page_title: Turkish cuisine
section_title: Kebabs
hierarchical_section_title: Turkish cuisine / Dishes and foods / Meat dishes / Kebabs
caption_attribution_description: English: A plate of Döner Kebab served in the Bursa Style,in Bursa, picture by Hakkı Arıkan
context_page_description: Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Mediterranean, Eastern European and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe, Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Levantine cuisines, Egyptian cuisine, Greek cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia, creating a vast array of specialities.
  Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Asia Minor region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetable stews, eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy and includes maize dishes. The cuisine of the southeast is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf, and künefe.
context_section_description: Kebab refers to a great variety of meat-based dishes in Turkish cuisine. Kebab in Turkey encompasses not only grilled or skewered meats, but also stews and casseroles.
  Adana kebap or kıyma kebabı – kebab with hand-minced meat mixed with chili on a flat wide metal skewer (shish); associated with Adana region although very popular all over Turkey.
  Ali Paşa kebabı, "Ali Pasha kebab" – cubed lamb with tomato, onion and parsley wrapped in phillo.
  Alinazik kebab – Ground meat kebab sautéed in a saucepan,  with garlic, yogurt and eggplants added.
  Bahçıvan kebabı, 'gardener's kebab' – Boneless lamb shoulder mixed with chopped onions and tomato paste.
  Beyti kebab – Ground lamb or beef, seasoned and grilled on a skewer, often served wrapped in lavash and topped with tomato sauce and yogurt, traced back to the famous kebab house Beyti in İstanbul and particularly popular in Turkey's larger cities.
  Bostan kebabı – Lamb and aubergine casserole.
  Buğu kebabı, "steamed kebap" – cooked in low heat until the meat releases its moisture and reabsorbs it.
  Cağ kebab, 'spoke kebab' – Cubes of lamb roasted first on a cağ (a horizontal rotating spit) and then on a skewer, a specialty of Erzurum region with recently rising popularity.
  Ciğerli kağıt kebabı, 'liver paper kebab' – Lamb liver kebab mixed with meat and marinated with thyme, parsley and dill.
  Çardak kebabı, 'arbor kebab' – Stuffed lamb meat in a crêpe.
  Çökertme kebabı – Sirloin veal kebap stuffed with yogurt and potatoes.
  Çömlek kebabı, 'earthenware bowl kebab' – Meat and vegetable casserole (called a güveç in Turkish) with eggplant, carrots, shallots, beans, tomatoes and green pepper.
  Çöp şiş, "small skewer kebab" – a speciality of Selçuk and Germencik near Ephesus, pounded boneless meat with tomatoes and garlic marinated with black pepper, thyme and oil on wooden skewers.
  Döner kebab
  Hünkâri kebabı, 'Sultan's kebab' – Sliced lamb meat mixed with patlıcan beğendi (aubergine purée), basil, thyme and bay leaf.
  İskender kebap – döner kebap served with yogurt, tomato sauce and butter, originated in Bursa. The kebab was invented by İskender Efendi in 1867. He was inspired from Cağ kebab and turned it from horizontal to vertical.
  İslim kebabı, 'steamed kebab' – Another version of the aubergine kebab without its skin, marinated in sunflower oil.
  Kağıt kebabı – Lamb cooked in a paper wrapping.
  Kuyu kebabı, 'pit kebab' – Prepared from the goat it is special for Aydın region, similar to tandır kebabı.
  Kuzu incik kebabı, 'lamb shank kebab' – Lamb shanks mixed with peeled eggplants and chopped tomatoes, cream, salt and pepper.
  Kuzu şiş – Shish prepared with marinated milk-fed lamb meat.
  Köfte kebap or Shish köfte – minced lamb meatballs with herbs, often including parsley and mint, on a stick, grilled.
  Manisa kebabı – This Manisa region version of the kebab is smaller and flat size shish meat on the sliced pide bread, flavored with butter, and stuffed with tomato, garlic and green pepper.
  Orman kebabı, 'forest kebab' – Lamb meat on the bone and cut in large pieces mixed with carrots, potatoes and peas.
  Patates kebabı, 'potato kebab' – Beef or chicken mixed with potatoes, onions, tomato sauce and bay leaves.
  Patlıcan kebabı, 'aubergine kebab' – Special kebap meat marinated in spices and served with eggplant (aubergine), hot pide bread and a yogurt sauce.
  Ramazan kebabı, 'Ramadan kebab' – Meat mixed with yogurt, tomato and garlic stuffed with fresh mint or garnish on Pide bread.
  Shish kebab – Prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled.
  Şiş tavuk or Tavuk şiş – Yogurt-marinated chicken grilled on a stick.
  Sivas kebabı – Associated with the Sivas region, similar to Tokat kebab but especially lamb ribs are preferred and it also differs from Tokat kebabı on the point that there are no potatoes inside.
  Susuz kebap, 'waterless kebab' – Cooked after draining excess fluid from the meat rubbed with salt and cinnamon in saucepan.
  Talaş kebabı, 'sawdust kebab' – Diced lamb, mixed with grated onions, brown meat mixed with flour dough.
  Tandır kebabı, 'tandoor kebab' – Lamb piec
caption: İskender kebap
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