@AkHafiz If you use beef instead of chicken, there will be changes. Firstly, you will have to use a very tender cut of beef, designed for grilling. Flank steak, skirt steak, Rib eye, tenderloin or New york strip. Secondly, you will have to cut the steak to a size that makes it appropriate for skewering and grilling. It might also help to pound the meat before skewering, to tenderize it.
Marinate stays the same, but papaya will help tenderize the meat even further. Hope this helps.
@chikshumikshu Hey there Chikshumikshu, thank you for the feedback. Glad you enjoyed the kababs.
Every oven has it's own quirks and issues. I guess it's best to figure out how each oven works, and work along with it. The only thing that matters is that you enjoy the end product.
@havenllygood08 Thank you Hafida. You make me blush. I am glad you like the recipe. Please let me know if there are any other recipes you would like to see on this channel.
@kentpaul65102 Thank you for your confidence. I do tend to get carried away when the end result is super tasty. Hope you try the recipe and see for yourself.
Excellent video again Irfan and thanks much for the great effort.
Very inventive technique with the besan flour also. Who woulda thunk that? You of course!
I don't have a broiler in my oven, but this summer I'm looking at getting a bigger charcoal grill as I think these kebabs could do with the extra flavour from this.
BTW, did another IFC (Irfan Fried Chicken) last weekend using the oven and I think it turned out even better than the grilled one. Pan of water used.
@philbx1 Thanks Phil... Glad you liked the video. The besan is actually a technique used quite often in restaurants. It's used primarily for bindings on vegetarian kababs. With chicken and other meat kababs, you can use eggs, and it does the job of binding pretty well. But you miss out on the flavor.
Now, I am going to have to try your technique Phil. In the broiler with a pan of water. Nice... will take that idea, and give you credit for it on the show.
Any change in the procedure, if I use beef in stead?
AkHafiz 3 days ago in playlist Uploaded videos
@AkHafiz If you use beef instead of chicken, there will be changes. Firstly, you will have to use a very tender cut of beef, designed for grilling. Flank steak, skirt steak, Rib eye, tenderloin or New york strip. Secondly, you will have to cut the steak to a size that makes it appropriate for skewering and grilling. It might also help to pound the meat before skewering, to tenderize it.
Marinate stays the same, but papaya will help tenderize the meat even further. Hope this helps.
irfandama 3 days ago
@irfandama Thanks..
AkHafiz 2 days ago
Best recipe I ever got.....a big thx 2 d chef....it my favourite now.
123uroosa 1 month ago
@123uroosa Thank you for your kind words. That really makes my day. Plenty more coming in the pipeline for 2012. Happy eating!!!
irfandama 1 month ago
no pre-heat oven ?
SuperSkylimt 2 months ago in playlist Liked videos
@SuperSkylimt I apologize. I must have neglected to include that in the video instruction. Please consider it as implied. Thanks.
irfandama 1 month ago
Hi Irfan,
I tried out this recipe and it turned out superb.
I did keep the oven door open,but it was taking too long to cook.............
Thank u
chikshumikshu 10 months ago
@chikshumikshu Hey there Chikshumikshu, thank you for the feedback. Glad you enjoyed the kababs.
Every oven has it's own quirks and issues. I guess it's best to figure out how each oven works, and work along with it. The only thing that matters is that you enjoy the end product.
Thanks again, and Happy eating.
irfandama 10 months ago
Excellent show as always! You are great teacher!
Kouglizia 11 months ago
@Kouglizia Thanks much... Always a pleasure to hear from you.
irfandama 11 months ago
the best Chicken Tikka Kabab recipe and simple too...You are a good teacher ,CHef Dama!!...Thanks for the effort and presentation i love ur eyes
havenllygood08 1 year ago
@havenllygood08 Thank you Hafida. You make me blush. I am glad you like the recipe. Please let me know if there are any other recipes you would like to see on this channel.
Best regards,
Irfan
irfandama 1 year ago
Hi. I enjoyed your video. I love this recipe. Looks great.
ChaChaDave 1 year ago
This must be the best Chicken Tikka Kabab recipe and simple too...You are a good teacher ,CHef Dama!!...Thanks for the effort and presentation...
diwanee3 1 year ago
awesome recipe. tfs.
TheSugarplum770 1 year ago
A video on authentic chicken biryani would be good. Really looking fwd to it. Thanks
TheSugarplum770 1 year ago
A video on authentic chicken biryani would be good. Really looking fwd to it. Thanks.
TheSugarplum770 1 year ago
@TheSugarplum770 That is an excellent idea. I will get on it and will have one out soon. Thank for the suggestion.
irfandama 1 year ago
Very nice recipe!! I really appreciate that you made this video, I liked all the masalas and besan used here!! Big thank you!! God bless!!
allmymusic2009 1 year ago
@allmymusic2009 It's my pleasure! Thank you very much for your comments. Please stay tuned for more.
irfandama 1 year ago
you dont have to tell us that its going to be better than the restaurants, we already know it will be lol
kentpaul65102 1 year ago
@kentpaul65102 Thank you for your confidence. I do tend to get carried away when the end result is super tasty. Hope you try the recipe and see for yourself.
Cheers.
irfandama 1 year ago
Excellent video again Irfan and thanks much for the great effort.
Very inventive technique with the besan flour also. Who woulda thunk that? You of course!
I don't have a broiler in my oven, but this summer I'm looking at getting a bigger charcoal grill as I think these kebabs could do with the extra flavour from this.
BTW, did another IFC (Irfan Fried Chicken) last weekend using the oven and I think it turned out even better than the grilled one. Pan of water used.
Thanks again chef, you rock!
philbx1 1 year ago
@philbx1 Thanks Phil... Glad you liked the video. The besan is actually a technique used quite often in restaurants. It's used primarily for bindings on vegetarian kababs. With chicken and other meat kababs, you can use eggs, and it does the job of binding pretty well. But you miss out on the flavor.
Now, I am going to have to try your technique Phil. In the broiler with a pan of water. Nice... will take that idea, and give you credit for it on the show.
Thanks again
irfandama 1 year ago
nice!!
Calpico852 1 year ago
@Calpico852 Thank you... Glad you liked it.
irfandama 1 year ago