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This is a type of kebab unique to Gaziantep, made by skewering 'küşleme', the softest and boneless part of the sheep's back, and cooking it over a wood fire. The quality of the meat is paramount.
Local Name
Gaziantep Küşleme Kebab
Recommended Season
All Seasons
Ingredients
Küşleme (sheep back meat)
Salt
This is a type of kebab unique to Gaziantep, made by skewering 'küşleme', the softest and boneless part of the sheep's back, and cooking it over a wood fire. The quality of the meat is paramount.
It is cooked over charcoal. Little spices are used. After cooking, it is salted. It is served on a flatbread called 'tırnaklı pide'.
