great looking kabobs. Being part Greek myself and growing up with kabobs as common for me as burgers are for most families, it is good to see a non-Greek showing how easy they are to make and cook. Here is a hint for you though, to save time on the grill you can par-cook both your meat and vegetable kabobs in the oven (low and slow heat) and then finish them on the grill ( High heat) to get that smokey goodness going and develop those grill marks.
Yay! This looks really tasty and healthful, yet super simple and relatively quick to make. I have all the ingredients here at home, and will try that out this weekend!
Thank you, Bro. The wife loved them. I watched your expression when you sampled the mushroom. it was the same as mine when I sampled; I served with confidence.
When I make battered onions I cut them in segments like that. They are really great for dipping and I don't have to go loopy trying to get the rings to an even width. If the batter falls into the dip no problem I do them on a high heat so the crust forms before the onion goes limp. Hot and crispy.
Chef, thank you for that feedback. I appreciate your opinion very much! We do eat with our eyes first and those made for some very nice images for the camera to capture. Again, thank you.
With all that we made for the video, we ate these for two days. Marinating them overnight is by far the best choice. Those mushrooms really pick up the flavor of the marinade as well. It was a fun video to make.
Steve, we've been using that camera for close to a year now. LOL. It belongs to my daughter who is now a retired wedding photographer and expecting mommy. It is a Canon Mark 5 D, or something like that. I'm fortunate to have access to it. It allows for some better visual effects.
What a great Recipe. I live a good Veggie Kebab they looked mighty fine. Hey YPG you messing with a New Camera? I like the look, what did you get? Or am I plain wrong LOL Have a great Day Steve
I don't get why everyone says cast iron is so good at conducting heat - it isn't. It's the absolute worst. I love cooking on cast iron for a lot of dishes, but one this it is awful at is conducting heat. If you drop something with a high water content on iron you quickly make a cold spot and the heat will not redistribute from the hot spots -they just keep getting hotter and your cold spot fails to cook the food. You can't use cast iron effectively if you don't understand this fundamental limitation of the material. Steel and iron are terrible heat conductors - this is why blacksmiths can hold the cold end of a piece of steel that is red hot on the other end without problems - the heat moves very, very slowly. Try sticking an aluminum or copper rod into a red hot coal pit and see how long you can keep a hand on the other end - you can't!
When I make battered onions I cut them in segments like that. They are really great for dipping and I don't have to go loopy trying to get the rings to an even width. If the batter falls into the dip no problem I do them on a high heat so the crust forms before the onion goes limp. Hot and crispy.
great looking kabobs. Being part Greek myself and growing up with kabobs as common for me as burgers are for most families, it is good to see a non-Greek showing how easy they are to make and cook. Here is a hint for you though, to save time on the grill you can par-cook both your meat and vegetable kabobs in the oven (low and slow heat) and then finish them on the grill ( High heat) to get that smokey goodness going and develop those grill marks.
He sounds like a chill ass dad
Yay! This looks really tasty and healthful, yet super simple and relatively quick to make. I have all the ingredients here at home, and will try that out this weekend!
Thanks for the advice. Good idea keeping the veg and meat separate...
Thanks for the idea. I will give this a try, I do love veggies grilled.
Great video! I only marinate my zucchini and mushrooms in Italian dressing, Apple cider vinegar, lemon juice and spices
Thank You!! Making these tonight!! Cheers from CANADA!!
Thank you, Bro. The wife loved them. I watched your expression when you sampled the mushroom. it was the same as mine when I sampled; I served with confidence.
Thanks so much....my dear. presenter.... you explain so well.....
Finally someone who shows how to cut the onions the right way!!
Never thought about using my cast iron skillet to make kebabs indoors. Thanks for the idea.
Adding that to my Olympic dinner menu. Newman's Italian is a great marinade. Love the close-ups.
I love the way you explain things, you've got an awesome personality. Keep up the great content! I always look forward to watching your videos! :-)
Thank you Joe. I'm glad these are helpful to you.
When I make battered onions I cut them in segments like that. They are really great for dipping and I don't have to go loopy trying to get the rings to an even width. If the batter falls into the dip no problem I do them on a high heat so the crust forms before the onion goes limp. Hot and crispy.
Beautiful, and colorful kaboos. Well played. :)
Chef, thank you for that feedback. I appreciate your opinion very much! We do eat with our eyes first and those made for some very nice images for the camera to capture. Again, thank you.
Nice job. Trying this tonight. Thanks for doing this.
oh wow that looks so delicious...I can not wait for the season to start and uncover my grill! This is a must....
thank you for this
Lovely! I'll be doing these this weekend!
Can't wait to try this. This looks so good
With all that we made for the video, we ate these for two days. Marinating them overnight is by far the best choice. Those mushrooms really pick up the flavor of the marinade as well. It was a fun video to make.
Hopefully not looking as old as I think he looks these days. Thanks for watching!
not at all i love the vid thankyouuuu =)
Steve, we've been using that camera for close to a year now. LOL. It belongs to my daughter who is now a retired wedding photographer and expecting mommy. It is a Canon Mark 5 D, or something like that. I'm fortunate to have access to it. It allows for some better visual effects.
REALLY GREAT VIDEO!You're a wonderful teacher!! can't wait to try these. subscribing to your channel!!!😄😄😄
Thank you for this video. You are awesome
even onslow from keeping up appearances would like these kaaa bobbbs. brit humor on pbs
These look delicious!
just found your channel and i love it,very helpful
Looks delicious
Looks great.
Thanks Chef Bill Pullman!
Sir, this looks delicious!
How long will they last in a bag. I plan on going camping and pre making these
What a great Recipe. I live a good Veggie Kebab they looked mighty fine.
Hey YPG you messing with a New Camera? I like the look, what did you get? Or am I plain wrong LOL
Have a great Day
Steve
NICE!!! those look AWESOME!
Lovely nicd recipe 👍❤
U look like robin Williams a little
Omg I thought I was the only one that was thinking that! The whole video I was thinking he can sooooo play Mrs Doubtfire!! "Oh hello dear"
Me too!!! Watching this video 8 years after your comment. lol
Aw, he does :)
Good stuff 👍
Just saw that the last video you uploaded was five years ago. Hope everything is going well with you.
Fantastic
thanks so much
Would a sliced or cubed potato work with this?
What did you brush on your shish kabobs?
More of the Italian dressing
Yummyy
imma make some tonight
This guy is fucking awesome.
SUBSCRIBED
Hi nice kabobs. Did you soak the skewers in water? They would slid on easier, burn less and keep the veggies moist.
Any plans to make new videos?!
He’s got a better wig than some of these girls on CZcams.
You can skip the skewers.
Kebobs 😝😝😝
Kebab😅
I don't get why everyone says cast iron is so good at conducting heat - it isn't. It's the absolute worst. I love cooking on cast iron for a lot of dishes, but one this it is awful at is conducting heat. If you drop something with a high water content on iron you quickly make a cold spot and the heat will not redistribute from the hot spots -they just keep getting hotter and your cold spot fails to cook the food. You can't use cast iron effectively if you don't understand this fundamental limitation of the material. Steel and iron are terrible heat conductors - this is why blacksmiths can hold the cold end of a piece of steel that is red hot on the other end without problems - the heat moves very, very slowly. Try sticking an aluminum or copper rod into a red hot coal pit and see how long you can keep a hand on the other end - you can't!
حلو لكن وين الكباب بالموضوع اغلبها سلطات
When did a Kebab suddenly be called a Kebob? Even spell check wanted me to change the spelling as I am typing?????????????????????
wheres the meat?
When I make battered onions I cut them in segments like that. They are really great for dipping and I don't have to go loopy trying to get the rings to an even width. If the batter falls into the dip no problem I do them on a high heat so the crust forms before the onion goes limp. Hot and crispy.