Premise: The most common varieties are  kebap (cubes of lamb threaded on a skewer and grilled over charcoal); dener kebap (literally  revolving  kebap a stack of marinated, sliced lamb and minced mutton roasted on a vertical spit, with slices cut off as the outer layers cook); Adana kebap (spicy minced beef moulded around a skewer and grilled); and f??r??n kebap (oven-roasted fillet of lamb marinated in yoghurt).

Hypothesis: Lamb is not commonly used in kebap recipes.
Relation: contradiction