Stop Your Kebabs Falling Off The Skewer

Comments · 91

• JW

  @jwmcq · 4 months ago

  Mate, this is the best channel I've come across in a while. Clearly a pro - no fancy 'hacks', just a fella who knows how it's done and knows that it's done that way for a reason so is gonna tell you how and why.

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• KA

  @karabeycs · 4 months ago (edited)

  I love this guy’s videos. Straight to the point. No BS! No unnecessary extensions. <br>Just pure gold content… <br>Pls keep it kardesim.

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• JA

  @jamieclarke321 · 4 months ago

  Boss man strikes again. Big Turkish bbq this weekend!

  10

• MR

  @MrAjjm65 · 4 months ago

  Every day is a school day with this guy - I am learning some top tips here, looking forward to my meat not falling in to the fiery abyss this summer!

  12

• ZA

  @zakyrana8861 · 4 months ago

  Our boy is actually giving life advice with kebabs as a metaphor....😅

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• HA

  @HakanCeylan-k2m · 4 months ago

  Tip: put your skewers in the fridge to cooldown and the meat also when they booth coold down put the mince meat on the skewers

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• KA

  @kabirbowry3645 · 4 months ago

  So glad this video dropped just in time for the bank holiday weekend.

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• XA

  @xayzer · 4 months ago

  Great pointers! A few other things I&apos;ve noticed from my experience cooking kebabs:<br><br>The colder the skewer before you put the mince on it the better. <br>Salt is a very big factor - the earlier you put the salt in the mince, the better it will stay on the skewer (salt unravels then dissolves a particular protein in the meat, which then basically acts as glue) HOWEVER, that also toughens/tightens the meat and makes it less juicy. If you&apos;re using hand minced meat (with an adequate amount of lamb tail fat), that&apos;s not a big issue, but machine ground meat becomes tight and dry. <br>And finally, make sure to turn the skewer frequently while cooking. The meat facing the heat obviously cooks faster, which also means it will tighten faster. If you don&apos;t turn the skewer often, you end up with one side being tighter, which pulls on the opposite, looser side, and you can end up with a catastrophic failure at the seams.

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• AB

  @abyrahman6610 · 4 months ago

  Tell your local butcher you need the minced meat specifically seekh kebabs... they will add a certain amount of fat to the mixture which is needed for seekh kebabs. And if you add onions to the mixture, &nbsp;make sure they are fully dried out.

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• CH

  @chrisjoyce1101 · 4 months ago

  Loving your channel mate. Keep it going!

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• MU

  @muhammadabdusamad · 4 months ago

  The video production is always top notch. And those jazzy beats give such a chill atmosphere. I always wondered how they got those bumps in the kebabs.

• M.

  @M.IK92 · 4 months ago

  this is soo helpful I do get it wrong coz usually no one points out the “mistake” rather than showing just the correct way alone<br>thanks for sharing this hopefully my kababs will be skewered better on 🙂