Dish · turkish
Sis Kebap
Sis kebap is cubed lamb threaded on a skewer, often alternated with pepper and onion, and grilled directly over hot coals until charred outside.
Where it comes from
Skewer grilling over an open fire is one of the oldest cooking methods in Anatolia, predating the Ottoman Empire, and the word kebab itself is thought to come from a root meaning to burn or char.
What cooks argue about
The main argument is whether vegetables share the same skewer as the meat, since peppers and onion cook faster and can char or turn mushy before the lamb is done, versus grilling them separately.
Nobody has published a sis kebap recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.