Cut the meat into small, (no more than 3/4" cubes). Each piece should be a one-bite morsel.
This allows for the crispiest cooking on the grill, plus, traditionally the most tender cuts
of meat are not used for kabobs, so small pieces are better. The Turkish cooks will get up
to 30 skewers from a pound of meat by using very small pieces.
Wash the meat, pat dry. Coat with TURKISH SEASONING and vegetable oil. Cover tightly,
refrigerate overnight for best flavor. Soak the skewers in water while the coals are
heating. The kabobs should be cooked over high heat, so stack coals two deep. Thread the
meat loosely on the skewers and grill, uncovered, until crispy brown (about 5 minutes per
side) Serve with yogurt mixed with TURKISH SEASONING and thinly sliced onion coated with
SUMAC, (plain onion is fine if you don't have SUMAC). Warm pita bread makes a great wrapper.
Yield: 16 skewers
Prep. time: 20 minutes (starting with bone-in meat) plus marinade
Cook time: 10 minutes