Ingredients (Serves 5)
 1 kg tenderloin meat
 200 gr tail
 1 large onion
 4 cloves of garlic
 1 lemon
 ½ çtea glass of milküt
 2 tablespoons of olive oil 
 2 tablespoons of red pepper 
 Salt

Preparation
The meat and tail are cut into cubes. The onion is chopped very small, the garlic is crushed, the lemon juice is extracted, and the milk, olive oil, salt, red pepper and meat are kneaded together and marinated. After waiting for a day, the two meats are skewered to form a tail and cooked over a coal fire. It is eaten in every season by making a wrap, accompanied by onion, roasted isot, seasonal cooked tomatoes and ayran. It can be cooked in the same way without marinating, but lamb meat is definitely not marinated in the spring.

*Tike means small piece in Urfa dialect. Kushbasi kebab is called by this name in Urfa.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN