Foreigners call this dish shish kebab . It tastes best when made with very young spring lamb.
Lebanese cooks broil the skewered meat over charcoal on their braziers called manqals .
The juices which drip during the broiling are caught inside a loaf of Arabic bread. When the meat is done, it is slipped off the skewer into the bread. In Turkey the meat is marinated in olive oil before broiling. Chop meat into one-inch cubes. Season with salt and pepper and let stand for an hour.