Why Kebabs make a perfect summer weeknight meal.
Вставка
- Опубліковано 24 чер 2024
- Kebabs are charred, fatty, and spiced sticks of meat, I mean what’s not to love? Pair that with the minimal effort they take, and they create a perfect weeknight meal.
📃 RECIPE Links:
▪ Honey Chipotle Yakitori - www.ethanchlebowski.com/cooki...
▪ Harissa Lamb Kebab - www.ethanchlebowski.com/cooki...
🌳 Join our Cooking Community: community.ethanchlebowski.com/
📚 Videos & Sources mentioned:
▪ Seekh Kebab from Kun Foods - • Chicken Seekh Kabab - ...
▪ Adana Kebab from Refika's Kitchen - • The Legend of Turkish ...
▪ Yakitori video from Eater - • The Only Michelin-Star...
▪ Serious Eats Adana Kebab - www.seriouseats.com/adana-keb...
📸 Instagram ➔ / echleb
🎚 TikTok ➔ / ethanchlebowski
🐣 Twitter ➔ / ethanchleb
USEFUL KITCHEN GEAR
🌡Thermapen Thermometer: alnk.to/6bSXCCG
🍳 Made In Wok I use: bit.ly/3rWUzWX
🥌 Budget Whetstone for sharpening: geni.us/1k6kComboWhetstone
🧂 Salt Pig: geni.us/SaltContainer
⚖ Scale: geni.us/FoodScale
🍴 Budget 8-inch Chef's knife: geni.us/BudgetChefKnife
🔪 Nicer 8-inch Chef Knife: geni.us/TojiroChefKnife
🧲 Magnetic Knife Rack: geni.us/MagneticKnifeRack
🥘 Cast iron griddle: geni.us/TheCastIronGriddle
📄 Baking Sheet: geni.us/NordicBakingSheet
🛒 Wire Rack: geni.us/WireRack
🍳 Saucepan: geni.us/Saucepan
🪓 Woodcutting board: geni.us/SolidWoodCuttingBoard
⏱ TIMESTAMPS:
0:00 Intro
1:00 Kebab Blueprint
2:00 Spiced Lamb Kebab
5:34 Honey Chipotle "Yakitori"
7:57 My favorite part about making Kebabs
🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.
Ok ok, I see you Ethan. You ready to have a Kebab Off?
DO IT!!! We need Obi and Salma to weigh in!
He's in Europe now soooooo... it might be a possibility???
I'm down. Anything that involves me eating more kebabs is already a win in my book 😏
This is a great idea!!!!!
Yes please 2 of the best UA-cam chefs
There"s something about your channel man. The balance between accessible and scientific. The way you sort of stick to basic kitchen skills but really demonstrate their versatility and focus on getting the detail right... I don't know. You're on to something.
Always a great watch. Like seeing your bro too.
You should use skewers specifically made for Kebabs. They are a lot wider than your standard skewers and they will hold the kebab properly when cold so you can give it that classic kebab look when cooked.
This.
I'm surprised he went with a ground meat kabob using those types of skewers but he got away with it by cooking them on the grates. You can take the grates off with the wide skewers.
Ground meat kabobs are the most difficult to pull off so don't want to be too harsh but if you do a video on them do a little more research so your viewers can pull it off. There's so many points that can turn it into a disaster.
He did some things right (cold water, fat content, refrigeration and skewering but just about everyone does it in that order and with better hand technique on the skewering, and there's even a way to deskewer the kebab off properly) but this was not on par with his usual work. There are much better videos covering kabobs then this one.
To Ethans credit all of his other videos are great I hope he comes back with another one on kabobs that is more on the mind-blowing level as most of his other ones :)
@@emmanouel8 I agree with you. I do kebabs every other weekend, and if I tried to use the same skewers in the video, they would fall straight into the charcoal. The wide skewers are definitely needed specially with lamb kebab because of the higher content of fat.
Another nice thing to try is also chicken kebab. With ground chicken, add spices and put them on wide skewers like you would with lamb kebab. Nice to have a mix of lamb skewers and chicken too.
@@emmanouel8 If you're an expert on the subject, I'm sure this video wasn't ment for you necessarily. I, as not-an-expert, actually got a lot of handholds out of it that your approach wouldn't ever have offered. I'm very familiar with the 'if you do this and that, also that and that and that and that' type approaches that are ment to be helpful and thorough but just end up being overwhelming for beginners.
@@HenkjanDeKaasboer yeah I think they missed the point. This isn’t a deep dive into kebabs. This is a gateway video to get people interested in trying it out.
Also they can say this and that but with a little common sense you can do just what this video states and you’ll be just fine
One Aspect that needs to be mentioned about skewers as well is that specific kebab skewers have high conductivity hence it can also cook the meat from inside to maintain an even cook which is the main point of cooking through skewers.
Hope you can also spend some time in Turkey and try some kebabs, especially Adana kebab! (What you showed from Refika was not really Adana kebab though)
And he completely excluded Turkey, where kebab under Ottoman empire emerged...
@@alpioozen The word "Kebab" came from Arabic that literally meant "cooked meat", there are strong evidences that "the shish kebab" which we traditionally eat has originated in Turkey but you cannot possibly date the "origins of kebab" as this word goes back so far past the history to Urdus and Persians, to Akkadians, Assyrians and Sumerians.
And lastly, this common fight for origins of foods is the most bs thing I've ever seen. It's childish and it does not serve any purpose, food can and should unite people. I don't care if X food originated in country A, if country B makes it better what are we even arguing about. It's the taste and joy that matters 🙋🏻♂️
I absolutely love how you give us the blueprint for these recipes and then show how to change it and make it your own thank you
Ethan I'd just like to say I'm really digging the coloured boxes like at 2:07. It really helps to organise things in my head like that, and also make substitutions in the right category if i need to.
cheers!
I should have read the comments before writing my own, this is almost exactly what I said. I find it very helpful
Yes it's brilliant!
Chunking is a massive help for remembering ingredients
whenever I'm stumped for something new to cook, ethan comes to the rescue! I know the family's gonna love this one
There's something special about meat on a stick.
Probably gonna give these a go in two days for dinner. Your videos really have inspired me to start to cook for myself Ethan, thanks so much for the videos man.
Thank you, always happy to hear more people are getting in the kitchen ✊
36 hours to go
@@EthanChlebowski will this work on the grill or griddle/pan only? For the chicken
@@Kefka2010 you can make them on a grill, he just tried to show that both grills and pans could make a kebab.
@@jbcool Thanks!
I just made your Honey chipotle Yakitori on the grill! We brushed the sauce onto the pita bread and toasted that on the grill as well.. & WOW!!! Speechless.. this was SO good! Thank you for the recipe 😁
Ethan I never met you in real life but I just feel so proud to see how well you are doing with your career and showing us such incredible recipes. Keep on rocking on
I really like the way you're laying out the ingredients on the in trays and using the coloured boxes to show different options. Helps me get my head around what I can switch to end up with similar results but different flavours
for those who want this much more simpler. just make those kebabs and steam it up before you sear it. in this way you can steam many kebabs at once and store it up where it won't stick or fall apart (do not freeze).
When it comes to Indian or middle eastern cuisine you are probably the best western youtuber, I hardly remember any western channel cover Biryani, Kebabs or curry like you do, maybe Pro home cooks has done it a couple of times but that's about it.
I already liked to cook, but someone is actually tempting me to get even more creative and to cook new things! And I am really enjoying it. And this is one of the channels which are actually turning me from take aways to try new things and just experiment at home! Thank you!
For lazy people like me: try making this in your oven on the rack - it might not be as good as the grill but it is 1000% easier especially on a weeknight.
Edit: in my experience, it tastes 90% there which Is good enough for me.
Love the way you break your recipes down into components or "blueprints" I can always make your recipes with what I have in stock and can always come back to them for more. You should make an entire cookbook of "blueprints".
Kebab or kabab (persian pronunciation) has origins in Persia as well not just the Arab world. The famous Chelo Kabab چلو كباب which is basically any type of kabab served with rice, is one of iranians favorite foods of all times.
He didn't do his research well this time
No no no, Kebab *German*
What is Persian? Sounds like food.
Glad to see the reference to Refika's Kitchen, Ethan! She's fantastic and authoritative!
This video is PEAK Ethan. Elegant simple dishes with a TON of thought into every single little detail. Exceptional cant wait to try these.
This has been my goto easy meal concept for a few years now. Pretty easy and delivers great flavour.
You should try persian kebabs (Koobideh - Barg), using Lamb, safran, sumac, oignon, butter...
Dude the way you present the information here is so great. Your stuff has always been quality but man you're improving in every video. Keep at it Ethan!
I’ve recently gotten into yogurt based marinades lamb and chicken kebabs. For the lamb kebabs, I use bite sized cut up pieces of lamb leg, marinade in yogurt, lemon juice, and various Middle Eastern spices and put them on a stick and grill. Same for chicken (I often use a tandoori chicken recipe).
It absolutely slaps. Definitely gonna try the ground meat ones next!
you are one of my fav foodtubers, i hate watching a recipe video where they say "use 2 to 2 1/2 cups of x ingredient". That is a variance of 25%! you make everything easy to understand and say why you are doing what you are doing, it really helps to teach the principals of how to make something rather than just repeating a recipe someone else came up with. keep up the good work! come for the recipe, stay for the stache.
Absolutely love the style of video you've been going for here. Amazing work!
Ethan this video is amazing!! İ keep feeling so proud of you for all your improvement and the quality of the graphics etc.
İ love it! You're killing it!
Since you've moved to Paris, I would suggest to take a deep dive in the tunisian kitchen. Maybe start with one of the tunisian restaurants in the city, and then try some dishes at home. It won't disappoint 🙌
These look tasty! For lamb skewers, I like to throw some fresh rosemary sprigs on the coals so they get a hint of rosemary smoke. Compliments the lamb nicely.
Love this channel. Such a unique approach to food and cooking!
Man! I’ve literally been making lamb and chicken kebabs - prefect for meal preps! This gave me so many ideas, thanks as always!!
How do you always know EXACTLY what I'm interested in?? Another banger of a video my guy 😩👌🏻
Every video he makes is absolute gold
You are slowly taking over all of my weekly meals, and I am not going to object
ETHAN, YOU CAN'T KEEP MAKING ME PROUD LIKE THIS!!
Man, the honey chipotle yakitori made me so happy. My family is from Mexico with some Arabic lineage and I've always loved Japanese culture since I was a kid, so this is like...everything to me, in a small way.
Well I’ve made the chicken yakatore, for my two teenage boys and my husband the 3rd hairy teenage spirit, they were so impressed with the tenderness and taste. One used to complain of bbq’d meat being dry, but no more!! ❤️❤️❤️
A big thank you for another successful recipe I can use to make my boys come together for a meal with me.
This man really does his homework... Unlike other food recipe videos, his ones are literally scientifically proven... If u can follow his tips, u r destined to be a great cook!!
You have transformed my approach to cooking entirely. Thank you very much, Ethan.
Ethan! Can't wait for you to try some georgian cuisine, they have kebabs as well with pomergranade sauces and a lot of different breads, and a lot fo herbs and spicy meals, you should deffinetely check them out!
Love how easy you make cooking look!
I'm still a pretty new subscriber. Definitely learning enough that I'm going to have to dig back into your video library and see what sort of other topics you have tackled. Thanks so much.
Your appreacialtion of different world Cuisin is really admirable
Bro love your videos! They are so cool and easy to make casually at home.
Ok that spicy lamb kabob seriously has some of the best ROI of any dish I’ve made. Thank you 🙏
I love your recipes and the way you explain everything. I have a suggestion for kebabs (grounded meat), go with adding green chilies (fresh paste or grated) and freshly chopped coriander, these two ingredients will take your kebab experience to another level.
Hi Ethan i love your videos, your channel is a inspiration for me and is one of the main reasons why i started learning to cook. You and alex aïnouz are the two content creators that i admire the most in this platform so it would be cool if you two collab sometime
Greetings from panama, keep the great work!
tried it, was awesome!
going to try this weekend
these look delicious!
Awesome! As someone who grew up eating lots of kebab and cook them all the time, I'd suggest anyone to experiment with flavors. My new favorite on these days is to adding curry powder, mustard, onions and gochujang. Pro tip: if your meat doesn't get tender, just add breadcrumbs. Mix everything (except the meat) in a bowl first, then add the ground meat of your choice. Enjoy!
I was looking for a reason to use the skewers in my kitchen drawer. Thanks, Ethan!
Love your stuff, I would love to see you break down different yakitori!
Spot on with the need of fat in kebabs. From someone who has had kebabs all their life and is kind of a matter of family pride for us your technique is spot on.
I think I have said this before somewhere. I have been in a cooking rut for a while and you are the inspiration I need to get out. It will take some time, but my gears are turning and once I finally am back in a permanent residence I should have a full slate of meal ideas.
Keep doing this. Whatever you're doing man, you're going to make it big.
Flavor to effort ratio is truly off the chart with kebabs 💯🔥
Watched the channel grow from 60K to 1M!
Dude, that first one is fiiiirreee 🔥🔥🔥
Thanks for this.
Never thought I'd see a Kun Foods shout out here. You really do deep research man
Brilliant!
yesss finally some hype for kebabs
The use of the wok as a mixing bowl is genius, good tip for that traveling kitchen video :P
A good way to lift it up to a really beautiful taste is to brush some saffron and butter mix on the kebab at the end of the grilling on the coal if you are using a oil then you add saffron with salt pepper and a green bell pepper to chicken a few hour before.
Very nice video Ethan!
Marinating the chicken in yoghurt, spices, ginger, garlic, lemon over night makes the most tender chicken kebabs!
I just made the chicken with chipotle sauce last night and holy crap! SO delicious and so easy!
Probably the best food channel in the whole of youtube.
Learn a lot from this channel thanks ! Last week made chimichurriii inspired salad was so good!
That music you used for the yakitori part slapped hard. Reminded me of city pop.
Definitely going to use this as part of my meal prep soon. Is your recipe for those parsley-pickled cucumbers posted anywhere? Those sound fantastic!
Halep kebab id a must you’ll love it!
What's with these recent thumbnails? You're looking at these dishes like "ew, what have I done" xD.
@@yoursjuli Welp, I still prefer these over Adam Nausea playing door to door salesman in his midroll ads.
I think they’re fine, we do see the food
It was supposed to be an 'interesting' face lol. This style is something I'm testing out and tweaking, I'm not sure if I'll keep it yet either, but stick with me!
@@EthanChlebowski please don't keep it
@@EthanChlebowski Sure, I’ll trust the creator’s vision!
Damn boy I was debating if i should order a kebab today and your video make me order it, such a killer video Ethan, keep the good work!
Dude I love this! I’ll definitely will try some kebabs at home this summer!
I plan on making chicken and beef kabob but I wish lamb wasn't so expensive in the US. It's one of my favorites.
RIght on time! Im thinking of what to add on to the menu for the 4th of July. I think my family will be quite happy
slowly food youtubers are realizing that simple food is best food
And they are making overcomplicated 10 min videos about them lol
Ethan embracing his Polish roots, making the now de facto national dish of Poland 😂
Seriously though, there are many foods that I like but none, aside from my Grandma's cooking, that bring back so many good memories as Kebab. 🥰
Kebab is the perfect fast food and it's the perfect dish for home cooks. It's beauty in simplicity taken to a whole new level!
Tried the kebabs you showed and it was AMAZING! Some of the best food I've ever made at home.
Polands national dish is kabab?
@@sameenfatima143 Meant it as a bit of a joke with a bit of truth to it. Kebab is the most popular fast food in Poland and by a large margin.
In larger cities you practically can't walk 10 blocks without seeing a Kebab spot and most restaurants have it on the menu as well- even some Pizza and Asian restaurants...
Train station? There's a kebab place! Beach? Kebab! Small town? There's a restaurant with Kebab. It's even in convenience stores like Żabka (Polish "7-Eleven").
It's cheap (depending on size between 2 and 5 dollars). It's very tasty (grilled meat with sauce in bread). And it's still not too bad for your health.
It's the quintessential fast food that manages to beat chain restaurants like McDonalds in price, quality and (depending on restaurant) wait time.
@@edim108 nice 🙂
A video about teryaki and the sorts? Definitely!!!
Ethan! The Persians my guy! We beeeeen w/ these since way way back!
For ground beef / lamb sumac is a wonderful spice, I just season with salt, pepper and sumac and get that authentic Persian restaurant flavor.
100%, missing onions covered in sumac is the #1 complaint, want adena kebab so bad right now.
Sumac is so underrated in general
Great kebabs! Did it with beef with some added lard, since beef is never over 12% fat where I live. I like the simple approach to it.
Hey Ethan, please post a video about kitchen scales - selection, use, storage, etc.
Kebabs is my weakness, whether iranian or pakistani style, definitely going to try your recipe this weekend. 🙏🏽
Yes, Kebabs are my weakness! I had my 16th birthday party, (1966) at the Tehran Hilton, and my dad arranged the party. Six waiters in tuxedos came out with flaming Shish Kebabs and a belly dancer. Amazing memories that summer. Love Shami Kebabs as well. I can NEVER get the meat to NOT fall into the ashes of the coals. Boo.
Subbed because that 10/10 *DUSTER* of a stache impressed the shit out of me
The food looks dope too 🤙
When making kebab, I mix 60% pork with 40% ground beef. Of course, any combination can be made. When I use pieces of meat, I put peppers, onions and other vegetables to taste, the aromas mix very well!
Using pork for Kebab just sounds very, very wrong.
@@Tilmann5138 lol
Next up, Alcohol based glaze/tare/sauce for the kebabs.
if u want doner kebab just dump some garam masala in minced beef and youre good to go, u can also bulk it and add egg for true doner
Would love it as somekind of poster like the noodle blueprint :)
Errbs and cobobs, I luv em.
"I don't have leftovers right now, pretty sad about it" 😂
specific skewers is a must. also if you dont wanna wait for couple hours just use ice cold water to stick kebab into skewers. that should be enough.
Hi! Are you planning to make a video about the substitutes you had to find during your stay in France?
"Parsley pickled cucumbers"?? Daaaayum
This slaps.
Your approach reminds me so much of Alton Brown, who I love! You are like the new Alton of this generation, to me. Did he inspire you? Did you grow up watching him like me? You're content is amazing and I'm sure, Alton approved, the food science King! I get a nostalgic feeling on your videos, like I'm watching Alton again.
A really common thing people do here is to make oyakodon out of a leftover yakitori skewer. The poach helps compensate for the chance that the meat's dried out overnight and the residual tare ends up melding with the stock you use.
Hello from Cyprus. In my country we dont use any spices without salt for lamb kebap. We cut lamb meat and fat in squares separately and after that you should line up 2 meat 1 fat on skewers. 5 things are important. Number 1 you should use rested and nerves cleared high quality lamb meat. Number 2 if you make a kebap you have to use charcoal or wood for fire. Number 3 you have to use high heat to cook Number 4 you should wait for salting you cant salt before cook, you can salt during cooking after 3 mins before first turn. Number 5 you have to turn skewers continuously in 3 or 5 mins. DONT BURN meat.... BON APPETİT :)
In Russia we call it Shashlik. One of simplest recipe is just any meat marinated with white onions, salt, black pepper and sometimes vinegar. 24 hour and go straight to mangal (grill). I highly recommend you culinary books and videos by Stalik Khankishiev. There is a lot of information about Russian and Eastern cousin in general.
I hate myself for commenting a semantic correction but... AKSHUALLY: Kebab just means "grilled meat" and can refer to things like kofte, cevapi, pljeskavica, and many others as well. The "shish" is the Turkish word for a skewer or sword, so SHISH-kebab refers to meat on the skewer.
That being said, these look phenomenal and I would still devour them.
I love how you can just say "Kenji" and we know who you're talking about
Love these ideas! Not sure how meat prices are going to go this summer (my fave Isernios chicken sausage chub went from $4.49 each to $9.99 in the last month for instance 😱) But veg grills well too! I bet we could grill potatoes & squash- they roast wonderfully after all! Just may take some trial & error haha Thank you as always for the inspiration! So happy to have stumbled across the content of someone that seems to relish eating as much as the creativity of the cooking! 😀
Corn and pumpkin are both awesome on the grill, just season them as well and you would meat. I love adding some oil, chipotle, salt, paprika, and cumin to mine. Comes out nice and smokey, especially on the grill