How to make Şiş Kebap

Why cooks start here

Şiş Kebap is cooked the way Adana and beyond cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a turkish family cook actually puts it on the table.

Şiş Kebap, a beloved staple from Adana and its surroundings, reflects the heart of Turkish home cooking. Traditionally prepared for gatherings, its origins lie in the communal spirit of family meals where the act of sharing is as important as the flavors themselves. This recipe captures the essence of how Turkish families have perfected it over generations, with each ingredient thoughtfully measured by intuition and taste. The dish is a celebration of succulent lamb cubes, marinated with a hint of cumin and olive oil, imparting a rich and aromatic depth. The subtle tang of sumac finishes it, accentuating the meat's natural flavors. When served, it invites diners to savor its tender, juicy bites, seasoned to perfection with fine sea salt and freshly ground black pepper, capturing the essence of a Turkish feast.