7 types of Turkish kebab to try

In Turkey, kebab doesn't mean one dish. It's a whole family of grilled and roasted meats, and every region has its own. Here are seven you'll meet on Turkish menus, including ours.

1. Döner kebab

Marinated meat stacked on a vertical spit, slow-roasted and carved into thin slices. Served in a wrap, in bread or on a plate with rice. Its history.

2. Iskender kebab

Named after İskender Efendi of Bursa. Döner is laid over cubes of pide bread, then topped with tomato sauce, melted butter and yoghurt on the side. Rich and comforting, and a favourite for sit-down dinners.

3. Adana kebab

From the southern city of Adana. Minced lamb mixed with red pepper is pressed onto a wide iron skewer and grilled over charcoal. It's usually spicier than other kebabs.

4. Beyti kebab

Today's beyti is usually minced meat, grilled, wrapped in thin lavash bread, sliced and served with tomato sauce and yoghurt. The dish is named after Beyti Güler, a well-known Istanbul restaurateur, whose 1960s original used lamb fillet.

5. Şiş kebab

Cubes of marinated chicken or lamb grilled on a skewer. Simple, juicy and easy to share.

6. Köfte

Turkish meatballs or patties, grilled and served with rice, salad and bread. Every region has its own recipe.

7. Ali nazik

Smoky grilled eggplant mashed with yoghurt and garlic, topped with meat. A south-eastern Turkish classic that pairs creamy and savoury.

Which kebabs work best for catering?

• For live stations: döner, carved to order. It's the most theatrical and the fastest to serve a queue.
• For office lunches: kebab over rice, wraps and köfte boxes travel well and are easy to eat at a desk.
• For dinners and weddings: iskender and beyti add a sit-down feel, with meze and baklava to finish.

See which of these we serve, with photos and prices, on our menu.