The Legend of Turkish Cuisine, Kebab | Very Easy, Homemade Shish Kebab Recipe
The Legend of Turkish Cuisine, Kebab | Very Easy, Homemade Shish Kebab Recipe
Today is the day to learn how to make Turkish #AdanaKebab which is the staple of beautiful Turkish cuisine. You will definitely be surprised by the ease of making a great, homemade #shishkebab and the best way to eat your #kebab. On the recipe I mix the original recipe with some special Refika tricks, do not miss the video 👌
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For the kebap,
250 g ground beef, (rib) single ground (alternatively, lamb meat or a mixture of 60% beef & 40% lamb)
1 red hot chili pepper, finely chopped (soak in hot water if using dried pepper)
1/3 red pepper, finely chopped (bell peppers works great as well)
4 small green peppers, finely chopped
2 cloves of garlic, finely chopped
1 tablespoon red pepper flakes
1 teaspoon salt
Lavaş (or tortillas)
For the red onions with sumac,
2 red onions, sliced into semicircles
7-8 sprigs of parsley, chopped
A pinch of salt
2 tablespoons olive oil
1,5 tablespoons ground sumac
• Soak 4 wooden skewers in water for an hour to prevent burning. You can skip that step if you using metal skewers.
• Mix the red hot chili pepper, red pepper, green peppers and the garlic and chop them together again.
• Season with salt and red pepper flakes -if using sweet peppers-.
• Add the meat and chop them together to mix for 2 minutes.
• Divide the mixture into 4 equal parts.
• Mold each part onto separate skewers. Slowly push the meat mixture from top to the bottom with your fingers. Leave 3 cm gaps from the top and the bottom of the skewer. If the meat mixture seperate from the skewer, refrigerate it for around 15 minutes. Wetting your hands with cold water will help preventing stickiness.
• Refrigerate for 15 minutes.
• These are traditionally cooked on the barbecue, but I have a technique for you to create the same great taste at home using a cast iron pan. Heat your cast iron pan on high heat.
• When the pan is hot, place your skewers on the sides of the pan without touching any part touching the bottom. This way, the heat from the pan will cook them.
• Flip the skewers regularly and cook for 5-6 minutes.
• For the onion with sumac, sprinkle a pinch of salt on the onions and rub it to soften.
• Add in the olive oil, ground sumac, parsley, the rest of the salt, then mix again.
• Put the lavaş on the kebap and press to let the bread soak all the flavours from the kebap.
• It is time to eat! Wrap them all together in the lavash and take the perfect bite. Enjoy with your loved ones!
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Omg so mouthwatering
Love from 🇵🇰
adding too may spices dont make kabab taste good
Hello mam im from philippines,i really like to eat,turkish dishes when i was in middle east especially sish kebab with kubus.thanks for sharing and i will start to cook that recipe,thank you mam and more power.
Wow!! I’m totally trying this recipe. Love you energy 🙌thank you❤️
RESTAURANT STYLE CHICKEN FAJITA RECIPE || DIET FOOD ||
https://youtu.be/m4TT9yC-xE8
Kabaab
• Soak 4 wooden skewers in water for an hour to prevent burning. You can skip that step if you using metal skewers.
• Mix the red hot chili pepper, red pepper, green peppers and the garlic and chop them together again.
• Season with salt and red pepper flakes -if using sweet peppers-.
• Add the meat and chop them together to mix for 2 minutes.
• Divide the mixture into 4 equal parts.
• Mold each part onto separate skewers. Slowly push the meat mixture from top to the bottom with your fingers. Leave 3 cm gaps from the top and the bottom of the skewer. If the meat mixture seperate from the skewer, refrigerate it for around 15 minutes. Wetting your hands with cold water will help preventing stickiness.
• Refrigerate for 15 minutes.
• These are traditionally cooked on the barbecue, but I have a technique for you to create the same great taste at home using a cast iron pan. Heat your cast iron pan on high heat.
• When the pan is hot, place your skewers on the sides of the pan without touching any part touching the bottom. This way, the heat from the pan will cook them.
• Flip the skewers regularly and cook for 5-6 minutes.
• For the onion with sumac, sprinkle a pinch of salt on the onions and rub it to soften.
• Add in the olive oil, ground sumac, parsley, the rest of the salt, then mix again.
• Put the lavaş on the kebap and press to let the bread soak all the flavours from the kebap.
• It is time to eat! Wrap them all together in the lavash and take the perfect bite. Enjoy with your loved ones!
Finding those skewers is a piece of cake.
Mouth watering 🤤🤤👌
He/She talks too much. I switched midway.
Looks real good. TU. Air Fryer makes some amazing Kebabs.
I think with pork 🐖mince will be better
Bahar is irritating with her questions
Unsubscribed
Looks amazing, i need to try that soon!
This looks delightfully delicious!!! Much love to you!!! Afiya tosu ❤
Has anyone tries cooking this in an air fryer…? How did it turn out…?
Great channel & easy to follow recipes. Brilliant.
What do you mean i know you won’t be able to find the metal shish. Don’t disrespect us like that Refika 😁
Your cooking is amazing. I make hummus all the time. Eid greetings from Pakistan.
Oh my goodness you make me want to cook again!! ❤thank you
I discovered heaven on earth the day I found your channel! ❤
Thank you Refika!
Much love ♥️🥰😘
How can this be Turkish. Kabab is Iranian, especially Shesh meaning 6 as it’s 6 parts or bites. The word itself means barbeque in Parsi.
Why don’t you put everything in a food processor?
Gampang banget buatnya,dan sepertinya enak abis ,salam dari indonesia
❤❤ so very delicious. HAKAN in Sydney
Interestingly piyaz also mean onions in hindi/ punjabi
It reminds me of something else
The lady in the back, wants all with machine!😂
Very nice
♥️
Masha Allah bless you really tasty kabab recipe
Sooooo yummy 😋🤤🤤
Τι συνταγή στα Ελληνικά;
Looks amazing,
Looks amazing! – thank you 🙂 – now i got to go out and find sumak somewhere in Copenhagen (and not set off the fire alarm later haha ,D)
I love Turkish food! This is why! Used to visit for business once per month to Istanbul. One of the worlds best cuisines!
The Legend of ""Kurdish"" Cuisine,
Any kebab recipe for vegetarian?
You are so sweet,
Whenever I will visit Turkey, meet you
InshaAllah ❣
I like your recipes ❤ could you make sarma out of grape leaves? i’ve tried to cook it many times but it never turned out as delicious as the sarma i once ate at a turkish family’s home. Would be so great😊😊
Hi Refika can show us how too
Put togeather turkish spices any meat kababs.
Thankyou
This looks like nothing like Adana Kebab, there’s no peppers in Adana Kebab, I understand you want teach people how to make Adana Kebab but at least teach the right recipe
Wow looks very yummy 😋 thanks
Loving your cooking, going to make this tonight I can’t wait!!!
Hi Refika! I just found your channel and I’m hooked. You are a very lovely lady and Im excited to try your recipes.❤❤❤
Damn it! I should’ve been the first person to taste it. Aaaaahhhhhhh I am crying. Very pissed off
this is now my favorite school of cooking thanks refica for teaching now i can cook my own kebab
At the end of the 15th century Columbuses men found the chili’s (Capsicum) in the America’s. How did the Turks make their shish kebab without Chili’s ???
Asalam alekum i am from Pakistan i love your recipes please tell me the subsitute of Sumac and what is the recipe of Sumac if we not found it
so what’s the surprise…??…, oh.., I get it.., there’s no surprise which is the surprise…😂😂😂