ABSTRACT
Contrary to popular notions in the West, kebabs come in about fifty different varieties, including broiled, roasted, baked, and stewed meat dishes. Tandιr kebab, döner kebab, kuzu çevirme, and şiş kebab are only a few of the dishes that go by the name of kebab. The first of these, tandιr kebab, probably originated in Central Asia; now it is prepared chiefly in Anatolia, where many restaurants even specialize in it. The meat is cooked in a special oven called a tandιr, essentially a pit with a charcoal fire burning in the bottom and walls coated with baked clay. Once the meat has been placed inside, the top of the pit is covered, so that the meat gradually cooks to a matchless degree of succulence.
