Adana vs Urfa vs Şiş: A Guide to Turkish Kebabs
How to navigate a Turkish grill menu and order like a local.
A Turkish grill menu can be intimidating. Adana, Urfa, şiş, köfte, beyti, kanat—what's the difference? Here's how to decode the menu and order with confidence.
The Three Main Categories
- Şiş: Cubed meat on skewers
- Kebab: Minced meat on skewers (Adana, Urfa, etc.)
- Döner: Meat cooked on a vertical spit
The Şiş Family (Cubed Meat)
Kuzu Şiş (Lamb Skewer)
Cubes of lamb, marinated and grilled. The classic. Look for restaurants that use proper lamb cuts—leg or shoulder—not pre-frozen mystery cubes.
Tavuk Şiş (Chicken Skewer)
Chicken breast or thigh, cubed and grilled. Often marinated in yogurt and spices.
The Kebab Family (Minced Meat)
Adana Kebab
The king of kebabs. Hand-minced lamb mixed with tail fat and red pepper flakes.Should have a kick of heat. If it's bland, it's not proper Adana.
Urfa Kebab
Same technique as Adana, but without the heat. Named after Şanlıurfa. Good for those who don't like spice.
How to Order
Start with a mixed grill platter to taste several items. See our complete döner guide for more.