It's Spring--the outdoor kebob houses are open

After our journey through the mountains near Bishkek, my friend Myrza took me to one of the outdoor kebob houses in Bishkek.  You know it is spring when the kebob houses open.  And, I can say, from my experience, that everything was absolutely delicious. 

The tandoori oven in which the kebobs are cooked.

The Kyrgyz eat a special kind of cheese with their beer.   The Kyrgyz name for this cheese, chechil, is literally translated to "untied cheese" as you have to unravel the cheese before you eat it.  Chechil is made of cow's milk and tastes a lot like smoked Gouda.

View of the seating area.

Myrza and I enjoy our beef and chicken kebabs with onions and freshly-baked bread.