1. Add appropriate amount of salt, yogurt, milk, onion, etc. Touch the meat, stir it, and then oil it.

2. Finally, wear the meat piece by piece with a thick iron bar to make a huge meatball. The cook kept turning the iron bar to barbecue.

When the meat near the oven is cooked, the chef turns this side around and cuts the meat piece by piece with a long knife. The sliced thin meat can be eaten after being stirred with the oil on the tray. The barbecue is dry, and the heat is very important when roasting.

Erkau originated in the oltu area of Erzurum in eastern Turkey, and the main raw material is mutton. Two roasting is two roasting.

1. Add a proper amount of salt, pepper and onion to the meat and stir.

2. Then wear it piece by piece with iron bars, just like meat balls for barbecue.

3. Put the meatballs on a special tool and bake them with fire. Then, cut the cooked meat on the surface.

4. Barbecue the bottom of the meat with a charcoal stove until the meat is cooked. Mutton kebabs are similar to those in Xinjiang, China. Usually choose high-quality mutton, cut into small pieces after removing bones and muscles, and add salt, yogurt, oil and so on. And stir, then wear 6 pieces of mutton with iron wire and put it in the refrigerator for 6 to 48 hours.

5. After the seasoning is tasty, put the prepared mutton kebabs on a charcoal stove for 10 to 20 minutes, then take the meat pieces off the wire one by one, put them on a plate, and serve them with fresh onions.