law the Brits took three minutes off us so now they have 33 minutes and we only have 27. I understand they're coming for Canada next, but not the French bit.
The secret is the lamb and lamb's tail fat that is a standard in most regions of western Asia. The lamb from there has a heavy, almost gamy smell and taste. In the UK it's still accessible thanks to the diasporas from that region but in the rest of Europe or across the pond, bland boring flat lamb is the only one on the shelves. I always hear from Brits that kebab restaurants (not döner kebab ones) are almost good as the ones in eastern Turkey but that's not the case for every where in Europe unfortunately.
You got any nice recipes/marinades for grilled Mutton? I and many other will have a lot of mutton meat in house next so that would be a terrific idea for a video I think.
I have a small Shawarma shop I would like to marinade my spit with your Shawarma marinade recipe. I’m wondering if I could do that in a commercial setting because of the dairy that’s involved in the marinade and will it last and how long will it last. I look forward to your comment thank you.
I think this method is perfect for disposable (or makeshift) barbecues since often the grates are not great quality anyway. Having to flip food on them is so annoying.
@@MiddleEats Hey, with long enough implements to turn the food and a camera feed or assistant to monitor its progress, you could even sit at the table snacking on mezzes while running the grill through the open door/window. Would save you getting rained on at least!
A very informative video, Obi! I learned a lot - I didn't know the importance of removing the grate. I want to make all of these now haha.
Thanks Jim. I didn't mention this, but removing the grate also means the food doesn't stick. No more shredded chicken when trying to turn it over!
I absolutely cannot wait to get cooking these, it's one of my favorite things in the world.
Little tip to everyone, put about ¼tsp of baking soda per pound of meat you're marinating. Baking soda tenderizes crazy efficiently and it will also lower the temperature that the maillard reaction happens, so you'll get absolutely stunning browning
I wish I discovered this video about 10 years ago. A lot of these techniques I slowly picked up over the years whilst waiting for my kebab order!
Reminds me of those huge mixed grill platters in Lebanese restaurants with no plates, a bowl of toum for each of us and hot khubz every 10 minutes !
Haha yeah, maybe one day I can do a series of mixed grills from different countries 😅
@@MiddleEats I don’t eat meat but god damn I would watch the shit out of that
@@akku97😂
Ah Khubz are like pita bread, that sounds great!
Thank you for making this video! As an amateur, I needed all these explanations. I look forward to watching more videos like this on your channel!
Much love Obi! Learned so much from you. Even though I’m an Arab/Egyptian myself. Mama would be proud of you!
this has got to be one of the most underrated channels on youtube
Literally been waiting like crazy for this kebab series to drop!🙏🙏🙏
You pump out very HIGH quality content. We really appreciate it.
Been watching your channel a long time. If this was my introduction to the channel, and someone asked “guess how many subs” I’d say between 750k and a milli. I’m not middle eastern but I’ve eaten many kebabs and this video is like americas test kitchen. Very concise, great editing and voice over and legit mouthwatering shots. Your success will soon rain down my friend. Great work here and this was well worth the wait as I can’t imagine how long it took to do all this research not to mention shooting. Great work!
Your kebabs look glorious! I liked how you broke down the process and simplified it, as well as the science behind the tenderizing marinades.
The tip about smoking indoors with the oil and a hot coal is genius! Thanks!
I’m making this for Eid tomorrow. Thank you so much for these amazing recipes and outstanding meal ideas. I wish you post daily ☺️
Love the technique for indoor smoking! Great for those of us without an outdoor grill.
Thanks Obi, seems like you did a load of research; I can't wait to try it. Have you tried green papaya? I use it with chicken and it does a great job tenderizing. I also use yogurt or labneh.
We made these wings and lamb ribs today....so good. Thanks for the great recipes amd techniques.
This video was worth the wait! Your best ine yet
Thank you, it was a ton of work 😅
@@MiddleEats I love your videos. If you don't mind I'd like to suggest a book where tons of inspiration is to be had: Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook
I've browsed the recipes in this book and have actually cooked a couple. Its a delightful cookbook with tons of recipes that are beautifully organized and very relevant today.
These look AMAZINGGGGG what side dishes go with these? Can you do a video on this? I don’t know much about middle eastern cooking so it’d be so helpful
Thank you for simplifying the recipes. Now I have some uses for Sumac and Red Pepper Past. I now have my flat skewers to finally use!
Thank you for sharing this information. I love middle east food!
This is such a great video! Thank you! The oven broiler idea is genius!!!!
Next grill video, can you do tarb? That was my favorite in Egypt.
subscribing to this channel is the gift that keeps on giving. so much great information with zero wasted time and fantastic production
This looks amazing, can't wait to try it. Really hoping you have a plan to do Turkish Iskender soon.
Thank you for all of your excellent videos. I am new to the channel, and it has quickly become my favorite place for recipes. I have a recipe request: samosas, pretty please?! 🤗 TY!
I've been needing an excuse to start the bbq! Thank you boss
These was such. Great video thanks for all the tips , these all look delicious 🤤 x
When are we going to get a cookbook of all of these delicious recipes compiled 🥺
Try raw papaya (small amounts) in the marinade.. excellent for tenderising
Appreciated! Cant wait for the next bbq Kebab video.
Man, I am droooooooling watching this. Very well done 🤤 I think a few different lamb kebabs is on my weekend menu.
As an option to the tin foil and oil smoking, I would suggest just blasting the skewers with a decent blowtorch for the same effect but with less fiddling about. The grill flavour is after all just the sooty particles from burning fat.
what the. How did i miss you all these years bro. it is so perfect i don't have to search any more for good kebab recipes.
Joujeh kebab, barg, and koobideh are the way to go when eating kebab. Though kofta is amazing as well.
I feel weirdly very happy when someone non-Turkish is showcasing Turkish food! Btw we should buy proper kebab grills instead of using weber for kebabs :)
you know its not about Turkey its just a middle-eastern cuisine (kebabs)
Kettle style bbqs is what you'll find throughout all of western europe and the US, so it makes sense to show people how to use them. We use something similar to a mangal in Egypt, but they are rare outside of the Middle East
@@MiddleEats I agree, I'm also using kettle style but still will order a mangal grill from amazon. In addition to finding creative solutions for kettle bbq while using long skewers, the main problem is that the distance between the shish and the fire is for some cases too much and not adjustable.
Kebabs predates turkey and even turks
Probably an ancient iraqi origin or iranain
Perfect timing! I'm making lamb and chicken kebabs tomorrow
Yesss was waiting for this one!
Hey brother,
You should open up your own restaurant and call it Middle eats!
Good information and your videos are making me hungry
truly appreciate the details...
First of all explanation is excellent and the looks very delicious. Thanks for all hard works
Such a great video! Well worth the wait
Thank you, glad you enjoyed it!
Thank you Obi!!!! You're making me hungry!!! My ham sandwich now seems inadequate...
That looks amaaaaazing
I only have a gas grill. I'm definitely going to buy a charcoal grill to try this out, it just looks so delicious!
If the elements are removable, you might be able to just place a large foil or stainless steel tray in your gas bbq, and then pour the lit coal in it
Bro I swear to God you are one of the best food content creators I really respect the effort you put in the videos. been a subscriber before 50 K subs.
Jesus Christ what an amazing video. Keep it UP!
Cracking video! I've just ordered some sumac, can't wait to try these out!
Thanks, glad you liked it. Sumac is also a great spice to sprinkle on foods after they come off the grill, just gives them a nice tanginess
@@MiddleEats is it also used on salad? There's something about Turkish salad that I could just keep eating!
Yes it is. Most Turkish salads at restaurants in London are olive oil, pomegranate molasses, lemon juice, salt, pepper, sumac.
@@MiddleEats amazing, thanks! I'm in UK as well (B'ham), visited a few Turkish restaurants. Leicester seems to have a fair few there as well
Ah, man, talk about a well-timed video. My wife picked out a bunch of random steaks for me to grill (I have a pellet grill, so it's easy to go low and slow and with plenty of smoky flavor), and we also recently harvested a tremendous amount of parsley from our garden. You can bet I was happy to hear of a good onion/parsley marinade, and I'm totally going to use that and do one of the steaks as kebabs.
*Edit: Ooh, this stuff is pungent! This smells like one hell of a good marinade.
I never ever thought about putting a few chicken wings/drumettes, or thighs on a skewer to cook, time to get the charcoal bbq cooking for dinner :)
Great ما شاء الله
Perfect 👌 thanks
You sir are a god send
The best lamb kebaps and lamb chops i ever had so far was when we visited Istanbul few months ago....really had that strong lamb flavour
Great video
Awww of course it started raining. :( Too bad, but looking forward to Part II! I've never grilled outside in the UK (I also live in a flat) but looking forward to it one day.
9:31 - This is interesting is it to get some of the moisture out from underneath the chicken skin?
Great video, thanks for the tips.
Have you done a bastilla recipe
Not yet, it's something we'll get to soon though
@@MiddleEats video title: PERFECT Storming of Bastilla
Thanks Obi, looks great! Any ideas on the marinade for Egyptian kebab and kofta like Abu Shakra or El Dahan?
Kebab is this same one for the chops, adding nutmeg or spicy chilli is optional. Kofta will be coming soon
Great video, What's your favourite restaurant in Egypt called?
Favourite for grilled chicken is Andrea. They're the ones with the crazy rotisserie.
@@MiddleEats nice, thanks
You should try adding onion juice to chicken marinade. It gives nice flavor and helps tenderizing the chicken
Where did you get the exact same flat skewers you used in the video?
Love the channel, keep it up!!
In London I got them from Turkish Food Center in Leytonstone. The skewers are in green packaging and say Hepsiburada Gönen Çelik Şiş Paslanmaz on them
@@MiddleEats thank you so much
I've tried a lot of kebabs and yeah the ones in the restaurant taste so much better than the ones you make
you must try sucuk on grill/bbq, its common in Turkey
Oh yes, I love it. I want to try making my own Sucuk soon.
@@MiddleEats i would love to see that!
you can get a smoke gun It' burn wood chips so it actually is real smoke.. Way safer too..I have the breville smoke gun . I use it for cheese and butters
great video!
Thanks Aster! Glad you enjoyed it
Oh yes, I've been waiting for this! I love the idea for chicken wings; I always buy whole chickens and debone them and I have a surplus of wings in the freezer.
I want to use the indoor-smoking technique for things like mandi rice, tandoori chicken etc. but I have never been able to get the coal hot enough to turn white in the kitchen. Holding it over the burner doesn't seem to work very well. Any tips on doing that?
What kind of coal are you using and how long are you holding it over the burner? Some coals can take up to 20 minutes of constant heat to get on!
Get a jet lighter or a meringue torch, you'll need to heat it until it's very very hot. I used a fan to blow air over the coal for about 2 minutes until it was glowing all over
@@MiddleEats good idea. I'll try that. I've just been trying it on my gas hob which obviously wastes a lot of gas in the process as well!
I've been so busy but I get a chance to 🤤🤤😋🤤😋🤤 with these videos, yeah I'm weird but I don't care.😂🤣😂🤣🤣🤣😂
Mhmm id pay so much money for that yummm
You and me both, unfortunately it's a cool at home thing as these grills don't exist much in the UK.
Looks amazing! I'd suggest slitting your wings before the marinade instead of right before cooking as this should get you a bit better penetration of the marinade.
You might cut them in a way where they won't have enough grip to stay on the skewers
@@MiddleEats fair enough
You could take off the skin though?
@@MiddleEats yeah but if you took it off you'd lose that crisp and all that lovely fat too. Cutting before marinade was just a thought to get more flavor in there but I definitely see the technical issues with it. Oh what about a vertical cut straight through between the bones? That should affect the pokeability of the structure but still get that flavor in there.
Coming at Ethan with this one
Not really, that will be next video 😅.
Naah, I'm not that guy. Ethan introduces people to new concepts, whereas I like to show off the food how it would be in the middle east. We're both colouring in different areas of the same painting
I'm an Iranian myself why am I watching this?
Aha I just love kebabs. That's why
I took a double take when I heard you say at 10:30, 'our annual 33 minute bbq allocation ran out'... I am blown away that you have a time limit on bbq-ing. That is absolutely insane... Here in Canada, we can bbq as much as we want, for as long as we want anytime of year. I've never heard of this crazy limit existed until today. Other than that ludicrous restriction, I think your spice blends are amazing and will be trying them out soon. :-)
😆 my bad. I was joking about how summer only lasts for a few hours in the UK. We can bbq as long as we want.
It used to be 30 mins in the UK and 30 mins in Australia but under an obscure Commonwealth law the Brits took three minutes off us so now they have 33 minutes and we only have 27. I understand they're coming for Canada next, but not the French bit.
Please tell me what was the chicken rotissery restaurant in Egypt? Thank you
Andrea
The secret is the lamb and lamb's tail fat that is a standard in most regions of western Asia. The lamb from there has a heavy, almost gamy smell and taste. In the UK it's still accessible thanks to the diasporas from that region but in the rest of Europe or across the pond, bland boring flat lamb is the only one on the shelves. I always hear from Brits that kebab restaurants (not döner kebab ones) are almost good as the ones in eastern Turkey but that's not the case for every where in Europe unfortunately.
im hungry now! can i come over for some fresh grilled meat? :D
Try raw papaya paste. It will make any tough cut super juicy.
Thank you so much ♥️♥️♥️
I love your recipes ❤️
Hope you liked the new video style!
What is that restaurant in Egypt?
"Annual 33 minute BBQ allocation..." Classic!
sumac onion with kebab... damn
Yeah, they're a classic!
You got any nice recipes/marinades for grilled Mutton? I and many other will have a lot of mutton meat in house next so that would be a terrific idea for a video I think.
You should venture into South Asian cooking - Tandooris and more.
I like adding acidic and enzymatic marinades to chicken thighs when I make them into shawarma
Try onion juice only, it helps the tenderizing process and will not stick to your kebabs and burn
Those lambchops! Youre a fkn artist m8
I have a small Shawarma shop I would like to marinade my spit with your Shawarma marinade recipe. I’m wondering if I could do that in a commercial setting because of the dairy that’s involved in the marinade and will it last and how long will it last. I look forward to your comment thank you.
love your channel, however I'm still suspicious that you are the historian from the Step Back channel.
Tis I, the step back historian
Super curious about the smoking hack. Why do you say it's bad for your health?
burnt oil or any burnt fat can cause cancer
I think this method is perfect for disposable (or makeshift) barbecues since often the grates are not great quality anyway. Having to flip food on them is so annoying.
Are they really homemade if you grilled them outside
What if you bring the bbq right to the back door or window, so you are standing in the house, but the grill is outside. BIG BRAIN
@@MiddleEats Hey, with long enough implements to turn the food and a camera feed or assistant to monitor its progress, you could even sit at the table snacking on mezzes while running the grill through the open door/window. Would save you getting rained on at least!
FYI: The word Kabob comes from the Ancient Assyrian Language "Kababu" which means Charred Meat.
kebabaab
Ribeye...no wayyy. To expensive. Use Sirloin. Much better in a kabab and cheaper. Takes on a marinade really well as well.
there's a LAW as to how long you can grill in LONDON??? WTF
th-cam.com/video/o3C47LA0qK0/w-d-xo.html what kinda sorcery is this?