page_title: Kebab
section_title: Turkey
hierarchical_section_title: Kebab / National varieties / Turkey
caption_attribution_description: English: Şiş kebap with "şehriyeli pilav" (orzo pilaf), onions with sumac, a grilled pepper, a slice of tomato (also grilled) and rucula leaves.
context_page_description: Kebabs are various cooked meat dishes, with their origins in Middle Eastern cuisine. Many variants are popular around the world.
  In most English-speaking countries, a kebab may be the classic shish kebab or shashlik – small cubes of meat cooked on a skewer – or, outside of North America where it is better known as gyros, the more recent and now-ubiquitous fast-food doner kebab. By contrast, in Indian English and in the languages of the Middle East, other parts of Asia, and the Muslim world, a kebab is any of a wide variety of grilled meat dishes. Some dishes ultimately derived from Middle Eastern kebab may have different names in their local languages, such as the Chinese chuan.
  Kebabs consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as tas kebab. The traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, or more rarely due to religious prohibitions, pork.
context_section_description: 'Adana kebap (or kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled over charcoal. Named after the Turkish city of Adana, the kebab is generally "hot" or piquant. The traditional Adana kebab is made using lamb, with a high fatty content cooked over hot coals.  Only three ingredients are used in a proper Adana kebab, minced lamb, red capsicum (pepper) and salt.
  Ali Paşa kebabı, "Ali Pasha kebab" – cubed lamb with tomato, onion and parsley wrapped in phillo.
  Alinazik – 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 kebap – 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 – Steam kebab, is a Turkish stew which is cooked in a pan or an earthenware casserole. The casserole's lid is sealed in order to cook the meat in its own juices. The dish is prepared with pearl onions, garlic, thyme  and other spices. In Tekirdağ, it is served with cumin; in Izmir, it is served with mastic.
  Cağ kebap, '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 kebap, literally "rotating kebab" in Turkish, is sliced lamb, beef, or chicken, slowly roasted on a vertical rotating spit. The Middle Eastern shawarma, Mexican tacos al pastor, and Greek gyros are all derived from the Turkish döner kebab, which was invented in Bursa in the 19th century. The German-style döner kebab sandwich, sometimes called simply "a kebab" in English, was introduced by Turkish immigrants in Berlin in the 1970s, and has become one of the most popular take-away foods in Germany and much of Europe. It is commonly sold by Turks, and considered a Turkish-German specialty, in Germany.
  Hünkâri kebabı, 'Sultan's kebab' – Sliced lamb meat mixed with patlıcan beğendi (aubergine purée), basil, thyme and bay leaf.
  'İskender kebap – döner kebab 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' – 
caption: Şiş kebap with "şehriyeli pilav" (orzo pilaf), onions with sumac, a grilled pepper, a slice of tomato (also grilled) and rucula leaves
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