Chef Ibrahim Kasif invites us to his home and shows us his approach to Turkish BBQ. Ibrahim has been spoiling Sydneysiders with his incredible knowledge and talent for many years - as head chef at Nour in Surry Hills and as former owner and head chef of Stanbuli - a critically acclaimed and much loved restaurant, where his Turkish-Cypriot heritage was represented on the plate. Here Ibs shows us what a Turkish BBQ looks like at his place - from the rectangular metal cooking apparatus - known as a mangal - to the hotly contested opinions of whether to flavour the meat or not. On the menu:

1. Lamb leg shish

2. Lamb leg, shoulder, and beef skirt sheftalia

3. Lamb adan

4. Lamb liver + tail fat skewer

5. Lamb forequarter chops