Mainly roast beef, chicken and lamb.

Turkish barbecue is divided into transfer grill, second grill, skewer grill and Adana grill.

Roasting originated in the region where the Turkish capital Ankara is located.

The main ingredients for roasting are beef, lamb or chicken.

Add an appropriate amount of salt, yogurt, milk, onions, etc. to the meat, stir it, then apply oil, and finally use a thick iron rod to thread the meat piece by piece to make a huge meat ball.

The chef keeps turning the iron rod for grilling.

When the meat on the side closest to the oven is cooked, the chef turns this side over and uses a long knife to cut off the meat on top piece by piece.

Thinly sliced ??meat is tossed with oil on the tray and ready to serve.

The roasted meat is relatively dry, so the heat is very important when grilling.

Erbaked originated from the Ortu region of Erzurum in eastern Türkiye. The main raw material is lamb.

Second baking means baking twice.

Add appropriate amounts of salt, pepper, and onions to the meat, stir it, and then use an iron rod to pierce the meat piece by piece like a roast.

Place the meat balls on a special tool and lightly grill them over fire. Then, cut off the cooked meat on the surface and grill the bottom of the meat on a charcoal stove until the meat is cooked through.

The kebabs are similar to the kebabs from the Xinjiang region of China.

Usually, high-quality lamb meat is selected, the bones and tendons are removed and cut into small pieces. Salt, yogurt, oil, etc. are added and stirred. Then 6 pieces of meat are pierced with wire and placed in the refrigerator for 6 to 48 hours.

After the seasoning is fragrant, place the prepared meat skewers on the charcoal stove and grill for 10 to 20 minutes. Then remove the meat pieces from the wire one by one, place them on a plate, and serve with fresh onions.

Adana Barbecue is a specialty grilled meat from the southern Turkish town of Adana.

Its main raw material is mutton.

First, separate the fat and lean mutton separately, and then chop them repeatedly with a special curved knife.

After the meat is chopped into small pieces, combine the fat and lean meat and knead it into a meat ball. Use the prepared spring water to wrap the meat ball on an iron rod about 50 cm long, and place it on the charcoal stove for barbecue.

Adana barbecue has more fat, is a bit greasy, and tastes sweet and spicy.

When eating Turkish Kebab, be sure to have some roasted green peppers, tomatoes and salty yogurt.

Green peppers and tomatoes can relieve fatigue, while salty yogurt can aid digestion.

Extended information: Origin of Turkish BBQ: Turkish BBQ fast food originated from the ancient Turkish Empire palace barbecue banquet, and later spread to the people. Because of its simple, fast and delicious taste, it spread throughout the Middle East and was introduced in the 1960s.

In Europe and the United States, after continuous improvement and standardization, a complete and simple franchise operation system has been formed, and it has now become one of the mainstream casual fast food products that can be found on the streets.

The spectacular barbecue pillars and overflowing aroma fill the streets, alleys, shopping malls, restaurants, stations, amusement places, and residential areas, and have become a beautiful scenery on the streets of Europe and the United States.

Its enduring hot scenes are breathtaking and unforgettable.

Process introduction: Using no unique production process, using professional rotating equipment, using electricity as energy and microwave penetrating radiation as the principle, the meat is grilled, with strong visibility, and it is made on-site and has become popular in European countries. It has become a street casual fast food in various countries.

The mainstream food, Turkish barbecue is made by soaking and marinating beef, sheep, chicken and other meats with more than ten kinds of seasonings.

Using a rotary barbecue machine, it is electrically heated and then cut off piece by piece from the barbecue column, served with salad and ingredients and put into special bread.