Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Tuesday, March 01, 2005

Turkish Kebab Recipes

06/09/16: Farm Kebap (Çiftlik Kebabı / Çiftlik Köfte).
21/07/15: Ottoman Kebap (Osmanlı Kebabı).
07/04/15: Abant Kebap (Abant Kebabı - Bolu - Black Sea Region).
11/11/14: Pot Kebap (Tencere Kebabı).
06/08/14: Roasted Vegetable Kebap with Yogurt (Közlenmiş Sebzeli Yoğurtlu Kebap).
07/07/14: Pasha Kebap (Paşa Kebabı - Ottoman Kitchen).
21/04/14: Royal Kebap (Saray Kebabı - Ottoman Kitchen).
16/12/13: Chicken Beyti (Tavuk Beyti).
15/07/13: Kilis Kebab (Kilis Kebabı- Mediterranean Region).
17/06/13: Chop Shish with Ali Nazik (Çöp Şişli Ali Nazik - Gazianatep - Southeast Anatolia Region).
12/04/13: Nomad Kebab (Yörük Kebabı - Hatay - Mediterranean Region).
11/02/13: Wrap Filled Chickpeas aka Chickpeas Kebab (Nohut Kebabı aka Nohut Dürümü - Gaziantep - Southeast Anatolia Region).
14/01/13: Yufka Kebab (Yufka Kebabi).
20/08/12: Chicken Kebab with Yogurt Sauce (Yogurtlu Tavuk Kebabi).
21/05/12: Abu Gannush Kebab (Abu Ganus Soslu Kebap).
19/03/12: White Kebab (Sakiz Kebabi).
30/01/12: Onion Kebab (Sogan Kebabi - Gaziantep).
14/10/11: Bread Kebab (Ekmek Kebabi - Gaziantep).
25/08/11: Alined Eggplant Kebab (Dizme Patlican Kebabi).
01/08/11: Islim Kebab (Islim Kebabi).
03/06/11: Pistachio Kebab (Fistikli Kebap - Gaziantep).
16/05/11: Tantuni (Mersin).
01/04/11: Chicken Chokertme (Tavuk Çökertme).
19/01/11: Tas Kebab (Tas Kebap).
01/09/10: Kofte Kebab Wrapped in Eggplant (Patlican Sarmali Kofte Kebap).
01/04/10: Iskender Kebab with Meatballs (Kofteli Iskender Kebabi / Iskender Kebabi - Bursa).
20/01/10: Çökertme Kebab (Çökertme Kebabi).
21/08/09: Gardener Kebab (Bahcivan Kebabi).
02/07/09: Chop Shish (Çöp Şiş).
02/06/09: Kebab with Roasted Tomato (Alti Ezmeli Kebap).
25/09/08: Elbasan Kebab (Kuzu Elbasan Kebabi / Elbasan Tava / Yogurtlu Guvec).
01/06/08: Yogurtlu Kebab.
23/04/08: Sour Kebab (Eksili Kebap).
19/07/07: Turkish Shish Kebab (Sis Kebap).
09/06/07: Chicken Shish Kebab (Tavuk Sis Kebap).
16/05/07: Beyti Sarma.
19/03/07: Chicken Doner Kebab (Tavuk Doner).
25/09/06: Garden Kebab (Bostan Kebabi).
06/08/06: Simit Kebab (Simit Kebabi).
24/07/06: Pilavüstü / Döner Sandwich / Döner Kebap (Pilavüstü / Pilav Üstü Döner).
16/07/06: Shrimp Kebab (Karides Kebabi).
09/07/06: Eggplant Kebab (Patlican Kebap).
04/04/06: Lahmacun (Lahmacun).
11/03/06: Ali Nazik (Gaziantep).
25/11/05: Chestnut Kebab / Roasted Chestnuts (Kestane Kebap).
02/10/05: Iskender Kebab (Iskender Kebap - Bursa - Marmara Region).
17/07/05: Adana Kebab (Adana Kebap).


At 5:04 AM, Anonymous Anonymous said...


What a great site!

I have two questions.

1. I am told that in Turkey a knife called a Zirh is used extensively. Can you please direct me to a picture, or describe what the knife is like and why it is so essential.

2. I often see Adana kebabs shaped around a flat skewer as though it had been shaped by a machine. The shape I'm describing is a wave shape to create more contact over the charchol. I've been told that this is done by hand, but the shape looks to good and inconsistant with hand shaping as you would expect there to be a rounding as the hand grips around the skewer. I'm sure many DO create by hand but is there a way or tool for compressing this shape around the skewer please?


At 9:13 AM, Blogger Binnur said...

Hi Jeff,
Thank you:)
1- Zirh is a very sharp blade, used with both hands. It is used by
holding by the top side and it minces the meat. We don't use Zirh to make a ground beef at home, it's only used by professionals. We simply buy ground beef from the grocery store:)
2- All the kebabs are shaped by hand, there is no machine for that.
Yes, they are perfectly shaped, the consistency is great...they may
look too good to be done by hand, but it's definitely not done by
machine:) The wave shape you are asking comes from using the fingers. Squeezing the ground beef on the skewer leaves finger marks:)
I hope I answered all your questions:)

At 12:36 AM, Anonymous Anonymous said...

Dear Binnur,, Do you know of a Kabab place in Istanbul on the European side? There is a strip of shops, with a stairway to some underground Tunnels (not the Bazar) The Kebabs are very springy, and the shop is well known. They are so delicious. I have tried several different ways to make them but failed.
Ann Marie

At 4:41 PM, Blogger Binnur said...

Hi Ann Marie,
I think you are referring to Beyoglu-Tunel. I haven't been there for a
long time:( I don't know any Kebab restaurants in this neighbourhood.
I know one restaurant which is Four Seasons but I might be wrong! And it wasn't a kebab restaurant many many years ago, maybe it is now. As you know, there are so many different kinds of Kebabs in Turkey. If you give me the name and quick description, I'll try to help you out:)

At 10:46 AM, Anonymous Anonymous said...

Dear Binnur,

Hergun gelip yemeklerinizin resimlerine bakiyorum,ellerinize saglik hepsi cok guzel.
Eger taste-test icin birisini ararsaniz,ben hazirim.


At 10:50 AM, Anonymous Anonymous said...

For those who are wondering about the best Kebab retaurant in Turkey,NYT had an article on Istanbul and Ciya restaurant was highly rated.
Pictures of their kebabs looks great.Their
I know where I'm heading on my next trip to Turkey.


At 12:49 PM, Blogger Binnur said...

Sevgili Inci,
Cok tesekkur ederim. Esim taste etmekten yoruldu, baska birilerini
bulmami soyluyordu:))) Yolun Toronto'ya duserse lutfen haberim olsun, ne istersen pisirir, birlikte tadina bakariz:)

I wish I could see this article too:) I heard so many good things about Ciya. I already
scheduled to visit there on my next trip to Istanbul. Who knows, I may see you over there:)

At 9:58 PM, Anonymous Anonymous said...

Merhaba Binnur!


When I was in Turkey several years ago I had a fantastic kebab, the Tokat kebabı. It had lamb (and lamb tail fat), patlıcan, potato, tomato, biber, and maybe other things too. Can you tell us how to make this delicious kebab? Çok çok teşekkürler!


At 3:32 PM, Blogger Binnur said...

Hi Karla, tesekkur ederim, iyiyim:)
Tokat Kebab is a special kebab of this city. It is a nice combination of lamb meat, tomato, garlic, potato, green pepper and aubergine. The skewers are hanged upside down in a special firin (oven). At the bottom there is a special section which keeps the all the juices come from the meat and vegetables over thin breads. It is very hard to find the same taste at home:)

At 9:43 PM, Blogger Peregrine said...

I was in Kas (Kash, sorry my keyboard doesn’t have the squiggle under the "S") in 2006 for the total eclipse of the sun.
I saw it sitting with just 40-50 other people in the amphitheater.
I ate everyday at Meydan Restaurant on the main square.
They had an oven like a pizza oven and the kebobs were shaped in small patties. They were served traditionally with roasted peppers and tomatoes.
I find it hard to believe that the kebobs didn't have a variety of spices like paprika and cumin.
Is there a spice mix that gives the kebobs of that region their unique taste?
I love Turkey and the food.

At 4:28 PM, Blogger Binnur said...

I am glad that you liked the Turkish Cuisine:) I think the kebab you had is small kofte (hamburger). Kofte is a mixture of lamb (or beef), egg, bread crumbs (Turkish Bread), Turkish paprika, onion, cumin (optional), garlic (optional), salt and pepper. Also meat cooked in the oven gives extra taste to the Kebab...The lamb or beef don't have the same taste here...even the tastes of vegetables, fruits are not the same, aren't they:)

At 3:20 PM, Anonymous Anonymous said...

I am doing a report on Turkey for school one of my categories is food can you tell me some famous food and maybe some background history on it for example maybe a food is used only on special occassions

At 6:33 PM, Blogger Binnur said...

I may suggest you to do your report on Asure (Noah's Pudding) in Dessert section. You will find all the information about it here, good luck:)

At 7:16 PM, Anonymous Anonymous said...

thanks for the help

At 2:25 PM, Anonymous Anonymous said...

First of all thanks so much for all the lovely recipes.
My friend’s birthday is coming up, and she asked me to help her plan out the event. I wanted to make a Turkish themed picnic. I have an idea of what we will make, şiş köfte and şiş kebap, I was also thinking of making my own pita bread or pide bread. But we are planning to do all of this on the beach, and we won’t really have the kitchen near us so it will be harder. I was wondering if you can give me some meal ideas, some tips, because we’ll have to feed a lot of mouths, and I’ve never really organized such big events.
Thank you sooo soo very much

At 9:14 PM, Blogger Binnur said...

Thank you:) I would suggest to you to make some mezes (appetizers). Such as;
Kisir or Lentil Pate (Mercimek Koftesi).
Tarator or Chicken with Walnuts (Cerkez Tavugu).
Potato Pate (Patates Koftesi).
Zucchini Pate (Mucver).
Hummus (Humus).
Potato Cigarette Borek (Patatesli Sigara Boregi) or Borek (cut in small pieces).
Grape Leaf Rolls with Olive Oil (Zeytinyagli Yaprak Sarmasi).
As a dessert;
Turkish Shortbread (Un Kurabiyesi).
These are great for picnic.....easy to prepare and serve:)
Have a great picnic:)

At 3:01 PM, Anonymous Anonymous said...

In my local kebab shop they do a kebab called chicken halep that halep sauce is the mutts nuts and wanted to make it my self can u give me the recipe please.
Thanks alot

At 8:49 PM, Blogger Binnur said...

Hi Terry,
Sorry, butI am not familiar what you ask for.
Take care,

At 10:30 PM, Anonymous Anonymous said...

Hi Binnur,

Great website by the way. I was in Turkey last year and in Istanbul I discovered a dish I fell in love with. It is called Beyti. Do you have a recipe/link posted on your website for this dish and the little tomato/garlic sauce that goes on top of it?
Thank you,

At 10:40 PM, Anonymous Anonymous said...

Hi, sorry I just saw that you had a recipe for Beyti sarma (wasn't looking properly :). Is the beyti kebab the same? Is it made with ground lamb?
Thanks again,

At 9:49 AM, Blogger Binnur said...

HI Isabelle,
Yes, they are the same:)
Take care,

At 5:42 PM, Anonymous Anonymous said...

Hi All,

Great site.. i returned from Turkey (near Antalya) in June and the kebabs were fantastic.. i picked a small place on the road were all of the taxi drivers went.. WOW! it was fantastic.. and if i was not 20 mins walk away from the place I would have gone back for another one! I have been given a recipe but it is in turkish.. can anyone help me please? I have been trying to remake this dish bit it is not working (on the bbq).

Turkish text is


Please help


At 8:01 PM, Blogger Binnur said...

Hi Mike,
In English is;
Cut the chicken in cubs. Season with salt and pepper, pour some oil, toss and cook.

At 4:18 AM, Blogger Unknown said...

Hi Binnur,

Thank you... what a rubbish recipe.

Best regards


At 3:10 PM, Anonymous Anonymous said...

Hi Binnur
What a great website. I've travelled a lot but the best food I've had was in Turkey. While in Istanbul we went to Doy Doy in Sultanahmet regularly, the lentil soup, kebaps, bulgur pilaf...everything was delicious. And so many other places in all the towns we visited were just fantasic. I look forward to trying many of your recipes!

At 12:04 PM, Blogger Céline-marine said...

Dear Binnur,

Thanks for your blog! My boy-friend and I just spent a few days in Istanbul and fell in love with the city - and the food. We particularly enjoyed a kebap, made with meat, yogurt, fresh herbs - not the yogurt kebap which recipe you gave, another one, called nasir kebap maybe?

I hoped you might be of help and incate where I could find the recipe.

Thanks in advance for your kind help!

At 12:57 PM, Blogger Binnur said...

Hi Céline,
I don't think Nasir is the kebab name. It could be the name of Kebab House:) If you give me more info I would be more helpful.

At 12:20 PM, Blogger Céline-marine said...

Thanks for your reply and kind help!!!

I don't think it was the name of the kebab house because we saw it at the menu of two different places but I know I forgot a part of the name and maybe even got that second part wrong... I should have written it down!

The meal was : one layer of hot eggplant puree, maybe with garlic, and with a fresh herb taste (but I don't know which ones), one layer of cold yoghurt, one layer of hot lamb (once the meat was ground lamb, the second time it was lamb slices).

Does it look like something you know?

Many, many thanks for your help. And good afternoon!

At 4:22 PM, Blogger Binnur said...

Hi Céline,
It is very good description and I was able to figure it out right away:) It is Ali Nazik! I've already posted the recipe under the Appetizer section, here is the address:

At 4:53 AM, Anonymous Anonymous said...

Merhaba Binur Hanim!
You have helped me a few times with Turkish recipes and I finally purchased your book to keep working. I had to take some time off for some surgery. I had my stomach moved and my diaphragm rebuilt, I must say Salep was a wonderfully soothing drink to get me through the days I felt like nothing on my stomach would help!
I write to you now, in much better health, Alla şükür! Also, my fiance is only 7 months from coming to me from Turkiye. He speaks often of a type of kofte made from raw meat, and from what I gather, is very spicy. I think for safety reasons I may have to grind my own meat, but I have a grinder on my Kitchen Aid mixer so I can do this. I am looking for this recipe. I didn't see it in your book (maybe I am forgetting). I know people are hesetint to use raw meat but he really likes this and I would like to surprise him with it! Çok teşekkürler!


At 8:28 PM, Blogger Binnur said...

Mergaba Sevgili Suzy, tesekkur ederim iyiyim:)
First of all, I am sorry about your surgery. I hope you get well soon.
I've already posted the Cig Kofte (without using raw meat) recipe under the "Appetizers" section. Here is the address:
I wish you have good health and happiness.

At 1:52 PM, Anonymous Anonymous said...

I am wondering if anyone can add some information regarding haleb kebab / haleb sauce.

The kebab is usually, some cut up pitta bread (sometimes fried) layered on the bottom of a dish, then some haleb sauce (a tomato based sauce) then a layer of doner meat, this is covered with more sauce.

Can you explain what this is ?

I deally, a recipe for the sauce.


At 8:59 PM, Anonymous LeAnn said...

Hi, I was in Istanbul in September and ate this wonderful skewer kebab which was made with beef and/or lamb and pistachios (Fistikli kebab?). I have not been able to find a recipe anywhere. Could you help me with this? Also I just wanted to say I made the baklava recipe and it was abolutely heavenly! I had to hold myself back from eating the whole pain in one sitting! Thank you for your wonderful recipes.


At 9:38 PM, Blogger Beny Firmansyah said...

when i start to look this site i ready know i will starving with all these imagine is going back to few year ago when i lived in some city in germany....really2 deliceious and so lecker ...hmmmmm yummy..iam starving nowwwww

At 5:30 PM, Anonymous kebab recipes said...

This is my favourite, Iskender Kebab. First time i eat in Bursa and most liked.. Thank you..

At 2:23 PM, Anonymous Anonymous said...

Hi. Tried ground lamb and beef kebabs finger pressed to wide skewers last night. Unfortunately, the bottom half of each kebab fell onto the coals. How does one prepare or cook the kebabs to prevent that?

At 10:02 AM, Blogger Binnur said...

Try to make it a little bit thicker next time:)

At 12:20 PM, Blogger Unknown said...

Hi Binnur

I lived in Denmark growing up and my town had a lot of Turkish restaurants and takeaways, my favorite thing was a Dürum. I would love to have one again but now I UK and no one knows what I'm talking about do you have any recipies for the bread and the sauce?? Please help my mouth is watering at the thought :)

At 2:29 PM, Blogger Unknown said...

Hi Binnur,

I liked most of the recipes. I have eaten Kabab in a restaurant in Copenhagen called the Kosk Kebab and the chilli paste in oil was delicious. Would you be able to provide the recipe? I have heard that this recipe is fiercely guarded?

At 3:32 PM, Blogger Binnur said...

Hi Adithya,
I think it is their specialty that's why the recipe is well guarded:)

At 8:08 AM, Blogger Unknown said...

Hi Binnur,

Thanks for the response. Would you be able to provide me a recipe for this? And what is it called?


At 7:37 PM, Blogger Binnur said...

Hi Adithya,
It is called Kosk Kebap as you stated. I believe the cook has a special recipe which is not available to the public.

At 12:10 PM, Anonymous Anonymous said...

I am on vacation in Antalya this week and today I had the best fried bread with vegetables in it. Do you know what the name of the bread is or where I can get a recipe for it? It was slightly gold in color.

At 4:12 PM, Blogger Binnur said...

I can help you only if you can get the name of the bread while you are there.

At 3:45 PM, Anonymous Anonymous said...

I wounder how to make ottoman kebab, Can not find it here??:)

At 7:18 AM, Anonymous Tom said...

Hi Binnur

Do you have a recipe for soğan kebabı? It was prepared for a team of archaeologists many years ago in a village near Gaziantep, cooked in the village baker's oven - whole onions interspersed with meatballs.



At 10:56 AM, Blogger Binnur said...

Hi Tom,
Sure, I am going to post it in the future:)

At 12:43 PM, Anonymous Marc said...

Merhaba Binnur,
My wife and I recently came back from 2 weeks in Turkey and had a wonderful fime! We especially loved the food and have been cooking Turkish food since our return. Your website has been especially helpful, and everything we have made from your recipes has been delicious. It has been difficult for us to find some of the ingredients, such as red pepper paste and Turkish paprika. Do you have any suggestions as to where we can find these? (If we had known, we would have bought much more from the Spice Bazaar.)
Regards, Marc

At 1:44 PM, Blogger Binnur said...

Hi Marc,
I don't know where you live. You can find them in Turkish or Mediterranean stores if you have any your area. If you are living in USA you can shop from which is online Turkish grocery store.

At 8:38 PM, Anonymous Anonymous said...

Hi, I lived in Adana, 20 years ago. The Adana kebap that we saw there was always made with the beat on a spit, like a rotisserie. When you ordered Adana kebap, the person would slice shavings of meat off. Are you familiar with that? Is that kind of meat also ground? Just curious. Thanks for posting your recipes. As soon as I finish nursing school, I'm going to buy your cookbook. I can't wait! Turkish food is one of my all time favourite foods!

At 8:55 PM, Blogger Binnur said...

What you are asking for is;
Doner Kebab
and there is another recipe made with doner is called;
Iskender Kebab
Take care,

At 11:24 AM, Anonymous Anonymous said...

Hello there, I was stationed at Incirlik for a few years. Outside the base is the "Alley", I used to order the chicken shish kabob, however it always came in a wrap with a lemon/lime type salad. I am trying to get the recipe for both.


At 12:09 PM, Blogger Binnur said...

I've already posted the Chicken Shish Kebab here;
There is variety of salads in Turkish cuisine. You should check the Salads section to find out the right one.

Or, if you can let me know of the ingredients, then I can figure it out for you:)

At 12:03 PM, Anonymous Anonymous said...

Hi, my mother has just returned from holiday in Turkey (Side) and she would really love a recipe for Ottoman kebab. Can you help please?!

Samantha :-)

At 1:05 PM, Blogger Binnur said...

Hi Samantha,
I am going to post it in the future:)

At 6:32 AM, Anonymous Anonymous said...

Looking very much forward to get the Ottoman Kebab recipie as well :-)
It is very yummi.....

At 3:50 AM, Blogger Danbalam said...

Hi, I visited Istanbul recently. I had a meal at one of the restaurants there called Shepherd's Kebab, however it was more like a casserole than the way I've had kebab served before. I am trying to find a recipe for this dish but I'm having difficulty finding anything other than Shepherds salad or Doner kebab. Does this dish go by a different name perhaps?

At 10:18 AM, Blogger Binnur said...

Hi Danbalam,
I believe it is "coban kebabi". You can google it:)

At 11:25 AM, Blogger Malik said...

Hi Binnur,
Could you provide me with an email address where I can discuss something besides recipes with you?

At 9:08 PM, Blogger Binnur said...

Hi Malik,
My email address is

At 10:59 AM, Blogger Unknown said...


I go to Gumbet on the Bodrum peninsular every year and they cook a Turkish stew (which they call kebab) in a clay amphora. There are lots of options...chicken or beef or lamb and even fish or mixed amphora. The main ingredients apart from the meat is tomato and onion and some veg. Do you have a similar recipe that I could make in an ovenproof dish instead of the amphora please?

At 8:48 PM, Blogger Binnur said...

Hi Wayne,

There are so many Kebab recipes in our kitchen. I've already posted them. I hope you can find what your look for.

At 7:02 AM, Anonymous Sharla said...

Hi i wonder if you could help me out with a recipe, i have looked through your pages but cannot find it.

I went to a Turkish restaurant yesterday and my boyfriend had a dish (which they called) "Tavuk Sultan" it was a chicken dish (cut in bite size pieces)in a sweet creamy sauce, with pine nuts and raisins in....served with rice and salad.

I can't find the recipe anywhere and really wanted to try and make it myself....could you help me out here with the recipe please. : )

At 1:18 PM, Blogger Binnur said...

Hi Sharla,
Probably the dish is their specialty casue I have never heard a dish called Tavuk Sultan. You can check the chicken recipes and get some ideas to make your own specialty chicken dish. Take care.


Post a Comment

<< Home