What is the Turkish Kabob?

Traditional in Turkey, Turkish Kabob consists of skewers and vegetables cooked through a grill or fireplace. These kaboba, which are located throughout Turkey, are available in restaurants or from street sellers. While the lamb was once the only meat used to make Turkish cabobs, any kind of meat can now be used.

Turkish cabob may include beef, lamb, chicken or seafood. In general, however, only one type of meat is used and some styles will only use a kind of meat. For example, kofte is a type of Turkish cabbob made of ground beef, which is formed into flat meat balls, which are then peg. Doner Kabobs spits a large role of meat and cook it through a fire pit, then turn the skewer vertically and cut the meat portions directly from the role. Most kabobs, however, consist of cubes of meat size bite, which are threaded on individual skewers.E-stel marinade before cooking. Crushed garlic is often included in the spice mixture.Mint, oregano, salt and black pepper can also be added. Sometimes different types of ground chili pepper such as ufra or maras are also included. The marinade liquid base usually consists of lemon juice and olive oil.

In Turkish Kabobi, a number of different vegetables can be used. There are usually two or three different vegetable options. Onions, tomatoes, peppers and eggplant are popular. The vegetables are cut into pieces of bite size and then thread on the same skewer as meat or on your own skewer.

if the place on the same skewers, vegetables and meat alternate. However, the placement of vegetables on a separate skewer allows different times of cooking meat and vegetables. Because vegetables usually need a cook for a little longer than meat, the meat can be removed while the vegetables continue to cook.

skewers are usually wooden, but metal can also be used. Wooden skewers must be soakedy in water for at least half an hour to prevent them from burning when it is placed on the grill. The exposed ends can also be packed in a protection foil. Once it is cooked, the Turkish cabob can be eaten as it is, or meat and vegetables can be removed from the skewers and consumed on the Pita bread. The type of spice in the Middle East, called tahini , can also provide the Gulf for Kabobs.