How to Keep Kabob (Kabab) Koobideh from Falling off the Skewer - Quick Tips - Cooking with Yousef

I love my muslim brothers everywhere, Salam to you from a moroccan

I wish you were my uncle so I could cook in your kitchen and learn everything from you. Thank you for your awesome videos!

Exacto lo que buscaba después de ver videos 2 días. Cómo evitar que la carne se suelte del pincho o la espada, por fin!!!! El mejor vídeo explicativo, gracias!!!

Thank you very much, Yusef. My Persian foster brother taught me how to make a number of dishes but I am out of practice and he lives 3,000 miles away. ❤️

Dear uncle Yousef,, The way u explained took my heart❤️

Came here from pitmaster x. Cannot wait to try this.

Thank-you for including the detail about removing water from the onion, and the importance of a long mixing time! I failed in my first attempt because another video I had watched said nothing about those crucial steps. I feel confident that when I try again, my meat will stick to the skewers.

Yousef, you are a champion!!! My favo bbq-er Pitmaster X learned from your video how to make this beautiful kebabs! Thanks!!!! He has made a video about it!

Thank you amoo. My father thought me this 15 years ago but after he died 13 years ago a lot of the things he thaught me has been forgotten. This refreshed everything.

You make it look so easy. I’m going to break out my skewers again and give it another try with your instructions. Thanks

I made some today. I got lamb shoulder (defrosted) and added all ingredients except onions. It was perfect and very sticky. As soon as I added the onions it started falling apart again. I suggest make sure there is NO liquid in the onions. Also onion has bitter taste, so do not add it immediately to the meat. Put it in a plastic box with lid and leave it in the fridge overnight or 3 hours at least. The onion will become sweat and loses its bitterness. Grate it without mashing it, use coarser grains to stop it watering so much. Drain all the liquid out, I would even put is in a kitchen towel like a bag and pressing in by turning the towel. I mince my own meat so I can control it better. Use the coarser grinder holes in mincer and do not over grind it, but massage it much more to break the fat. Also punching the meat rather than massaging it works much better. I would use a bottle base to do that if you haven't got the tool. However I found a better way to save the meat if it falls, but I am keeping it secret for now. Reply

I just ordered sikh from Amazon. I'm excited to try your recipes. The only thing I don't have yet is a charcoal grill.

Thank you so much for this video. I did it all wrong! I used frozen meat, whole onion, wet skewers.😅Epic fail! Now I know how to do it properly.

I used to own one of those. It is an open faced grill. Very handy. I will show my son as he does the grilling

Finally I was successful, 🎉thanks for the help. Cheers from Canada

thx for the tip, i have the same skewers as you and the meat just fell off i threaded the skewer through the meat (big mistake) did your method of just pushing the meat on from the side and it worked a charm, Thank you!

Thanks for teaching PitmasterX how to make kabab's!

Amazing.. everything you told in this video , is worth remembering 🌹

Thank you my friend. Very detailed instructions. God bless you and your family! 🙏

I read in the comments that you converted the grill yourself. Can you show us how the grill looks like and what you did? Great videos, by the way 👍🏽