The second Friday in July is World Kebab Day, so considering Türkiye is famed for its kebabs, we thought we would dedicate a post to this well-loved street food and culinary delight!

Turkish kebabs are a testament to the country’s rich food heritage. With a vast and interesting history, kebabs are a go-to snack and menu option for many who visit or cruise in the country – no matter their age and social standing.

Although some only associate kebabs with the well-loved doner, there are many incredible varieties of kebabs in Türkiye.

Here’s a look at the history of Turkish kebabs, a few of the most popular varieties, and why kebabs have captured the hearts and palates of food lovers for centuries.

The History of Turkish Kebabs

Turkish Kebabs have a long history dating to ancient times, with origins in the nomadic traditions of Central Asian Turks.

Early kebabs were simple, consisting of meat skewered on swords or sticks and cooked over open flames. As the Turks migrated across Anatolia, they brought their culinary traditions and kebabs with them. These recipes then evolved and adapted to include local meats and seasonal ingredients, leading to many regional takes on skewered meat dishes.

The popularity of Turkish kebabs really took hold during the Ottoman Empire. The sultans loved meat, and their chefs took basic lamb on a skewer to new heights, experimenting with different marinades and meat cuts and incorporating new spices and cooking techniques. The Ottoman period saw the birth of many of the kebab varieties we know and love today—these kebab recipes were passed down through generations, with some even written in the historic palace kitchen notes.

The Incredible Variety of Turkish Kebabs

From the busy streets of Istanbul to the dreamy harbour villages along the Turquoise Coast, kebabs are a culinary staple in Türkiye!

Each type of kebab is different, with some spicy and some not, but all telling a story with its ingredients, taste, and presentation.

Here’s a rundown of the top five most popular types of Turkish kebabs:

Turkish Shish Kebab (Şiş Kebap)

Turkish Shish Kebab, or “Şiş Kebap,” embodies the essence of Turkish grilling traditions. Typically made with chunks of lamb, beef, or chicken, the meat is marinated in a blend of olive oil, lemon juice, garlic, and a medley of spices before being skewered.

This marinade matters in a shish kebab as it not only infuses the meat with a rich depth of flavour but also tenderises it, ensuring each bite is delicious. The skewer is then grilled over an open flame, resulting in a delightful char and smoky taste.

Turkish shish kebabs are usually served with a side of Turkish rice, grilled peppers and tomatoes, and a fresh salad. They are versatile and can be dressed up in many ways to serve the guests onboard. They are perfect for a Turkish night, a beach BBQ, or even a dinner party!

Turkish Adana Kebab

Adana Kebab, named after the city of Adana in southern Türkiye, is renowned for its bold flavour and spicy kick. This kebab is made from finely ground lamb mixed with red bell pepper flakes, garlic, and a distinctive blend of spices, including paprika and cumin.

Adana Kebab is grilled on a long, flat skewer. The seasoned meat is beautifully moulded along the skewer’s length to encourage a little charring over the coals and give it a fabulous, distinctive, smoky flavour.

Traditionally served with a side of flatbread, fresh herbs, and grilled vegetables, Adana Kebab is a favourite with those who like meat and fiery flavours. Its unique preparation and taste make it a standout Turkish kebab and one of Türkiye’s most popular and well-loved varieties.

Turkish Aubergine Kebab

Aubergine Kebab, or “Patlıcan Kebap,” showcases the delightful marriage of meat and vegetables, highlighting the versatility and creativity of Turkish cuisine. Aubergine kebab is made from alternating pieces of seasoned ground lamb or beef and circular slices of aubergine, all skewered together and grilled over a flame.

During the cooking of aubergine kebab, the meat and aubergine become charred, leading to an incredible taste when served.  It is typically presented with rice or bulgur pilaf, grilled tomatoes, Turkish bread, and a seasonal salad,

Aubergine Kebab is a different, delicious, and well-balanced traditional Turkish meal. It can be dressed up and is another dish ideal for serving on BBQ or Turkish nights onboard.

Turkish Doner Kebab

No list of kebabs would be complete without mentioning Doner Kebab – it’s one of Türkiye’s most iconic and widely recognised dishes!

Doner Kebab is a delectable kebab made from seasoned layers of marinated meat cooked on a long rotating skewer. Doner was traditionally made with lamb, but today, you also find beef and chicken doner.

As the meat cooks, thin slices are shaved off and typically placed in warm lavas or pita bread with a topping of sumac onions, salad, yoghurt, and chilli sauce. Doner kebab is Türkiye’s most famed and favourite street food. It is now also a comfort food in chip shops and kebab houses across the world.

Turkish Iskender Kebab

Named after its creator, Iskender Efendi from Bursa, Iskender Kebab is a popular and indulgent dish that elevates the humble doner kebab to new heights. It features thinly sliced doner meat served over diced pita bread and topped with a tasty tomato sauce. It is then drizzled in hot, melted butter and served with a generous helping of thick natural yoghurt.

The dish is served with pita bread at the bottom, allowing the flavours of the doner and all the savoury toppings to soak through. In addition, you often find it garnished with char-grilled green and red peppers or grilled tomatoes to make it a truly satisfying dish.

Iskender Kebab’s harmonious blend of ingredients makes it a popular choice in Turkish restaurants. It is also often served on special occasions in Türkiye, so do try the dish if you get a chance during your travels.

Make The Best Turkish Kebabs Onboard

Turkish Kebabs are loved the world over, and the magic of these dishes lies in the quality of the meat, spices, and ingredients used to make them and their accompanying side dishes.

The 360° Yachting Provisions Team can supply all the ingredients you need to make the tastiest Turkish kebabs onboard, including top-quality lamb, beef, and chicken. We can also supply spices like cumin, paprika, oregano, red pepper flakes, and sumac for the marinades, as well as yoghurt, rice, salad greens, and Turkish bread to accompany them.

If you would like to add these provisions to the yacht, have any other requirements, or need assistance onboard, please CONTACT US.