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Kuzu şiş (pronounced 'kuzu shish') is a Turkish lamb kebab made with the thigh of the lamb, and served with onion and tomato garnishes.
A combination of black pepper, ground red pepper, cumin, garlic powder and rosemary is often used to spice the meat. The lamb can also be marinated in milk and oil for up to 48 hours prior to cooking and left in a refrigerator. The cubed lamb is then placed on a skewer and cooked over a charcoal grill to get a smokey flavour. Peppers and tomato can also be cooked on a grill and served as an accompaniment to the meat. Thin
Kuzu şiş (pronounced 'kuzu shish') is a Turkish lamb kebab made with the thigh of the lamb, and served with onion and tomato garnishes.
A combination of black pepper, ground red pepper, cumin, garlic powder and rosemary is often used to spice the meat. The lamb can also be marinated in milk and oil for up to 48 hours prior to cooking and left in a refrigerator. The cubed lamb is then placed on a skewer and cooked over a charcoal grill to get a smokey flavour. Peppers and tomato can also be cooked on a grill and served as an accompaniment to the meat. Thin lavaş
Lavash ( hy, լավաշ) is a thin flatbread usually leavened, traditionally baked in a tandoor (''tonir'') or on a '' sajj'', and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Lavash is o ...
bread is often served with the meat to pick it up and eat it with.
See also
*List of kebabs
This is a list of kebab dishes from around the world. Kebabs are various cooked meat dishes, with their origins in Middle Eastern cuisine and the Muslim world. Although kebabs are often cooked on a skewer, many types of kebab are not.
Afghanis ...
References
{{reflist Skewered kebabs Turkish cuisine Turkish culture