Turkish Kebab: Understanding the Different Types
From döner to Adana, a guide to the different types of Turkish kebab, how they're prepared, and how to order them.
Turkish Kebab: More Than One Dish
"Kebab" in Turkey doesn't refer to a single dish — it's an umbrella term covering dozens of grilled meat preparations, from the vertical rotisserie döner most people picture internationally to regional skewered specialties like Adana and Urfa kebab. Understanding a few of the main types makes it much easier to order confidently rather than defaulting to the same dish every time.
Common Kebab Types
| Type | What It Is | Heat Level |
|---|---|---|
| Döner | Meat stacked on a vertical rotisserie, shaved and served in bread or on a plate | Not spicy |
| Adana | Hand-minced, seasoned lamb pressed onto a flat skewer and grilled | Spicy |
| Urfa | Similar to Adana but milder, made without the chili | Mild |
| Şiş | Cubed meat on a skewer, grilled — closer to what many call "shish kebab" internationally | Not spicy |
How and Where to Order
Döner is the most street-food-friendly option, sold wrapped in bread (dürüm) or over rice/bread as a plate (porsiyon) from stalls throughout the city, while Adana, Urfa, and şiş kebabs are more commonly found at dedicated kebab restaurants (kebapçı) where they're grilled fresh to order. A sit-down kebapçı meal typically comes with grilled vegetables, flatbread, and a simple salad.
If you like spice, order Adana; if you'd prefer something milder with the same texture, ask for Urfa — the two are prepared almost identically aside from the chili.
