How To Skewer Mince Kebabs | Ep 609

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I am a full time, self trained executive chef dedicating my time in my family restaurant in Sydney, Australia. I also carry a lot 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.
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[@Mo_Ketchups]

DUDE!! 😳 Your PERSIAN RECIPES have changed my family’s LIFE!! 👀 No joke!! We’ve been eating out for decades at sundry Persian joints, me always asking prep & ingredient questions to little avail. And after EIGHT YEARS of being here, I only find you TODAY?!! 😮 Makes wanna both weep and raise my hands 🙌 to the heavens! Better late than never! 🤌👌 🤟🙏🙏 THANK YOU!!!!

[@uzzab6937]

You seem like a good dude, you have nice vibes. Wishing the best for your business, from a fellow Iranian.

[@HenrysHowTos]

🙏🙏🙏

[@wauliepalnuts6134]

Haven't seen Henry in a while, Hope you are well, friend.

[@HenrysHowTos]

Just very overwhelmed with the restaurant lately!! Trying my best to keep my focus on KZbin still

[@helenalderson6608]

LOL! I feel like that's what I do, but mine still fall off. I have an idea that it's somewhat based on temperature. The more room temp it is, the more likely it'll stay. Too cold and off it goes. No worries, though. It tastes good, on or off the skewer, so it doesn't stop me

[@HenrysHowTos]

You’re right! Colder is better than warmer. But practice makes perfect

[@cruisegal4991]

You are so talented. Thank you for sharing.😊

[@solman93]

Henry, I love that your share your technique. It looks like you've done that a time or two..😊

[@HenrysHowTos]

Oh definitely more then that 😂

[@NOMONEY2EAT]

Looks so eazy buy its so hard too do it 😂😂😂😂😊

[@babakgholian3467]

7 days a week kabab ❤

[@tashalachacha]

Delicious, as always. I made your chicken shawarma. My next kebab I want to try is the tandoori. 🇺🇲🙏😊🙏🇺🇲

[@AnoJanJan]

Henry jun, any chance of doing weekend lunch service? I’ve been wanting to bring people but you’re closed. Many others have said the same.

[@HenrysHowTos]

Unfortunately the demand is quite low for weekend lunch in comparison to Monday-Friday. Maybe one day but I just don’t have the strength and energy to open extra hours at the moment

[@Hammertime054]

Brilliant 👍🏻👍🏻👍🏻😎🏴󠁧󠁢󠁥󠁮󠁧󠁿

[@nimrodlevy]

Shukran ya a7!

[@hermz2323]

Wow love your best koobideh recipe too

[@ANDRESARKISSIAN]

Yeghpire jan, and my meat falls in to the fire every time. So stressful. It’s like the meat is too moist/wet ? I drain out all the onion water. I put the meat in the fridge to firm it up and still falls off the squire. My poor father is rolling in his grave 😢. Andrè from New York 🇦🇲😎 Barska Hye Baby !!!

[@HenrysHowTos]

Practice makes perfect my friend!! Try adding just a touch of baking soda to your mix, it will almost act as a glue. 1/2tsp for every 1kg mince

[@ANDRESARKISSIAN]

@@HenrysHowTos 🇦🇲🤟🇦🇲

[@sevetlanamarkarians6975]

Henry jan no spice and onions?

[@HenrysHowTos]

Yes already mixed!

[@user-bn4lt7zn9x]

ممنون از راهکار خوبتون برای سیخ گرفتن فقط در قسمتcc لطفاً زبان فارسی هم داشته باشید ممنون میشم😄🙌🙏👏👏👏👏

[@az30092]

Mashallah

[@pettercornejo3062]

Love what you do Where are you? Can we cook together? I am in Los Angeles and a good Peruvian cook 🇵🇪

[@HenrysHowTos]

One day 🙏

[@kareemosman100]

leave the meat marinate all the night . It will become like glue.

[@kalsoomirfan4636]

Could you please share a video detailing how you marinate and prepare the ground beef for kababs? I'd love a comprehensive recipe so we can replicate your delicious kababs at home.

[@HenrysHowTos]

Yes I’ve done many on my channel on Koobideh detailed how to marinade and skewer then cook

[@isyt1]

I might be going mad but I’m sure I’ve seen half a dozen videos of your doing this before

[@HenrysHowTos]

Sure have! Seems like people like to keep seeing more haha