When we think of Turkish kebabs, the Southeastern Anatolia Region of Turkey comes to mind, and in this region, Gaziantep’s culinary culture is especially prominent. In this blog post, we will touch on everything you’ve been curious about regarding Turkish kebabs, one of the most intriguing dishes of Turkish cuisine. How are kebabs made? Where is each type of kebab best enjoyed? What are the regional varieties of Turkish kebab, the jewel of Turkish cuisine, and how do they differ from each other? I will answer every question you have in mind. By the way, if you want to quickly access summary information on Turkish cuisine in all aspects, I recommend following my Pinterest account.

The Rich History of Turkish Kebab

A lavish spread of Turkish cuisine featuring skewered grilled kebab, flatbreads, and an assortment of side dishes such as dips, roasted peppers, and cooked vegetables, all artfully arranged on a long, oval metallic tray set upon a wooden table.

Gaziantep, a city renowned for its rich culinary culture, is a gastronomic haven in Turkey. The region’s cuisine is a blend of several civilizations that have crossed its paths over centuries, creating a unique and flavorful culinary heritage.

The Influence of Geography and History

Gaziantep’s strategic location has exposed it to a myriad of cultures, including Arab, Persian, and Mediterranean influences. This mix has significantly shaped its food culture, particularly its spices and cooking techniques.

Ingredients: The Heart of Gaziantep’s Flavors

Key ingredients in Turkish kebab include pistachios, pepper, and lamb. These ingredients are used creatively in a variety of dishes, but are most prominently featured in its kebabs.

Culinary Techniques: A Blend of Tradition and Innovation

Traditional cooking methods like slow-cooking in clay pots and grilling over wood fire are still prevalent in Turkey. These techniques bring out the best in the ingredients, especially in kebab preparation.

The Uniqueness of Turkish Kebab

Turkish kebabs stand out in the Turkish culinary scene. Their uniqueness lies not just in the ingredients or the preparation methods, but also in the story each dish tells about the city’s history and culture.


The presentation of Turkish kebab is just as important as its taste. Simply bringing lavash and meat to the table is something you would never see in any kebab restaurant. Especially in presentations in the Southeastern Anatolia Region, where the kebab originates, a variety of Turkish appetizers are always preferred as accompaniments.

The Spices of Turkish Kebab

The spices used in Turkish kebabs, such as sumac, Aleppo pepper, and cumin, are more than just flavor enhancers. They represent the city’s place as a crossroads of trade and culture.

Cooking Techniques: A Testament to Tradition

Turkish kebabs are often cooked over an open flame, a method that dates back centuries. This traditional cooking style imparts a distinct smokiness and tenderness to the meat.

A Culinary Journey Through Time

Each bite of a Turkish kebab is like a journey through time, offering a taste of the ancient trade routes, royal banquets, and family gatherings that have shaped this region’s culinary identity.

In conclusion, the kebabs of Turkey are not just a culinary delight but a symbol of the city’s rich cultural tapestry. Their unique flavors, rooted in history and tradition, make Gaziantep a must-visit destination for any food enthusiast.

It should be known that kebab dishes are not very light meals. Therefore, either buttermilk or cola is preferred to refresh alongside kebab orders. After our kebab feast, a short tea break is usually taken, and it is typically concluded with Turkish baklava.

Exploring the Diverse World of Turkish Kebab

Turkish cuisine, celebrated for its rich and diverse flavors, offers an impressive array of kebabs, each with its unique taste and preparation method. These kebabs, deeply rooted in Turkey’s culinary traditions, are not just meals but an integral part of the country’s cultural heritage.

Iskender Kebab: A Bursa Delicacy

A plate of thinly sliced turkish iskender kebab, drenched in tomato sauce, served with yogurt, grilled green pepper, and a slice of tomato.

Iskender Kebab, a savory dish hailing from Bursa since the late 19th century, takes its name from its inventor, Iskender Efendi. This dish stands as a testament to the melding of Ottoman culinary heritage with contemporary cooking methods. Chefs skillfully shave thin slices from lamb or beef, initially cooking the meat on a vertical rotisserie. This technique ensures the meat roasts slowly, infusing each slice with tenderness and a robust flavor.

At the heart of Iskender Kebab is its distinctive way of serving. Soft pieces of Turkish pide bread, laying underneath, soak up the savory juices from the meat, becoming irresistibly tender and tasty. Furthermore, chefs pour a meticulously simmered rich tomato sauce over the roasted meat. They then crown it with melted sheep’s butter, which adds a silky texture and a layer of richness to the dish. Typically, a side of tangy yogurt accompanies the kebab, providing a refreshing counterbalance to the dish’s decadence, thus creating a harmonious blend of flavors and textures.

Doner Kebab: A Global Street Food Icon

Two large vertical skewers of meat being cooked, one appears to be turkish doner kebab, and the other looks like chicken shawarma, with tomatoes on top.

Doner Kebab, internationally recognized, boasts deep roots in Turkish culinary history. Its name translates to ‘rotating’ in Turkish, indicating the cooking method. Traditionally, chefs season and stack lamb, beef, or chicken onto a vertical rotating skewer. As this skewer rotates next to a heat source, the outer layer of the meat achieves a perfect sear. Chefs then skillfully slice off the cooked portions in thin, succulent shavings.

Moreover, the versatility of Doner Kebab shines in its serving options. In Turkey, people often enjoy it on a plate with a side of rice or bulgur pilaf. Meanwhile, internationally, it has gained popularity as a quick street food option, served in bread as a sandwich or wrap, often paired with fresh salad and sauces. The simplicity of its preparation, coupled with the complexity of its flavors, cements Doner Kebab as a staple of Turkish cuisine and a beloved dish worldwide.

Shish Kebab: The Quintessence of Turkish Grilling

Grilled shish kebab presented on flatbread, with skewered meat cubes garnished with parsley, served with a tomato and green pepper salad.

Shish Kebab, a classic in Turkish barbecue, is a testament to the simplicity and elegance of grilling. The word ‘sis’ means skewer in Turkish, a nod to the method of cooking. Traditionally, chunks of marinated meat, typically lamb, chicken, or beef, are threaded onto skewers, sometimes interspersed with vegetables like bell peppers, onions, and tomatoes. The marinade, typically a blend of olive oil, lemon juice, garlic, and traditional Turkish spices, infuses the meat with rich flavors.

Grilled over charcoal, shish kebab achieves a perfect balance of a crispy exterior and a juicy interior. The smokiness from the charcoal adds an extra layer of taste, making it irresistibly savory. It’s a dish often found in family gatherings and festive celebrations in Turkey, symbolizing togetherness and joy. Served typically with rice, bulgur pilaf, or fresh bread, along with a side of grilled vegetables, shish kebab is a celebration of the Turkish spirit of sharing and hospitality.

Adana Kebab: The Spicy Heart of Southern Turkey

A vibrant Adana kebab, with a skewer of spicy minced meat nestled among roasted peppers and tomatoes on a decorative plate.

Adana Kebab hails from the city of Adana and boasts a spicy, robust flavor that elevates it beyond mere food to become a cultural icon of the region. To prepare this kebab, chefs finely mince lamb and skillfully blend in spices such as paprika, cayenne pepper, and sumac. The secret to its standout taste rests in both the quality of the meat and the precise balance of spices, which chefs combine carefully to create an exquisite harmony of flavors.

Once mixed, the chefs then deftly shape the meat around long, flat skewers and grill it over an open flame. The intense heat sears the exterior while preserving the interior’s moisture and tenderness. The outcome is a kebab that is not only spicy and smoky but also deeply satisfying to the palate. Adana Kebab traditionally comes with a variety of simple yet refreshing sides: crisp slices of onion, a dusting of sumac, a fresh wedge of lemon, and soft flatbread. These additions not only contrast with but also enhance the spiciness of the kebab, culminating in a rich and balanced dining experience.

Urfa Kebab: A Milder Cousin from Southeastern Turkey

A plate featuring Urfa kebab, consisting of long skewers of spiced minced meat, flatbread underneath, and sides of grilled vegetables and bulgur.

Urfa Kebab, originating from the city of Sanliurfa, presents a milder yet equally captivating flavor when compared to its fiery cousin, the Adana Kebab. Although their preparations share similarities, Urfa Kebab sets itself apart with its less spicy touch. Chefs finely mince the meat, either lamb or beef, and season it with a gentle array of spices. This blend enhances the meat’s natural flavors without overwhelming the palate, producing a kebab that is flavorful but not excessively spicy.

The cooking process of Urfa Kebab is one of careful attention. Chefs mold the seasoned meat onto flat skewers and grill it over a low flame, a technique that cooks the kebabs evenly while preserving their moisture and soft texture. Typically, they serve Urfa Kebab with a side of grilled vegetables, a sprinkle of parsley, and a squeeze of lemon juice. This dish celebrates the more understated aspects of Turkish spice palettes, delivering a sophisticated and thoroughly pleasing taste experience.

Beyti Kebab: A Delightful Turkish Blend of Meat and Bread

A plate of Turkish Beyti kebab, which is minced meat wrapped in lavash and sliced into rounds, drizzled with tomato sauce and yogurt. The plate also contains a portion of bulgur pilaf, a few French fries, a dollop of yogurt, and a small salad with onions and greens.

Beyti Kebab stands out as an exquisite blend of tastes and textures, marrying the savoriness of grilled meat with the tenderness of bread. This dish takes its name from its creator, Beyti Guler, the proprietor of a renowned restaurant in Istanbul who brought fame to this style of kebab. In its preparation, cooks thoroughly season ground lamb or beef, thread it onto skewers, and grill it to a delectable finish. The spice selection is critical, aiming to enhance the meat’s natural taste rather than overpowering it.

After grilling, the cook wraps the meat in a paper-thin lavash or yufka bread, forming a savory roll. They then slice this roll and serve it adorned with a lavish helping of yogurt and tomato sauce. The interplay of the crispy, grilled meat wrapped in soft bread offers an enjoyable culinary experience. Moreover, the yogurt and tomato sauce contribute moisture while introducing a tangy and invigorating dimension to the dish, securing Beyti Kebab’s position as a cherished staple in Turkish gastronomy.

Cag Kebab: A Horizontal Delicacy from Erzurum

A serving of skewered meat, laid on flatbread, with a selection of fresh salads on the side.

Cag Kebab, hailing from the Erzurum province, presents an intriguing twist on the classic vertical rotisserie kebab. In this delicacy, the lamb is seasoned with just salt and pepper, a simple approach that brings out the meat’s inherent flavors. Next, the chefs skewer the seasoned lamb on a horizontal rotisserie, an unusual yet effective cooking method. This setup allows the meat to self-baste, enriching it with flavor as it rotates slowly above a wood fire.

Thanks to the slow roasting approach, Cag Kebab’s cooking is thorough, yielding slices that are notably tender and packed with taste. Servers traditionally present it in a down-to-earth manner, slicing the meat right off the skewer onto hot flatbread. This bread serves not just as a base but also as a sponge, absorbing the succulent lamb juices. Often paired with a straightforward salad or roasted vegetables, Cag Kebab stands as a celebration of uncomplicated excellence in Turkish gastronomy.

Patlican Kebab: A Harmonious Turkish Blend with Eggplant

A dish of eggplant kebab, alternating slices of eggplant, tomato and meat with raw red onion rings on the side.

Patlican Kebab, or Eggplant Kebab, is a perfect example of how Turkish cuisine harmonizes meat and vegetables. In this dish, seasoned pieces of lamb are alternated with slices of eggplant on a skewer. The eggplant, with its spongy texture, absorbs the juices and flavors of the lamb as they grill together. This interplay of flavors results in a kebab that is both meaty and vegetal, satisfying a range of taste preferences.

The preparation of Patlican Kebab requires a balance in seasoning to complement both the lamb and the eggplant. Herbs and spices such as garlic, oregano, and paprika are often used to enhance the natural flavors. Once grilled, the skewers present a delightful contrast – the charred, smoky exterior of the lamb and eggplant against their tender, flavorful interiors. Served typically with a dollop of yogurt or
a drizzle of tomato sauce, Patlican Kebab is not just a dish but a celebration of the versatility of Turkish kebabs.

Testi Kebab: An Ancient Turkish Culinary Tradition

A meat dinner being served, with a hearty mix of meat and vegetables spilling from a traditional clay pot.

Testi Kebab, commonly known as Clay Pot Kebab, is a time-honored culinary practice that has its origins in the heart of Anatolia, tracing back centuries. This dish impresses with both its flavor and its dramatic presentation. Chefs pack lamb, beef, or sometimes chicken, together with a medley of vegetables, herbs, and spices into a clay pot. Subsequently, they seal the pot and place it in an oven or over an open flame, allowing the ingredients to braise slowly in their own juices.

The slow cooking process is the secret behind Testi Kebab’s magic, as it fuses the flavors and enhances them within the confines of the sealed pot. When it’s time to serve, the act of cracking the pot open at the table becomes a spectacle, unleashing a wave of fragrant steam and unveiling the succulent, stewed concoction. This theatrical act injects excitement into the meal. Hence, Testi Kebab not only entices the taste buds but also forges a connection between the diners and the ancient traditions of Turkish culinary expertise.

Fish Kebab: Turkish variation of seafood

Two breaded fish fillets served over a fresh salad of chopped tomatoes, onions, and greens, with a side of creamy sauce.

Fish Kebab provides a refreshing alternative to the mainly meat-centric kebabs of Turkish culinary tradition. Capturing the essence of Turkey’s coastal seafood customs, chefs create this kebab with hearty pieces of fish—often sea bass, swordfish, or mackerel. Initially, they marinate the fish in a zesty concoction of olive oil, lemon juice, and a selection of herbs such as dill and parsley, which gently elevate the seafood’s innate flavors.

Grilled to perfection, Balik Kebab is a lighter alternative, yet it carries the signature smokiness and char of traditional kebabs. The fish, with its delicate texture and rich flavors, offers a refreshing change from the more robust meat kebabs. Served with a side of fresh salad, a squeeze of lemon, and sometimes a light dipping sauce, Balik Kebab is a testament to the diversity and adaptability of Turkish kebab cuisine.

Each of these kebabs, with their unique flavors and cooking techniques, represents a different facet of Turkish culture and culinary history. From the spicy streets of Adana to the coastal breezes of the Aegean, these kebabs invite diners on a gastronomic journey through Turkey, showcasing the depth and richness of one of the world’s most celebrated cuisines.

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