Ingredients (Serves 6)
1 kg low-fat minced meat pulled with armor
2.5 kg tomatoes
2 teaspoons salt

Preparation
Tomatoes are cut into quarters. The back of each slice is skewered on one side of the skewer, and a walnut-sized piece of meat and a tomato are skewered. It should be cooked carefully over a calm fire. If the meat of the tomato kebab is oily, it will fall off while cooking. It is eaten by wrapping it with roasted onion, preferably red, isot and ayran. It reaches its peak of flavor in autumn.

*The name given to tomatoes in Urfa dialect.

Source: Flavor from Tandırlık / Lütfiye AKALIN