The Diversity of Turkish Kebabs

Kebab, the cornerstone of Turkish culinary culture, is prepared with different flavors and techniques in each region. Generally grilled on wood or coal fire, kebabs are often made from beef, lamb, or chicken. These dishes, which can also be prepared with sauce and in alternate ways, form the backbone of traditional Turkish cuisine.

Varieties of Turkish Kebabs

İskender Kebab

Originating from Bursa, İskender kebab is made with thinly sliced döner meat served over pieces of pide bread, topped with a rich tomato sauce and melted butter, and accompanied by yogurt.

Adana and Urfa Kebabs

Adana kebab is known for its spicy flavor, made from hand-minced meat mixed with red pepper and grilled on skewers. Urfa kebab, on the other hand, is milder but equally delicious, seasoned with a blend of spices.

Beyti Kebab

Beyti kebab features ground meat seasoned with garlic and spices, wrapped in lavash bread, and then grilled. It is typically served with yogurt and tomato sauce.

Avcı Kebab

Avcı kebab, also known as “hunter’s kebab,” is made with chunks of marinated meat, usually lamb or beef, cooked with vegetables and served with rice or bulgur.

Çökertme Kebab

Çökertme kebab is a specialty from the Bodrum region, made with thin slices of marinated beef or lamb served over crispy potato strings and topped with yogurt and tomato sauce.

Cağ Kebab

Cağ kebab originates from Erzurum and is made from marinated lamb cooked on a horizontal rotisserie. The meat is sliced thin and served with flatbread.

Orman Kebab

Orman kebab, or “forest kebab,” is a hearty dish made with cubes of meat stewed with vegetables, often including mushrooms, in a rich sauce.

İncik Kebab

İncik kebab features slow-cooked lamb shanks that are tender and flavorful, often served with vegetables and rice.

İstim Kebab

İstim kebab is made with layers of eggplant, tomatoes, and seasoned meat, typically lamb, which are then baked together to create a deliciously rich dish.

Kaburga Kebab

Kaburga kebab involves lamb or beef ribs that are marinated and then grilled to perfection. The meat is juicy and tender, often served with flatbread and vegetables.

Testi Kebab

Testi kebab is a unique dish where meat and vegetables are cooked inside a sealed clay pot, which is then cracked open at the table, providing a dramatic presentation and rich flavors.

Kuyu Kebab

Kuyu kebab, or “well kebab,” is traditionally made by cooking a whole lamb in a pit or well. The meat is seasoned, wrapped, and slow-cooked to achieve a tender and smoky flavor.

Kıyma Kebab

Kıyma kebab is made with ground meat, usually mixed with onions and spices, formed into patties or skewers, and grilled.

Kağıt Kebab

Kağıt kebab, or “paper kebab,” involves marinated meat and vegetables wrapped in parchment paper and baked, allowing the flavors to meld together.

Yörük Kebab

Yörük kebab, originating from the nomadic Yörük people, is made with marinated chunks of lamb or beef cooked over an open fire, often served with rice or flatbread.

Enjoying Kebabs in Turkey

Kebabs are widely served in restaurants and kebab lounges across Turkey. Each region prides itself on its unique preparation methods and flavors, making it a culinary adventure to try different varieties. From the spicy Adana kebab to the rich and savory İskender kebab, there’s a kebab to suit every palate.