8 Tips For Making Mince Meat Kebabs

WELCOME TO HENRYS HOWTOS
I am a full time, self trained executive chef dedicating my time in my 2 family restaurants in Sydney, Australia. I also carry alot of experience and
knowledge in DIY, electronics, most trades and basic mechanic and auto electrical. I share my tips, tricks, techniques and methods with my followers.
You can follow me on youtube, facebook, snapchat and instagram. Links are below. If you have and requests or suggestions, please leave them in the
comments and I shall get back to you. Subscribe for new videos weekly!
SUBSCRIBE: kzbin.info...
KZbin: / henrytad1990
FACEBOOK: / henryshowtos
SNAPCHAT: henrytad1990
INSTAGRAM: henry_tadevosian
PATREON: / henryshowtos
MAIL: Unit 1, 11 Brookhollow Avenue, Baulkham Hills, 2153, Sydney, Australia
FIND ME: ANAIS RESTAURANT - TASTE OF PERSIA & JAZZVEH WOODFIRED PIZZA CAFE (SYDNEY, AUSTRALIA)
8 Tips For Mince Meat Kebabs
#1 Freshness
#2 Fat Content
#3 Keep Mince Cold
#4 Seasonings/Liquids etc
#5 Reviving Mince
#6 Temperature
#7 Cooking Temperature
#8 Don't Turn So Much

[@gardenamateur]

I've followed your methods, bought the correct blade-type skewers, and it all works so well. Once you get the knack of doing it, it gets easier and easier. Thanks Henry, you've taught me how to cook some of my favourite foods.

[@newbeatguy]

When I add graded onions, instead of discarding the onion juice, I use it to dip my hands into instead of warm water.

[@johnfever9915]

that's quite smart, i'm gonna try that too

[@jasmith17561]

Makes sense. Never thought of it. Great tip. :)

[@kayc.8283]

Thank you so much for these tips... I struggle with cooking... mostly cuz I don't know these tips and techniques that literally make or break your meal that you learn with experience. I am forever grateful. ❤❤❤

[@mukhtarqamar8331]

great tips my kabab always fall down from skewer now I am going to take these precaution step before making kabab.thanks henry

[@Artfulscience1]

Amazing tips, couldn’t agree more. For a long time once I started making your kabob recipes i noticed sometimes the skewering was easy and other times it was like I had never done it before it was so hard, so that fresh vs supermarket comparison is great-so true and I’ll try the baking soda tip if needed 👍🏻

[@rominhawk3949]

Henry; I was in Sidney last November and I came to your (Jazzveh) restaurant with my uncle and friends. I did not know it's your place; I would have wanted to meet you for sure. Good work as always.

[@HenrysHowTos]

Next time!!

[@mikehabib8817]

Thanks as always for sharing Henry God bless my brother. Greetings from Dallas Texas

[@jessehermez7373]

Hey Henry, love the videos. Everytime I watch my mouth salivates. Can't wait for the next mouth watering video. Greetings from Toronto, Canada!

[@amarlindo2451]

I just learned something about the supermarkets. Thank you. Awesome video.👍

[@Muslim.by.choice.]

Dude I just LOVE your videos...and specially the restaurant tricks your giving....thanks a lot..it really helps...appreciate it a lot

[@tonya8690]

Wow ..... Great job - You made it so simple Thank you - Will try it this weekend

[@arifurrahman6838]

That was very helpful, thank you for sharing. I will try it next time

[@a2casius]

Awesome video Henry. Well done.

[@jaytlamunch4459]

Thank you, for the useful tips nicely explained too, and keep up the good work Henry

[@gobthefrog]

For ages my Adana always dropped off the skewer and ended as a burger... until watching your videos. Quality chilled meat and hot grill is the key. Thanks Henry

[@juanpabloortiz9530]

Loved it, thank you for sharing your knowledge & experience. Blessings

[@kanianikevin3642]

Awesome Henry, i will try this today with my family. Thanks

[@kanianikevin3642]

It was great and boys enjoyed more!

[@1stMemberEver]

Thanks Henry, just what I was looking for.

[@bezaad]

Thank you, Henry, I have finally learned how to make Kabab.

[@MikaelH1]

Just want to say thanks for the tips! I watched this yesterday and I always use low far minced beef since I want to avoid fat. The baking soda and water hack is a game changer for sure! I tried it yesterday and it worked 100%. Also no bad after taste from the baking soda. ❤❤❤❤

[@19Axel66]

Thank you very much Henry, you helped me out! Greetz from Lower Saxony/Germany!

[@mzmz9798]

Thanks dude That was awesome and very great tips. I will make sure to follow it all next time. 👍😁🌹😋😋😋

[@buggycop11]

So informative, Henry you are the man! Expert advice, love all of your vids.

[@testuser986]

Great advice. I'll give this a go and hopefully the mince will stick to the skewer!

[@kevinr206]

Awesome video, thanks! Henry is the king is mince!

[@ziadmalikful]

Great video and thank you for your great advice!

[@tangojoe9694]

Excellent video, highly informative!

[@foodandtravel7218]

Henry , I love grilling , thank you for the great tips .. Stay well

[@valf156115]

Great video thanks for all the effort you put!

[@ben3mar]

Thank you so much Henry.

[@adilbaba3454]

Hi chef ..you just made my life easier..thank you for the tips ...very helpful

[@Sahar_Peters]

OMG! Thank you for this video!

[@tostesson]

thanks for your videos: they are really well made, helpful and well, sensible.

[@colbcolb1]

thanks Henry, i just learnt 8 things. subscribed and gong to see what else i can pick up. cheers

[@ashash9465]

I always had the problem of the meat falling of the skewers this video was very helpful thank you

[@robjacobs5199]

Thanks for the tips Henry Just got some nice wide skewers which took a lot of time to find but well worth the wait. following your tips etc and I have made quite a few with only three that fell apart Certainly beats burgers and every other type of junk food. Cheers.

[@stampinwithsafia]

I love your videos, I love cooking and you’re amazing

[@armenjames9861]

Good job keep up the good work! I'm really enjoying your content

[@Itisfinished.]

Great video, helped me a lot.

[@DM-hp7ct]

Thank you so very much. I have been wondering why my kofte was so difficult to put on the skewer. From England thanks again.

[@nandsinghrajput7653]

Thanks for sharing this amazing video

[@Huggybear101]

Fantastic video. I tried making kebabs tonight for the first time, but before I saw this video. The cooking was a disaster as the meat all started falling off. I'll go over this video carefully again before doing it again. Thanks for sharing!

[@AndersSvensson_norrkoping]

Such a great tutorial!!

[@bryllequijano3688]

Henry! I hope you notice my message. I’m about to open my kebab restaurant here in the philippines. I tried everything you did in this video. The difference is that i bought a 1kg of Carabeef with a mix 20% Cow beef fat. Double grinded. At first everything is Cooking well and not falling of the skewer. At the last part of the remaining meat. The meat turned up to be greasy already. Yellow fatty oil starts to come up. And as i mold it in the skewer and placed it in the grill it falls off.

[@Kimchi-boy]

Thank you, very helpful.

[@HypnotiqueRecordings]

Thank you for the tips !

[@erfanakhtarjahan7814]

Great and valuable tips! Thank you so much. Your fan from across the ditch :)

[@giovannigoz]

Very useful advise for anyone trying shish kebab. It all starts with a good meat source. Good video as always!

[@bludaisiestarlite7626]

Hi Henry. You're awesome and so are your recipes💖 and your accent

[@hyacinthe7]

From experience, best thing to do is this: After adding chopped onion/spices/parsley to mixture, put it all through a mince grinder or food processor. Allowing the meat to thus be re-minced and crushing the onion with it will give a much more smoother and wet mixture that will stick better. This is the secret.

[@omarsteel9742]

What If no mincer?

[@hyacinthe7]

@@omarsteel9742 You need a mince grinder or a food processor. Otherwise you can't do it.

[@omarsteel9742]

@@hyacinthe7 serious erm the closest thing I have is a bullet thing but i managed to just about get it on some skewers earlier but it wasn’t cold or anything was just trying before I put it in the fridge hopefully tomorrow they skewer

[@hyacinthe7]

@@omarsteel9742 Also important to note that there needs to be a good percentage of fat in the mince, this is what mostly keeps it on the skewer. Cannot be lean. Thus the use of lamb and beef mince for this kebab.

[@DJAraRealSalsa]

Thank you, Henry. Great advice! :)

[@azmakhan7089]

Thank you for your kabab cooking tips.

[@BrumCraft]

Last time I cooked koobideh it fell off the skewers - great tips here, especially the bicarb. I suppose using the wider skewers that you do also helps

[@rontavakoli-JD-MBA]

very informative and useful tips. cheers

[@zeeshanmbutt]

You're an amazing chef Henry 👌

[@stephenveerasammy3074]

bro... you just gave me experience cooking something I've never cooked. Like, subscribed

[@SamA-gj5rw]

Thanks for sharing mate good advice

[@Largeportion1000]

Nice one Brah, thanks for sharing

[@eddie4517]

Thanks for the tips mate.

[@mehdisoozande8768]

Wooow! You made the Kebabs like a professional Iranian Kebabi chef!

[@michaeldrozario5443]

Thks sir 4 the tips very helpful. GBU. Stay safe.

[@rehanashaur]

Thank you so much ,Great job.

[@jonte1977]

Thank you, very informative👌

[@DANVIIL]

I just made Koobideh two nights ago and had the nightmare of the meat falling off the skewers and your tips should really help the next time I make these. Thanks!

[@HenrysHowTos]

Glad to hear!!

[@GarrettFruge]

Oh, yes! From my own experience, I've learned that there's DEFINITELY a whole world of difference between freshly-ground meat from the butchery vs store-bought! It's usually more expensive, but well worth it!

[@AmirSharifnia]

Thank you Henry, you are a life saver :)

[@broccolihart1]

Awesome tips and tricks...

[@bsky727]

Thanks for sharing your recipe and ,tips, will definitely try to make it. 👍by the way where can I get that flat "meat holder," ? Thanks

[@maymatson1922]

thank you so much for trips!

[@alekshernandez2]

great tips... thanks for sharing

[@ilinkthereforeiam]

Awesome thanks for this!

[@michaelhuang2477]

Excellent video. I had the same issues with my supermarket mince. My halal butcher had the proper mince.

[@iliyamarinov3444]

Great video, thank you.

[@amorar4223]

Good video matey. Thk you for posting. Good tips. I read somewhere, keeping the skewers cold/frozen helps as well. I started the baking soda trick a couple of wks ago, works great. Do the flames on the grill ever get so bad that you have to move the kebabs or no big deal? Last one, what's the name of your place?

[@mazkhalaj3337]

Thanks lad you really speaking Perfect 👍👌🤝🙏

[@alinakhawaja920]

Very useful tips thanks

[@vinnysurti]

Fantastic video 👌🏽

[@manordell]

ahaa. THANK YOU. I know all the things I did wrong causing mine to fall off and and be horrible crumbly . Brilliant. Can't wait to do it better.

[@vespeneprotoss4346]

Hi, Henry. Great video as always. In your restaurant, do you make a lot in advance so the customer gets it quick when they order? Or do you have to make it each order on the spot? If in advance, how long can they sit before going dry?

[@raoenzangana7650]

Thanks a lot for the information of making kabab

[@strengthandhonorbrasil3286]

Hi Henry thank you for sharing..Congrat's from Brazil

[@HenrysHowTos]

Welcome!

[@LifeChangeAdvicewithTiffany]

This is so helpful!

[@bv7841]

Thanks for tips

[@cihany28]

Very very nice video man!

[@Taxita]

Very good tips.

[@marisarambahal7806]

Great tips!!

[@josephhooper8655]

great tips mate

[@peymansheikhchi1548]

Thanks! You Are the best

[@rabbitskinner]

Another great video mate, I learnt a lot. Can you recommend a mincing machine please, I'm in Australia

[@oscarmejia2905]

Nice videos, Whats the Make or Model of the stove your using.

[@sarojamgochian2590]

Thank you Henry

[@bizim_eller]

🙂👍👍 as usual, excellent tutoring🙂

[@bearllande]

i never assumed meat from my supermarket was fresh since 40% of it is frozen but holy cow i've never seen brown raw ground meat!

[@tabbysheikh295]

thank u. i ve ordered my scweres already. cant wait ti receive them from amazone

[@haideralithe1st386]

Tabby Sheikh how much

[@kanianikevin3642]

Tabby Sheikh Good i Read your message, wondered where to buy from. Thanks

[@rizwanawan7690]

informative video thanks Alot

[@babaktaherian]

Henry jan, especially for you who lives in Australia, you should know that Lamb is the meat that should be used for Koubideh, not Beef. Cheers!

[@yahyaadam3136]

Thanks mate!

[@amorakkabi]

Henry, I have been following your videos for awhile. I am a home cook so I have a home grill instead of that nice restaurant grill you have. That grill you have looks to be gas as is mine. I was wondering the rods above the flames are those ceramic rods? (I am trying to increase the heat output on my grill and was thinking of adding ceramic rods to increase the heat and have more of a even heat on the grill)

[@ash-li6gv]

Your channel motivates me to cook :)

[@bichers]

Good tips!