Dining and Cooking
Main Courses

How To Make Turkish Sujuk Kebabs



WELCOME TO HENRYS HOWTOS
I am a full time, self trained executive chef dedicating my time in my 2 family restaurants in Sydney, Australia. I also carry alot of experience and
knowledge in DIY, electronics, most trades and basic mechanic and auto electrical. I share my tips, tricks, techniques and methods with my followers.
You can follow me on youtube, facebook, snapchat and instagram. Links are below. If you have and requests or suggestions, please leave them in the
comments and I shall get back to you. Subscribe for new videos weekly!
SUBSCRIBE: http://www.youtube.com/user/henrytad1990?sub_confirmation=1
YOUTUBE: http://www.youtube.com/henrytad1990
FACEBOOK: http://www.facebook.com/HenrysHowTos
SNAPCHAT: henrytad1990
INSTAGRAM: henry_tadevosian
MAIL: Unit 1, 11 Brookhollow Avenue, Baulkham Hills, 2153, Sydney, Australia

How To Make Turkish Sujuk Kebabs

1 brown onion, grated, juice squeezed out
1kg beef mince, 80/20
3 crushed garlic cloves
1/2 tbsp ground cumin
1/2 tbsp ground coriander
1 tsp allspice
1/2 tbsp salt
1 tsp black pepper
1 tsp ground aleppo chilli flakes

34 Comments

  1. Inocencio Tensy Garcia

    I’m so happy I subscribed to you a long time ago. I’ve been to Turkey three times and this last time I understood the food better. They have a variety of delicious foods and I like to cook in my Youtube channel recipes from different Countries. I’ve been thinking about cooking the kabob and I saw you preparing it. It’s not that hard. I learned how to make Hummus with Tahini and everyone loved it. I’ll combine the kabob, the bread, salad and hummus and even prepare Turkish tea which I bought from there. I dress up with the clothe they wear for the introduction and then start cooking. Thank you so much for this video.God Bless You always 👨‍🍳

  4. madcommodore

    Chipotle chilli powder and a bit of regular paprika (1/4 to Chipotle ratio) is the closest I found for when I run out of pul biber/Alepo pepper.

  5. MrBikercat

    Hi, I've attempted a couple of your kabob recipes. but my biggest problem is having the meat stay on the skewer, without falling off. is there a remedy for this? I also noticed in one recipe, you insert the point of the skewer through the meat, another video shows you molding the meat around the blade. what's the reason for this? Thanks

  9. TOLGA GÜRŞEN

    As a Turkish, I`m truly sad to say that, this recipe way far away being Turkish Sujuk. This is some combination of mainly Turkish Kofta (meatballs) a touch of Adana Kebab and unfortunately has no relation with Sujuk. You don`t add onion, all spice, coriander in to it. Gotta leave it at least 3 days for fermentation (not marinating for an hour). Good try chef but not right recipe

Write A Comment