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Laurie Ochoa is general manager of Food at the Los Angeles Times.

Preheat grill to high (450°F to 500°F). Working in 4 batches, place brined meat in a food processor; pulse until mixture forms a coarse paste, about 7 (2-second) pulses.

Planning a trip to Turkey? Don’t miss these five must-try Turkish dishes—from flavourful kebabs to sweet, syrupy baklava. Read on to learn more.