Gaziantep Kusleme Kebab Product Description and Distinctive Features: Gaziantep Küşleme Kebabı / Antep Küşleme Kebabı is a regional kebab prepared by mixing lamb küşleme meat with salt and olive oil, and then grilling it. Gaziantep Küşleme Kebabı / Antep Küşleme Kebabı has been produced and consumed in Gaziantep for many years. Küşleme, also known as lamb fillet, is a type of meat that can only be obtained in two pieces from a lamb, each about two fingers thick, approximately 17-18 cm long, and weighing 150-200 g. Küşleme is extracted from the middle of the lamb's back, on both sides of the lumbar bone. It is lean and very tender due to its lack of fat and absence of sinews. Gaziantep Küşleme Kebabı / Antep Küşleme Kebabı is produced by grilling this tender and flavorful meat without any mixture or seasoning, using only salt and olive oil. Gaziantep Küşleme Kebabı / Antep Küşleme Kebabı holds a significant place in Gaziantep cuisine and can be enjoyed throughout the year. Production Method: Ingredients for 1 portion of Gaziantep Küşleme Kebabı / Antep Küşleme Kebabı: - Lamb Küşleme (150-200 g) - Salt (2-5 g) - Olive Oil (15-25 g) Since küşleme meat is naturally tender and flavorful, there is no need for any spices or seasoning. Küşleme is cut into large pieces and marinated with a light amount of salt and olive oil. The marinated küşleme pieces are then threaded onto skewers. Next, prepare a charcoal grill with hardwood charcoal. The charcoal is burned until it turns into embers without flames by closing the bottom air holes of the grill. The küşleme kebab is grilled by turning it on all sides without burning. The ideal cooking level is medium doneness. Gaziantep Küşleme Kebabı / Antep Küşleme Kebabı is served with thin flatbread, parsley salad, roasted peppers, and tomatoes.