This is the recipe of summer for us so far. Undecided on which is better though - the steak or chicken. Let me know your vote if you make these.

@cam6467

Жыл бұрын

Never stop making content, Bri!

@auntysu6373

Жыл бұрын

Just finished eating this. Agree the recipe is a keeper. The beef...the chicken...beef...chicken...eggplant...mushroom...zucchini...pepper... aaargh. Can't say what was best.

@StephanieFilardo1

Жыл бұрын

I used chicken thighs (freezer clean out) and my roommate said he liked the chicken better than the steak. Steak is his forever #1 meat, so he was shocked to say it. For me, they are tied. Having both in the bowl makes the other better. My neighbors are still texting me about how good it was!

@bohemiansusan2897

Жыл бұрын

I prefer beef and it's what I always use.

I absolutely love Brian’s sense of humor! That neighbor walking outside made the dancing moment that much better😆

@TravisHLane

Жыл бұрын

Giving baby Groot vibes haha

@dustinsoucie3836

Жыл бұрын

Yeah I went back to watch that again, cracked me up!

@EricDM88

Жыл бұрын

a SQUEEZER of olive oil

@daveg5607

Жыл бұрын

Brian shoulda just flexed and kept dancing. Neighbour needs to know he’s kinda a big deal now.

@agnespn3670

Жыл бұрын

@@dustinsoucie3836 me too! :D

I’ve said it so much but I just love the sense of Joy from food that Bri conveys in his vids - so so lovely

@bubblesys

Жыл бұрын

That’s why I like him, his videos are educational but he’s also just an absolute joy to listen to, you can tell he’s passionate about food and it’s not just a job

@whysitthat3515

Жыл бұрын

@@bubblesys totally. You can see how much fun it is for him

I'm not sure how recently your website launched, but I've been using it for a lot of your recipes. Very convenient (and would definitely buy it in book form if that eventually happens!)

@BrianLagerstrom

Жыл бұрын

Thanks for the feedback!

@zacharypope220

Жыл бұрын

Yes, we need a book!!!!

When he talked about ripping the zest off the lemon, I got a very vivid image of a lemon with a face screaming in pain and terror as its peel was scraped away. In retrospect, I probably should have gotten more sleep last night.

I have tried the shish taouk this weekend and was absolutely blown away. It's spicy, it's tender, its flavourful, just perfect. Everyone at the table loved it. Thanks for the great recipe!

Bri, you are just THE BEST! Your videos not only educate but bring much joy. Thank you.

You're right, I don't even think about making these anymore because of past disappointments. This is great for this weekend because the way you present it, it's foolproof when we're all distracted with cocktails. And, I'm so glad you made them "herby", all the good ones I've tried to copy seem to go heavy with fragrant greens. Thanks so much!

This would be a perfect beginner meal. For someone who wants to learn how to grill their food on the bbq.

These look so good! Dinner for Sunday!

Hey Bri! Looks delicious, thanks for yet another master class!

Deep down I always knew my Shish Kebabs were missing the karate chop technique all along.

This looks fabulous. I also appreciate the cute smirk in the beginning of the video. A nice touch different from normal!

You’ve inspired me to try this !! Looks absolutely delicious! Enjoy 🎉

I love your channel, this is my therapy

Great content, Bri. Keep it up!

100% great call on doing them separate. Life changing.

Just in time for Fourth of July weekend! Great recipe & method, as yoosh. Thanks, Bri!!

@BrianLagerstrom

Жыл бұрын

Thanks I hope you try!

I love to make shish kebabs in the summer on the grill. Thanks for all the great tips! I’m going to try this on my Blackstone.

Easy to follow and looks delish. Saving this one.

That looks absolutely spectacular!

I made your marinated grilled chicken recently and it was a hit! Looking forward to trying these too.

thank you mr brian for blessing me with this guide to thw godly skewer. My friends always like them how i used to do them "traditionaly" but now i'll go all out for the next one. Grazzi

Brian Tried these for our July 4 cook out and they are excellent thank you.

Duuuuuuuuuuuuuuuude such a good timing! Thank you!

Thanks for the recipe. Made this yesterday for 10 people! Turned out great.

you're the best, B love your content

@BrianLagerstrom

Жыл бұрын

Appreciate that

You're an awesome cook. I learn so much from you! Greetings from Iran 💚🤍❤️

I had a Lebanese Restaurant by my house, and a awesome deli with a meat counter that made freshly marinated scewers of beef or chicken. I would get that fresh garlic paste along with some naan from the restaurant and a couple scewers from the deli!! Absolute heaven!!!

You and your recipes are incredible; I'm salivating. Thanks.

@ChefBrianLagerstrom

Ай бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

Will have to try this

Amazing Recipe!

You make a lot of recipes that I try or steal ideas from. Thanks.

You've convinced me. I had this friend who would always bring shish kebabs and they always sucked! I had written SKs off as a fundamental must miss. I would be willing now to try your method out. Thanks, Bri!

Awesome recipe. We have a lot of great Turkish and Lebanese restaurants where we live, and their kebabs are very similar to yours, but cooked over charcoal, which is fantastic. Each place seems to have their own special marinade too, which is nice. I am going to make these this week, with some yummy garlicky tzatziki on this side and some red onions on the veg skewers. Cheers!

Omg I love the taste of grilled meats. This looks so great. Perhaps some day I won’t be stuck in an apartment that doesn’t allow grills. I need to rent a house methinks. Good looking meats, and I particularly love that you used sirloin. It’s such a flavorful cut! Love this!

Thanks. I'll make this

Love what you do! Your energy is positive and infectious. I would recommend opening the lid of your gas grill before lighting it though. Safety is no accident!

Oh now that is a shish kebab I got to try. Also big congrats on passing 1million subs

i’m always hesitant to start watching new youtubers, especially when it comes to food - HOWEVER, i’m really enjoying your videos. keep it up!

About 70% of your recipes go straight to the menu plan at our house, including these for this weekend. Thanks Bri!

@BrianLagerstrom

Жыл бұрын

Great to hear it. We've eaten this at least 3 times and have it on the menu again for this weekend. It's a good one.

Haha you're bringing back memories of dry kebabs from childhood with that intro 😅

Nailed the conundrum right off the bat 😂

Wow that looks so yummy 😋😋👌❤️

Looks great! For serving a yogurt-based sauce on the side would also go well I think.

@doctornoz8998

6 ай бұрын

Yoghurt, parsley, lemon Juice, Garlic and Olive Oil would work well

That's funny, I just got a Weber grill. I did ribs yesterday. I think kebabs are coming up soon! Man your recipes always inspire confidence!

Once again great content! Small tip on the skewers. Next time prep them (ie soak them) in white wine instead of water. They hold way better in the high temps and you rarely end up with charred edges. (as a Greek I had my fair share dealing with skewered meats 😝)

My neighbors think I grilled for the holiday. I grilled because Bri posted this recipe. The prep was longer than I expected-definitely not a Weeknighting recipe here-but it was well worth it!

I replayed you dancing outside when the neighbor comes out like 6 times, so freakin hilarious 😂😂😂

Please do more grilling recipes? Thank you!

👍🏻 Yum! I've always been a bit afraid of undercooking brinjals done this way, but I'll give it a try. Another great candidate for the vege-sticks is pineapple pieces (especially if your chicken marinade includes a dose of curry powder).

Hi Brian. Big fan of the show. So far, I've cooked your recipes for Butter Chicken, Chicken Marsala, Clam Chowder, Carbonara, and Mushroom in White Sauce. Here's few new recipe ideas: Chicken Court on Bleu, Zuppa Toscana, Scottish Egg, Chicken Saltimbocca, Paella, Game Hens, Fondue, and Creamy Seafood Enchiladas. Much respect, A.

Ok the half skewer and separating the meat and veg is inspired. I have to try it out.

silly question: I don't have a grill at home, do you think I can use the grill setting in my oven instead?

My paps makes some killer lamb shis kebabs, that's the absolute best!!!

@BrianLagerstrom

Жыл бұрын

Oh baby. I love LAMB

Love the veggie content! More please!

I have found myself cooking, plating, handing my wife her plate, and saying "Lets eat this thiiiiiiinnnngggggg"

Just dropping a comment to help our special boy Bri on the algo. Love your shh, dog

@BrianLagerstrom

Жыл бұрын

Thanks Beef.

Congratulations on the million plus subscribers and always getting 100k+ views. . very accessable. I'm a home cook and make your stuff all the time. Or at least I try. Always turns out amaizing. My time is about 125% of yours. But that's not bad for a first time through and reading and watching at the same time. Btw. Scale in grams is a must. I'm not mad about the grams as I'm Canadian living in Mi.

This looks delish! Can I recommend you to make a shrimp po boy? I love them, but don't know how to make them at home

Bri stress relief is using the meat tenderizing tool on those beef.

chuck eye or chuck delmonico is the way to go for beef kabobs. lil more trim but its more tendered and more marbled generally and as much or a lil less than sirloin.

I love overcooked meat, charred but raw veggies. I love them.

That skewer karate chop definitely earned a like and subscribe from me 👍

Can this work in an oven using the broiler or at a higher temp?

Hey Bri! Whadya think of a yogurt or tahini based sauce?

They look great. And so right about using mushrooms (although I'm old school and pair them up with onion and poblano or jalapeno). July 4th, going to do up some with tenderloin. Thanks as always!

@Ronny-Swanton

Жыл бұрын

Might be a bit of a waste of tenderloin but you do you

@kattykakes8135

Жыл бұрын

@@Ronny-SwantonI didn’t see that you were invited 😂😂

@Ronny-Swanton

Жыл бұрын

@@kattykakes8135 just trying to help the guy out, as for a kebab, a cheaper steak would get the job done just the same without breaking the bank, no need to be such a bitch about it 🤣 😆 🤡

Dude those shrooms sound amazing. Mushrooms are my favorite on the grill.

My family has kebabs quite a bit. We usually do chicken with onion, pepper, pineapple, and corn on the cob

I might try soaking the skewers in salt water to season kebab from the inside a little bit

are you going to be posting a vid on chicken ceviche soon? the perfect summer dish!

I just came to KZread to find a good grilled chicken marinade and this was here waiting for me on the front page...

I'm not going to lie. The dancing helps. I now find myself dancing between steps and it's ridiculous. 😂

Have you ever done a video on Beef Teriyaki sticks? It's a New England Chinese restaurant favorite that I just can't find here in the Greater Saint Louis area.

What is that tool that you used to stir the meat marinade.

Hi Brian…Your kebabs look amazing, but your dance moves while outside were even better!!😂😂….A fantastic summer time meal👌👌👌👏👏👏…I will be making this for my 4th of July barbecue!!🥰🥰

@BrianLagerstrom

Жыл бұрын

I don't think my neighbor agreed 😂

A souvlaki style marinade also works well for chicken.

That instant read thermometer is so instant, it already knows the temp before poking it into the meat! 😂

Would adding a half a teaspoon of baking soda to the beef marinade be a good idea for tenderness?

You a funny man, but your recipes are even better

Nice

And don't, y'know, touch those metal skewers with your bare hands if you are having a few beers!! Learned from experience a few years ago. Never forgot the lesson

Hey Bri… why did you pre-mix the beef marinade but not the chicken? Thanks chef!

@BrianLagerstrom

Жыл бұрын

So I could save some for the mushrooms. If your skipping the shrooms and eggplant just add all the ingress into the bag

Q: What do you do with the tips of portobellos and the bitter (and not so bitter) parts of peppers?

@BrianLagerstrom

Жыл бұрын

Compost, veggie stock or save 'em for a salad.

Dude. I love you. 😍

Why did you remove the sticks when serving the kebabs Bri?

Damn we had a barbeque last week, gonna have to convince then to do it again now that I know what I'm doing

looks great, but I'd add a yogurt based sauce, like tzatziki, to bring in some temperature contrast and herby creaminess.

Factor - now with more daily disposable plastic to your door! When you say "without oil and pepper the peppers will be pretty bland", I just recently bbq'd with a friend and for some reason I haven't bbq'd bell peppers much, but he made slices and got them properly charred, nothing else. They were so tasty and juicy I didn't even think to ask for seasoning. I truly think bell peppers can do great just bare from the grill.

Pretty sure not having red onion on there is a war crime! 😂. Looks good Brian!

How do you clean that Jakarting tool? Just the dish washer? I often get concerned with tools with strange or different shapes like that where it feels like its easy for bits of raw stuff to get caught in corners

@BrianLagerstrom

Жыл бұрын

Very hot soapy water and a scrubby.

I have a shish kebab tip: Never, ever, use whole cherry tomatoes. They look really good, but they boil inside and the skin helps insulate them from steaming the heat away. While the rest of the kebab will have cooled down enough ro eat, those cherry tomatoes will still be scalding hot! I and a number of my friends learned this the hard way while camping. Seared mouths all around. Don't try it. Cut them in half, or use quartered Roma tomatoes. Seriously.

Bri using eggplant?!?

@BrianLagerstrom

Жыл бұрын

I know, I know. I've changed.

Just in time for my dad to come over to my farm. Awww yeah!

@BrianLagerstrom

Жыл бұрын

Yeehaw 🤠

Hey Bri... Congrats on the 1M subs... Your website and recipes are awesome!!! Your videos are killer and I appreciate the attention to detail. Foodie question here, I noticed you pulled the chicken at 150. I have always grilled Breast meat to 160 ish and now realize is probably the reason I don't care for chicken breast on the grill, as Its always overdone. Is 150 your pull temp for chicken on the grill ? Also Please throw down on a Bri style Manicotti one day your italian style recipes are a HUGE hit and on frequent rotation in my home.

@MatthewBuntyn

Жыл бұрын

Ethan Chlebowski covered chicken breast cooking temps a few months back: kzread.info/dash/bejne/nnWilqWRm5TZgdo.html

Yay! Duke’s mayo!

Thank you delicious

You don't find it necessary to trim gristle off the chicken breast? I love making kebabs, etc., but the veins and viscera affect how I trim and I'm wondering if I'm missing something

dig this hair length

Soaking the wooden skewers also prevents them for splintering when piercing meat. 👌