Kebap, a term that refers to various meat dishes often cooked on skewers or spits, is found in many countries worldwide. The word has roots in ancient Turkic languages and originally meant “roasted meat.” In Türkiye, kebap restaurants offer a range of types that are popular among locals and visitors.
One of the most common varieties is shish kebap, which consists of marinated lamb or beef cooked on an iron skewer called a “şiş.” Vegetables such as eggplant, tomato, bell pepper, onions, pickles, and mushrooms are sometimes grilled alongside the meat.
A similar dish is çöp şiş. The main difference is that it uses wooden skewers instead of iron ones. Çöp şiş typically features smaller cuts of fatty meat pounded with tomato and garlic before being marinated in spices. These smaller pieces become crispier when cooked and are often served as appetizers for larger kebap meals.
Menus also list Adana and Urfa kebaps as separate options. Both come from southeastern Türkiye—regions known for their culinary traditions—and both use ground beef or lamb mixed with onion, garlic, and local spices packed by hand onto a skewer. The key distinction lies in the seasoning: Adana kebap contains red pepper flakes for more heat, while Urfa uses milder spices like paprika, oregano, and cumin. As the fat drips during cooking, it binds the meat together so that after grilling there is a hole through the center of each piece.
These types of kebaps are usually served with grilled vegetables but not on the same skewer as the meat.
Iskender Kebap is especially popular in İstanbul and Bursa—the city where this style originated. Named after its 19th-century creator from Bursa who invented döner kebap (rotating spit-roasted meat), Iskender involves slicing döner onto squares of pide bread. It is then topped with melted butter and spiced tomato sauce; creamy yogurt accompanies it on the side along with roasted peppers and tomatoes. This dish is known for being hearty when all its flavors combine.