Every kilogram of meat (chicken, pork and mutton) is 30g of spicy marinated powder, 200g of special agricultural yogurt, a little green pepper, celery, lily, ginger, carrot and onion. A little fragrant green tea leaves, mixed and marinated for 6-8 hours.

Key points of operation

(1) Selection of raw materials

There are several kinds of barbecues in Turkey, and the most common one is Zhuan Roast, which originated in the area where Ankara, the capital of Turkey, is located. Add the right amount of salt, yogurt, milk, onions, etc. Add the meat, stir it, and then grease it.

(2) baking

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 over and cuts it off 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.

The practice of barbecue in Turkey is completely mechanized. First, the meat is soaked in various seasonings, and then put on with stainless steel skewers to form a cone-shaped kebab, which is thick on the top and thin on the bottom, like a big wine jar. After the kebabs are roasted, they are placed on a rotatable vertical shaft, next to which are several groups of electric stoves with the same height as the kebabs. When roasting, the kebab rotates while being heated by the electric stove, so that the meat on it is heated evenly, and in a short time, the meat outside is cooked. When a customer comes, the shopkeeper will cut the meat from the rotating kebab with a long knife and let the meat fall on the tray below; Then put the meat into the cut round cake, add a piece of lettuce, and finally wrap it in a napkin for the customer.