I haven’t observed the “kuşbaşı” (“bird’s head” as a reference to the tinniness of the parts) style of cutting the meat in the West, for example. As for shish kebab, we cut the meat ...

A Succulent and tender beef shish kebab, marinated in a blend of aromatic spices, grilled over open flames to achieve the perfect balance of smokiness and juiciness. alongside, a flawlessly cooked ...

Thread the meat onto 6 long metal skewers. Cook on a barbecue or very hot griddle pan for 5-6 minutes until cooked through. For the sour cream dip, mix all of the ingredients together in a bowl.

A RESTAURANT boss with nearly 25 years experience in hospitality is celebrating three months of success after opening his new business ...