Antep Seasoned Cubed Kebab (Tike) Recipe

5-6 Persons

15 minutes

cubed kebab

1 kg chopped meat for kebab

100 g diced tail fat (you can add more if you want)

1 tablespoon Pepper Paste

1/2 tablespoon Tomato Paste

1/2 tablespoon Red Pepper Powder

1 clove of garlic (if desired)

1.5 teaspoons of salt

1 teaspoon Black Pepper

Put the cubed meat, tail fat, tomato and pepper paste, ground red pepper and salt on a tray. Add just enough water to mix the seasoning and mix well.

Leave the marinated meat in a cool place overnight or for at least a few hours. Thus, the flavor of the marinade passes into the meat and the meat becomes soft.

Arrange the meat and tail fat on skewers according to the size of the barbecue. Each bottle should contain approximately 7-8 pieces of meat and 2-3 small pieces of tail fat in between. If you want, you can put more tail fat in between. Meat-tail balance varies according to taste.

Cook over hot coal fire, turning constantly in the same direction. Black pepper is added to this kebab while eating it. Serve in pita with parsley lettuce.

You can also season this kebab simply with salt. It can also be prepared in different ways: plain, seasoned and with paste.

 Serving Suggestion for Antep Seasoned Cubed Kebab (Tike)

In Gaziantep, thyme is not used much in kebabs, but if you want, you can add some thyme and olive oil to the plain marinade. If you rub the thyme with your hand, it will smell better.