Introduction
This short guide on Turkish Kebabs will cover the A to Z of all the most famous regional specialities found across the country. If you’re a food enthusiast like me and eager to explore the rich culinary traditions of Turkey, you’ve come to the right place.
Turkish kebabs are more than just a meal—they’re a cultural experience and are bursting with both flavour and history. From the spicy Adana Kebab to the succulent İskender Kebab, we’ll take you on a delicious journey through the mouth-watering world of Turkish kebabs. Whether you’re a seasoned traveller or a curious foodie, our comprehensive guide will help you discover the best kebabs that Turkey has to offer.
A
Adana Kebab
Originated in the city of Adana, this spicy minced meat kebab is grilled on skewers. The meat, usually a mixture of lamb and beef, is seasoned with red pepper flakes and paprika, giving it a distinctive heat. It is typically served with grilled vegetables, lavash bread, and a side of sumac onions.
Adıyaman Kebabı
A specialty kebab from the city of Adıyaman, made with ground meat mixed with spices like cumin, black pepper, and garlic. This kebab is known for its rich, savory flavor and is often served with flatbread and a salad of fresh herbs.
Afyon Köftesi
Meatballs from the Afyonkarahisar province, known for their tender texture and unique seasoning, which includes garlic and breadcrumbs. These meatballs are often pan-fried and served with a side of rice and salad.
Ağrı Köftesi
Meatballs from the Ağrı province, sometimes made with a combination of meat and rice. These köfte are usually cooked in a tomato sauce and served with bulgur pilaf.
Akçaabat Köftesi
Grilled or pan-fried meatballs that originate from the town of Akçaabat in Trabzon province. These meatballs are known for their juicy texture and are often served with roasted peppers, tomatoes, and a side of fresh bread.
Antakya Kebabı
A kebab dish from the Hatay region, featuring ground meat mixed with spices like cumin, coriander, and chili. The meat is typically grilled on skewers and served with pita bread and a side of garlic yogurt sauce.
B
Beyti Kebabı
A wrapped kebab dish from Istanbul, featuring ground meat seasoned with garlic and parsley, wrapped in lavash bread, and grilled. It is typically served with a tomato-based sauce and yogurt.
Bursa İskender
A variation of the İskender kebab from the city of Bursa, featuring thinly sliced grilled lamb or beef served over pieces of pide bread, topped with tomato sauce, melted butter, and a side of yogurt.
C
Cağ Kebabı
A horizontal spit-roasted lamb kebab from the Erzurum region. The meat is marinated in a mixture of yogurt, onion, and spices before being slowly cooked on a rotating spit and sliced off as it cooks.
Ciğer Kebabı
Liver kebab, a specialty of the Hatay region near the Syrian border. This kebab features chunks of lamb liver marinated in spices and grilled on skewers, often served with fresh herbs and flatbread.
Çankırı Köftesi
Meatballs from the Çankırı province, sometimes cooked in a tomato-based stew. These köfte are typically made with a blend of beef and lamb, seasoned with cumin, paprika, and garlic.
Çöp Şiş
A specialty kebab from Kayseri, featuring small pieces of meat, often lamb, grilled on thin, flat skewers. These bite-sized pieces are marinated in a mixture of olive oil, garlic, and thyme before grilling.
D
Diyarbakır Kebabı
A specialty kebab from the city of Diyarbakır, made with ground meat mixed with spices like sumac and allspice, and grilled on skewers. It is known for its rich, deep flavor and is often served with a side of bulgur and roasted vegetables.
Döner Kebabı
Döner Kebab is a famous Turkish dish made with marinated meat like lamb, beef, or chicken. The meat is cooked on a vertical rotisserie and sliced thin as it roasts, making it juicy and flavourful. It’s usually served in pita bread or lavash with fresh salad or veggies and tasty sauces. This type of kebab is easy to find, cheap and delicious to eat,
E
Elazığ Köfte
Meatballs from the Elazığ province, often made with a blend of beef and lamb, and cooked in a tomato-based sauce. These meatballs are typically seasoned with garlic, onion, and parsley.
Erzincan Köfte
Meatballs from the Erzincan province, often made with a blend of beef and lamb. These köfte are usually pan-fried and served with a side of yogurt and rice pilaf.
I
Iğdır Köftesi
Meatballs from the Iğdır region, known for their unique spice blend, which includes mint, cumin, and red pepper flakes. These meatballs are usually grilled and served with a side of roasted vegetables and flatbread.
İskender Kebabı
This dish from Bursa features thinly sliced grilled meat, typically lamb or beef, served over pieces of pide bread, topped with a rich tomato sauce and melted butter, and accompanied by a side of yogurt.
K
Kars Kaşarlı Köfte
A specialty meatball from Kars, made with a blend of beef and lamb and stuffed with kaşar cheese. These meatballs are pan-fried until the cheese inside is melted and gooey, and they are often served with a tomato sauce.
Kars Köftesi
Meatballs from the Kars region, often made with a mixture of beef and lamb and cooked in a tomato-based stew. These köfte are typically seasoned with cumin, onion, and garlic.
Kastamonu Köfte
Meatballs from the Kastamonu region, often made with a mixture of beef and lamb. These köfte are typically grilled or pan-fried and served with a side of rice and salad.
Kilis Kebabı
A kebab dish from the Kilis province, made with minced meat and spices. The meat is often mixed with bulgur or rice to give it a unique texture and is grilled on skewers.
Kırşehir Kebabı
A specialty kebab from the Kırşehir region, featuring grilled meat served with a tomato-based sauce. This dish is often served with a side of bulgur pilaf and grilled vegetables.
Köfte
Grilled or fried meatballs, a staple in Turkish cuisine with many regional variations. Köfte can be made from beef, lamb, or a combination, and are typically seasoned with spices like cumin, paprika, and garlic.
Külbastı
A grilled meat dish from Kırşehir, made with thin slices of lamb or beef, marinated in a mixture of olive oil, lemon juice, and herbs before being grilled.
Kuzu Şiş
Skewered lamb kebabs, a specialty of the Hatay region. The lamb is marinated in olive oil, garlic, and thyme, then grilled on skewers and served with grilled vegetables and flatbread.
M
Malatya Kebabı
A kebab dish from the Malatya region, featuring grilled meat served with a garlic yogurt sauce. The meat is usually marinated in a mixture of yogurt, garlic, and spices before being grilled.
Maraş Kebabı
A specialty kebab from Kahramanmaraş, featuring ground meat mixed with spices like cumin and red pepper flakes, and grilled on skewers. This kebab is often served with flatbread and a side of sumac onions.
N
Niğde Kebabı
A kebab dish from the Niğde region, featuring grilled meat served with a yogurt-based sauce. The meat is typically marinated with herbs and spices before being grilled to perfection.
O
Ordu Köfte
Meatballs from the Ordu province, often made with a mixture of beef and lamb. These meatballs are typically grilled or pan-fried and served with a side of rice and salad.
R
Rize Köftesi
Meatballs from the Rize province, often made with a mixture of beef and lamb and cooked in a tomato-based sauce. These köfte are typically seasoned with garlic, onion, and parsley.
S
Sac Kavurma
A pan-fried meat dish from Kahramanmaraş, cooked on a convex metal griddle called a sac. The meat, usually lamb or beef, is sautéed with onions, tomatoes, and peppers, and served with flatbread.
Şanlıurfa Kebabı (Urfa Kebabı)
Originating from the city of Şanlıurfa, this kebab features minced meat mixed with spices like paprika and cumin, and grilled on skewers. It is typically served with flatbread and grilled vegetables.
Simit Kebabı
A kebab from Kastamonu where the meat is wrapped in a simit (sesame bread ring). The combination of the crispy bread and flavourful meat makes this a unique and delicious dish.
Siş Kebabı
Cubes of meat grilled on skewers, a common style found across Turkey. The meat is usually marinated in olive oil, lemon juice, and herbs before being grilled and served with rice and vegetables.
Sivas Köftesi
Meatballs from the Sivas province, often cooked in a tomato-based sauce. These köfte are typically made with a blend of beef and lamb, and seasoned with cumin, garlic, and parsley.
Söğüt Köftesi
Meatballs from the Söğüt district of Bilecik, made with a blend of beef and lamb. These köfte are usually pan-fried and served with a side of rice and salad.
T
Tantuni
A specialty of Mersin, featuring small pieces of grilled or sautéed beef or lamb wrapped in a soft flatbread. The meat is typically seasoned with sumac and chili, and the wrap is often served with a side of pickled vegetables and a sprinkle of parsley.
Tekirdağ Köfte
Meatballs from the city of Tekirdağ, often made with a blend of beef and lamb. These köfte are known for their unique seasoning, which includes garlic, cumin, and breadcrumbs, and are typically grilled and served with a side of white bean salad and bread.
Tire Köftesi
Meatballs from the town of Tire in İzmir, known for their juicy texture. These köfte are usually grilled on skewers and served with a side of grilled tomatoes and peppers, and a dollop of yogurt.
Tokat Kebabı
A kebab dish from the Tokat province, made with ground meat mixed with spices like cumin and garlic, and grilled on a skewer. This kebab is often served with a side of flatbread and a salad of fresh herbs.
Tokat Köftesi
Meatballs from the Tokat province, often made with a combination of beef and lamb. These köfte are usually seasoned with garlic, onion, and parsley, and are either grilled or pan-fried.
V
Van Köftesi
Meatballs from the Van province, known for their large size and juicy texture. These köfte are typically made with a blend of beef and lamb, and are often cooked in a tomato-based sauce and served with rice or bulgur pilaf.
Conclusion
Hopefully this short guide has shown you that there is an incredible variety of Turkish kebabs. Each type of kebab, from the f tells a story of regional heritage using fresh and local ingredients. Kebabs are just a small part of what is Turkish cuisine, but is a dish that is loved around the world. Don’t forget to share your own kebab experiences and favourite finds with us, so they can be added to the list.