Shik Kabab Recipe

 Shik Kabab

Kebab is the meat that is roasted on a stick or skewer. There are many types of kebabs. However, it is thought to have originated in Turkey. Because the soldiers there often used animal meat to satisfy their taste by burning it with iron rods or sometimes with swords. The matter can be confirmed from the Turkish book Kissa-i-Yusuf, written in 138.

Shik kebab is actually a type of kebab. The meat, cut into squares, is marinated and roasted on a skewer or stick. Shaslik has similarities with this shik kebab. This term is again quite popular in the Caucasus region. On the other hand, shik kebab is one of the most popular meat dishes in the Middle East. Usually these kababs are made with mutton.

Shik in Turkish means sword or shik. And kebap means roasted meat. Shik Kebab is mentioned in Sinclair Lewis's novel Hour Mr. Warren in 1914.

Shik kebab recipe
Ingredients: 

🍖 1 kg of mutton without bones, 

🍖 3 tablespoons of sour curd, 

🍖 1 tablespoon of red chilli powder, 

🍖 Half a teaspoon of black pepper powder, 

🍖 Half a teaspoon of paprika, 

🍖 Half a teaspoon of cumin powder, 

🍖 Half a teaspoon of garlic powder,

🍖 Spoon, salt to taste, 

🍖 3 tablespoons of olive oil.

Turkey's position to bring dimension to the language
Method: Mix all the ingredients together well, including the meat, and marinate in the fridge overnight or for at least 2 hours. Then grill on a skewer or skewer in the oven at 200 degrees centigrade until browned. Serve with salad, naan or polao this funky Turkish kebab.