Why the Turkey National Dish Isn’t Just One Kebab: 20 Variations You’ll Love

My favorite Kebabs that I think are worth trying

1. Döner Kebabı

Doner kebaps are a staple street food for anyone living in or visiting Turkey and for good reason.

Made from yummy cuts of meat cooked on a vertical rotisserie, the meat is then thinly sliced and served either in a dürüm (wrap), in a sandwich, or on top of rice.

The traditional doner kebap is made from lamb or beef, although in some places it can be made out of chicken as well.

The spice mix varies according to region but it often includes cumin, black pepper, and oregano.

Depending on which way it is being served, it will have accompaniments like yogurt-based sauces, hot chili paste, or fries. You can even add a crisp beer to finish off the meal – it’s no wonder why this street food is so popular!

It’s made from marinated cubes of beef, chicken, or lamb, skewered onto a shish (metal or wooden stick), and grilled over hot coals.

The marinade usually includes spices like cumin, paprika, garlic, pepper, oregano, and thyme. It’s served with rice pilav and a salad on the side. For a more flavorful experience, consider adding some sumac and Aleppo pepper on top!

Sumac, in case you aren’t familiar, is a tart red berry powder used extensively in Middle Eastern cuisine, while Aleppo pepper is made of sun-dried hot peppers with a touch of cumin.

Together they bring out the best flavors in şiş!

The chicken version is especially moist and tender. It is really quite the safe bet wherever you go as it is hard to mess this one up.

3. Adana Kebabı

This dish originates from the city of Adana in Turkey. It typically consists of minced lamb or beef, grilled on a skewer and served with pide bread or lavash.

They are a popular treat among tourists in Turkey and are known for their intense flavors and spiciness, making them a popular dish in the country.

This is another favorite though I eat it less often. If you like beef and you like a little heat in your food, you will love it. You’ll love it even more if you eat in Adan.

It is made with ground lamb, beef, or a combination of both mixed with special spices like red pepper flakes, paprika, cumin, and garlic.

The meat is then formed into a long thin cylindrical shape and grilled over hot coals until cooked through.

This is either served on a bed of warm Turkish bread with a sprinkle of onion and tomatoes, with warm pide (Turkish flatbread) and a healthy dollop of yogurt, or in a dürüm form, which makes for an easy meal on the go.

For those looking for an extra kick, try the traditional ‘acılı’ version which adds extra spicy red pepper to the mix!

4. İskender kebabı

Iskender is special and I introduce it to friends and tourists who come to Turkey mostly because you can’t eat these very often, especially if you are living heart healthily!

It’s a famous Turkish food consisting of pita or flatbread, sliced doner (lamb or beef), and a flavorful tomato sauce.

It is named after Iskender Efendi, who first served it in the 19th century at his restaurant in Bursa.

The juicy slices of meat are cooked on a vertical rotisserie (döner) and then served on hot pita bread with the tasty tomato sauce, which is made with red pepper paste, tomato paste, and butter.

Yogurt, green peppers, and tomatoes are typically served on the side.

Ok…that doesn’t sound too unhealthy, right? But then they come and top it off by drizzling it with butter, giving it an award-winning flavor!

While it may not be something you eat often, it is worth trying for sure.

5. Döner Tavuk Kebabı

Döner tavuk (chicken doner) kebaps are a popular street food for tourists in Turkey.

This dish is made by layering slices of spiced and marinated chicken onto a vertical skewer, then roasting it over a flame until the outside is slightly charred and the inside is cooked through.

The cooked chicken is cut into thin slices and served either on its own or with flatbread, salad, and other accompaniments like pickles or tomatoes.

It’s usually seasoned with Turkish spices like sumac, thyme, oregano, chili powder, salt, pepper, and garlic.

To top it off, it can be drizzled with a creamy yogurt garlic sauce for added flavor. I recommend you grab one while you’re wandering around the city to keep your energy high!

6. CaĞ Kebabı

Cağ kebab (or Acı Kebap as it’s called in some areas) is made with either lamb or beef which is cut into thin strips, marinated for 24 hours in a mixture of spices, and then skewered and cooked over an open fire.

The skewer is placed on a slant so that it touches the flames of the fire, giving the meat its distinctive smoky flavor.

This is quite similar to the doner but instead of being roasted vertically, it is roasted horizontally and there is fire instead of a heating element.

Traditionally, it is served with roasted tomatoes and peppers, fresh flatbreads, and a spicy garlic yogurt sauce.

Spices commonly used include cumin, black pepper, oregano, paprika, and sumac.

7. Beytİ Kebabı

This is an iconic Turkish dish that has been satisfying taste buds since the 1960s.

It is a mix of spiced minced lamb, cooked on a skewer and served inside a lavaş flatbread wrap with tomato sauce and garlic yogurt.

Beyti kebap originates from the Beyti restaurant in Istanbul and its distinct flavor comes from traditional ingredients like oregano, cumin, red pepper flakes, pepper paste, paprika, sumac, garlic, and onion.

This one has been on my to-do list of foods to try. Will you beat me too it?

8. Cİğer Kebabı

Ciger kebap is a dish made with cubes of calf liver, onions, and peppers, skewered and then grilled over charcoal.

It is usually served with flatbread and most commonly seasoned with sumac, oregano, and chili flakes.

For those who enjoy extra spiciness, a squeeze of fresh lemon juice will take your dining experience up to the next level!

I am actually not a huge fan of liver BUT I did venture out and try it again in Goreme, Cappadocia and it was so tender and didn’t have the typical gamey flavor.

I know for my Turkish friends this is a staple in their diet. While I have gotten used to other new flavors this hasn’t been one of them. If, however, you enjoy liver, you’ll love this dish.

9. Testİ Kebabı

Testi kebaps are a truly unique and flavorful Turkish specialty that can be found in just about every corner of the country.

Traditionally, they are made with a combination of lamb, beef, onion, garlic, and spices like cumin, paprika, and oregano.

It’s all cooked together in an earthenware pot that is sealed with dough. The result is a juicy, hearty dish that will literally melt in your mouth!

The first time I ate this was in Cappadocia and seriously it was the most tender meat I have ever eaten. If you get a chance to try it, do!

Pro tip: Wanna try to make it at home? Try this testi kebap recipe.

This dish was originally from Central Anatolia and has been around since the Ottoman Empire first started sending out trade caravans to spread their culinary delights across different parts of the world.

It was created as a way to preserve meat over long journeys where refrigeration wasn’t available yet, this delicious dish has stood the test of time!

10. Patlıcan Kebabi

Patlıcan kebabı (eggplant kebap) is made with marinated and grilled eggplant, chopped onions and tomatoes, ground beef, and spices.

The eggplants are usually sliced into thin strips or cubes before being marinated and then grilled over charcoal.

Then, the ingredients are layered in a shallow pan which is placed on top of the charcoal until they become charred and crisp.

The prepared meat and veggies are served on top of warm, buttered Turkish flatbread with a few slices of onion for garnish.

A traditional preparation includes plenty of spices such as garlic, cumin, coriander, and paprika for flavor.

For those of you who aren’t a fan of eggplant in the States, I recommend taking a chance on it in Turkey. They have magic hands when it comes to eggplant.

I never ate eggplant in America but somehow in Turkey, they make it taste so incredible. I have been converted and it is now a staple in my diet.

11. Tandır Kebabı

Tandır is commonly made using lamb or beef and generally are known to come from the Aksehir region down in Konya.

They are cooked in a special oven called a tandir, giving this dish its name. The lamb is prepared with onions, tomatoes, potatoes, and peppers.

When served, they come with freshly baked flatbreads, onions, and sweet tomatoes – it’s a meal fit for royalty!

The spices commonly used to season Tandır include cumin, paprika, oregano, and black pepper, giving them a palate-pleasing flavor that everyone can enjoy.

12. Hunkar Beğendİ Kebabı

Hunkar Begendi kebap is one of those dishes that I make for myself at home.

It is also often called the Sultan Kebabı as it was the beloved dish of Ottoman sultans. It is so rich in flavor that I can see why they adored it.

It is made with cubes of lamb or beef, served over creamy pureed eggplant, with a generous helping of tomato sauce.

Recently I made my own twist on this and did it over pureed cauliflower with cheese and I think it is one of the best things I have ever made.

To give it its signature taste, spices such as paprika, cumin, nutmeg, coriander, and pepper are used to season the meat.

Finally, it is typically served with hot Turkish bread and sometimes a salad.

13. Çökertme Kebabı

This is a classic form of kebab that is made by char-grilling juicy cubes of marinated lamb, beef, or chicken and serving them on thin fried potatoes accompanied with garlic yogurt and tomato sauces.

The dish originates from the coastal city of Marmaris, located in the Mugla province of southwest Turkey.

To give these dishes their unique flavor, a variety of spices are used including onion, cumin, thyme, and chili pepper.

While you can get many of these in Istanbul, they are even better when you eat them in the place they originated. Don’t believe me? Do a taste test in both places and let me know how it goes!

14. Kağıt Kebabı

Kağıt Kebabı (aka parchment paper kebap) originates from Antakya in Turkey’s southern region.

It’s made with a combination of meat, usually beef or lamb, combined with veggies like tomatoes, peas, carrots, bell peppers, and potatoes.

The meat and vegetables are cooked together by wrapping them up in parchment paper with olive oil and spices such as salt and pepper.

This hearty dish has become an essential part of Turkish cuisine since its introduction to the country so long ago.

15. Urfa Kebabı

This is an iconic dish of Turkey, particularly in the town of Urfa (Şanlıurfa), and is actually quite similar to the Adana except that it isn’t spicy.

It is made from ground lamb and tail fat and is seasoned with spices like cumin, paprika, and cinnamon then placed on a flat skewer then grilled on an open mangal with coals.

It’s often served with a side dish of bulgur pilaf, charred peppers and tomatoes, lavas, parsley, and onions sprinkled with sumac.

If you’re looking for a flavorful but not spicy dish – the Urfa kebab is a great option!

16. Tepsı Kebabı

The Tepsi kebap (sometimes known as the Kilis kebabı because of the city where it originated) consists of layers of thin, pan-fried eggplant or potatoes topped with ground beef or lamb seasoned with herbs like parsley, garlic, salt, pepper, tomato paste, and cumin.

The ingredients are then placed in an oven-safe dish called tepsi (tray), covered with a lid, and baked until all the flavors meld together into one delicious meal.

The cooked dish can be served on its own or alongside some of Turkey’s colorful salads or sliced grilled tomatoes and peppers.

One of my favorite salads is the Çoban salad. It is chopped tomatoes, cucumbers, and red onions drizzled with olive oil. It’s the perfect compliment.

17. Tokat Kebabı

This meal is made with diced lamb, potatoes, eggplant, garlic, onion, peppers, and tomato all placed in a baking dish or skewered.

One thing that makes this dish different is how it is typically roasted under a whole bulb of garlic. As it cooks, the juices from the garlic drop down to the meat, giving it a lovely roasted garlic flavor.

It is typically served with fresh tomatoes, parsley, and lavash bread.

While it can be found in many places throughout the country, the best version can be found in its city of origin – Tokat City!

Enjoying this delicious meal while visiting the vibrant city of Tokat will give you an authentic taste of Turkish culture for sure.

18. Soğan Kebabı

Onion kebaps are known for their savory and flavorful taste and originate from the Gaziantep region, which is also known for its pistachios.

They are made with minced lamb (and sometimes beef) that is placed inside small onions that are then drizzled with pomegranate molasses.

The meat is only seasoned with salt and pepper, though if you’re making them at home, feel free to add whatever tickles your fancy.

These are incredibly easy to prepare and when you use fresh onions, you will get the best flavor.

This dish is on my list of ones to try at home. I keep watching videos that are inspiring me. Who knows, maybe this week is the week to try!

19. Köfte

Köfte (meatballs) are an iconic dish of Turkish cuisine and are commonly made from ground beef, lamb, or a combination of the two.

They are shaped into small oval shapes and flat rounds (like mini burgers) but rarely like what we would typically call a meatball.

They are grilled until cooked through and are typically served with vegetables like peppers, onions, and french fries.

While recipes for this delicious dish vary slightly between the regions of Turkey, there are some common ingredients shared in all versions, including onion, garlic, parsley, and cumin.

Paprika is also often used to add flavor and color. Salt is added to taste to enhance the overall flavor profile of the köfte.

If you are gluten intolerant this is one you should be aware of as they will often add flour to them to help hold them together. Since I am not a fan of that texture, I usually make them at home.

With this dish, you’ll notice variations in style and flavor depending on where you are in the country.

Years ago, when I backpacked through Europe, I tried tiramisu in every country and compared them. You could embark on a similar adventure with this dish, discovering how it differs across various regions of Turkey.

20. Orman Kebabı

Last but not least, the Orman kebap is a unique and delicious dish that is more like a stew than a typical kebab.

The classic version is made with chunks of lamb (beef or chicken can also be used) and vegetables like celery, peppers, carrots, eggplant, and peas.

It is seasoned with salt, pepper, tomato paste, garlic, and thyme.

One thing that makes it distinctive from other kebaps is that it isn’t cooked on a skewer but is cooked in a pot like a stew.

This dish is typically served on top of or with a side of rice as well as a side of cacik (similar to tzatziki), a yogurt-based side.

It’s an incredibly flavorful dish that originates from the city of Bolu and can also be known as Bolu kebap.

I don’t see this one as often on menus. So if you see it, I recommend you try it. You might not get another chance!

Frequently Asked Questions about Turkey’s Food Culture