Onion Kebab

What is onion kebab?

Onion kebab takes its name from the onions that make up half of the plate. Small onions are threaded on the skewer in turn with the meatballs; over the embers the onions soften and sweeten.

In Gaziantep it is loved especially in the colder months, a kebab with a balanced sweet and sour taste.

The outside of the skewered onion stays lightly smoky while the inside turns sweet and soft, and the tartness of the sauce completes the contrast.

How is onion kebab made?

What sets this kebab apart is the sauce that comes after the skewer.

• The small onions are peeled and halved if needed.
• They are threaded on the skewer in turn with the meatballs and cooked over the embers.
• Off the skewer, the onions and meatballs meet a sauce made with pomegranate molasses and pepper paste.
• Once the sauce has soaked in, the kebab is served hot.

What to eat with onion kebab?

With this much sauce, lavash is a must: the last drop is wiped up with bread. From the Lezzet-i Şark Gusto menu, a yogurt meze such as haydari balances the tartness; to drink, ayran or şalgam.

If you want a salad, the simplicity of shepherd's salad sits freshly beside the tangy sauce.