Ingredients (Serves 6)
1 kg medium-fat ground meat pulled with a spear
1 tea glass of bulgur for meatballs
1 teaspoon of salt

Preparation
The ground meat is kneaded well with the soaked bulgur and salt. After taking a handful of ground meat, it is squeezed and put on a kebab skewer to give it a plump shape and cooked by turning it slowly over the barbecue fire. The wrap can be eaten in every season with finely chopped green onions and parsley, roasted isot and ayran with lemon squeezed on top.

Source: Flavor from Tandoori / Lütfiye AKALIN