Turkish Kebabs

TURKEY IS FAMOUS FOR ITS KEBABS, TRADITIONALLY COOKED OVER OPEN COALS. ANOTHER TURKISH TRADITION IS TO MARINATE MEAT IN YOGHURT. MARINADE ADDS FLAVOUR AND MOISTURE TO A DISH, AND DAIRY-BASED MARINADES TRULY TENDERISE MEAT BECAUSE THEY’RE ONLY MILDLY ACIDIC. THIS MEANS THEY DON’T TOUGHEN THE MEAT LIKE SOME STRONGER, ACIDIC MARINADES TEND TO DO. THE ADDITION OF CUMIN AND CAYENNE PEPPER TO THE YOGHURT ENSURES THAT THE TRULY AUTHENTIC FLAVOURS OF TURKEY DEVELOP IN THE MEAT. THE CREAMY CACIK<