8 Tips For Making Mince Meat Kebabs
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- Опубліковано 15 жов 2024
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8 Tips For Mince Meat Kebabs
#1 Freshness
#2 Fat Content
#3 Keep Mince Cold
#4 Seasonings/Liquids etc
#5 Reviving Mince
#6 Temperature
#7 Cooking Temperature
#8 Don't Turn So Much
I've followed your methods, bought the correct blade-type skewers, and it all works so well. Once you get the knack of doing it, it gets easier and easier. Thanks Henry, you've taught me how to cook some of my favourite foods.
When I add graded onions, instead of discarding the onion juice, I use it to dip my hands into instead of warm water.
that's quite smart, i'm gonna try that too
Makes sense. Never thought of it. Great tip. :)
great tips my kabab always fall down from skewer now I am going to take these precaution step before making kabab.thanks henry
Thank you so much for these tips... I struggle with cooking... mostly cuz I don't know these tips and techniques that literally make or break your meal that you learn with experience. I am forever grateful. ❤❤❤
Amazing tips, couldn’t agree more. For a long time once I started making your kabob recipes i noticed sometimes the skewering was easy and other times it was like I had never done it before it was so hard, so that fresh vs supermarket comparison is great-so true and I’ll try the baking soda tip if needed 👍🏻
Henry; I was in Sidney last November and I came to your (Jazzveh) restaurant with my uncle and friends. I did not know it's your place; I would have wanted to meet you for sure. Good work as always.
Next time!!
Just want to say thanks for the tips! I watched this yesterday and I always use low far minced beef since I want to avoid fat. The baking soda and water hack is a game changer for sure! I tried it yesterday and it worked 100%. Also no bad after taste from the baking soda. ❤❤❤❤
Loved it, thank you for sharing your knowledge & experience. Blessings
Thank you, Henry, I have finally learned how to make Kabab.
I just learned something about the supermarkets. Thank you. Awesome video.👍
Hey Henry, love the videos. Everytime I watch my mouth salivates. Can't wait for the next mouth watering video.
Greetings from Toronto, Canada!
thanks for your videos: they are really well made, helpful and well, sensible.
For ages my Adana always dropped off the skewer and ended as a burger... until watching your videos. Quality chilled meat and hot grill is the key. Thanks Henry
Thanks as always for sharing Henry
God bless my brother.
Greetings from Dallas Texas
Henry! I hope you notice my message. I’m about to open my kebab restaurant here in the philippines. I tried everything you did in this video. The difference is that i bought a 1kg of Carabeef with a mix 20% Cow beef fat. Double grinded. At first everything is Cooking well and not falling of the skewer. At the last part of the remaining meat. The meat turned up to be greasy already. Yellow fatty oil starts to come up. And as i mold it in the skewer and placed it in the grill it falls off.
Wow ..... Great job - You made it so simple
Thank you - Will try it this weekend
Great advice. I'll give this a go and hopefully the mince will stick to the skewer!
Thank you so very much. I have been wondering why my kofte was so difficult to put on the skewer. From England thanks again.
Last time I cooked koobideh it fell off the skewers - great tips here, especially the bicarb. I suppose using the wider skewers that you do also helps
From experience, best thing to do is this: After adding chopped onion/spices/parsley to mixture, put it all through a mince grinder or food processor. Allowing the meat to thus be re-minced and crushing the onion with it will give a much more smoother and wet mixture that will stick better. This is the secret.
What If no mincer?
@@omarsteel9742 You need a mince grinder or a food processor. Otherwise you can't do it.
@@hyacinthe7 serious erm the closest thing I have is a bullet thing but i managed to just about get it on some skewers earlier but it wasn’t cold or anything was just trying before I put it in the fridge hopefully tomorrow they skewer
@@omarsteel9742 Also important to note that there needs to be a good percentage of fat in the mince, this is what mostly keeps it on the skewer. Cannot be lean. Thus the use of lamb and beef mince for this kebab.
Great video, helped me a lot.
Fantastic video. I tried making kebabs tonight for the first time, but before I saw this video. The cooking was a disaster as the meat all started falling off. I'll go over this video carefully again before doing it again. Thanks for sharing!
That was very helpful, thank you for sharing. I will try it next time
Thank you very much Henry, you helped me out! Greetz from Lower Saxony/Germany!
Awesome video, thanks! Henry is the king is mince!
Awesome Henry, i will try this today with my family. Thanks
It was great and boys enjoyed more!
I always had the problem of the meat falling of the skewers this video was very helpful thank you
Dude I just LOVE your videos...and specially the restaurant tricks your giving....thanks a lot..it really helps...appreciate it a lot
very informative and useful tips. cheers
Henry, I have been following your videos for awhile. I am a home cook so I have a home grill instead of that nice restaurant grill you have. That grill you have looks to be gas as is mine. I was wondering the rods above the flames are those ceramic rods? (I am trying to increase the heat output on my grill and was thinking of adding ceramic rods to increase the heat and have more of a even heat on the grill)
Excellent video, highly informative!
So informative, Henry you are the man! Expert advice, love all of your vids.
Awesome tips and tricks...
Oh, yes! From my own experience, I've learned that there's DEFINITELY a whole world of difference between freshly-ground meat from the butchery vs store-bought! It's usually more expensive, but well worth it!
Thanks Henry, just what I was looking for.
Hi chef ..you just made my life easier..thank you for the tips ...very helpful
Nice one Brah, thanks for sharing
Thank you so much Henry.
Wooow!
You made the Kebabs like a professional Iranian Kebabi chef!
Thks sir 4 the tips very helpful. GBU. Stay safe.
Thanks for the tips mate.
bro... you just gave me experience cooking something I've never cooked.
Like, subscribed
I just made Koobideh two nights ago and had the nightmare of the meat falling off the skewers and your tips should really help the next time I make these. Thanks!
Glad to hear!!
Awesome video Henry. Well done.
Very useful advise for anyone trying shish kebab. It all starts with a good meat source. Good video as always!
Thanks for sharing mate good advice
Thanks dude
That was awesome and very great tips.
I will make sure to follow it all next time.
👍😁🌹😋😋😋
Hi Henry could I use a thowed out frozen joint of beef? Also can the meat be too fatty? I tried making my own mince but I think the fat content was too high maybe 70/30 and It didn't stick. Thanks mate
I wouldn’t, an issue with thawed meat is the fat separates and it won’t stick. It’s more likely for it NOT to stick if it’s not fatty enough
thanks Henry, i just learnt 8 things. subscribed and gong to see what else i can pick up. cheers
Henry , I love grilling , thank you for the great tips .. Stay well
Henry jan, especially for you who lives in Australia, you should know that Lamb is the meat that should be used for Koubideh, not Beef. Cheers!
Incredible tips, can’t thank you enough. Can u please share how many minutes it takes to cook the kebab right? We at home using charcoal grill. Thank you in advance.
Generally doesn’t take more than about 5 minutes if you have a decent heat
Thank you, for the useful tips nicely explained too, and keep up the good work Henry
Great tips, thanks. Last night after mixing up the mince, it’s was extremely sticky, but after sitting in the refrigerator for a few hours, since I wasn’t ready to cook, the meat was wet, and wouldn’t stick as well as it would have after mixing. As usual, I had a few fall off during cooking. Any clue why?
hey all adana kebeb are supposed to be skewed and cooked immediately after mixing. We never put them in the fridge to season etc other wise it falls off. Even 2hr is enough to make it fall.
Great and valuable tips! Thank you so much. Your fan from across the ditch :)
If I choose to cook kababs in oven .. At what temperature and for how long?? Please tell
Hey there! Im making some kebab now, and just fried a little to taste test. I noticed that the texture is rubbery after cooking. This is the second time its happening to me. I ground the mince in my mixer grinder cuz it was just ground once at the butcher. And i blended an onion... Got guests coming in a few hours. Is there any way i can save it from being rubbery
ahaa. THANK YOU. I know all the things I did wrong causing mine to fall off and and be horrible crumbly . Brilliant. Can't wait to do it better.
OMG! Thank you for this video!
great tips... thanks for sharing
Hi, Henry. Great video as always. In your restaurant, do you make a lot in advance so the customer gets it quick when they order? Or do you have to make it each order on the spot? If in advance, how long can they sit before going dry?
Excellent video. I had the same issues with my supermarket mince. My halal butcher had the proper mince.
Thanks for the tips Henry Just got some nice wide skewers which took a lot of time to find but well worth the wait. following your tips etc and I have made quite a few with only three that fell apart Certainly beats burgers and every other type of junk food. Cheers.
Good job keep up the good work! I'm really enjoying your content
Thank you, very informative👌
thank you so much for trips!
i never assumed meat from my supermarket was fresh since 40% of it is frozen but holy cow i've never seen brown raw ground meat!
Great suggestions. Does the 20-30 seconds hold true for chicken as well as beef?
What are you supposed to do if you don’t have a grill like that? Will a Foreman grill work? What alternatives are there using your average gas/electric cooker/oven.
Cheers!
A foreman will definitely work! Or worst case under the grill in an oven, or worst case frying pan!
Just for the sake of ease, do you see a negative/downside to just making "patties" instead of the skewers?
Seems that a round patty (like a hamburger) would give the same surface area to grill contact for equal flavor. Then slice in two and load up a halved pita , etc, etc. Thanks.
The skewer is creating a hot point in the middle so it is a different meat all together
Thank you, very helpful.
What is the weight of the meat you use per skewer? I think if you put too much meat it will fall off too.
My kabob has the opposite problem. It sticks too well. And it comes out just a bit rubbery. Do spices have anything to do with it? I add chopped onions, salt, pepper, turmeric, saffron, sumac and baking soda.
Fantastic video 👌🏽
Awesome thanks for this!
Hi Henry. You're awesome and so are your recipes💖 and your accent
The best tip was where to get the meat from. I will go to a butcher from now on. The supermarket ground beef goes dry and tough to eat on the grill. Thanks Chef!
You are a genius!!
Thanks Henry, you saved my kebab!
I have not tried this yet but it sounds like this guy knows his stuff. Thank you. How about chicken mince,
Do you like to blend lamb and beef to make koobideh? What proportion do you recommend?
I never blend it, I know it’s very common though. I always use 100% lamb in my restaurants, as a lot of my customers don’t eat beef
where did you get your skewers from, i need to buy those wide ones thanks
can the mixture sit in the fridge for a day before skewering and grilling?
great tips mate
Nice videos, Whats the Make or Model of the stove your using.
kheili mamnoon .. that was a life saver..awesome content..
Great video thanks for all the effort you put!
I love your videos, I love cooking and you’re amazing
Hi Henry thank you for sharing..Congrat's from Brazil
Welcome!
Thank you Henry, you are a life saver :)
Tried making them for the first time today, based on your persian beef koobideh video. I had a little trouble with it falling off, and I freaked out a bit but did some improvised surgery and saved most of it. It was really good, except for mistakes I now know: Meat was too lean. Kirkland Costco brand. I tried fattening it up a bit with what I had in the fridge (duck fat) but I think I went too far. I also halved the recipe but didn't half the egg (oops?). I did it on a kettle bbq with lump wood charcoal. Probably needed more charcoal and spread out a bit better as it cooked a lot quicker in the center. Do you have any tips about using a kettle bbq? I would love to hear it, as it's all I have. Also, the saffron oil was made in a rush and could have used more time and maybe grinding up? Anyway the flavour was great and what I was hoping for. You've really got that one handed action down well. Oh, and the mince was probably not cold enough as I took it out a bit early and waited a (little) bit for the charcoal to heat up. Oh, and it was thawed.
Hi Henry sorry for so many questions but what cut of beef is best to mince for kebabs? ie best fat to meat ratio. Thanks
Many thanks
How wide are your kebab skewers? The ones that I have are 3/8” wide, but yours look wider. Thanks for the great tips!!!
These ones are just under an inch wide
I just ordered 1” wide skewers. I tried my regular steel skewers and a few fell apart 😕 Can’t wait for my 1” skewers!
I always use the excess onion water to make my spoiled meat kabobs skewers. Everyone in my family loves it!
Thanks for sharing your recipe and ,tips, will definitely try to make it. 👍by the way where can I get that flat "meat holder," ? Thanks
I had little white strings in my cooked beef koobideh kebabs when split open with a fork. I don’t think they were the onions. Maybe fat? Is that normal? I ground my own boneless beef chuck roast. Thank you!
Probably silver skin
Good video matey. Thk you for posting. Good tips. I read somewhere, keeping the skewers cold/frozen helps as well. I started the baking soda trick a couple of wks ago, works great.
Do the flames on the grill ever get so bad that you have to move the kebabs or no big deal?
Last one, what's the name of your place?
Thank you for your kabab cooking tips.
Hello master chef, you are an inspiration to us all, magician with skewers. Please guide me about a problem. Sometime the marinated mince becomes watery and its stickiness reduces to a point that it instantly fells of the grill. So how to save the situation. Please help
Important to strain the onion paste in a thin muslin cloth and squeeze out the water. Keep the mince really cold, and the skewers cold too. Run the mix through a mince machine or blender just to make it a bit less granular. Then cool it in the refrigerator for half hour before putting on skewers. In resturants they often put the mince on the skewers and refrigerate it for around an hour. Chilled skewers with mince on it really helps.
Great video Henry! Why do you dip your hand in warm water, and not cold? Thought cold is better so meat doesn't stick to your fingers.