Tandoori Kebab Isparta
Tandoori kebab is made from suckling lamb in April-May, kid meat at the end of June and goat meat in September. The rib meats, whose kidney fat and veins are cleaned, are placed vertically in the oven by attaching a bottle. It is cooked with bush root wood in a preheated oven for 2 hours on the flame, 1 hour on charcoal for 3 - 3.5 hours. During cooking, the water in the copper pans in the oven evaporates and the meat loses 50% between both steam and flame. It is cooked without the use of salt and spices. Roasted lamb meat, which comes out of the oven, is served on thin pitas on copper plates unique to the region.
