Ultimate Kebab Battle

[Music] we are sorted a group of mates who have your back when it comes to all things food from cooking battles to gadget reviews and cookbook challenges to a midweek meal packs app crack your eggs bake we uncover the tools that'll help us all cook and eat smarter join our community where everything we do starts with you [Music] hello and welcome to sorted today we have teamed up with tri lam in challenging jamie and mike to the ultimate kebab battle and if expectations weren't high enough our chef james will be judging the most delicious kebab and naming our kebab king you will kneel at my feet as i am the kebab king i have lost your ambitions we're going to give you an entire hour of active cooking time which means that while you're putting things in the oven or under the grill we will stop the clock we want the biggest boldest flavors the most creative use of fresh ingredients and two dishes that will be worthy of putting the regrettable late night kebab to bed forever are you ready in three two one kabab so i'm changing tact i normally go big i do too much i get sweaty and i get stressed out so instead i'm going big in flavors i'm going family style and my dish is broken into three components amazingly beautifully spiced charred lamb cofters i'm taking inspiration from the greek style so i'm serving it with a greek style salad delicious cucumbery garlicky tzatziki and charred pita breads i am going all out with my kebab with something that people don't usually make at home i'm going to make a lamb donna kebab wrap with chips inside it you're not reinventing anything i am you're reinventing like 10 years ago your uni days i'm going to use a rotisserie grill for that authentic experience but you can do this under a normal grill or even bake it like a meatloaf in the oven first things first i need to make my meat mixes i'm going to put onion and garlic and some spices in a blender whizz them all up lamb is one of those meats that just takes on all the flavors and i think like lamb tagines and slow cooked i always love that kind of mixture of dried fruit and cinnamon and spice with lamb now interesting you've gone for things like cinnamon in this to kind of almost play on that yep mike why are you grating a cucumber so basically for this taksiki i need to grate a cucumber into a colander lined with paper because i'm going to basically drain and squeeze out all of the moisture in the cucumber because if it's a damp cucumber and it goes into my yogurt it's just going to leak everywhere i've got my yogurt in a bowl and now i am grating in garlic the reason i'm doing this now is because i want that yogurt to basically take on all that amazing garlicky flavor i'm adding extra virgin olive oil and white wine vinegar giving it a stir and this goes into the fridge to sit for half an hour to take on all those amazing flavors that's one third of your three items done mike and one third of your time gone don't tell him but i've still got more stuff to do on that taxi now lamb can have a reputation for being an expensive meat i'm using two different cuts of lamb in my kebab i'm using mints and lamb steaks which are actually cheaper than you might think and are perfect for the kebab because they are packed full of flavour and they will take on all of the flavour of the spices that i'm going to add into them as well the challenge for jamie will then be cooking this perfectly because what will happen is it cooks it will kind of stick together as protein does but if he overcooks it dries out the mints although there's a nice level of kind of pastiness with the onion as well when it carves it could crumble instead of slice i'm gonna blitz up my almonds and these spices oregano paprika cumin coriander allspice cayenne pepper what the you used all the cinnamon there's no cinnamon left mate i left you some cinnamon there's a fifth of a tablespoon of cinnamon and how much do you need half a tablespoon so i might get away with it if you want to try and pick some out of my spice blend be my guest that spice blend needs as much help as it can get so [Music] i'm also adding grated onion i feel my eyes going complete i'm going fresh parsley garlic and mint to the processor i'm pulsing this together in a food processor it's really important not to overwork it so it's nice and mushed i'm going to leave it having whizzed up my onion garlic and spice blend into a thick paste that's going to go into my lamb mince i'm going to take my lamb steaks and i'm going to cut them in half and then butterfly them to get really lovely thin steaks that will go into a separate mixing bowl with the remaining quarter of my blend how you getting on mate it's all right this is all prep and now i'm going to i'm about to get to the nervy bit which is construction which i'm terrified of i've added milk into my mince as well to start this i need to thread an apple onto my rotisserie skewer and then i can start layering up my meat 30 minutes of active cooking time gone oh wow so is this a this traditional or is this a a spatnik it's a smash special yeah i'm not aiming for traditional um have centuries worth of history and i'm not even going to try and say that i understand all of it but going down to what the uk have done to them over the last 50 60 years which i think most of the world will agree is probably ruin them so i'm trying to resurrect the uk's reputation so and you're doing that by putting chips in a wrap and putting meat on an apple mike's challenge is going to be to not overwork the meat so that it doesn't become tough but also work it enough so it's not going to fall off the skewer there's a tight balance to to get there these just smell incredible absolutely incredible before they've even touched anything hot are you sure you're not smelling mine again these go into a fridge and they rest it's taken all that flavor i feel like i'm in the film ghost i've got patrick swayze there we go i mean milan christmas tree is finished i'm going to add my bottom skewer on to keep that in place that will then go upside down which is really the right way up into the rotisserie grill put that on for an hour or so see how we get on off it goes whilst that's spinning around i've got a few minutes to start cooking everything else that's going to go into my kebab first of all oven chips then a white sauce and a red sauce job done both of you pretty much done on your lamb 20 minutes remaining certainly in the uk i feel like lamb is is that thing that's saved for a sunday it's like a sunday roast it's the thing that you remember your grandparents used to do now every other street food dish that i love centers around lamb excellent in dumplings tossed through noodles style almost like northern chinese mongolian from all over the world it's just super versatile but i put my hand up i don't i don't think i eat it often enough as the oil starts to drip down i can take my pastry brush and start to baste it in a kebab shop i've never seen them get a pastry brush out i have to say i think you've done a great job to get it that far because that looks excellent well no pressure but you've got 12 minutes of active cooking time left i've chopped up my potatoes into chip shapes they're going to go into a baking tray with a fair bit of oil salt into an oven 225 degrees 30 to 40 minutes i am currently putting together my greek style salad so that's peppers cucumbers with the middles taken out tomatoes with the middle's kept in finely sliced onion i've got oregano olive oil red wine vinegar good pinch of salt gonna hold some feta back to go over the top at the end make it look really nice one of the things i really love about getting a kebab is the choice of sauces that you get i'm going to make two sauces today one is a white minty dilly yogurty sauce dilly dilly dilly dilly sauce and the other is a chilli sauce classic i'm at the point where i can stop the time now stop the timer hang on stop paused okay all that i need to do now is griddle my lamb and then save enough time to plate it all up and remember to put my cucumber and my dill through my tatsuki at the end you have five and a half minutes left on your clock to do that i was hoping to have a little bit longer than that i want really nice crispy bits so the fact that they're sticking means that i get some nice crispy bits at the end jay you were single-handedly revolutionizing the uk kebab and what i see you've done there is not only are you putting chips in the wrap he's putting mashed potato in there as well brits love a good bit of mash perhaps with the exception of lamb neck which is quite a lean cut and gorgeous because of it lamb is very forgiving when it comes to cooking in the sense that it's often got a lot of fat or cooked on the bone like a chop or a rack of ribs and therefore getting the cooking levels is important but surprisingly easy because it has got that extra bit of margin for error especially with long slow cooks next up my chili sauce it's pretty much exactly the same process onion garlic chillies chopped tomatoes oil vinegar sugar and some big tomatoes all into a food processor whizz em up guys could we have a time check for jamie that'll be two minutes uh now he's not leaving himself much time to plate this kebab up that could use some more chili right jamie you have a minute left do you want to stop i can start active time whenever you want jay you're being a mic right now stop think about it what point do you go stop right 50 seconds i genuinely don't know if i can slice that and construct in 50 seconds i believe in you [Music] cooking time no stress not being timed i've got my koftas they've been covered in veg oil and now i'm going to griddle them in a pan it's going to get hot it's going to get smoky but i'm looking to get amazing char lines around those incredible coffees a bit of a problem here i've picked a griddle pan that's too big for my skewers so i'm going to take the skewers out and just griddle the koftas as is i'll wash the skewers and then i'll put them back into the kebabs at the very end for plating make them look nice active time start active time stop so you've got 49 seconds left mike you've got three minutes 13 left let's finish off this tziki cucumber into the delicious garlicky yogurty mix gonna roughly chop up some dill put that through too one minute 20 left for mike 44 seconds jay are you ready we will see how this bit goes look 20 seconds i've stopped there mark jay 15 seconds [Music] done do you want my 26 seconds 26 then have them because we are friends magnetic watch strap 10 seconds nine eight seven six five five yeah i don't need it four three two one double kebab step back i mean they look pretty good from here but i think we should get me some sexies they look good and they smell good but they're also going to be devoured and judged by the judgiest judge that's the bit i'm dreading [Music] these look amazing both of them they look awesome don't sound so genuine because i don't know how to receive that so we start here because i feel like that's going to get messy [Music] cheers cheers [Music] it all tastes great the tadziki especially the lamb with the tatsuki and the char lines that you've got on it perfect i feel like the kofta and the greek salad maybe could have done with a little bit more seasoning i actually can't argue with that at all cheers he wasn't holding back on flavors there and they've had time to do their thing i love how there's so much going on in that lamb kofta we can still taste the lamb good job man oh i've got so much to do show us what you got cheers boys cheers [Music] that is absolutely excellent you get a little bit of chew with the steak and then you've got all that mince holding it together and it all just kind of works together and chips in a kebab works i'm really tasting the mint look like the dry mint in that white sauce which is really good the hot sauce could probably be hotter yeah but everything together tastes amazing completely different texture on the lamb the lamb leg steak and the mince the combination is really good his spicy sauce though it's not that spicy it does bring a nice freshness thicker it's got a tang to it they're very clean kebabs which is the weird thing to say kind of glad i'm not the one making the final call this week oh i don't know you've both hit the brief so well they're both fresh they're both making really good use of lamb and they're both great kebabs in different ways you're making me nervous wow okay i think i'm gonna have to give it to jamie purely for ambition i think i think you pushed yourself hard and they both taste so fantastic that i think i've got to give it to you on just your ideas thank you i'm happy with that we hope you enjoyed our ultimate lamb kebab battle we know what james thought but we'd love to know what you think who would your winner have been comment down below and let us know and if you've tried any incredible lamb dishes from where you're from please send them to us on twitter or comment them down below so we can check them out a big thank you to try land for the cooking challenge if you want to find out more about the trilam campaign all the links are in the description box below should we make another kebab i mean not although there's a lot of kebabs there should we come back to my cupboard why didn't you just say shall we make another review it was the winner to be fair before you go just a quick shout to say thanks to all of you who are using and sending us your thoughts on our pax app we wanted to create a tool to help you boss your midweek meals cut down on food waste and reduce the cost of your weekly food shop and you are helping us do just that so thank you we want to make this as accessible as possible right now so if you haven't tried it you can now for a full month absolutely free the link is in the description box below and now for the bloop look don't make me out to be the bad guy i'm not the one i can't even finish that sentence i'm so sorry sorry no that was terrible

Channel: SORTEDfood

Views: 670,421

Rating: 4.9632134 out of 5

Keywords: kebab, sortedfood, sorted food, sortedfood battle, sortedfood normals battle, lamb, lamb recipe, kebab recipe, Kebab Vertical Grill, lamb wrap, greek salad, recipe, sortedfood ultimate battle, sortedfood normal vs normal, normals battle, cook off, kebab challenge, greek tzatziki, tzatziki, tzatziki recipe, homemade chips, homemade fries, baked chips, doner kebab, london food, doner kebab recipe, doner kebab at home, kebab turkish, kebab sauce recipe, kebab sauce

Id: EfIWqBd4WAM

Length: 16min 16sec (976 seconds)

Published: Sun Nov 01 2020

Reddit Comments

[u/onlytosharethispic]

Jamie definitely won that, a kebab is my favourite mid-week meal to make for myself.

On a side note that table top pizza oven from kitchen gadgets makes THE BEST homemade pita, flat and naan breads I've ever had. That machine is a great investment. Use it at least once a week for bread, pizza, calzones or easy fast deserts

[u/Bronson94]

Yeah, it is decided. Once I finally have my own apartment again next year, I will be getting one of these rotisserie grills. Both dishes looked amazing, but the idea of being able to make my own pitta gyros or döner kebab is really enticing.

[u/Lenora_O]

yum. Know what I'm adding to my grocery list tonight! I think I might try Mike's version this week.

[u/Turducken101]

I feel so bad for Mike. He made it a point to do something simple but delicious and it cost him the game. Both dished looked amazing but the fact that Jamie pushed things meant that he ended up winning. (Though technically I'd call this as a win for Mike since Jamie ran out of time)

[u/mumooshka]

FYI The grill was linked in a video

https://youtu.be/-o67AsE4lf0?t=57

and it can be bought from other places.. just copy the description of the item and google

where to get the rotisserie thingy

If you have a link for other countries please show em.

[u/Tiszens]

I preffer Mikes'. It makes me hungry just by looking at those koftas :D