How to make ADDICTIVE Turkish Kebabs
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- Опубліковано 8 сер 2023
- Adana kebab is one of my favourite kebabs in the world. It's super juicy and flavourful with a really pleasant texture. This kebab from Turkey is sure to be a new favourite in your house.
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Adana kebab (makes 8 skewers):
1kg Boneless Lamb Shoulder or Leg
100-150g Lamb tail fat
100g Fresh Paprika Pepper
50g Onion
2 Tsp Salt
1 Tsp Aleppo Pepper / Pul Biber
1 Tsp Cayenne Pepper
Recipe for salad:
1 Onion
1 Tomato
A handful of parsley
1/4 Tsp Salt
1 Tsp Sumac
1/2 Tbsp olive oil
Alternative recipe for adana kebab:
1.1kg Coarsely ground lamb mince made from lamb ribs
100g Fresh Paprika Pepper
50g Onion
2 Tsp Salt
1 Tsp Aleppo Pepper / Pul Biber
1 Tsp Cayenne Pepper - Навчання та стиль
I plan on making a big batch of these to share with my neighbors/people I've seen but not properly met in my apartment building. This looks like a delicious community building food! 😋
oh you're gonna make FRIENDS
At 1:35, the reason behind the mention of "pistachio oil" is actually quite interesting. In Turkey, there's a city called "Gaziantep," often referred to simply as "Antep." Now, what's intriguing is that we have a specific type of pistachio called "Antep fıstığı," which translates to "Antep nut." This city is renowned not only for its delicious pistachios but also for its exceptional lamb dishes.
So, when you see the term "pistachio oil" in the video, it's a nod to the connection between Antep and these incredible flavors. The lamb fat featured is actually sourced from this region, and since Antep is famous for its top-quality lamb, it's no wonder there might be a bit of confusion. It's all about celebrating the unique culinary heritage of Antep and its mouthwatering offerings.
Absolutely loving this video! Sending warm regards from Turkey! 🇹🇷👏
I think it is just a translate error, It is a city famous for its pistachios and when you type “Antep” it translates as pistachio 😂
It's a google translate mistake that happens all too often in non-native English speaking countries. Someone should mail them and tell them about it.
I ate these in Adana about 15 years ago and can still remember the smell/taste. Definitely one of the best!
In Iraq, that's what we call Kabob (the chunks on skewers we call them Tikka , like the indian word) , and Kufta is the mini round shaped patty 🙂. I told my father in law, who's Bulgarian, that i was going to being him Kabob. He said he does not like Kabobs !! I told him "oh no, I'm bringing you Iraqi Kabob!" When I brought him the food , he screamed "oh ..Kebapche !!" Which made me worried, because that word he said mean "the one who makes kabob" in Iraqi dialect 😂 But obviously they do have the same Iraqi/Turkish style of Kabob in Bulgaria ❤
A symphony of smoky aromas from the grill, flavours and textures truly captures the essence of Turkish cuisine ❤🇹🇷 I feel like I’ve been transported back to Adana.
Obi, your experiment produced interesting results. I would have thought that meat that's been ground twice achieves a more cohesive “chewier” texture that sticks to the skewer better.
In any event, thanks for the great content 👍🏻
This looks absolutely delicious. Thank you for sharing the recipe.
The combination of information and entertainment you squeeze in such a short video is unbelievable ❤ keep going brother
Always quality content from you guys!
You're a rock star. Thanks for all the great recipes!
Nice video! I think I will take this meat mix, form it to patties and together with this salad and a yoghurt based sauce make an Adana inspired burger! 🍔
Looks great as usual. I'm making your Egyptian salame recipe today again. That always goes down a treat
You should chekc out chinese cooking demistified for the handmincing technique.....it kind if looks very similar
Yeah, that's what I was thinking the whole time. And also how Chris and Steph always commented on how beef takes longer than other meats (particularly pork) to hand-mince--but never 40 minutes IIRC. I wonder if that doesn't have something to do with the Chinese technique and the heavier Chinese knives.
Great recipe
I have tried this recipe and it is the best kebab I have had
My Cypriot friend loved this. She told me her dad was from Adana and she would often eat it in Adana. She told me they make it really quite spicy in Adana and it leaks delicious red juice into the bread.
Though I can't see myself even bothering to get the barbecue out this year!
Thank you Obie!
Antep is a place in turkey were the pistachio’s come from. It says that it is fat from sheeps from antep. Not pistachio oil. In turkish pistachio is called antep fistigi
I think I'm going to go on kebab journey. I always watch food videos, but couple kebab videos have caught my eye recently. I think I'm going to start with German döner kebab, go to this and then idk. Probably gyros, even though it's not kebab, but it's kinda close enough ;D
There is a place in Halifax Nova Scotia, Canada (Kebab Express) that has excellent Adana Kebabs. Hands down one of my favourite dishes. I'll have to give this recipe a try to see how it compares. Looks spot on though.
All that chopping looks like a good candidate for the Chinese two-cleaver mincing technique.
It always rains when you want a BBQ! These look great!
About that translating tail fat as pistachio oil nonsense: Antep is a city of Turkey where tail fat is a common ingredient, also pistachio is called "antep fıstığı" (literally "Antep nut" in Turkish. So the translators either got too creative or used a really bad version of google translate.
Also I like the fact the French doesn't follow the other languages. The guy who translated it was like "No, c'est pas vrai! I'm not calling this mutton fat pistachio oil.
This and lebanese style kofta are my favorites kebabs to prepare.
dude I am drooling over this
1:42 I see why it became a slur with goats that CHEEKED up
if you don't have a grill, can it be cooked in the oven?
I came for the kebab prep techniques. And came away with bonus knowledge about dummy thicc sheep. I love it
Is there a way I can still do this on a gas grill?
Turkish guy who does kebap: Your only mistake is to add onions in the kebap, Adana kebap does not have onions in it. Also, the hand chopped meat is traditional as you pointed out and provides a loose texture. Meat from a meat grinder toughens the texture, makes it chewier and denser. It is said that a good kebap needs to fall apart when you touch it with your fork before eating, that is how loose its texture needs to be. And this is also the difference to köfte, as köfte is made from industrial ground meat and is expected to be chewier and more elastic.
Adana kebab is good but İskender kebab is where it's at! You should definitely try it if you haven't.
1:34 (AT): Frisches PistazienSCHWANZöl??? Bitte Was??!! 😂😂😂
Ich glaube wir Österreicher nennen das nicht so!🤔🤣
Every time you show some shortcut that isn't traditional in these Turkish foods I understand what Italians feel when people break their spaghetti. My conscious mind understands how and why that is happening but there's a deep seated feeling of "wrongness" in the primal parts of my psyche.
as a turk, i approve
I just end up “Kofta’in” everything cuz I can never get it to stay on the skewers lol
I want to live where you do. I'd have to take out a second mortage here to afford that much lamb. 🙂
Wow 😮
you can get a meat grinder pretty cheap
Oh man, the juiciness.
❤
@6:57
You really don't want to hear what my wife said when she saw this off the skewer 🙂
Seekh kebab!
1:34 at least the French translation is somewhat right
German translation is fresh pistachio TAIL oil ... like ... what now?
@@lady8jane 😄
I dunno where did you get the recipe from but onions do not belong in the Turkish kebabs(adana). It becomes köfte after you put the onions not the kebab. Other than that I love the content.
The french one was correct, the turkish probably also but the resst was absolutely wrong😂
I'm from Adana. Don't add ONION in to the meat. There is no onion in Adana Kebap. It will change taste from adana kebap to şiş köfte.
Rest of the recipe is correct.
If you don't have flat sishs, you can make flat meatballs and coock it on bbq.
And you can squeeze lemon to sandwich.
NO! I made the Egyptian koftas you posted the last month and ate the whole recipe in one evening! That's at least a pound of meat! Okay fine, I'll try these...
First like and comment 🎉
Iranian kebabs are the best get yourself to Iran or an Iranian restaurant
The only thing they have in common is that their name is kebab. There are more than a hundred types of kebab in Turkey. Before you try Turkish kebabs, you cannot decide that Iranian kebabs are better.
Pakistani kebabs are second to none. I challenge you and the Turks to a kebab-off
@@temptemp4174 Dude, I'm sorry, but Indians and Pakistanis use a lot of spice. It is not suitable for my taste :) Also, kebab belonging to the Ottoman cuisine has been identified with the Turks for hundreds of years, we have no rivals in kebab.
I was hopeful until the onion, onion is no no in the Adana kebab.. and unfortunately chopping the meat like this is a wrong technique, you should use a large kebab knife (zirh) not to get a mushy texture.
You speak too fast. Slow down
I STOPPED WATCHING THIS VIDEO CAUSE UA-cam KEPT INTERRUPTING MY VIEWING OF IT WITH AD’S, THE FIRST AFTER ONLY 1 MINUTE..!! SORRY BUT I WON’T BE WATCHING ANY MORE VIDEOS BY THIS CHANNEL I”M UNSUBSCRIBING AS THE AD’S RUIN THE ENJOYMENT OF YOUR VIDEO’S.!! THIS ISN’T THE FIRST CHANNEL IVE KEFT DUE TO EXCESSIVE AD’S.