The complete directory
13 foods match this view. Search local names, narrow the map, or follow a category.
Adana, Turkey
Adana Kebabı
A long, hand-minced lamb skewer blended with red pepper flakes and salt, grilled over charcoal until charred on the outside and juicy within. Named after the city of Adana in southern Turkey, it is one of the most iconic kebabs in Turkish cuisine and is traditionally served with grilled tomatoes, peppers, onion salad, and lavash flatbread.
Turkey
Beyti kebab, minced lamb wrapped in lavash and sauced with tomato and yoghurt, is a named restaurant invention with a documented origin and is not a swap on any carried kebab.
Southeastern Anatolia, Turkey
Buryan kebabi, lamb lowered into a sealed earth pit and cooked overnight, is a distinct technique and a Siirt institution sold from dawn.
Erzurum, Turkey
A horizontally roasted lamb kebab from the Oltu district of Erzurum in northeastern Turkey. Marinated lamb is stacked on a horizontal spit and slow-roasted over wood fire, then shaved and served on skewers with lavash. It holds a geographical indication and is considered the ancestor of vertical döner.
Turkey
Lamb or goat intestines wrapped around a skewer, grilled over charcoal, then finely chopped and seasoned with oregano, cumin, and red pepper flakes. Served in half a loaf of bread or as a dürüm wrap. A beloved late-night street food, especially in Istanbul.
Turkey
Cubed lamb shish, the foundational Turkish kebab.
Aegean Region, Turkey
Manisa kebap, thin kofte strips served over buttered pide with tomato, is a named city dish with dedicated restaurants.
Central Anatolia, Turkey
Testi Kebabı
A Cappadocian stew of lamb, vegetables, and spices slow-cooked inside a sealed clay pot (testi) that is cracked open at the table. The clay vessel locks in moisture and flavor, producing a tender, aromatic dish unique to central Anatolia.
Black Sea Region, Turkey
Tokat kebabi, lamb strung with aubergine, tomato, garlic and potato and cooked in a wood-fired oven, is a named city dish with dedicated ocakbasi.
Şanlıurfa, Turkey
Minced lamb kebab from Şanlıurfa, milder and thicker than Adana.
Aegean Region, Turkey
Cokertme kebabi, meat over straw-cut fried potatoes and garlic yoghurt, is a named Bodrum-peninsula dish.
Aegean Region, Turkey
Cop sis, the tiny offcut skewers of Selcuk and Germencik eaten by the dozen wrapped in flatbread, is a named local institution rather than a size variant.
Bursa, Turkey
İskender Kebabı
Slices of döner kebab laid over pieces of pide bread, topped with hot tomato sauce, melted butter, and a side of yogurt. Created in the city of Bursa in the 19th century by a chef named İskender Efendi, it is one of the most beloved kebab dishes in Turkey.