Turkish barbecue Turkish barbecue how to do delicious

1. process: selection of raw materials a grilled a finished product

2. Turkish kebab

Recipe 1:

2 kilograms of beef, lamb or chicken, 20 grams of salt, 65 grams of yogurt, milk, onions.

Recipe 2:

For each kilogram of meat (chicken, pork, lamb) with, spicy marinade powder 30 grams, 200 grams of Ternon yogurt, green peppers, celery, lilies, ginger, carrots, carrots, onions, a little each. A little jasmine green tea leaves, mixed marinade 6---8 hours.

3. operation points

(1) the choice of raw materials

Turkey kebab there are several, the more common is to turn the grill, originated in Turkey's capital city of Ankara is located in the region. The meat is mixed with a good amount of salt, yogurt, milk, and onions, and then rubbed with oil.

(2) Grilling

A thick iron rod is used to thread the meat piece by piece to make a huge meatball. The cook keeps turning the iron rod for grilling. When the meat near the side of the grill is cooked, the cook turns that side around and uses a long knife to slice off the top piece of meat. The thin slices of meat are stirred with oil from the tray and served. Rotisserie meat is dry, and it is important to cook it over a high heat.