What's your favourite Kebab and have you made it at home before? My favourite Kebab is Adana Kebab from Turkey, let me know if you want a recipe for this or if you've got a unique Kebab you think I should make! If you liked the video & recipes, you can support the channel directly on *www.patreon.com/MiddleEats* . Thank you!
Yes, we want a recipe. =) The best kebab I've had so far in my life was from a Lebanese place in Alexandria, VA. I used to work in this sort of sprawling industrial park and a few businesses down from us was this amazing little deli/store/place (not sure what to call it...it was tiny and they had the best manakish as well) where I often went to get breakfast or lunch. Pretty sure what I had were kofta, but they were spitted and grilled over a fire so I'm calling them kebabs. This was over 30 years ago and I still remember how delicious everything was from there.
I had a Turkish friend help me make Adana kebab at home. No tailfat, but we found that pork lard from the Mexican market gave it the right texture and close enough on the flavor.
@@MiddleEats In Spain we have our own kebabs, they are called Pinchos morunos, which means "moor's skewers" more or less, moruno means "related to the Moors" and the moors is an old way of refering to North African people, barely in use anymore, our kebabs can be chicken or pork and rarely beef or lamb, but those are kind of a more rare thing, any supermarket or butchery will have pork or chicken and there's the red version and the yellow version
In cooking the most important thing is to understand concepts then ingredients. When you understand a main concept then you try it with some ingredients but you can always innovate , you are not stuck in a recipe .
Being from Iran, I really appreciate you looking into the recipe from my home and it sounded pretty on point to me. I dont know if you know about the crispy rice at the bottom of the pan which we call Tahdig or not but a saffrony yoghurty Tahdig with kebab juices seeping into it at the top of the rice is the sign of a really tasty kebab dish in Iran. Thank you for bringing our tastes to the world.
As a Turkish person I can say that the onion juice, yoğurt, tomato paste (salça) recipe is 100% authentic. Every region have their own versions and there are slight differences depending on where you are eating. But this was exactly, how my mom was doing it :)
@stelab22 Indifferent. Because accusations made with anti Turkic/racist sentiments & political reasons and not historical facts are invalid for any logical person. Turkey, repeatedly offered to create an investigatory board by historians from both sides to investigate the truth. They offered to open the entire historical registries from Ottoman Empire time and early Turkish Republic. This offer of course were never taken into consideration and instead only political ground were used to disperse false facts. The biggest proof of this also comes from the Armenians themselves. The first prime minister of Armenia, Hovhannes Kajaznuni, in his manifesto book, accepts the fact that Armenian's, with independence promise, were manipulated by SSCB and attacked civilians and that there were no other solution that Ottomans could implement in the middle of a huge war they are losing, than the forced migration of aggressors to safe regions. The books name is "THE ARMENIAN REVOLUTIONARY FEDERATION (DASHNAGTZOUTIUN) HAS NOTHING TO DO ANY MORE THE MANIFESTO". Just go and find an old translation of the book. Because the book was banned in Armenia for decades and then later they printed edited versions of it :) Another proof that this is anti-turkish/racist sentiment and politic is you yourself. If you are writing this in a food related video, just because I mentioned I am turkish. That proves that some of you are just living off on anti-Turkish sentiment and always have this rhetoric in your mind even while watching a food video :) Good luck with that in your life.
In addition to the great recipes and giving context to the techniques, I really appreciate your tips on prep that make it accessible to the home cook during a busy week. I'm def going to marinate and freeze it! Also, it's very interesting that techniques like marinating with yogurt to tenderize the meat are also used in indian cooking. There's def more parallels I'm missing. Modern south asian populations are a mix of the native hunter gathers, iranian agriculturalists and afghan pastoralists and there's for sure a bunch more factors that brought techniques/recipes over to the indian subcontinent.
I love this channel. The passion for the food and teaching really comes through. I hope you keep this up. I recently started trying to cook middle eastern food and these videos are a great help.
I love both Joojeh and turkish style kebabs 🍢 😍 for Joojeh, I like to cook the leftover onions in butter with lime and saffron and then baste the chicken with it while it's grilling 😋
I had the luck to try several kebabs in Iran itself. All of them are soo great! Doesn't matter if it is meat or vegetables. All are covered in spices and grilled on charcoal. One of the best I ever had!
I have been preferring to use chicken thighs for chick kababs or shish tawook as we call it in Egypt ; ) until I got around the chicken breast drying issue by adding a teaspoon of starch in the marinade like Chinese recipes do and massaging it in the chicken for couple of minutes , this really helps in sealing the external gaps in the chicken breast fibers and prevent them from losing their juices and drying up when grilled or stir fried, also a nice dash of oil will be needed as well to prevent the starch from sticking to the skillet
@@hillarytitus7035 Tapioca starch is also legit. In my country we mostly use tapioca starch for marination because it is easier to find and is cheaper than corn starch and potato starch. To be honest, I think any flour is okay since you only use very small amount for marination. My father uses about 2-3 teaspoons of starch for one kilo of meat.
Thanks for your great videos!! By the way, another method that I've found effective for those of us who prefer chicken breasts is to make sure the meat is room temperature before cooking it. Never take it right out of the fridge and cook it. If you're in a rush, just take it out and leave it on the counter for about 20-30 minutes. Comes out great every time (of course, I do this along with marinating it).
I will buy your cook book when it is published. Thank you for making these videos. You have introduced me to recipes I will make for the rest of my life. Foods that I dream about.
Timestamps in video and description, ingredients and steps for each food item including sauces in description......finally someone gets what it's like trying to cook from UA-cam videos, thank you!
i just found this channel and have binging all of your videos. literally obsessed and love finding arabs who love their heritage and share it with the world and proud of who they are. love love this and will be making it soon
Your channel is so underrated. You narrate all the steps super well and I find your presentation just beautiful 😍 Definitely made me hungry after watching this. Thanks!
I made the Turkish kebabs and they were outstanding. No leftovers! Using onion juice was a revelation. I had heard about it from my neighbour who is from Iran but this is the first time I actually used it myself. The kebabs were super juicy. I cooked them in the air fryer, again inspired by your other video, so all in all I have winner here. Plan to make more often and extend the use to other types of kebabs. Thanks for sharing.
omg! this is the unspoken i need. family bbq this weekend and i’m using the turkish marinade for chicken and the saffron/lime marinade for some tiger prawns. flatbreads with the spiced oil, pickled red onions, garlic cucumber yoghurt sauce. this is going to be a legendary meal. thank you for your recipes, they never fail to amaze
I'd suggest also checking out the Turkish kisir recipe I made a long time ago as a side dish. It is the single greatest side for a bbq ever! Good luck and send me some photos!
Three different recipes in less than 10 minutes, just amazing… for the Turkish kebab, if pepper paste isn’t available, I don’t double the amount of tomato paste, I’ll just replace pepper paste with paprika, that way I get some pepper taste instead of amplifying the taste of tomato… Great video as always!!! 👍🏼👍🏼👍🏼
Really looking forward to trying these recipes….they look amazing. I’d love a slightly less high speed delivery though….your food is wonderful and I’d happily devote the time to watch more chilled, slightly slower videos!!
Thank you so much for providing us with great recipes. I’ve tried numerous recipes of yours, such as chicken and beef shawarma, kabsa… can’t wait to try this one out, especially the iranian version :)
Obi, I tried your Turkish kebab recipe tonight and made a 5.5lbs batch (two chickens broken down) for the boys and me. We grilled up the chicken kebabs and some tomato kebabs, made your yogurt garlic sauce, and turmeric rice. It was a wonderful feast, and we had a fantastic time eating incredible food inspired by you! Thank you for your content
Every recipe made on here looks incredible, and I'm looking forward to trying all of them..! Would be great to see if you can get fantastic results like this using an air fryer? 😊 Thanks for sharing.. 👍
I agree. any form of chicken kabob is just amazing....I love persian chicken kabob...but that turkish recipe is absolutely insanely delicious...turkish doner has to be one of the greatest culinary accomplishments in all of human history. thank you Obi.....I have to be 1/2 turkish 1/2 persian 1/2 shawarma...love them all.
I was really happy with how this turned out! First time using the oven grill method, I was sure I was going to overcook my chicken breast but 6 minutes, flip, two minutes worked very well. I substituted gochujang in for the red pepper paste in the turkish style marinade and idk how authentic it tastes but it is yummy. served with turkish bread, a yogurt lemon garlic sauce from a different video of yours, onion capsicum and sriracha on top xD Every recipe I have tried from this channel has impressed me. Need to stop doubting.
I made the first version of kebabs along with the saffron rice and they were both fantastic!!! I didn't have Turmeric, but substituted in a little bit of Cumin powder instead. Then I grilled the chicken on the BBQ. I was tempted to add a little more salt, but decided not to and I'm glad I didn't. The chicken was absolutely delicious. The rice was as good as any restaurant. Thank You!!!
Oh this is a dream come true for me. I eat grilled marinated chicken 2-3 times a week and know only like 3 types of marinates. These recepies are something completely new and looks so delectable. I can't wait to try these !!
I like your Turkish Kabob on the ROCK, how long you put in the oven and did you put under BROILER or just Oven? Please advise. Thank you so much for an amazing yet easy recipe. No matter how I try to make the kabob on the wooden skewer, even with 2 skewers it always fell and my kabob always come out of the oven DRY. Please help. And if you can put complete Turkish kabob written recipe I would really appreciate. Thank you again.
I LOVE that you shared this. I order from a Middle Eastern restaurant all the time where I live and it's getting expensive since I oder 1 to 3 times a week lol. I decided to Google some recipes and came across your videos so THANK YOU. The first chicken recipe is my favvvvv so now I know how to make it myself 😛😍🔥🔥🔥🔥
Thank-you...gonna try this in the air fryer. I really appreciate that you get right to showing the recipe/method and don't play elevator music in the background.
That red pepper / tomato marinade is the bomb!! been making it for the last few weeks and we can't get enough. Also the grilling technique you use has been great. Chicken so moist. awesome video. thanks
So many great tips in this video!! I am starting a chicken and small portion of rice and salad on the side for dinner every night, and I could eat kebabs every day for the rest of my life and not get sick of them. I am so excited to try these techniques. Thanks so much!
Im searching this recipe from last 1 year and I tried all these types of middle east recipe of chicken tikka every Saturday and sunday after 7 months got that test 🙏🏻🙏🏻🤘🏻🤘🏻 love from india 👍👍
Hey Obi, big fan of you from Iran. Your Joojeh Kebab recipe was spot on, and adding onion juice instead of sliced onions is a great pro tip. Only thing that I would add is that in general they are made on a charcoal grill, which adds a nice smoky flavor. Keep on the great work that you're doing!
what my gf's iranian family does is use a lot more onions and after marinating, cook the onions over a low heat and you are left with a caramalized spiced onion topping
I just came across your channel and am obsessed!! I'm going to try all three of these marinades! Love how thoughtful and thorough you are. Subscribed! 👍
I'm glad I found your channel, I've been looking for a proper Turkish marinade for chicken kebab for some time now. I'm even more happy that I can use my oven instead of the charcoal BBQ as it's too cold now to do it. Thank you very much! BTW, to what temperature do you set your oven when you cook the chicken on a wire rack?
Great recipe ! 👍👍 It huge difference than I normally know chicken kebabs as a middle eastern , normally chicken kabab is grounded chicken with spices and herbs . But if the chicken is not grounded just cut to pieces we call it shish tawook (شيش طاووق ) translate to grilled skewer chicken.
These chicken kebab recipes are absolutely going into my weeknight food rotation, I don’t think there’s anything more delicious than a really good chicken kebab with the right sauces (toum, or yogurt, or tahina), a pita bread, and a little salad. 😋
Excellent, thank you. Those kababs look so delicious. For best results, marinate your chicken ONLY in saffron for half an hour first and only the, add the rest of your marinate ingredients to the chicken & saffron. If you add everything together right at the beginning, the onion and yoghurt will take/absorb most of the taste and flavour of saffron.
I love your videos and cook them almost everyday. One recipe I would love to see is malawach- a Yemeni bread. It is delicious and flaky and is delicious with some blended tomatoes and some sliced egg.
Thanks for trying the dishes. I actually filmed melaweh before, but it didn't turn out great because of my stove. Ethan Chlebowski recently did Parathas, and that's basically what melaweh is.
@@MiddleEats I saw that video from him, and when I first clicked the thumbnail I could have sworn it was one of your videos! It looked like quite a tasty dish.
ZOMG this looks incredible! I picked up some thighs yesterday because I figured they would work better, but hadn't watched the video until now, and I am out of yogurt, so can't make these yet... TOTALLY gonna do it as soon as I can, I mean my mouth is watering just thinking about these... :)
I have to tell you something ,young man I am soooooooooo 😂that you give us (Written) the recipe,appreciate so much 😊 I will definitely use all of your recipes and Tell other Iranian ladies about 💚💕❤️
Being from India I prefer the styles from my country but these looks really good too, also here instead of Onion Juice we use Lemon Juice to tenderise the meat.
Just discovered your channel. First thing I loved: the naming. But this is the first video I saw and you just blew my mind. I am having chicken kebab for dinner tonight.
What's your favourite Kebab and have you made it at home before? My favourite Kebab is Adana Kebab from Turkey, let me know if you want a recipe for this or if you've got a unique Kebab you think I should make!
If you liked the video & recipes, you can support the channel directly on *www.patreon.com/MiddleEats* . Thank you!
You read my mind and my cravings yet again, Obi!
A kebab-off would be amazing. One for kafta and one for la7am mishwi!
Yes, we want a recipe. =) The best kebab I've had so far in my life was from a Lebanese place in Alexandria, VA. I used to work in this sort of sprawling industrial park and a few businesses down from us was this amazing little deli/store/place (not sure what to call it...it was tiny and they had the best manakish as well) where I often went to get breakfast or lunch. Pretty sure what I had were kofta, but they were spitted and grilled over a fire so I'm calling them kebabs. This was over 30 years ago and I still remember how delicious everything was from there.
Adana is great but you need to find tailfat
Lamb
I had a Turkish friend help me make Adana kebab at home. No tailfat, but we found that pork lard from the Mexican market gave it the right texture and close enough on the flavor.
I love the strong focus on techniques that translate across cuisines and not just ingredients!
Thanks. Happy to help people make Cajun chicken kebabs if they want to!
Yep! This is why I keep coming back!
@@MiddleEats In Spain we have our own kebabs, they are called Pinchos morunos, which means "moor's skewers" more or less, moruno means "related to the Moors" and the moors is an old way of refering to North African people, barely in use anymore, our kebabs can be chicken or pork and rarely beef or lamb, but those are kind of a more rare thing, any supermarket or butchery will have pork or chicken and there's the red version and the yellow version
In cooking the most important thing is to understand concepts then ingredients. When you understand a main concept then you try it with some ingredients but you can always innovate , you are not stuck in a recipe .
@@MiddleEats I've made mexican flavored chicken kebabs using these methods. I definitely appreciate your content and methods of teaching!
Being from Iran, I really appreciate you looking into the recipe from my home and it sounded pretty on point to me. I dont know if you know about the crispy rice at the bottom of the pan which we call Tahdig or not but a saffrony yoghurty Tahdig with kebab juices seeping into it at the top of the rice is the sign of a really tasty kebab dish in Iran. Thank you for bringing our tastes to the world.
As a Turkish person I can say that the onion juice, yoğurt, tomato paste (salça) recipe is 100% authentic. Every region have their own versions and there are slight differences depending on where you are eating. But this was exactly, how my mom was doing it :)
It looks delicious
As a Turkish person , how do you feel about Turkey's genocide of Armenians ?
@stelab22 Indifferent. Because accusations made with anti Turkic/racist sentiments & political reasons and not historical facts are invalid for any logical person. Turkey, repeatedly offered to create an investigatory board by historians from both sides to investigate the truth. They offered to open the entire historical registries from Ottoman Empire time and early Turkish Republic. This offer of course were never taken into consideration and instead only political ground were used to disperse false facts. The biggest proof of this also comes from the Armenians themselves. The first prime minister of Armenia, Hovhannes Kajaznuni, in his manifesto book, accepts the fact that Armenian's, with independence promise, were manipulated by SSCB and attacked civilians and that there were no other solution that Ottomans could implement in the middle of a huge war they are losing, than the forced migration of aggressors to safe regions. The books name is "THE ARMENIAN REVOLUTIONARY FEDERATION
(DASHNAGTZOUTIUN)
HAS NOTHING TO DO ANY MORE
THE MANIFESTO". Just go and find an old translation of the book. Because the book was banned in Armenia for decades and then later they printed edited versions of it :) Another proof that this is anti-turkish/racist sentiment and politic is you yourself. If you are writing this in a food related video, just because I mentioned I am turkish. That proves that some of you are just living off on anti-Turkish sentiment and always have this rhetoric in your mind even while watching a food video :) Good luck with that in your life.
Do you deliver?!!
1x Large chicken kebab and Persian rice with salad.
@@Visiblyblue never happend, but they deserved it.
thats what you get for backstabbing the ummah
Made these last night, and my daughter said "These are the best thing you've ever made." Just thought I'd let you know. Five stars!
which marinade did you do?
In addition to the great recipes and giving context to the techniques, I really appreciate your tips on prep that make it accessible to the home cook during a busy week. I'm def going to marinate and freeze it! Also, it's very interesting that techniques like marinating with yogurt to tenderize the meat are also used in indian cooking. There's def more parallels I'm missing. Modern south asian populations are a mix of the native hunter gathers, iranian agriculturalists and afghan pastoralists and there's for sure a bunch more factors that brought techniques/recipes over to the indian subcontinent.
I love this channel. The passion for the food and teaching really comes through. I hope you keep this up. I recently started trying to cook middle eastern food and these videos are a great help.
Thank you!
I love both Joojeh and turkish style kebabs 🍢 😍 for Joojeh, I like to cook the leftover onions in butter with lime and saffron and then baste the chicken with it while it's grilling 😋
Sounds amazing
Persian style for life🔥🤌🏻
I had the luck to try several kebabs in Iran itself. All of them are soo great! Doesn't matter if it is meat or vegetables. All are covered in spices and grilled on charcoal. One of the best I ever had!
Very few to no spices in Iranian kebabs
I have been preferring to use chicken thighs for chick kababs or shish tawook as we call it in Egypt ; ) until I got around the chicken breast drying issue by adding a teaspoon of starch in the marinade like Chinese recipes do and massaging it in the chicken for couple of minutes , this really helps in sealing the external gaps in the chicken breast fibers and prevent them from losing their juices and drying up when grilled or stir fried, also a nice dash of oil will be needed as well to prevent the starch from sticking to the skillet
What kind of starch do you use forthis method? corn starch?
@@hillarytitus7035 corn starch and massage it in the chicken for 5 minutes
@@hillarytitus7035 use arrow root
@@hillarytitus7035 since it's Chinese, I think it's corn starch of potato starch
@@hillarytitus7035 Tapioca starch is also legit. In my country we mostly use tapioca starch for marination because it is easier to find and is cheaper than corn starch and potato starch.
To be honest, I think any flour is okay since you only use very small amount for marination. My father uses about 2-3 teaspoons of starch for one kilo of meat.
Thanks for your great videos!! By the way, another method that I've found effective for those of us who prefer chicken breasts is to make sure the meat is room temperature before cooking it. Never take it right out of the fridge and cook it. If you're in a rush, just take it out and leave it on the counter for about 20-30 minutes. Comes out great every time (of course, I do this along with marinating it).
I will buy your cook book when it is published. Thank you for making these videos. You have introduced me to recipes I will make for the rest of my life. Foods that I dream about.
Timestamps in video and description, ingredients and steps for each food item including sauces in description......finally someone gets what it's like trying to cook from UA-cam videos, thank you!
i just found this channel and have binging all of your videos. literally obsessed and love finding arabs who love their heritage and share it with the world and proud of who they are. love love this and will be making it soon
Your channel is so underrated. You narrate all the steps super well and I find your presentation just beautiful 😍 Definitely made me hungry after watching this. Thanks!
I made the Turkish kebabs and they were outstanding. No leftovers! Using onion juice was a revelation. I had heard about it from my neighbour who is from Iran but this is the first time I actually used it myself. The kebabs were super juicy. I cooked them in the air fryer, again inspired by your other video, so all in all I have winner here. Plan to make more often and extend the use to other types of kebabs. Thanks for sharing.
omg! this is the unspoken i need. family bbq this weekend and i’m using the turkish marinade for chicken and the saffron/lime marinade for some tiger prawns. flatbreads with the spiced oil, pickled red onions, garlic cucumber yoghurt sauce. this is going to be a legendary meal. thank you for your recipes, they never fail to amaze
I'd suggest also checking out the Turkish kisir recipe I made a long time ago as a side dish. It is the single greatest side for a bbq ever! Good luck and send me some photos!
Three different recipes in less than 10 minutes, just amazing… for the Turkish kebab, if pepper paste isn’t available, I don’t double the amount of tomato paste, I’ll just replace pepper paste with paprika, that way I get some pepper taste instead of amplifying the taste of tomato… Great video as always!!! 👍🏼👍🏼👍🏼
I've used these techniques a couple times now and they've revolutionised my chicken cooking experience!
Really looking forward to trying these recipes….they look amazing. I’d love a slightly less high speed delivery though….your food is wonderful and I’d happily devote the time to watch more chilled, slightly slower videos!!
Speed can be selected from the upper right corner.
Thank you so much for providing us with great recipes. I’ve tried numerous recipes of yours, such as chicken and beef shawarma, kabsa… can’t wait to try this one out, especially the iranian version :)
Obi, I tried your Turkish kebab recipe tonight and made a 5.5lbs batch (two chickens broken down) for the boys and me. We grilled up the chicken kebabs and some tomato kebabs, made your yogurt garlic sauce, and turmeric rice. It was a wonderful feast, and we had a fantastic time eating incredible food inspired by you! Thank you for your content
As a Turkish person I can say that the recipe is 100% authentic. Exactly, how it was supposed to be done :)
How much did you add to the marinade? Since you made more than his recipe called for. Just wondering for my self!
Every recipe made on here looks incredible, and I'm looking forward to trying all of them..!
Would be great to see if you can get fantastic results like this using an air fryer? 😊 Thanks for sharing.. 👍
I agree. any form of chicken kabob is just amazing....I love persian chicken kabob...but that turkish recipe is absolutely insanely delicious...turkish doner has to be one of the greatest culinary accomplishments in all of human history. thank you Obi.....I have to be 1/2 turkish 1/2 persian 1/2 shawarma...love them all.
In a wrap, Turkish sis, on rice, Joojeh Kebab. That seems like a good equitable split.
@@MiddleEats You are a true diplomat my friend. LOL.... rich or happy? stupid question... I'll take both :)
I was really happy with how this turned out! First time using the oven grill method, I was sure I was going to overcook my chicken breast but 6 minutes, flip, two minutes worked very well.
I substituted gochujang in for the red pepper paste in the turkish style marinade and idk how authentic it tastes but it is yummy.
served with turkish bread, a yogurt lemon garlic sauce from a different video of yours, onion capsicum and sriracha on top xD
Every recipe I have tried from this channel has impressed me. Need to stop doubting.
I use this recipe many time. It always amazing. My friends always ask me to do this. Thank for good recipe
I made the first version of kebabs along with the saffron rice and they were both fantastic!!! I didn't have Turmeric, but substituted in a little bit of Cumin powder instead. Then I grilled the chicken on the BBQ. I was tempted to add a little more salt, but decided not to and I'm glad I didn't. The chicken was absolutely delicious. The rice was as good as any restaurant. Thank You!!!
Oh this is a dream come true for me. I eat grilled marinated chicken 2-3 times a week and know only like 3 types of marinates. These recepies are something completely new and looks so delectable. I can't wait to try these !!
Wow! Turmeric and saffron together... Talk about beautiful colour!!
Wonderful cooking tips! I deeply appreciate the details of various ways to cook kebabs.
as a Persian...you did great .... Jojeh is my fav kebab and you did a great job here...
I like your Turkish Kabob on the ROCK, how long you put in the oven and did you put under BROILER or just Oven? Please advise. Thank you so much for an amazing yet easy recipe. No matter how I try to make the kabob on the wooden skewer, even with 2 skewers it always fell and my kabob always come out of the oven DRY. Please help. And if you can put complete Turkish kabob written recipe I would really appreciate. Thank you again.
In Iran we add saffron liquid to chicken pieces first so you don’t waste the precious saffron and then add the rest of ingredients 😋👌
2 years later and I still cook this dish. Always a success with my guests. Thank you
Our pleasure!
I LOVE that you shared this. I order from a Middle Eastern restaurant all the time where I live and it's getting expensive since I oder 1 to 3 times a week lol. I decided to Google some recipes and came across your videos so THANK YOU. The first chicken recipe is my favvvvv so now I know how to make it myself 😛😍🔥🔥🔥🔥
Thank-you...gonna try this in the air fryer. I really appreciate that you get right to showing the recipe/method and don't play elevator music in the background.
That red pepper / tomato marinade is the bomb!! been making it for the last few weeks and we can't get enough. Also the grilling technique you use has been great. Chicken so moist. awesome video. thanks
You rocked the joojeh kabab !!!!!!!! So happy to see an Iranian recipe 😊 the Turkish chicken was amazing too.
So many great tips in this video!! I am starting a chicken and small portion of rice and salad on the side for dinner every night, and I could eat kebabs every day for the rest of my life and not get sick of them. I am so excited to try these techniques. Thanks so much!
All your recipes are so delicious and to the point. Thank you! You deserve more subscribers.
Really good kabob and saffron rice recipes.
Thanks for sharing!
I made a version of this with ingredients I had lying around, tried the broiling method and it came out pretty good for my first try!
Just made the chicken with the Turkish marinade. Came out very juicy and very tasty.
If I had to pick only one type of cuisine to eat for the rest of my life, it would be this. Middle Eastern. Great video, thanks. Subscribed.
I made the turkish one and it was delicious
God bless you
I shared the video to my fiance since we like experimenting with different cooking styles and recipes. Food is the great negotiator.
Im searching this recipe from last 1 year and I tried all these types of middle east recipe of chicken tikka every Saturday and sunday after 7 months got that test 🙏🏻🙏🏻🤘🏻🤘🏻
love from india 👍👍
Hey Obi, big fan of you from Iran. Your Joojeh Kebab recipe was spot on, and adding onion juice instead of sliced onions is a great pro tip. Only thing that I would add is that in general they are made on a charcoal grill, which adds a nice smoky flavor. Keep on the great work that you're doing!
We have a local family owned business and they are Lebanese. Oh my gosh!! Their food is amazing.
Absolutely brilliant video.
You saved the day for me sir. Thank you
what my gf's iranian family does is use a lot more onions and after marinating, cook the onions over a low heat and you are left with a caramalized spiced onion topping
Do you mean cooking the rest of the marinade down?
That sounds fantastic! They'd be great with the rice or some bread
Looks so good. Thanks for the recipes!
I am going to try these in my rotisserie air fryer.
Perfect kabab recipe. Looking really delicious and yummy Masha Allah. Thank you so much for sharing such a wonderful recipe dear. Stay connected
The onion of the juice makes sense, didn't even think about that before. Good man, top tips!
Made the under the broiler version on a rack, truly excellent and can't believe I haven't tried the technique before.
I just came across your channel and am obsessed!! I'm going to try all three of these marinades! Love how thoughtful and thorough you are. Subscribed! 👍
Thanks, hope you enjoy the recipes!
Some great methods and sauces. I especially like the idea of making some and freezing it in the marinade for a quick dinner.
I just tried the turkish kebab recipe and it was beautiful! Just like the restaurants, so good!
Good lord that final dish looks incredible!
Wallahi your videos make me so hungry man. I learned your skewer trick from the shawerma video and it’s seriously life-changing. Thank you!
Thank you obi! Didn’t know it was this easy to do the Iranian kebab! That is the dish I go to Iranian restaurants to have!
I'm glad I found your channel, I've been looking for a proper Turkish marinade for chicken kebab for some time now. I'm even more happy that I can use my oven instead of the charcoal BBQ as it's too cold now to do it. Thank you very much! BTW, to what temperature do you set your oven when you cook the chicken on a wire rack?
I'm addicted to your channel and can't wait to try these.
Great recipe ! 👍👍
It huge difference than I normally know chicken kebabs as a middle eastern , normally chicken kabab is grounded chicken with spices and herbs .
But if the chicken is not grounded just cut to pieces we call it shish tawook (شيش طاووق ) translate to grilled skewer chicken.
Looks lovely , i'll give these a try at the weekend !!..........thanks !
These recipes look ridiculously delicious!! Thank you for posting, I am going to make this for My Parents, love your channel!
The whole video is full of tips and tricks but cooking out the raw taste in the garlic by dropping it into the microwave was priceless…thanks so much
Ahhhh I’ve just done this and my eyes are burning from making the onion juice. Will let you know the taste test soon!
Dude, that looks HEAVENLY
ive been trying a few of your recipes and they all turned out pretty good
Can't wait to try this at the weekend. Thank you!
How did it turn out
These chicken kebab recipes are absolutely going into my weeknight food rotation, I don’t think there’s anything more delicious than a really good chicken kebab with the right sauces (toum, or yogurt, or tahina), a pita bread, and a little salad. 😋
Thank you🙏🏻great tips and packed with lots of useful info.
Excellent, thank you. Those kababs look so delicious.
For best results, marinate your chicken ONLY in saffron for half an hour first and only the, add the rest of your marinate ingredients to the chicken & saffron. If you add everything together right at the beginning, the onion and yoghurt will take/absorb most of the taste and flavour of saffron.
i like the look of this i will be trying this out soon thanks for the great tutorial keep up the good work thanks
👏👏👏 thank you for the fabulous recipes. Stumbled across your UA-cam channel this morning. Just subscribed…. Stay safe
Great video!!! I like that it shows you how to use a regular oven. Roll on the British summer so I can use my barbecue. 🙂
I love your videos and cook them almost everyday. One recipe I would love to see is malawach- a Yemeni bread. It is delicious and flaky and is delicious with some blended tomatoes and some sliced egg.
Or mejadara/ mejadra. It’s comfort food for everyone across the Middle East
Thanks for trying the dishes. I actually filmed melaweh before, but it didn't turn out great because of my stove. Ethan Chlebowski recently did Parathas, and that's basically what melaweh is.
@@MiddleEats I saw that video from him, and when I first clicked the thumbnail I could have sworn it was one of your videos! It looked like quite a tasty dish.
I dont think ive ever subbed to a new channel as fast as i did this. Big up!
Oh, Yess!!! Will do this for my family tonight! 🥰🫠😋
Holy smokes brother this was delicious! Thank you!
Nice cooking techniques chef.
I cant handle how good this video is.
Thank you for showing us how to make these! I make them at least once a month! I make the wife happy with it too 🤙 thank you again
Thank you for being straight to the point 👊🏼🤙🏻
ZOMG this looks incredible! I picked up some thighs yesterday because I figured they would work better, but hadn't watched the video until now, and I am out of yogurt, so can't make these yet... TOTALLY gonna do it as soon as I can, I mean my mouth is watering just thinking about these... :)
Well. How did it go?
Can you pls write "1 clove of minced garlic" in the description box for the joojeh kabob recipe so others don't forget :(
Thanks for the perfect recipes. I will definitely try. This looks delicious with lots of tips and tricks.
New friend 🇨🇦
I have to tell you something ,young man
I am soooooooooo 😂that you give us
(Written) the recipe,appreciate so much 😊
I will definitely use all of your recipes and
Tell other Iranian ladies about 💚💕❤️
I tried adding honey to my marinade today
its perfectly a bit sweet but flavourful unlike sugar
bru just had lunch, watched yr vid til the end, now I’m hungry again. Thanks for sharing. I’m off to grocers
Being from India I prefer the styles from my country but these looks really good too, also here instead of Onion Juice we use Lemon Juice to tenderise the meat.
WOW ! GREAT COOKING TECHNIQUES ❤ 🇹🇷
Well done. Informative. Not too long in length and gets to point.
Just discovered your channel. First thing I loved: the naming. But this is the first video I saw and you just blew my mind.
I am having chicken kebab for dinner tonight.
I love your recipes. Thank you
Çok teşekkürler for this - it has changed my life!!!
This recipe is an instant fave. Definitely making it for my house
I tried the Joojeh Kebab recipe today and me and my girlfriend loved it!