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# Şiş Kebab Dürüm
- URL: https://onesandwich.com/sis-kebab-durum/
- Published: 2026-05-17T04:34:29.000Z
- Updated: 2026-05-26T15:56:45.000Z
- Description: Cubed marinated lamb or beef on skewer (şiş), wrapped in lavaş after grilling.
- Author: Andrew Lekashman
- Tags: Turkey, Wraps and Burritos, Kebap & ızgara, #auto-imported

**🇹🇷 Turkey** · Family: [Kebap & ızgara](https://onesandwich.com/tag/kebap-izgara/) · Heat: Grilled · Bread: lavash · Proteins: lamb, beef

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Ingredients

lavash · lamb · beef · onion · tomato · parsley · sumac

*Şiş Kebab Dürüm* is cubed, marinated lamb or beef threaded onto a skewer, grilled over coals, then slid off and rolled into *lavaş*. The *şiş* is the skewer and the method; the *dürüm* is the wrap, a thin, soft, unleavened flatbread that bends around the filling without cracking. Unlike the simpler *simit* snacks, this is a grill-built item where the meat is the entire reason it exists, and the bread is there to carry heat and juice from coal to hand. The angle is char and marinade contained in a soft wrap rather than a sliced loaf.

The build runs in a strict order and each step shows. The cubes are marinated first, typically in oil, onion, and spice, then pushed onto the skewer with enough space between them that the heat reaches all sides; crowded cubes steam instead of sear. Over the coals the exterior takes a crust while the inside stays juicy, which is the whole craft, and the meat is rested briefly off the fire before it goes near bread. The *lavaş* is warmed so it is pliable, often passed over the same grill to pick up a little smoke, then the meat is laid down a line of it, usually with sliced onion dressed in *sumak*, parsley, sometimes tomato or a smear of pepper paste, and rolled tight so it holds. Good versions char the cubes hard on the outside without drying the center and warm the *lavaş* so it folds rather than splits. Sloppy ones grill the meat to grey all the way through, or use a cold, stiff wrap that tears and dumps the filling, or overload it so it cannot be rolled closed.

Variations track the meat and the wrap. Lamb gives a richer, gamier result; beef is leaner and milder. The *lavaş* can be swapped for a thicker bread when a *dürüm* is not the goal, but at that point it is a different sandwich. A scatter of *pul biber* or grilled long peppers and tomato added to the skewer shifts the heat and smoke. The ground-meat skewer cousin, *şiş köfte*, is built and seasoned differently enough that it deserves its own article rather than being crowded in here. Held to grilled cubes in *lavaş*, *Şiş Kebab Dürüm* is defined by the fire and the fold.

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## More from this family

Other [Kebap & ızgara](https://onesandwich.com/tag/kebap-izgara/) sandwiches in Turkey:

- [Adana Kebab Dürüm](https://onesandwich.com/adana-kebab-durum/)
- [Antep Kebap Dürüm](https://onesandwich.com/antep-kebap-durum/)
- [Beyti Kebab Dürüm](https://onesandwich.com/beyti-kebab-durum/)
- [Bursa Kebap Dürüm](https://onesandwich.com/bursa-kebap-durum/)
- [Bursa Pideli Kebap](https://onesandwich.com/bursa-pideli-kebap/)
- [Cağ Kebabı Dürüm](https://onesandwich.com/cag-kebab-durum/)
- [Cağ Kebabı Ekmek](https://onesandwich.com/cag-kebab-ekmek/)
- [Ciğer Kebab Dürüm](https://onesandwich.com/ciger-kebab-durum/)

[See all Kebap & ızgara sandwiches →](https://onesandwich.com/tag/kebap-izgara/)