Turkish kebab

Turkish or Danish kebab kebab is one of Turkey’s most famous cuisine, which has become widespread throughout the world due to its good taste. Turkish barbecue is done in two ways. Turkish turkey with chicken and turkey with meat. Of course, you can also mix turkey with a mix. Continue with the Turkish barbecue menu with Iranian cuisine.
Turkish bath roasting materials
The calf thighs 600 grams
Onion 2 pcs
200 grams of mushrooms
Sweet pepper 1 pcs
Garlic 4 cubes
Liquid oil 5 tbsp
Butter 3 tbsp
Thyme to the extent necessary
Black pepper to the extent necessary
Salt to the extent necessary
How to cook turkey
First, clean the meat and place it in the freezer to be half frozen and easier to cut it. After that we cut the meat in the form of a laminate and sink it into a suitable container.
The slices of meat are thinner the more the roast is cooked and the whole brain is cooked. We graze the onion and grate it and add to the meat.
Continue to mix the garlic sauce and add some liquid oil, salt, black pepper and thyme to the meat to taste the meat.
Then place the lid on the container and place it inside the refrigerator for 2 hours so that the meat is restful and flavored.
After the meat is flavored, put a pan over the heat and melt the butter in the pan. The flesh is taffeta butter to almost cook the brain.
After this, we cut the mushrooms, onions and sweet peppers and add to the pan. After all the Turkish barbecues are cooked, we add kebabs along with its ingredients in the sandwich buns, add some salted cucumbers, tomatoes and fries, and serve grilled cabbage.
