Sheek Kebab Recipe | How To Make BIR Style SHEEK KEBAB At Home |

[@harrietknighton6303]

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.

[@TheBengaliCook]

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]

I love your style of teaching. No messing about just straight down to the teaching. Thank you

[@TheBengaliCook]

Thank you so much 🙌🙌

[@bwabymafia]

I will be making this today inshallah

[@TheBengaliCook]

Thank you and enjoy 🙌🙌

[@sharonsfella]

fab 10/10

[@TheBengaliCook]

Thank you so much 😊

[@MrTinman624]

They look delicious, thank you. Gary

[@TheBengaliCook]

Thank you so much and enjoy 🙌🙌

[@bilojhelumvlogs7544]

Big like Nice delicious 😋 Recipe Good job 👍

[@TheBengaliCook]

That’s brilliant thank you 🙏🏼

[@jayan166]

Excellent, thanks very much.

[@TheBengaliCook]

Your very welcome, thank you 😀

[@stevoStevo-tx6cq]

Wow this is Saturdays Nights dinner sorted. I'll try these with some home made naan breads. Thanks for sharing 5Star

[@TheBengaliCook]

Thanks so much and enjoy!! 😀

[@darrenyates4820]

Great video again mate definitely gonna try this plus loved the live stream tonight too keep them coming 👌👍

[@TheBengaliCook]

Brilliant cheers mate and sure will keep the live streams coming! Had Great response from everyone and love that I can interact with all!! 😀💯

[@Ikkitchenrecipes]

Masha Allah Yummy and delicious Stay connected

[@TheBengaliCook]

Thank you so much!

[@Nishiskitchenrecipe]

Yummy kabab

[@TheBengaliCook]

Thanks 🙏🏼

[@Hammertime054]

Brilliant vid, something else I’ve learnt today👍👍👍

[@TheBengaliCook]

Glad you enjoyed it :)

[@lostboy8814]

Superb.....I've been meaning to do this for so long,thank you very much.

[@TheBengaliCook]

Cheers buddy enjoy 🙌🙌

[@kevowski]

They look great, and would be lovely cooked on the BBQ Looking forward to the keema naan recipe 😊 Thank you for sharing 👍🏻

[@TheBengaliCook]

Absolutely pal, bring on the BBQ!! 😀😀

[@shathiislamuk6336]

Mashallah ❤️looks so delicious 😋

[@TheBengaliCook]

Thank you!

[@royalnag6690]

Look delicious excellent recipe so versatile thanks for sharing can't wait to get these going on the bbq 😎

[@TheBengaliCook]

Thanks so much bud, it’s almost BBQ time, we got the sun out but a bit chilly.

[@longvile]

great stuff

[@TheBengaliCook]

Thank you very much!!

[@foodmarathon3094]

Great Presentation, Delicious kebab 👌👌👍29

[@TheBengaliCook]

Thanks so much, glad you enjoyed it 😀

[@foodmarathon3094]

@@TheBengaliCook Fantastic👍

[@russbarker2727]

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?

[@TheBengaliCook]

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

[@vincentpfinlay4111]

Brilliant,, thank you for sharing, ☘️🇮🇪🍛

[@TheBengaliCook]

Amazing thank you so much 😀🤣

[@planesstevee]

thanks. Ill give them a go tomorrow. Just one question how do you keep them nice and moist like the restaurant please

[@TheBengaliCook]

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 😊

[@gesit24]

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

[@TheBengaliCook]

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 🙌

[@gesit24]

@@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.

[@TheBengaliCook]

@@gesit24 your very welcome bud and enjoy 🙌

[@andrewhart5188]

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]

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]

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

[@DiscusRussell]

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

[@TheBengaliCook]

Thanks and Always a pleasure bud!! NBJC! 😀

[@30dettjimvg]

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 ?

[@TheBengaliCook]

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 🙌

[@30dettjimvg]

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.

[@TheBengaliCook]

@@30dettjimvg can’t wait see mate!!

[@chrbx13]

How do u make your garam masala powder or what brand do u use in the restaurant

[@TheBengaliCook]

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]

@@TheBengaliCook ooh ok thanks

[@aldunlop4957]

I should never have been born Scottish. Salt was the only "spice" I ever experienced growing up 🤣

[@TheBengaliCook]

Oh no, time to make up for lost time 🤣

[@bevmchugh5903]

Do You use this recipe for the keema rice?

[@TheBengaliCook]

Hi thanks for asking, yes indeed it is, as well as for keema naan. Enjoy

[@TheBengaliCook]

Here’s a recipe for keema rice using this keema marinade kzbin.info/www/bejne/bYG7nIWgia2UiNU

[@breezy2866]

Looks good but waaaaaaaay too much red colouring. If any just a pinch, 2 tsp would colour about 100kg

[@TheBengaliCook]

Thanks so much. 😀

[@rcrix8379]

Natural food colour is fine and you need lots otherwise you get a brown look Which is boring

[@lemonysnicket6153]

What would be best, lamb or Mutton. How fatty?

[@TheBengaliCook]

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]

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]

Thanks but don’t forget to stop banging those bowls, arggg

[@TheBengaliCook]

Thanks 🙏🏼