Kebab
Serves 1
Directions
- 1Bust out the simple grill
- 2Bust out the simple grill
- 3Bust out the simple grill
- 4Add charcoal to the simple grill.
- 5Add charcoal to the simple grill.
- 6Add charcoal to the simple grill.
- 7Use a chimney with paper under it to light the charcoal.
- 8Use a chimney with paper under it to light the charcoal.
- 9Use a chimney with paper under it to light the charcoal.
- 10Don't just dump out the coals and walk away.
- 11Don't just dump out the coals and walk away.
- 12Don't just dump out the coals and walk away.
- 13Use a fan or a hair dryer to make sure the coals are hot all the way through
- 14Use a fan or a hair dryer to make sure the coals are hot all the way through
- 15Use a fan or a hair dryer to make sure the coals are hot all the way through
- 16Don’t stack your kebab meat alternating fruits and vegetables like they do at the grocery store
- 17Don’t stack your kebab meat alternating fruits and vegetables like they do at the grocery store
- 18Don’t stack your kebab meat alternating fruits and vegetables like they do at the grocery store
- 19Stack individual ingredients on individual skewers because they all cook at different times
- 20Stack individual ingredients on individual skewers because they all cook at different times
- 21Stack individual ingredients on individual skewers because they all cook at different times
- 22Spread out the coals to make a hot side and a cold side
- 23Spread out the coals to make a hot side and a cold side
- 24Spread out the coals to make a hot side and a cold side
- 25Move the food around as it cooks
- 26Move the food around as it cooks
- 27Move the food around as it cooks
- 28Make sure your lule meat is cold out of the fridge
- 29Make sure your lule meat is cold out of the fridge
- 30Make sure your lule meat is cold out of the fridge
- 31Dip your hands in ice water and spread it out evenly, not too thick, pinching each end, making sure it sticks
- 32Dip your hands in ice water and spread it out evenly, not too thick, pinching each end, making sure it sticks
- 33Dip your hands in ice water and spread it out evenly, not too thick, pinching each end, making sure it sticks
- 34Put the kebab on the grill
- 35Put the kebab on the grill
- 36Put the kebab on the grill
Ingredients
- charcoal
- charcoal
- charcoal
- paper
- paper
- paper
- chicken
- chicken
- chicken
- onion
- onion
- onion
- jalapeño
- jalapeño
- jalapeño
- Lule meat
- Lule meat
- Lule meat
- ice water
- ice water
- ice water
Equipment
simple grillchimneyfanhair dryerskewers
Tips
- Don’t douse your charcoal in lighter fluid; it’ll taste like lighter fluid
- Instead, use a chimney with some paper under it, and you don’t need lighter fluid at all
- Don’t just dump out the coals and walk away
- Use a fan or a hair dryer to make sure the coals are hot all the way through
- Don’t stack your kebab meat alternating fruits and vegetables like they do at the grocery store
- Stack individual ingredients on individual skewers because they all cook at different times
- Don’t spread out your coals evenly across your mangal or grill
- Instead put all your coals to one side so you have a hot side and a cold side, and you can move the food around as it cooks
- Make sure your Lule meat is cold out of the fridge, dip your hands in ice water, and spread it out evenly, not too thick, pinching each end, making sure it sticks