Urfa Kebab Dürüm
Şanlıurfa's mild answer to Adana: hand-minced lamb grilled with cumin, black pepper and garlic but no hot chili, rolled tight in thin lavaş with sumac onion doing the cutting.
Kebap & ızgara
Tokat Kebabı Dürüm
The Tokat kebab roasts lamb, potato, eggplant, tomato, and garlic on a vertical wood-fired skewer so the tail fat bastes everything below, then rolls the whole stack into warm lavaş.
Şiş Tavuk Dürüm
Chicken şiş (skewered chicken) wrapped in lavaş; marinated in yogurt and spices.
Şiş Kebab Dürüm
Cubed marinated lamb or beef on skewer (şiş), wrapped in lavaş after grilling.
Manisa Kebabı Dürüm
Manisa kebabı sets thin charcoal-grilled köfte fingers over buttered pide with tomato sauce and yogurt; rolled in lavaş it is a dürüm, pinned to a 1927 family kebab house in Manisa.
Karışık Izgara Ekmek
The mixed grill packed into a split Turkish loaf instead of rolled in flatbread: köfte, şiş cubes and döner in a bread toasted to catch the grill juices and hold its shape in a fist.
Karışık Izgara Dürüm
Turkey's mixed-grill wrap lays döner shavings, a split köfte, and şiş cubes thin enough that a sheet of lavaş still closes over all of them. A packing problem solved before a flavor one.
Çöp Şiş Ekmek
Çöp şiş ekmek pushes thin wooden skewers of charcoal-grilled lamb off the stick and into a split somun loaf: an Aegean thrift grill from Selçuk and Germencik, seasoned at the last second.
Çöp Şiş Dürüm
'Garbage' şiş (small meat pieces threaded on wooden skewers) wrapped in lavaş; name refers to small scraps of meat.
Ciğer Kebab Dürüm
Cubes of lamb liver fired over charcoal at first light and rolled hot into lavaş, the breakfast wrap of Turkey's southeast, where the iron of the grilled organ meets cold sumac onion piled raw around.
Cağ Kebabı Ekmek
Erzurum's horizontal-spit lamb, shaved onto a small hand skewer called the cağ, given a last char at the coals and pushed into a split crusted loaf. The wood-fired ancestor of vertical döner.
Cağ Kebabı Dürüm
Erzurum cooks the spit on its side. Cağ kebabı turns the lamb cone horizontally so the fat circulates back into the meat, then re-skewers the cooked edge and grills it again before the lavaş dürüm.
Bursa Pideli Kebap
Bursa's plated kebab: shaved döner over squares of pide soaked dark with tomato sauce, butter poured on top, yogurt alongside. The everyday, untrademarked face of İskender.
Bursa Kebap Dürüm
Bursa's İskender flavor taken portable: the city's spit-shaved döner with a careful smear of tomato-and-butter sauce rolled in lavaş, yogurt kept on the side.
Beyti Kebab Dürüm
Beyti gone portable: skewer-grilled ground lamb rolled in lavaş with garlicky tomato sauce and cold yogurt, eaten from the end. Named for İstanbul restaurateur Beyti Güler.
Adana Kebab Dürüm
The chili-forward Adana skewer rolled in lavaş: hand-minced young lamb cut with the zırh cleaver, fired hot, and the sour sumac onion cutting straight across the heat.