How Turkey Makes MOIST & TENDER Kebabs

Meat kebabs are super delicious but making them can be very hit or miss. Getting the meat tender and juicy without buying expensive cuts is tough, but this technique makes it easy.
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Marinade (per 500g meat):
80ml onion juice (roughly 1 large onion strained)
100ml whole milk
3 Tbsp olive oil
2 Cloves of Garlic
30g Red Pepper Paste - or tomato paste
1 Tsp salt (If you are doubling or tripling the recipe, make sure you do not exceed exactly 1 tsp per 500g, everything else can be rough except the salt)
1/2 Tsp Pul Biber or Aleppo Pepper
1 Tsp oregano
1/2 Tsp black pepper

Ezme:
3-4 Plum Tomatoes
1 Onion
2 Green chillies
2 Red chillies
1 clove of garlic
30g parsley or 18g minced parsley leaves
1 Tbsp red pepper paste
1 Tsp Dried Mint
1 Tsp Sumac
1 Tsp Pul Biber or Aleppo Pepper
1 Tsp Salt
1 Tsp Black Pepper
1 lemon juiced
1 Tbsp pomegranate molasses
3-5 Tbsp olive oil

[MiddleEats]

We're doing a Q&A in the next few days, so if you have any questions for us, get them in now!

[oneobjective]

"there is a cost of living crisis because some economists wished it into existence" 👏💯

[rontavakoli-JD-MBA]

I really like your approach and information about food. You're a real food lover/pro. Much respect from this side of the pond. the 72hr marinade is inspired. great recipe again Obi.

[decemberclouds]

RIP all the appliances and kitchen utensils (the strainer, the thermometer last video) lost in the trial and error of these recipes. Thanks again!! These look amazing and flavourful.

[guzelmarmara]

We almost have no concept of sauce in Turkey. Especially for meat. Ezme means "smash" and definitely is not a sauce. It's a side, a meze for meat dishes. But like every thing, foreign cuisines are adapter to fit to the British taste and people think it's a bad version of salsa unfortunately.
Also, lamb is rarely marinated in Turkey. The exact marinade in the video is called "terbiye" and used for beef because beef in Turkey quite inferior compared to the foreign instances. The arm (kol), chest (döş) and some tail fat are knife ground to be used as Adana kebap. The most valuable plain chunks (kuşbaşı) on skewer is often called "küşleme", cut into larger pieces called "tike" and comes from sheep's spine area. Lamb skewers is a thing in south-eastern Turkey and probably in Aleppo region they have a similar tradition too. Also check "çöp şiş", smaller chunks on bamboo skewers from western Ege region.

I admire the way how you nail the very basics of Turkish cuisine when you are presenting it. We are learning from your elaborate format, especially from northern African cuisine videos.

[SufficientDaikon]

والله كويس الوصفة جت والعيد علي الابواب 👍

[darkpalidin]

I am so glad to have found this channel - just came to this video from the Egyptian koftas and I can't wait to try out some of these recipes this summer.

[chefkocher]

Great recipe as always with the usual bits of British humour that make me watch your videos asap.

[Lavvonaffair]

That was great my bro - looked amazing 🙏🏻🙏🏻💯💯

[ahmedslama]

Already loving the longer format
nice work obi❤️

[ferniek]

Sometimes when we have a bunch of meat to preserve, we freeze it in ziplocks with the marinade, then when we are ready to use, it's pre-marinated with no perceivable waiting.

[edmontontangobar]

Such a great channel, I've made a couple of dishes and they're now part of my 'rotation.'

[ks]

Honestly this is so relatable because I love making meals and usually end up wearing a piece of it. Love your videos, dude. Big fan.

[SadaEKE]

I am from Turkey and I worked at a kebab place for awhile so take my word for it:

Those meat chunks are way too big for Turkish lamb kebab. It's called Kuşbaşı (bird's head) and it should be about a pigeon's head or smaller. Those are like the size of chicken kebab. And never ever wack kebap meat before cooking. Use pure meat, not fat or other pieces hanging from it. That way you won't need to wack it.

About the marination: It looks good. Although Turks almost never marinate lamb, it's almost always beef that is marinated. Other than that, always use yoghurt, not milk. Never use oregano, but use thymus plant if you really love it but I wouldn't really recommend it. Red pepper flakes are better than red pepper powder. It blackens with red pepper (this one's better) or tomato paste and adds so much flavour and visually appetizing.

About the scewering: That won't cut it! Put one piece tail fat of lamb for every two pieces of meat. I like tail fat a lot, so I use same size fat as meat, but use just a tiny piece if you don't like the taste of it. Tail fat is aromatic and it stops the meat from drying up.

About the ezme: That thing is way too runny for ezme and it will become runnier with time so draining is a must. Don't use food processor for it, learn how to use a knife. You can do it with a really sharp knife and some practice. Also NEVER EVER PUT MINT IN EZME!

[geekonarium]

Nice recipe. thanks for sharing. Will try that for sure on the grill. 🙂

[danielwerger]

Great channel, great content... Keep it up guys...! Cheers from Canada...!!!

[kidathi]

I love your content, you inspire me to start a meat snack business

[Marcos.Poules]

Beautiful Energy As Always
Great Video
Wonderful Kitchen Setting
Brilliant Editing
Ezmi Sauce Sounds Like The Turkish Brother Of Yemeni Daqoos 🫡

[codringher]

If you use tail fat instead of onions, it will be more tender and delicious. Still a good job btw.

[righteothenable]

That looks great. 72 hours marinade is a long time, but the texture looked like it was worth it.