Thankyou to the following members for their support: C. Nile Alan D. Kimber Svetlana Puls Milton Warren Ashley Blakebrough Dirk Koenig Mike C. Dr Khalid Rahimi Bryce Stoddart Amy Bozick Join this channel as a member or patreon to get access to perks and be recognized as a supporter: th-cam.com/channels/noc9Ta5jI9jx3s0UxQNxoA.htmljoin
Henry, I just wanted to finally say thank you. I've been making koobideh based on your older video for years and everyone who tried them is very impressed. I've been citing your channel to those who ask for the recipe. Keep doing what you do and thank you!
I made your recipe today and I have a huge complaint . I rarely cook and it’s normally my wife who cooks . I tried to cook today and followed your recipe now my kids want me to cook every day . 🙄
Thanks Henry I followed your recipe twice and i can say that it’s top restaurant quality cause I used high quality meat & real saffron. The onion juice tip is so crucial because the first time I did squeeze the onion and the kebab held itself on the grill. The second time I thought I could follow your recipe from memory then Forgot about the onion and the bebab fell off the skewer on the grill. I also made the baghali polo rice & the zereshk polo rice according to your recipes. You have a great way of teaching & you make it seem easy . And these Persian dishes are things I crave once in a while and used to only order from restaurants cause I thought they’d be difficult to make at home. Now I can make them better than most restaurants thanks to you.
I made this for dinner today. It came out amazingly tasty. I’ve been making kabobs for several years. This one was the best one that I ever made. Thank you so much chef.
I am not a chef. I do not own a restaurant. I do not know 1% of what Henry knows about cooking. However, I am passionate about koobideh, so I will put my notes down as I am watching the video. 0:27 when it comes to measuring onions, I go by 275g of onion pulp (AFTER you drain the water) per KG of meat. 0:49 I do not hand-grate the onions (frankly its a lot of work for not a lot of benefit), I also do not use a food processor as it turns the onions basically liquid. I use the same mincer I use to mince the meat - the "large" hole plate one (when you buy a cheap electric mincer it comes with a "large" hole plate and a "small" hole plate. The "large" hole has roughly 7mm diameter holes. 1:58 - I use 1.85 tsp salt per KG of meat (and I mix it INTO the MEAT) i use 0.75 tsp of finely ground black pepper per KG of meat (again mixed into the MEAT) NO tumeric having seen a dozen vids straight from iran, salt and pepper is all you need NO sumac - you sprinkle the sumac on top after kabob is cooked. I also add 0.4 tsp of BAKING SODA per KG of meat (mixed into the MEAT) - this fluffs up the meat for a good texture, and also keeps meat on skewer) I put the saffron water into the onion. 2:54 - I use 50% Lamb Shoulder , 50% beef chuck for the meat mix. I mince it through the meat mincer (using the "large" holes) ONCE, then I mix it with the onions and MINCE AGAIN. and THEN i add the spices. 5:19 - room temperature tap water works fine 5:39 - I like to use a scale and measure out 150g balls. 150g is what works for MY length skewer and grill - your size will be different so you have to experiment. You definitely do not want little kabobs that dry out and too big kabobs might fall off skewer - or not cook well. Here is the most IMPORTANT part - the entire mixture by hand.....not for an hour as some myths say.... but just long enough for the meat to get "Sticky" and it sticks to your hand... THIS IS HOW YOU KEEP MEAT ON SKEWER. Then let rest for at least an hour and the SKEWER. I see a lot of vids that over-complicate it. Tell people to add eggs / bread crumbs (NEVER DO THIS - bread crumbs were used to clean the mincer - it was never part of the recipe), they tell people that unless the meat is freezing cold it will fall... NO the single most import thing to make sure meat does not fall off skewer is to MIX it until meat gets sticky texture - and the baking soda is my backup. Also cook on GAS grill. I find gas grill is naturally less hot than charcoals and since i am not a charcoal master i cannot do proper temperature control. If the grill is TOO HOT a film develops over the kabobs and like a skin you have to bite through - very unpleasant. With lower heat (like gas grill) the kabobs are very very juicy and tender - but take longer to cook - roughly 15 mins. I used to eat koobideh with rice - however, i am finding i like it much better as a sandwich. Lavash, koobideh, mint, onion, sumac - take a bite. Then take a spoonful of charred tomatoe. perfection!
@@sama66forever Tea Spoon. I dont know how my recipe has changed over time - but if you use too much you can definitely taste an after taste or a bitterness which is not pleasant. Definitely use as little as you can get away with. but the texture it gives is very pleasant. without it, i find the kabob becomes too dense.
I was not prepared for how good this was. I use cumin, cardamom allspice, etc in most of my recipes and I resisted the urge to add any in this. I used exactly what you said and I’m glad I did, I do love sumaq. I brush generous saffron at the end and wallahi my new favorite to cook and eat
This is my favorite comfort food. There isn’t very much Persian food where I live. When I want to treat myself, the wife and I drive to Sacramento to get our fix. I will have to try this recipe.
@@KaelDenna first my flight lands in Tehran where we will go to the mashad hotel i think that is the name then to Isfahan to the kowsar hotel then to Shiraz yazd and Persepolis then back to Tehran but i want to learn Farsi before i go although the government gives tour guides
Excellent advice and very well explained chef! i'm making koobideh tonight for the second time and your video really helped clear up a few mistakes I was making, Thanks!
I like the video from 5 years ago too! Thanks Henry! I'm a koobideh MASTER because of you. I make it better than my Iranian friends! I have the Persian swords/skewers and I have the LARGE shaker of sumac, not the small one! lol
To the OG Henry…the internet appreciates you, my guy!!! Been watching your videos for many years now. Born in Iran and a chef (by hobby) and you are my go to on the internet for middle eastern cuisine…videos are simple, easy to follow and to the point. Live in dc, but if i ever come to Australia…ill find your spot. Thank u!
What a great video. The top for the meet falling off is fantastic and the hot water, chill onions seasoning. All are wonderful!! Thank you so much for sharing
Asalamalaikum God bless you brother Henry from a Lebanese brother. Thank you for the technique on making the meat stick to the skewer. God bless you and your family brother.
Looks absolutely fantastic. You make it look so easy me and my mate spilled30% of the meat kept falling off 😂 after watching this we will be war ready for the next session! Thanks a lot
I am half brazilian and half german, my wife is from Iran, I love the iranian food and the iranian people! I can cook like an iranian!! Am I now a half iranian? ❤😂
OMG I'm cooking this as am writing and THE BEST KABOBS EVERY I can't believe I made this first time so delicious they did brake tho which as I expected as my first time but TASTE is OUTSTANDING! THANK YOU !!!!
Hey mate. Just made your recipe. Was truly amazing. Thank you for sharing your knowledge. I don't have skewers as wide as yours. But your tips definitely helped.
Excellent video as always. Love from Canada! Question: I noticed in the last video you added one egg. Is there a reason why you didn't add an egg this time? Does it help with anything?
Some people use egg, some don’t. Traditionally you shouldn’t. Obviously egg will change the texture into more of a meatloaf like texture. But an egg can also be handy if your mince isn’t sticky. Everyone has their own little twist
Hi, Henry. Thanks for this video, I love this style and flavour of cooking. What an amazing, traditional way of forming the meat to the kebab bar. That was so excellent. The spice pallet you use is just delicious for me. I could easily live off of this food. You got a subscriber in me, I am HOOKED. Also, you look friendly and happy, and you are very easy to learn from. All the best to you and your family. Warm regards from Port Hope, Ontario.
Been following this recipe for years. You’re the best Do you find any benefit by mincing the meat with those giant sword-like knives from actual steak? They seem to do that in Iran and turkey a lot.
Don’t even think about it! I tried it once, 1 1/4 mile after I left the Californian shores, on my way to Australia, I got a horrible cramp and they had to send a boat out to rescue me! It’s not as easy as it sounds, I tell ya.
Lost weight? Looking good. Also, thank you for the thorough explanation. Last time I tried to make a kebab, the mixture was so moist, it was an epic fail
Everyone has their own take on it, I personally prefer NOT to add egg. It changes the texture and its more of a meatloaf type than a kebab. But in a case where the mince doesnt stick, adding an egg in can make it sticky again.
Hi, everytime i order this dish at the local persian restaurant, one skewer of meat is the one with the indents, the wavey one you make, and the other is a solid-pull apart meat. Whats that one called, and how do you make it? Thank you
I honestly haven't got a clue! We go by MJ in Australia. Unfortunately as this grill was manufactured in Iran, I haven't got a clue on its gas consumption!
I’m going to try this. Maybe it will be closer to Reza’s in Chicago than I’ve been able to get. I’ve been using a mix with allspice in it and it’s very good but doesn’t match Reza’s. And you’ve finally shown me the squeezing technique to get the ridges on the meet. Thanks! Now, how about fessanjan and tahdig? I’m going to check your channel for those.
Thankyou to the following members for their support:
C. Nile
Alan D. Kimber
Svetlana Puls
Milton Warren
Ashley Blakebrough
Dirk Koenig
Mike C.
Dr Khalid Rahimi
Bryce Stoddart
Amy Bozick
Join this channel as a member or patreon to get access to perks and be recognized as a supporter:
th-cam.com/channels/noc9Ta5jI9jx3s0UxQNxoA.htmljoin
Oppp0p
Henry, I just wanted to finally say thank you. I've been making koobideh based on your older video for years and everyone who tried them is very impressed. I've been citing your channel to those who ask for the recipe. Keep doing what you do and thank you!
Glad to hear it!! I figured it was about time I did a newer fresher video haha
Very good recipe
How do you do them? On the bbq?
It is 1kilo meance meat?
I made this for some Iranian-American friends of my son's, who pronounced it authentically Persian. Thanks!
This is so wholesome
I made your recipe today and I have a huge complaint . I rarely cook and it’s normally my wife who cooks . I tried to cook today and followed your recipe now my kids want me to cook every day . 🙄
Haha they love it😂
You've been upgraded to meat duties for all your life 😂
😂😂😂😂😂😂😂
😂
😅😅😅😅😅
Thanks Henry I followed your recipe twice and i can say that it’s top restaurant quality cause I used high quality meat & real saffron. The onion juice tip is so crucial because the first time I did squeeze the onion and the kebab held itself on the grill. The second time I thought I could follow your recipe from memory then Forgot about the onion and the bebab fell off the skewer on the grill.
I also made the baghali polo rice & the zereshk polo rice according to your recipes. You have a great way of teaching & you make it seem easy . And these Persian dishes are things I crave once in a while and used to only order from restaurants cause I thought they’d be difficult to make at home. Now I can make them better than most restaurants thanks to you.
I made this for dinner today. It came out amazingly tasty. I’ve been making kabobs for several years. This one was the best one that I ever made. Thank you so much chef.
I am not a chef. I do not own a restaurant. I do not know 1% of what Henry knows about cooking. However, I am passionate about koobideh, so I will put my notes down as I am watching the video.
0:27 when it comes to measuring onions, I go by 275g of onion pulp (AFTER you drain the water) per KG of meat.
0:49 I do not hand-grate the onions (frankly its a lot of work for not a lot of benefit), I also do not use a food processor as it turns the onions basically liquid.
I use the same mincer I use to mince the meat - the "large" hole plate one (when you buy a cheap electric mincer it comes with a "large" hole plate and a "small" hole plate. The "large" hole has roughly 7mm diameter holes.
1:58 - I use 1.85 tsp salt per KG of meat (and I mix it INTO the MEAT)
i use 0.75 tsp of finely ground black pepper per KG of meat (again mixed into the MEAT)
NO tumeric having seen a dozen vids straight from iran, salt and pepper is all you need
NO sumac - you sprinkle the sumac on top after kabob is cooked.
I also add 0.4 tsp of BAKING SODA per KG of meat (mixed into the MEAT) - this fluffs up the meat for a good texture, and also keeps meat on skewer)
I put the saffron water into the onion.
2:54 - I use 50% Lamb Shoulder , 50% beef chuck for the meat mix. I mince it through the meat mincer (using the "large" holes) ONCE, then I mix it with the onions and MINCE AGAIN. and THEN i add the spices.
5:19 - room temperature tap water works fine
5:39 - I like to use a scale and measure out 150g balls. 150g is what works for MY length skewer and grill - your size will be different so you have to experiment. You definitely do not want little kabobs that dry out and too big kabobs might fall off skewer - or not cook well.
Here is the most IMPORTANT part - the entire mixture by hand.....not for an hour as some myths say.... but just long enough for the meat to get "Sticky" and it sticks to your hand... THIS IS HOW YOU KEEP MEAT ON SKEWER.
Then let rest for at least an hour and the SKEWER.
I see a lot of vids that over-complicate it. Tell people to add eggs / bread crumbs (NEVER DO THIS - bread crumbs were used to clean the mincer - it was never part of the recipe), they tell people that unless the meat is freezing cold it will fall... NO the single most import thing to make sure meat does not fall off skewer is to MIX it until meat gets sticky texture - and the baking soda is my backup.
Also cook on GAS grill. I find gas grill is naturally less hot than charcoals and since i am not a charcoal master i cannot do proper temperature control. If the grill is TOO HOT a film develops over the kabobs and like a skin you have to bite through - very unpleasant. With lower heat (like gas grill) the kabobs are very very juicy and tender - but take longer to cook - roughly 15 mins.
I used to eat koobideh with rice - however, i am finding i like it much better as a sandwich. Lavash, koobideh, mint, onion, sumac - take a bite. Then take a spoonful of charred tomatoe. perfection!
That was a great write up! Clearly you are passionate about koobideh!! Koobideh sandwich with charred tomatoes, it goes together so well!
Thanks for this note . What is the unite you use for the baking soda (0.4)
You didn’t mention the curd?
@@sama66forever Tea Spoon. I dont know how my recipe has changed over time - but if you use too much you can definitely taste an after taste or a bitterness which is not pleasant. Definitely use as little as you can get away with. but the texture it gives is very pleasant. without it, i find the kabob becomes too dense.
@@sama66forever whats curd?
I was not prepared for how good this was. I use cumin, cardamom allspice, etc in most of my recipes and I resisted the urge to add any in this. I used exactly what you said and I’m glad I did, I do love sumaq. I brush generous saffron at the end and wallahi my new favorite to cook and eat
This is my favorite comfort food. There isn’t very much Persian food where I live. When I want to treat myself, the wife and I drive to Sacramento to get our fix. I will have to try this recipe.
Go to kabob palace in elk grove ca its the best place ever im from san fran n drive there every weekend
Every food is comfortable! Unless youre allergic😵💫
You are brilliant in terms of the way you explain the process of preparation. I wish you all the success
Many thanks 🙏
Your recipe is amazing and it’s the original. The taste and the smell are 100% perfect. Thank you 🙏🏽
I lived in Iran for 25 years and still learned more from your video!
Keep practicing! This is one of those dishes where practice makes perfect!
Where!?I want to learn Farsi and I am going to Shiraz and Isfahand
@@armesto8639 where what
@@KaelDenna first my flight lands in Tehran where we will go to the mashad hotel i think that is the name then to Isfahan to the kowsar hotel then to Shiraz yazd and Persepolis then back to Tehran but i want to learn Farsi before i go although the government gives tour guides
You’re the man! This is an amazing tutorial. You have such a pleasant demeanor! Will try this recipe this weekend!
Excellent advice and very well explained chef! i'm making koobideh tonight for the second time and your video really helped clear up a few mistakes I was making, Thanks!
I like the video from 5 years ago too! Thanks Henry! I'm a koobideh MASTER because of you. I make it better than my Iranian friends! I have the Persian swords/skewers and I have the LARGE shaker of sumac, not the small one! lol
To the OG Henry…the internet appreciates you, my guy!!! Been watching your videos for many years now. Born in Iran and a chef (by hobby) and you are my go to on the internet for middle eastern cuisine…videos are simple, easy to follow and to the point. Live in dc, but if i ever come to Australia…ill find your spot. Thank u!
Many thanks for the support over the years!! You're always welcome to come to my restaurant when you visit Australia!
Going to purchase my kebab skewers and I'm going to make this soon i love it when people post that they made it and gave their reviews on it
What a great video. The top for the meet falling off is fantastic and the hot water, chill onions seasoning. All are wonderful!! Thank you so much for sharing
Asalamalaikum God bless you brother Henry from a Lebanese brother. Thank you for the technique on making the meat stick to the skewer. God bless you and your family brother.
The 30sec flipping tip is perfect!
you are the best, summing up every detail in one video with no shortcuts. Thanks!
I made this today it was delicious. I made them in a frying pan using butter.❤
Been using your original recipe with beef for years. Everyone absolutely loves it. Thanks again.
Can you post the link of the beef recipe? Thanks a lot
@@Antonis_Paraskevopoulos
th-cam.com/video/R1NSU5TqxU0/w-d-xo.html
Earlier koobideh video good, this one gives me more detail. Thanks !
I realised how the original was one of my first videos, so I thought it’s time I did a more detailed video! 🙏
Extremely clear instructions and the recipe written in the description were helpful as well. Thank you so much.
My pleasure 😊
Looks absolutely fantastic. You make it look so easy me and my mate spilled30% of the meat kept falling off 😂 after watching this we will be war ready for the next session! Thanks a lot
Practice makes perfect!! 🙏
Yes !!! My favorite..!!!! I am making tabula and hummus right now never knew how to make kabob..
Do u have a website ???
I married into a Persian family, and I've never seen anything close to this. Your presentation is amazing!
I am half brazilian and half german, my wife is from Iran, I love the iranian food and the iranian people! I can cook like an iranian!! Am I now a half iranian? ❤😂
Nice detailed demonstration most recipe videos I find are vague in instructions. Well done🙏
Many thanks 🙏
Love it. From LA California, thanks 😊
OMG I'm cooking this as am writing and THE BEST KABOBS EVERY I can't believe I made this first time so delicious they did brake tho which as I expected as my first time but TASTE is OUTSTANDING! THANK YOU !!!!
Im glad to hear it!!!
Baking soda helps keep the kebab together for beginners, but it's really all in your skewering technique
Thank you so much for sharing secret of making a perfect koobideh
I make this every week! Thank you!
Thanks for the video. Food looks killer. I learned few things to try next time I make koobideh.
It's a fine art of koobideh! Nicely done.
That is my favorite Persian food. Thank you for sharing the recipe.
My pleasure 😊
You are great, excellent and very professional. Thanks for sharing this videos.
Glad you enjoyed it 🙏
I've decided to come to Australia just for your koobideh 😍
I opened up 4 links with the same recipe. I only needed one. Good stuff
Hey mate. Just made your recipe. Was truly amazing. Thank you for sharing your knowledge.
I don't have skewers as wide as yours. But your tips definitely helped.
Im glad to hear! The wider skewers are more for presentation, its going to taste the same regardless!
Excellent video as always. Love from Canada!
Question: I noticed in the last video you added one egg. Is there a reason why you didn't add an egg this time? Does it help with anything?
Some people use egg, some don’t. Traditionally you shouldn’t. Obviously egg will change the texture into more of a meatloaf like texture. But an egg can also be handy if your mince isn’t sticky. Everyone has their own little twist
Excellent video...! Cheers from Canada...
I worked at a Indian restaurant and they had an almost identical dish called kofta. I will have to try your recipe out!! Thanks
Very similar! Just a matter of different spices
Yummmmm I’m starving….Henry I want these kabab ,it’s my most favourite ❤️
This is my favorite dish ever! Thank you!
Hi, Henry. Thanks for this video, I love this style and flavour of cooking. What an amazing, traditional way of forming the meat to the kebab bar. That was so excellent. The spice pallet you use is just delicious for me. I could easily live off of this food. You got a subscriber in me, I am HOOKED. Also, you look friendly and happy, and you are very easy to learn from. All the best to you and your family. Warm regards from Port Hope, Ontario.
Many thanks!! When I was a kid, this is all I ever wanted haha! Appreciate the support
Your beard is looking fresh bro!
Been following this recipe for years. You’re the best
Do you find any benefit by mincing the meat with those giant sword-like knives from actual steak? They seem to do that in Iran and turkey a lot.
You are a great teacher
I wish I could swim from California to Australia to eat this kabab!!
Don’t even think about it!
I tried it once, 1 1/4 mile after I left the Californian shores, on my way to Australia, I got a horrible cramp and they had to send a boat out to rescue me!
It’s not as easy as it sounds, I tell ya.
@@navidjoon1 Hahaha! My luck, either no boat will be available, or I will end up in Norway! You are awesome!
you try that,and sharks will throw a party😂😂
Go to Raffis Place in Glendale, CA
For sure I’ll try it, I use the onion juice instead of water. Well done 👍
Thank you for the guide and the showhow. ❤
Hey you got a new subscriber ❤ hi from Hollywood Ca 👍🏻
Don't get tired, Kobideh kebab is one of the most delicious Iranian kebabs
The technique with hand forming the shape of koobideh is the hardest part honestly.
Practice makes perfect 🙏
Awesome video mate. Trying this one over the charcoals this week. From Melbourne.
Sounds good!!
That my friend looked superb and I will try that. You have gained another sub here. 👍👍
❤️
Wow, this looks great! Can’t wait to try it!
Another great vid man. Thanks
Lost weight? Looking good. Also, thank you for the thorough explanation. Last time I tried to make a kebab, the mixture was so moist, it was an epic fail
Been working on it! Always hard when you are surrounded by food though! Don't give up! Try again! Practice makes perfect
I've been using your old recipe for quite awhile now. It's incredible!
❤️
Thank you! One of my favourite dishes!
Koobideh is the king of kebabs. Outdoes adana and kofte every time.
Great video for kebab, love the detail and explanation, will try this on the weekend!!
Hi Henry what grills do you recommend for home use. I think most of your audience don't have that commercial grill. Thanks for your help
A simple charcoal bbq will work wonders!! But if cooking indoors, in a frying pan will be just as good. Or under the grill in the oven
Thank you for the detailed step by step recipe! What kind of ground beef do you recommend to use to make koobideh?
I find chuck gives a goosebumps consistency and flavour!
I missed your videos!!! Great to see this amazing recipe!! How i wished i could visit your restaurant.. for like 365 days in a row.
Missed posting videos too!! Just been crazy busy with the restaurant and a combination of creators block I was feeling uninspired!
The most delicious food ever. Ever since I left LA I have never been ever to find Koobideh like back home but I keep trying 😂🤣😂
I lived in Westwood. Best Persian food everrrr. Really miss Persian ice cream though the most!!!
Wonderful job 👍 Yummiest looking dish 👌 ❤️ Greetings from London 👋
Can’t wait to try it out. Thanks
My favourite persian cuisine cant wait to make this
I used to have it every week at South Coast Plaza, IRVINE... Damn I miss it
Now I'm hungry. Thanks will attempt to make this in the morrow 😊
Gooooooooood god man that looks right, gonna try next weekend
crackin! well done on the weight loss as well dude 👏
wondered if your grill has metal or clay over the flame tubes?
Many thanks!! It’s cast iron on top of the tubes!
your good...thank you attention to detail awesome
looks amazing, been following your channel for years, just a question what if I don’t have saffron at home, how would that impact the taste?
It will still taste good without it. Saffron has a very distinctive flavour than nothing can substitute with!
Hi. In your previous kobidah recipe. You added an egg and there was no sumac powder. So which one tastes better. And doesn’t fall off the skewer ?
Everyone has their own take on it, I personally prefer NOT to add egg. It changes the texture and its more of a meatloaf type than a kebab. But in a case where the mince doesnt stick, adding an egg in can make it sticky again.
Thank you so much for this video 🙏🏼
I enjoyed the koobideh as much as the accent
As always, Thanks Henry, what cut of lamb do you recommend for the mince?
A mix of lamb shoulder and leg is perfect!! Great amount of fat and flavour
Thank you for sharing Henry very well explained
Yum yum can't wait to make this. Thank you
NICE RECIPE. YOU LOOK VERY PERSIAN.
Very well done brother.
Hi, everytime i order this dish at the local persian restaurant, one skewer of meat is the one with the indents, the wavey one you make, and the other is a solid-pull apart meat. Whats that one called, and how do you make it? Thank you
I just ate, but this made me hungry all over again
Henry, could you please let me know what's the BTU of the gas mangal you are using?
I honestly haven't got a clue! We go by MJ in Australia. Unfortunately as this grill was manufactured in Iran, I haven't got a clue on its gas consumption!
Wow, look is Yum. I must be trying on Monday
If I don't digest onion super well, can i just skip the onion? or would i swap or just lower quantity?
Nice job!
I’m going to try this. Maybe it will be closer to Reza’s in Chicago than I’ve been able to get. I’ve been using a mix with allspice in it and it’s very good but doesn’t match Reza’s. And you’ve finally shown me the squeezing technique to get the ridges on the meet. Thanks! Now, how about fessanjan and tahdig? I’m going to check your channel for those.
Stay tuned !!
Hey, Awesome video! Can you make these with the little metal skewers if I can't find the big wide metal ones?
Thanks
Sure can! Obviously you’ll have to reduce the amount of meat you put into each skewer
Recipe looks legit. Gonna give it a go
Very informative . Thank you.
damnit, evert time i think i have all the spices I have to watch a video like this...
Hi Henry - over here in Sweden 🇸🇪 , lamb mince is crazy expensive. Would this work ok with beef mince or would the flavour be all wrong?
Deffs can use beef! It’s also very common for people to use 50/50 beef and lamb
@@HenrysHowTos thanks for the recipe. You’re very generous sharing your knowledge 👏🏻
Man I love watching your channel you make great food real food
The gamey taste is actually why alot of people like lamb.
Correct. For those that don't they prefer the 50/50 lamb and beef, or pure beef instead
One man’s meat is another man’s poison
Hate it.🙈 i have actually puked😂
Then don't put the turmeric
Nope i still hate lamb and the taste and the smell