Turkish Kabobs (Izmir Style)

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1 lb. boneless lamb/beef cubes (start with 2 lbs. bone-in lamb shoulder or use beef stew meat) cheaper cuts work perfectly in this recipe

2-3 tsp. TURKISH SEASONING (use 2 tsp. if the skewers will be served with seasoned yogurt, 3 tsp. if they will be served plain as skewers)

1 TB. vegetable oil

16 wooden skewers

1 Cup plain yogurt


1 medium onion, thinly sliced

2 tsp. SUMAC

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