Turkish kebab is famous all over Europe and it is categorized into rotisserie, d?ner kebab, kebab and adana kebab. It originated in the region of Ankara, the capital of Turkey. The main ingredients of rotisserie are beef, lamb or chicken. The meat is mixed with salt, yogurt, milk, and onion, then oiled, and then threaded through a large iron bar to make a huge ball of meat.286 The chef rotates the iron bar constantly to grill the meat. When the meat on the side near the grill is cooked, the cook turns that side around and cuts the meat off in slices with a long knife. The thinly sliced meat is stirred with oil from the tray and served. The meat is dry and the heat is very important when grilling. The second roast originated in the Ortu region of Erzurum in eastern Turkey, and the main ingredient is lamb. The second roast is roasted twice. The meat is mixed with salt, pepper, and onion, and then it is threaded into a ball with an iron bar, like a rotisserie. The meat is placed on a special tool and grilled over a fire for a short time, then the top of the meat is cut off and the bottom of the meat is grilled over a charcoal grill until the meat is cooked through. Skewer grilling is similar to kebabs of lamb in the Xinjiang region of China. Usually high quality lamb is used, the sinews are removed and cut into small pieces, salt, yogurt and oil are added for mixing, then 6 pieces of meat are threaded through a wire and put into the refrigerator for 6 to 48 hours. After the seasonings have been flavored, the prepared kebabs are grilled on a charcoal grill for 10 to 20 minutes, then the pieces of meat on the wire are removed one by one and placed on a plate with fresh onions to be served. Adana kebab is the specialty kebab of the southern Turkish town of Adana. The main ingredient is lamb. Fatty and lean lamb are first picked apart and then cut and chopped repeatedly with a special curved knife. After the meat is chopped into small pieces, the fat and lean meat are combined and kneaded into a meat ball, which is wrapped in spring water and placed on a 50-centimeter-long iron rod and barbecued on a charcoal grill. Adana kebab has a lot of fat meat, which is a bit greasy and has a sweet and spicy flavor. When eating Turkish barbecue, be sure to eat some roasted peppers, tomatoes and salted yogurt. The green peppers and tomatoes are a great way to get rid of the grease, while the salted yogurt helps with digestion. Grilled meat ingredients to soy sauce for the bulk, less vinegar, ginger, cooking wine, marinated shrimp oil, plus shredded green onions, coriander leaves, mixed into a bowl.　Another empty bowl to store white water, small dish grand garlic cloves, sugar garlic.　Barbecue practice: Ingredients: Main ingredients: beef short ribs 1 (first with fruit, sugar, onions, etc. into the sauce marinated for three to four hours) Accessories: Shiitake mushrooms, lettuce, green chili pepper moderate Seasoning & # 47; marinade: soy sauce 1 dish, miso paste 1 dish Operation: (1) Teppan plate preheated, the beef short ribs on the barbecue. Traditionally, Korean barbecue uses beef chops, which are the tender bone-in meat from the left and right sides of the cow's chest cavity.　(2) The long shape of the steak makes it difficult to grill, so it is usually done by the wait staff, remembering to turn the meat over so that it is heated evenly rv (3) After the meat is grilled and browned, use the special steak shears 16 to cut it into bite-sized pieces. If you can't finish the meat, stack it on top of the leftover bone yc to avoid scorching.　(4) Dip the roasted meat into the miso sauce.　(5) Wrap the roast in lettuce, add some garlic or chard, and serve whole.