Urfa Onion Kebab Description and Distinctive Features of Urfa Onion Kebab: Urfa Onion Kebab is a dish that has been made for centuries, and its popularity has spread throughout Turkey due to its appeal to the local palate. The dish is made by skewering onions and minced meat alternately and grilling them over an open flame. Production Method: Ingredients (for 2 skewers): 180210 grams of minced meat 8 mediumsized dry onions 24 fresh Şanlıurfa Peppers (isot) 3 grams of salt Preparation of Onions: The tops of the dry onions are cut, and they are skewered on the kebab stick with their skins intact. Preparation of Meat: The meat is prepared by grinding it in a grinder, and only salt is added during the grinding process. Afterward, 3035 grams of meat are taken, rolled into a ball in the palm, and shaped. Skewering Process: The kebab skewer is squaresectioned, made of forged iron, about 5060 cm long, and has a pointed end for piercing the meat and a spiral end for easy handling.Starting with an onion, each skewer is assembled with one onion and one portion of meat. Care is taken not to break or split the onion during skewering by turning it around. The rolled meat is skewered onto the onion, adhering to it, and the process continues until it is completed with the last onion being skewered. Each skewer should have 4 dry onions and 3 meat patties. Cooking: The prepared skewers are grilled over charcoal in about 20 minutes, turning two or three times. They are removed from the skewers while still hot and served immediately.