Şiş Kebap

Şiş kebap is cubes of marinated meat threaded onto a skewer and grilled over charcoal. It shares the word "kebab" with Adana kebab, but the two are different dishes: şiş kebap is made from whole cubes of meat, Adana kebab from a spiced minced-meat mixture.

What it actually is

Cubes of lamb from a tender cut are marinated in yoghurt, olive oil and spices — black pepper, pul biber, sometimes onion juice or garlic — then threaded onto metal skewers. Onion, green pepper and tomato are often threaded between the pieces of meat, but they can just as well be grilled on separate skewers; both are traditional. The skewers cook over hot charcoal and are turned regularly until the outside is browned and lightly charred.

How far the meat is cooked depends on the meat: lamb and beef can be served slightly pink in the centre, while chicken şiş must be cooked through, with no pink left. Any meat should reach a safe core temperature before serving.

Cubed meat, not minced, is what makes it şiş kebap. A skewer of minced meat pressed into shape is a different kebab — Adana or a köfte skewer.

How it's served

• Off the skewer, over rice pilaf or on lavaş or pide, with the grilled vegetables.
• With a salad of onion, parsley and sumac, as a full plate.
• Lamb, beef and chicken versions are all common.

Writing it on a menu

• Say that it is cubed meat, not minced, since Adana kebab and şiş kebap are easily confused.
• Name the meat, and how the chicken version is cooked.
• Declare milk when the marinade contains yoghurt; a marinade of only olive oil, onion juice and spices does not.
• Declare wheat when it is served on lavaş or pide.