Şiş kebabı and other kebabs are traditionally cooked over open fires and eaten outdoors. Marinaded cubes of meat are usually threaded on to skewers alternating with tomatoes, hot peppers and small pieces of sheep’s tail fat, kuyrukyağı, for flavour. Pieces of aubergine, onion and mushrooms are sometimes added to the line-up, which can also include lambs’ kidneys — as in kuzu böbreği şişte. Invariably, kebabs are served with pide and yogurt.
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