SCROLL DOWN FOR INGREDIENTS LIST I am a full time, self trained executive chef dedicating my time in my 2 family …
How To Make Lebanese Kofta Kebabs
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This was delicious! Thank you for sharing. Any recommendations on what sauce I can serve this with?
Looks amazing. What kind of grill is that? What is called? How can I find it for home setting?
حلوة جدا
To do this properly you need finely minced meat almost paste consistency. It’s best to watch videos by older men from the culture who don’t speak any English.
Huge thanks to Henry. This was fantastic. Question, would you change the recipe if ground lamb was added to the mixture or if ground lamb was exclusively used?
Lamb kebabs are so much tastier than beef. The fat is better for kebab
this recipe looks amazing. i was in glendale ca which has the largest armenian population in america from what i'm told. anyway this one guy in a little grocery shop make me a lebanese sandwich on lavash bread. i can't remember what the other ingredients were but i would love to get a recipe if you have one? and are there traditional toppings or ingredients that are a must have on these sandwiches do you know? Thank you and keep up the great work, i will definitely be making this!
YOUR RECIPES IS 👍 PERFECT 🌹 I WILL TRY THANKS
Super!!!
I’m Lebanese and some of the seasoning you used in your receipt are NOT used by us. Overall it looks delicious!
you do not want to cook these ona grill grate or anything, they need to be suspended over flame, why flat metal skewers are crucial here and form the meat on very tight and solid… I just set my skewers right on the edge of barbie and crank gas to high, add alil wet wood and put the lid on for a nice smokey flavor added.. unreal, the longer you let meat marinate before cooking the better, mix mixture WELL, cover and let rest in fridge at least 2 hours.. yup, let those spices bleed
they go real good with hummus, gyro sauce and tahini holic sauce.. man.. on gyro bread, naan bread, alone with rice, or couscous, millet, man o man, let set overnight for best results and then they get even better after cooked in fridge, 2 days later and they are better than ever,, YUUMMM!!! I am glad I invested in metal flat skewers, no more burning bamboo and spinning… now I can really get into someo good skewers, get me a lamb shoulder and make some lamb kabobs, marinate the meat… oh boy..
I can't wait to make these this summer!!
thanks, henry.
Thank you
Kofta kebab is not from Lebanon, it is from Azarbayejan!
I tried your recipe but they fell of the screwers :/
🥂🎯🇱🇧
😳🤯 looks soooo good
🤲🙏🏽🙏🏽🙏🏽😋💪🙏🏽
Hi! This mixture is resting in my fridge overnight; can it also be mixed up and frozen for use at a later time?
נראה מתכון טוב
Not my..
THANKS FOR THE UPLOAD, NICE VIDEO .WHAT IS THE RED SEALER? WHEN I WAS VISITING JORDAN I SAW A MAN PREPARING THE KEBAB MIXING THE MEAT WITH AN OVERALL RED COLOURED MIXTURE OF SPICES, DO YOU THINK IT WAS A MAYOR PROPORTION OF PAPRIKA WHICH GAVE IT THIS RED COLOUR? THANKS FOR ANY COMMENTS. CHEERS!
I made these today using lamb mince. I followed the recipe to the letter expecting some WOW comments from my lunch guests but I was totally disappointed….they were very ordinary to say the least.
Will try this now yummy 🥰
Looking forward to trying it.
Süper 💯💯💯💯💯
Mashallah yummy 😋😍💕
https://youtu.be/DLoRtn6ALm8
From one Aussie to another your a f#&king legend thanks for the recipe new subscriber.
Which one is the first spice added? The red one.
Do you guys have the recipe you’re willing to share?
This looks absolutely amazing 👏🏻 thank you new friend 💛🙏🏻
Can i use the round wooden sticks sold at the grocery store? I don't have flat metal ones like these
Love your recipes habib. 😋
Shouldn't you be using lamb mince and a charcoal BBQ? What happened to the parsley? You let us lebos down when you used beef and gas lol. Jokes, I will try this recipe. Looked so so delicious 😋
What is red sums his ingredient?
These look amazing Masha’Allah! Can I make these in the oven?
Yum! I don’t have a grill just a griddle. Would it work out ?
I will try this recipe tonight. Thank you for sharing.
I've always made the American-styled ones with stabbing onions, peppers, and pineapple between steak. But I watched a show recently with the street-style versions of this dish and can't wait to try this. Red sumac was the only thing I had to track down on amzon. thank you !
Great explanation, last time I did this dish all the ground beef kept falling off from the spade now ill try this new technique, thanks
In Asian recipes they use almost 60% fat for kabob and only mutton meat and mutton fat. In European countries and especially in the Balkans they use a mixture of pork with beef 50/50 and not more than 20% fat. It is the common recipe for meatloafs, kofta and burgers. Do not use excessive doses of spices.
Thank you for the recipe man, it was bomb!
I make this often and it is FABULOUS! I let it set over night before I make it! Soooooo fragrant and intense!
thank you, it looks delicious and well made