Kebab lets talk about it

DAMN STRAIGHT WE DO

 

 

You may be a bit more Robin than you are Batman.

 

You're not even in town. How many times have I had you over?? Next time we'll do it up

 

Brian just likes to bitch and complain. But if the food you made compares in any way to Sadaf, I am coming over.

Brian just likes to bitch and complain. But if the food you made compares in any way to Sadaf, I am coming over.

 

I wish I could say I make it that good, but nothing compare to Sadaf. In fact if we do a Kabob (I actually mean kebab) (I actually mean kebab) run that's the place we'll all go to.

Modo, even though you are totally wrong and uneducated in the art of kebab, I will give you credit for trying to replicate the real thing.

 

What many don't know is that the "meat on a stick" thingy you/we do at home will unfortunately never taste like going to a real kebab place. This because the meat is packed and stacked by hand, seasoned, grilled for a very long period of time etc

Even the knife/blade that cuts it makes a difference on how it tastes. A good friend of mine actually has a kebabfactory, I have been there severeal times, the shit is the real deal. I love this shit. I am thinking of opening up kebab tempels and starting a new kebabreligion or something in that order, we have to enlighten the world!

 

I agree 100%, no matter what I do I'll never make it as good as the real deal restaurants. I like cooking it at home when we go swimming or have friends over for pool days. In LA we are lucky since most of the Persian markets sell the meat ready to skewer, and if you have a lot of guests for $20-25 a head you can get them to come over and make it fresh right in your backyard. But even those are ony 75-80% as good as going to the restaurants.

Canada says kebab

 

Canada says kebab

 

you're all hot and bothered over this. You need a good Persian woman in your life. Maybe if you spelt it right.

you're all hot and bothered over this. You need a good Parisian woman in your life. Maybe if you spelt it right.

I have spelt what I need right now.

I have spelt what I need right now.

 

LOL.

You bastards. I'm thawing 4 Boneless chicken breast to make into Kababs now..you guys have got it stuck in my head.

Any good seasoning/marinade recipes for me?

You bastards. I'm thawing 4 Boneless chicken breast to make into Kababs now..you guys have got it stuck in my head.

Any good seasoning/marinade recipes for me?

I usually marinate chicken for 5-6 hours in the following:

Olive Oil

Yoghurt

Lime Juice

Turmeric

Chopped Onion

Salt

Saffron

Black and Red Pepper

I usually marinate chicken for 5-6 hours in the following:

Olive Oil

Yoghurt

Lime Juice

Turmeric

Chopped Onion

Salt

Saffron

Black and Red Pepper

 

That's dead on, I steep the saffron and grate the onion.

Kabob (I actually mean kebab) + dough + 20 minutes = KABOOM!

Kabob (I actually mean kebab) (I actually mean kebab) + dough + 20 minutes = KABOOM!

 

= coma

I usually marinate chicken for 5-6 hours in the following:

Olive Oil

Yoghurt

Lime Juice

Turmeric

Chopped Onion

Salt

Saffron

Black and Red Pepper

I didn't have the yoghurt or peppers on hand, but I seasoned the hell out of them and added plenty of lime juice, squirted some on while they were cooking too.

You bastards. I'm thawing 4 Boneless chicken breast to make into Kababs now..you guys have got it stuck in my head.

Any good seasoning/marinade recipes for me?

 

 

Throw down the recipes now!

 

Christ not you too??

I didn't have the yoghurt or peppers on hand, but I seasoned the hell out of them and added plenty of lime juice, squirted some on while they were cooking too.

 

great first try. Next time actually follow directions.

great first try. Next time actually follow directions.

 

 

Teach my your ways oh merciful KebabQueen

Uh oh, he's back for seconds and thirds!

 

I was debating if I should resurrect my meme and put it in here for a few days now. Why not one last time, yes? Almost been a year since I made it.

 

 

Teach my your ways oh merciful KebabQueen

 

first off use chicken thigh meat, the breast meat dries out too fast.

 

turmeric, steeped saffron, salt, pepper, lime juice and zest, yogurt, 1 grated onion. The key here is to let in marinate min overnight, skewer them up brush lightly with olive oil before you throw it on the fire. sprinkle lightly with sumac right before you tear into it.

 

 

Teach my your ways oh merciful KebabQueen

 

 

first off use chicken thigh meat, the breast meat dries out too fast.

 

turmeric, steeped saffron, salt, pepper, lime juice and zest, yogurt, 1 grated onion. The key here is to let in marinate min overnight, skewer them up brush lightly with olive oil before you throw it on the fire. sprinkle lightly with sumac right before you tear into it.

Just marry him Rob

Just marry him Rob

 

He's out of my league, I have to settle for the likes of Lyingfap

Well I'm happy the kebab antics have resumed. Apparently the Kebab King is Mongolian. He sold 60 tons of lamb kebab during the Chinese new year festival. Holy Shit!

 

Hmmmm