Gaziantep kuşleme lamb tenderloin kebab
Serves 1Official
Ingredients
- 150 gLamb tenderloin (küşleme)
- 2 gSalt
- 15 gOlive oil
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Lamb tenderloin (küşleme)90%
- Olive oil9%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Cut the lamb tenderloin into large chunks. Toss with salt and olive oil and let it marinate briefly.
Thread the marinated meat onto flat square skewers.
Let the charcoal burn down to glowing embers without flames. Cook the skewers, turning to all four sides without charring, until medium.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 664 (Gaziantep Büyükşehir Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026