Kebab in Başakşehir: cooked over the embers

Kebabs of Gaziantep cuisine

In Gaziantep cuisine a kebab is rarely just meat; many Gaziantep kebabs share the fire with a vegetable or a fruit. Ali nazik comes with smoky eggplant and garlic yogurt, onion kebab with small shallots, and eggplant kebab with slices of eggplant cooked alongside the meat.

Our menu has the best-known plates of this tradition: ali nazik, onion kebab, eggplant kebab, pistachio kebab and tomato kebab.

The most loved cuts of lamb

Küşleme is cut from the most tender part of the lamb and cooks quickly over the embers. Lamb şiş, çöp şiş, lamb chops and grilled tenderloin come from the same grill.

For a slow-cooked plate there is lamb tandır from the oven, and for a dish seared on the sac pan there is sac kavurma.

Adana and Urfa, minced by hand

Adana and Urfa kebabs are made from meat minced by hand with a zırh knife; Adana is spicy, Urfa is mild. You can order either as a plate or as a wrap.

Mixed kebab for a full table

A mixed kebab brings several kebabs together on one platter, served for one, two, three or four people. For larger groups we have a private dining room and group menus.

What to have with your kebab

Nurdağı salad, shepherd's salad, ezme, haydari or abagannuş go well with kebab; to drink, ayran or şalgam. You can finish the meal with katmer or künefe.