Shish Kebab with Laurel Leaves

The Ottoman Cuisine

SHISH KEBAB WITH LAUREL LEAVES (Defne Ağacı Yapraklı Şiş Kebabı)

One kilo of mutton cut to walnut size, two chopped medium-size onions, salt and pepper to taste are blended thoroughly together, kept in a cool place for about two hours, put on skewers with laurel leaves between them and placed on open low fire. Olive oil is brushed from time to time on roasted faces in order to soften it. When ready, it is served with chopped parsleys and green onions.