Turkish Kebap

Turkish Kebap

Ingredients :

 Boneless lamb leg       1 kg

 Onions                       3 medium size        200 grams

 Milk                          ½ cup                    100 grams

 Olive oil                     ¼ cup                     50 grams

 Tomato paste             2 tablespoons          20 grams

 Salt                           2 teaspoons             12 grams

 Black pepper             ½ teaspoon               3 grams

 Tomatoes                  3 medium size         300 grams

 Green peppers           6 medium size          75 grams

 Servings: 8

Tomatoes and peppers.

 For the preparation of fat-free meat is rolled first from the leg or shoulder of the ( male ) lamb and marinated in olive oil , milk, grated onion or onion juice , salt and pepper , and depending on the recipe nor garlic , cumin , cinnamon , cayenne pepper, thyme and mint engaged for several hours. Then the pieces of meat are placed alternately with tomatoes and pepper pieces on skewers and grilled over charcoal. The vegetables can also be omitted or be grilled separately.

 Served Şiş Kebap with dishes such as rice or bulgur, Čačík , lettuce, fresh herbs and pide ( flat bread) .

 Variants of Şiş Kebap also be prepared from other types of meat and poultry or fish and other vegetables such as eggplant and are distributed throughout the Oriental cuisine and the Balkan . In Greece, a similar dish is known as souvlaki , Serbia and Croatia as Raznjici and in Russia as shashlik .

1)Our region with the famous kebab?

a)Rize

b)Malatya

C)Adana

d)İzmir

2) Where kebabs are cooked?

a)Pan

b) coal

c)oven

d)fireplace

3) İs what gives flavor to kebabs?

a) cayenne pepper

b)salt

c)tomoto

d)spice

4) What types of kebabs?

a) filling

b)meat

c)patato

d)şiş kebap