Kuzu sis

Method

1. 1 Cut the lamb into 3 cm cubes, reserving the fat to skewer alternately.
2. 2 Grate the onion, squeeze out the juice, and discard the pulp, using only the onion juice for marinating.
3. 3 Use only the onion juice, not the onion pulp; the pulp burns black on the grill and becomes bitter.
4. 4 Marinate the lamb with onion juice, olive oil, and pepper for 12 hours without adding salt.
5. 5 Sprinkle salt just before grilling; salting too early will cause the meat to release water and dry out during grilling.
6. 6 Skewer the meat with fat, then grill on a hot grill for 10 minutes and serve with grilled bell peppers and tomatoes.

With an appliance

• Charcoal grill 40 min

  Grill the skewers over hot charcoal for 10 minutes, turning them three times to allow the fat to drip onto the charcoal.