Kontosouvli is a traditional dish consisting of large pieces of pork marinated in a mixture of herbs and spices, then skewered and slowly cooked on a rotisserie, much like a gyro or souvlaki. The marinade often contains ingredients such as garlic, oregano, thyme, rosemary, paprika, olive oil, lemon juice, and red wine. After marinating, the meat is threaded onto a large skewer and roasted over an open flame, which results in a rich and flavorful outer crust with a juicy, tender interior. The cooked meat is typically served in thick slices, often accompanied by pita bread, tzatziki sauce, and horiatiki salad, among other possible accompaniments. It was traditionally prepared for Easter, but today it can be found on the menus of Greek tavernas throughout the year.
Oltu cağ kebabı is a horizontally roasted lamb kebab identified with the Oltu district of Erzurum Province in northeastern Türkiye, where the product took shape and continues to be defined by local practice and oversight. The kebab’s emergence is tied to sheep and lamb husbandry in Oltu and its surroundings, the availability of young lamb with a balanced fat profile, and a cooking method adapted to regional conditions that favored slow, controlled roasting on a horizontal spit rather than vertical stacking; over time, the name “Oltu” became inseparable from the product, and the name Oltu cağ kebabı is recorded in linguistic sources and in world culinary literature, a point that distinguishes it from similar regional preparations that may share techniques but not designation. Preparation centers on marinating carefully selected lamb, typically shoulder and leg cuts, with salt and restrained seasonings, then layering the meat onto a horizontal skewer and roasting it gradually over wood embers so the fat renders evenly and bastes the meat; as the exterior reaches doneness, thin slices are shaved off and served immediately, a service rhythm that prioritizes temperature and texture over batch holding. Serving is characteristically done on the cağ skewer itself, which functions both as utensil and presentation, and portions are often accompanied by flatbread and simple sides that do not compete with the meat; the method produces slices that balance exterior browning with a moist interior, and the horizontal orientation allows steady heat exposure that differentiates the cut and mouthfeel from vertical-spit kebabs. The product’s naming and oversight are formalized by the authorized supervisory body (Oltu Chamber of Commerce and Industry), which maintains standards tied to geographic identity and production criteria. Oltu cağ kebabı is commonly eaten as a shared table order served in successive cağs rather than a single plated portion, and it is paired most often with ayran, plain yogurt drinks, or lightly acidic beverages that refresh the palate, while bread and onions remain the customary accompaniments.
Tombik döner or gobitkebab is a variety of döner kebab where the shredded meat is stuffed in a bun-shaped flatbread known as pide ekmek. The bread has a crispy exterior and a soft interior. This dish is typically served with additional ingredients, depending on the customer's choice, such as tomatoes, onions, lettuce, or other assorted vegetables and sauces.
Beyti is a traditional kebab variety originating from Istanbul. It consists of ground lamb or beef that's seasoned with spices, grilled on a skewer, then served wrapped in lavash, cut into pieces, and topped with tomato sauce and yogurt. The ground meat is typically mixed with onions, eggs, garlic, cumin, coriander, salt, breadcrumbs, paprika, and black pepper. Lavash or phyllo pastry is brushed with butter, then wrapped around the grilled kebabs into a roll. The rolls are cut diagonally, then topped with a sauce consisting of tomatoes and butter, while the yogurt is usually served in the center of the rolls or on the side. Some people serve the dish with bulgur or steamed rice, while garnishes might include ghee and pistachios. This kebab variety was named after Beyti Güler, a restaurant owner from Istanbul who invented the dish in 1961.
Çökertme kebabı is a traditional kebab variety originating from the Bodrum area. The dish consists of marinated strips of veal that are served with tiny fried potatoes, tomato sauce, and yogurt. The marinade is usually made with milk, olive oil, cumin, salt, and paprika, while the yogurt sauce that's served with the dish is enriched with garlic and salt. The meat is fried, then placed over the fried potatoes and the yogurt sauce. The tomato sauce is placed on the meat, and some people might garnish the dish with thyme sprigs or a few sautéed peppers and tomatoes.
Marinated and spit-roasted, shawarma is a delicious Middle Eastern meat treat whose origins can be traced back to the Ottoman Empire era, while its name stems from the Arabic pronunciation of the Turkish word çevirme (lit. to turn; turning), and refers to the rotating skewer on which the meat is cooked. Shawarmas are made with either lamb, turkey, chicken, beef, or a mix of different meats which are slow-cooked for hours and basted in their own juices and fat, gaining an incomparable succulence, but the real secret to a perfect shawarma is in the marinade. Depending on the variety, the meat must be marinated for at least a day, preferably two, especially when using beef. These marinades are either yogurt or vinegar-based and typically include spices and flavorings such as cinnamon, cloves, cardamom, nutmeg, black pepper, allspice, dried lime, spicy paprika, garlic, ginger, lemon, bay leaf, and sometimes even orange slices. Shawarma is traditionally served either on its own or enjoyed tucked inside a warm flatbread such as pita or lavash. However, what really sets it apart from the Turkish döner kebab, Greek gyros, or other similar foods is the extent of garnishes and condiments offered with it. For example, Israeli shawarmas are typically topped with tahini and come with generous servings of hummus and pickled mango slices, while in other countries, shawarma is often complemented with garlic mayo or a zesty toumaia garlic sauce, both fresh and pickled vegetables, salads like tabbouleh or fattoush, and amba sauce–a tangy chili and mango pickle dip. Once a common staple of the Middle Eastern working man, shawarma has today become the ultimate Arabic street food, found not only in Arabia and Levant but in virtually any nook and corner of the globe.
A specialty of the city of Bursa, İskender kebap is named after a butcher called İskender Efendi, who first prepared this flavorful dish. It consists of thinly sliced lamb that is grilled and combined with a spicy tomato sauce and pita bread, while melted sheep butter and yogurt are traditionally drizzled over the dish at the table. It is recommended to pair this kebap with şıra, a Turkish beverage that is known to aid digestion.
Kuzu şiş is a traditional type of kebab. This meat dish is made with chunks of lamb meat, mushrooms, green peppers, shallots, cherry tomatoes, and eggplants. The meat is usually marinated in a mixture of yogurt, olive oil, garlic, cumin, Turkish pepper paste, and black pepper. It's then placed on skewers, with diferent vegetables between each piece of meat. The skewers are then placed on the grill until done. Kuzu şiş is traditionally served hot off the grill.
Döner kebab is a delicacy that is known throughout the world, consisting of grilled pieces of meat that are shredded from a vertical skewer. The meat is typically seasoned with fresh herbs and spices. Originally, the meat used in döner was exclusively lamb, but today in Istanbul, there are kebabs prepared with a combination of lamb and beef, or sometimes only with beef. Meat that is grilled vertically on a skewer isn't a new thing, as it has been mentioned in the 18th-century Ottoman travel books. The sandwich form döner kebab, which means rotating kebab, appeared in the early 1970s in Berlin. It is believed that Kadir Nurman was the first to place the shaved pieces of meat into a flatbread and serve it with vegetables such as tomatoes, lettuce, onions, cucumbers, and a squirt or two of sauce, unlike before, when the ingredients were served on a plate. Along with many of the Turkish variations on döner kebab, there are also numerous other regional variations in countries such as Armenia, Vietnam, Austria, Germany, France, and the United Kingdom.
Adana kebap is a popular skewered meat dish named after one of the most famous kebab cities in the country, Adana. This kebab is made with ground lamb and tail fat that are kneaded together with garlic, onion, paprika, and hot red pepper flakes, giving it a deep red color and a spicy flavor. The whole concoction is typically placed around large and flat metal skewers, then grilled. Once it's done, the grilled meat is traditionally served on a platter over flatbreads, peppers, and tomatoes, or stuffed into pita bread along with a salad consisting of parsley and red onions. Before the pita is rolled, the meat is usually topped with roasted chilies, salt, cumin, and sumac. It is recommended to pair Adana kebap with ayran – a slightly salty, yogurt-based beverage or şalgam, a non-alcoholic fermented beverage made from vegetables and red carrots.
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