Izgara Kebablari

The best kebabs are made with meat from a male sheep between 18 months and two years old. Meat freshly cut on the day that the animal is slaughtered is ideal.

Before cooking, any gristle must be removed, otherwise the kebabs will be tough. For a tasty minced meat kebab, the meat should not be put through a mincer – this bruises the meat and causes moisture loss; it should be finely chopped with a cleaver.

In Turkey lambs do not have their tails docked and the fat from the ta