I made these kebabs and honestly, hands down the best sheek kebabs I’ve ever made and probably the best I’ve eaten. Literally tastes restaurant style.
@TheBengaliCook6 ай бұрын
Thank you so much, I am so pleased you have enjoyed my BIR recipes, it’s the exact same recipe I used to use in the restaurant. Thanks again and hope you get enjoy all the other recipes to 🙌
@jacquelineheath283 Жыл бұрын
I love your style of teaching. No messing about just straight down to the teaching. Thank you
@TheBengaliCook Жыл бұрын
Thank you so much 🙌🙌
@bwabymafia Жыл бұрын
I will be making this today inshallah
@TheBengaliCook Жыл бұрын
Thank you and enjoy 🙌🙌
@sharonsfella2 жыл бұрын
fab 10/10
@TheBengaliCook2 жыл бұрын
Thank you so much 😊
@MrTinman624 Жыл бұрын
They look delicious, thank you. Gary
@TheBengaliCook Жыл бұрын
Thank you so much and enjoy 🙌🙌
@bilojhelumvlogs75443 жыл бұрын
Big like Nice delicious 😋 Recipe Good job 👍
@TheBengaliCook3 жыл бұрын
That’s brilliant thank you 🙏🏼
@jayan1663 жыл бұрын
Excellent, thanks very much.
@TheBengaliCook3 жыл бұрын
Your very welcome, thank you 😀
@stevoStevo-tx6cq3 жыл бұрын
Wow this is Saturdays Nights dinner sorted. I'll try these with some home made naan breads. Thanks for sharing 5Star
@TheBengaliCook3 жыл бұрын
Thanks so much and enjoy!! 😀
@darrenyates48203 жыл бұрын
Great video again mate definitely gonna try this plus loved the live stream tonight too keep them coming 👌👍
@TheBengaliCook3 жыл бұрын
Brilliant cheers mate and sure will keep the live streams coming! Had Great response from everyone and love that I can interact with all!! 😀💯
Superb.....I've been meaning to do this for so long,thank you very much.
@TheBengaliCook2 жыл бұрын
Cheers buddy enjoy 🙌🙌
@kevowski3 жыл бұрын
They look great, and would be lovely cooked on the BBQ Looking forward to the keema naan recipe 😊 Thank you for sharing 👍🏻
@TheBengaliCook3 жыл бұрын
Absolutely pal, bring on the BBQ!! 😀😀
@shathiislamuk63363 жыл бұрын
Mashallah ❤️looks so delicious 😋
@TheBengaliCook3 жыл бұрын
Thank you!
@royalnag66903 жыл бұрын
Look delicious excellent recipe so versatile thanks for sharing can't wait to get these going on the bbq 😎
@TheBengaliCook3 жыл бұрын
Thanks so much bud, it’s almost BBQ time, we got the sun out but a bit chilly.
@longvile3 жыл бұрын
great stuff
@TheBengaliCook3 жыл бұрын
Thank you very much!!
@foodmarathon30943 жыл бұрын
Great Presentation, Delicious kebab 👌👌👍29
@TheBengaliCook3 жыл бұрын
Thanks so much, glad you enjoyed it 😀
@foodmarathon30943 жыл бұрын
@@TheBengaliCook Fantastic👍
@russbarker272729 күн бұрын
Hi Babul. I have been living in New Zealand now for nearly 20 years. But when I was in the UK, I remember using Patak's kebab paste, and it was fantastic stuff. A really good paste to to start practicing your kebab moulding. Is it still available?
@TheBengaliCook27 күн бұрын
Hey Russ, hope you are well and apol for the late reply. Kebab paste is still available, they’ve evolved over the years as you can imagine, madras kebab paste etc
@vincentpfinlay41113 жыл бұрын
Brilliant,, thank you for sharing, ☘️🇮🇪🍛
@TheBengaliCook3 жыл бұрын
Amazing thank you so much 😀🤣
@planesstevee Жыл бұрын
thanks. Ill give them a go tomorrow. Just one question how do you keep them nice and moist like the restaurant please
@TheBengaliCook Жыл бұрын
Thank you mate, once you’ve marinated the mince, cover top layer with some oil and cover, air tight. When you cook it and once you’ve made sheesh kebab shape again brush some oil/ghee while it’s cooking. Hope this helps mate and enjoy 😊
@gesit247 ай бұрын
Love all the videos and hard work you put into making them. Quick question - my kebabs are always very wet and therefore don't adhere to the skewers. I am using 20% fat Minced Lamb. Do you have any suggestions on what Lamb ratioj to use or where to get it? thanks G
@TheBengaliCook7 ай бұрын
Hi Thank you so much, really appreciate your kind words and apologies for the late reply. Try using an egg for binding and make sure once the mince marinated it’s not too wet/soggy. I mainly use off the bone lamb leg or shoulder for the kebabs. Hope this helps and appreciate all your support 🙌
@gesit247 ай бұрын
@@TheBengaliCook Awesome! thanks again. I have just followed exaclty as above without the egg and it is actually nice and tacky and dry this time around. I am going to fire up the Tandoor and give it a shot. Thanks again my friend.
@TheBengaliCook7 ай бұрын
@@gesit24 your very welcome bud and enjoy 🙌
@andrewhart5188 Жыл бұрын
Can I ask I’ve tried a few recipes mastering kebabs and the onion seems to make the mixture wet so I’ve tried onion powder what are your thoughts oh and what fat content lamb do you recommend?
@TheBengaliCook Жыл бұрын
Hey thanks for asking apologies for the late reply. Onions are nice add personally, you can always squeeze some of the excess water from the onion before adding, finely chopped onions, wrapped into a tea towel and just give a squeeze. Other than that onion powder are ok as well, just depends on your preference, fresh onions add, texture etc i try not use too much fat, so more leaner mince as healthy choice but having a good fat content does give a good flavour, 20-30% I would say. Hope this helps and thanks again for your support 🙌🙌
@rcrix8379 Жыл бұрын
All these guys leave out vital steps: Onion you should slice ultra thin on a mandolin and then chop super fine. You have to massage the meat a long time to get the correct restaurant consistency and THEN add the spices and massage again. Sometimes dry the onion in the air or crush it through a colander to remove water
@DiscusRussell3 жыл бұрын
Hi Fella Another cracking post as always The subs are creaping up thats good The First Live post was great more of them needed NBJC = No Bullshit Just Curry for them who dont know on all my posts lol Regards as always
@TheBengaliCook3 жыл бұрын
Thanks and Always a pleasure bud!! NBJC! 😀
@30dettjimvg6 ай бұрын
Hi Babul,I bought a large taandoor recently & could not resist making these on Sunday.My wife was dispatched to Rajani Superstore for 60cm flat skewers,My 2.3kg jar of Kashmiri paste arrived finally & we even found lumpwood charcoal out of season.What could possibly go wrong you may ask.......Well !! I could not keep the meat on the skewers at all.I tried using a potato as a stopper but the meat formed a ball behind it & fell off in lumps.What would you suggest next time maybe ? The taandoor had been going all day,I was able to cook chicken tikka in 10 minutes & naans easily so i know it was up to temp.Would you add an egg in future possibly ?
@TheBengaliCook6 ай бұрын
Wow sounds amazing, great time as summer is round the corner. Ahh that’s such a shame sorry to hear that. Definitely add a egg or two depending on quantity, egg will help with binding and also make sure to knead it well, should have a sticky texture by the end of kneading it. Hope this help bud and enjoy 🙌
@30dettjimvg6 ай бұрын
Thank you so much for the quick reply.Note made on the egg & i hope to report back soon all was well on my next cook up.I can not wait to fire it up again its a game changer.
@TheBengaliCook6 ай бұрын
@@30dettjimvg can’t wait see mate!!
@chrbx13 Жыл бұрын
How do u make your garam masala powder or what brand do u use in the restaurant
@TheBengaliCook Жыл бұрын
Hi, i don’t make Garam masala anymore from scratch, I use mainly Eastend brands. Thanks again and hope you are enjoying the recipes. 🙌🙌
@chrbx13 Жыл бұрын
@@TheBengaliCook ooh ok thanks
@aldunlop49572 жыл бұрын
I should never have been born Scottish. Salt was the only "spice" I ever experienced growing up 🤣
@TheBengaliCook2 жыл бұрын
Oh no, time to make up for lost time 🤣
@bevmchugh5903 Жыл бұрын
Do You use this recipe for the keema rice?
@TheBengaliCook Жыл бұрын
Hi thanks for asking, yes indeed it is, as well as for keema naan. Enjoy
@TheBengaliCook Жыл бұрын
Here’s a recipe for keema rice using this keema marinade kzbin.info/www/bejne/bYG7nIWgia2UiNU
@breezy28663 жыл бұрын
Looks good but waaaaaaaay too much red colouring. If any just a pinch, 2 tsp would colour about 100kg
@TheBengaliCook3 жыл бұрын
Thanks so much. 😀
@rcrix8379 Жыл бұрын
Natural food colour is fine and you need lots otherwise you get a brown look Which is boring
@lemonysnicket61533 жыл бұрын
What would be best, lamb or Mutton. How fatty?
@TheBengaliCook3 жыл бұрын
Great question, I prefer Lamb when making kebabs and less fatty the better for health reason. You do want some fat on there as it does add to the flavour/taste.
@rcrix8379 Жыл бұрын
30-35% fat. I make donor kebabs too, and that’s the fat ratio and as with sheekh kebab you need to kneed it to emulsion stage
@rcrix8379 Жыл бұрын
Thanks but don’t forget to stop banging those bowls, arggg