Urfa Onion Kebab Description and Distinctive Features of Urfa Onion Kebab: Urfa Onion Kebab is a traditional recipe with a history spanning centuries, cherished widely across Turkey for its flavorful appeal to local tastes. This dish is prepared by alternately threading onions and minced meat onto skewers and grilling them over an open flame. Production Method: Ingredients (for 2 skewers): 180-210 grams of minced meat 8 medium-sized dry onions 24 fresh Şanlıurfa Peppers (isot) 3 grams of salt Onion Preparation: The tops of the dry onions are trimmed, and they are skewered onto the kebab stick with their skins left on. Meat Preparation: The meat is ground using a grinder, with salt added during the grinding process only. Then, 30-35 grams of the minced meat is taken, rolled into a ball using the palm, and shaped. Skewering Process: The kebab skewer is made of forged iron with a square cross-section, measuring about 50-60 cm in length, featuring a pointed tip to pierce the meat and a spiral handle for easy grip. Starting with an onion, each skewer is assembled by alternating one onion and one portion of meat. Onions are carefully rotated to avoid breaking or splitting during skewering. The shaped meat is pressed onto the onion and skewered, repeating this pattern until the last onion is placed. Each skewer contains 4 dry onions and 3 meat portions. Cooking: The skewers are grilled over hot charcoal for approximately 20 minutes, being turned two or three times for even cooking. They are removed from the skewers while still hot and served immediately.