Turkish Kebabs

I discovered the Turkish kebab on my trip with the Chorus to New Zealand. We were told by the locals to try them... and we hesitantly did. They were so good, that we ate them any time we were out in town and could find a shop. On Thursday morning, riding the shuttle into the city, I spotted a kebab shop right across the street from where the shuttle would drop us and pick us up that evening. I was thinking about eating a kebab all day long.

I couldn't describe them to Barry, so he was a little hesitant, but what he said to describe them made sense. It's a burrito, but with lamb and Mediterranean seasonings.

The kebab part comes from the way they cook the meat. In these fast food restaurants that are scattered all over the world (except in the states), they roast the lamb meat on a big skewer, like a modern rotisserie. When you order the kebab, they shave the meat off the roast so that it tastes hot and fresh.

The meal consists of a tortilla or thin pita that doesn't taste really like any tortilla we have in the states. I'm not sure how it's made. On this flat bread is put cabbage or lettuce, tomatoes, shaved meat from the roast, peppers, and sauces.

Yogurt originated in Turkey. The main sauces they put on the kebab are a yogurt sauce and then a chili pepper sauce. It makes the kebab juicy and spicy, and delicious.

This is then rolled up at both ends and folded over, like you would fold a burrito. Yummo...