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.

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

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

@johnfever9915

4 жыл бұрын

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

@jasmith17561

4 жыл бұрын

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

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

5 жыл бұрын

Next time!!

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. ❤❤❤

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 👍🏻

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

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

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

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

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

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

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

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

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

Awesome video Henry. Well done.

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

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

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

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

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

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. ❤❤❤❤

Thanks Henry, just what I was looking for.

Great video and thank you for your great advice!

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

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

Excellent video, highly informative!

Great video thanks for all the effort you put!

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.

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

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

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

OMG! Thank you for this video!

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.

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

@kanianikevin3642

5 жыл бұрын

It was great and boys enjoyed more!

Great video, helped me a lot.

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

Thank you, Henry. Great advice! :)

Nice one Brah, thanks for sharing

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

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

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!

Such a great tutorial!!

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

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

Thanks for sharing this amazing video

Thank you for the tips !

Thank you so much Henry.

very informative and useful tips. cheers

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

Thanks for sharing mate good advice

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

Thank you, very informative👌

Awesome tips and tricks...

Thank you, very helpful.

Fantastic video 👌🏽

Thanks for the tips mate.

You're an amazing chef Henry 👌

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

great tips... thanks for sharing

Thank you so much ,Great job.

This is so helpful!

Great video, thank you.

Awesome thanks for this!

Thank you for your kabab cooking tips.

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

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

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

Thank you Henry, you are a life saver :)

thank you so much for trips!

Great tips!!

Very very nice video man!

🙂👍👍 as usual, excellent tutoring🙂

great tips mate

Very useful tips thanks

kheili mamnoon .. that was a life saver..awesome content..

Thanks a lot for the information of making kabab

Thanks lad you really speaking Perfect 👍👌🤝🙏

Thanks! You Are the best

Very good tips.

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

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

Good tips!

informative video thanks Alot

Tnx for this tips👍👍👍

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!

Your channel motivates me to cook :)

Great again!

You are a genius!!

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?

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.

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

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?

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

@HenrysHowTos

4 жыл бұрын

Welcome!

Thanks for tips

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!

Amazing !!!!!!

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

3 жыл бұрын

What If no mincer?

@hyacinthe7

3 жыл бұрын

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

@omarsteel9742

3 жыл бұрын

@@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

3 жыл бұрын

@@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.

Thank you Henry

you are the BEST!