How to make Turkish kebab How to make Turkish kebab

Turkish kebab is very famous in the world and is the most representative local food in this country. In recent years, Turkish kebab has gone global and can also be eaten in our country. So how to make Turkish kebab? I will write down its specific method in a while. Friends who like to eat it can try to bake some by themselves after learning it.

How to make Turkish kebab How to make Turkish kebab

1. Rotating the kebab

There are many different ways to cook Turkish kebab. In Ankara, kebab is the most popular. The ingredients used in local kebabs are beef, lamb, or chicken. When grilling, the meat is marinated with milk, yogurt, salt, and onions, then coated with cooking oil. Finally, the meat is threaded on a large iron rod and grilled over fire. It needs to be turned constantly during grilling. When one side of the meat is cooked, you can use a knife to slice them off one by one, put them on a plate and eat them directly.

2. Second roast of Turkish kebab

Double roasting is also a common way of roasting Turkish meat. It is most common in the Erzurum area in eastern Turkey. The meat used by locals for double roasting is mostly lamb. It needs to be roasted twice during roasting. Before roasting, salt, pepper and onions should be added to the meat for marination, and then it should be skewered and roasted on the fire. After the meat on the surface is cooked, take them off and put the remaining meat in the oven to roast it all.

3. Turkish kebab

Skewers are also a common method of Turkish barbecue. It is very similar to the kebabs we have in China. The locals will cut the lamb into small pieces, marinate it with salt, yogurt and oil, and then thread it on the wire and put it in the refrigerator for one to two days. After it is seasoned, it will be baked in the oven. After baking, take the meat pieces off and put them on a plate and eat them with onions.