Kebab, the cornerstone of Turkish culinary culture is prepared with different flavors and techniques in each region. Generally grilled on wood or coal fire, kebabs are often made from beef, lamb or chicken meat.


Kebabs, which may also be prepared with sauce and in alternate ways, constitute the backbone of the traditional cuisine. Varieties of Kebabs such as İskender, Adana, Urfa, Beyti, Avci, Çökertme, Cag, Orman,İncik, İstim, Kaburga, Testi, Kuyu, Kıyma, Kağıt, and Yörük Kebap are widely served in restaurants and kebab lounges.

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