Introduction to Turkish Shish Kebab
Shish kebab is a traditional Turkish dish made of cubes of meat, which are marinated in olive oil and spices. The meat is then skewered onto metal rods and grilled over an open flame. The word shish means "skewer" in Turkish, while kebab means "grilled meat."
The origins of this dish can be traced back to the Ottoman Empire when it was first introduced in Anatolia (modern-day Turkey). At that time, it was prepared using lamb or mutton as its main ingredient; however today's version uses chicken breast fillets instead due to their lower fat content compared with other types of red meats such as lamb or beef.

Ingredients Needed for Turkish Shish Kebab

For the meat, you'll need to use lamb or beef. The best way to ensure that your kebab has a nice texture is by using ground meat that's been marinated overnight in olive oil and spices. The onion should be thinly sliced, while the tomato should be diced into small cubes. Bell pepper and garlic are also important ingredients for this recipe; they provide flavor as well as an extra layer of texture when cooked on skewers with the meat.

For authentic Turkish shish kebabs, don't forget about spices! Make sure you have allspice berries (which are similar in appearance and taste to cloves) at hand before starting this dish so that you can add them at any point during cooking if needed. Finally, if possible try getting some pita bread from an authentic Turkish restaurant near where you live--it'll give your meal an extra boost of authenticity!

Steps to Prepare Turkish Shish Kebab

Materials

half a kilo of ground beef
3 cloves of garlic
1 medium onion
1 tomato
1 pepper
1 teaspoon salt
1 teaspoon ground paprika
1 teaspoon of black pepper
1 teaspoon paprika
optional ½ teaspoon cumin

Marinating the Meat:
Marinate the meat in a large bowl with all ingredients for at least 2 hours, preferably overnight.
Preparing the Vegetables:

Assembling Kebabs: Mix ground beef and spices
Take one skewer at a time (or two if you want bigger kebabs), push it through center of each piece of chicken breast or lamb steak lengthwise so that there are two pieces per skewer facing opposite directions (one piece should be longer than other). We used wooden stick skewers made for home, you can use it too This will help prevent meat from spinning around while cooking over open flame - which could result in burnt ends before fully cooked inside! Line up prepared vegetables along side each other onto first half inch long end section; then add another layer consisting only meat followed by another layer consisting only vegetables - repeat this process until reaching end where no more room remains; finally place second half inch long section onto top end making sure everything stays lined up nicely together tightly enough so nothing falls off during grilling process but not too tight either since we want air flow circulation around food items while cooking outdoors over open flame heat source such as charcoal grill!"
But at home we make this recipe in the oven