Turkish cuisine is far more than the doner you know from home. In Cappadocia, where Anatolian traditions run deep, the kebab is a whole culinary world — slow-cooked in clay pots, grilled over wood embers, and served with warm bread, fresh herbs and smoky aubergine. Here are the kebabs worth seeking out while you explore the fairy chimneys, and a few notes on where they fit into a day on the road.
1. Testi Kebab — Cappadocia's Signature Dish
If you try only one kebab in Cappadocia, make it testi kebab (pottery kebab). Meat — usually lamb or beef — is slow-cooked with vegetables inside a sealed clay pot until it is meltingly tender. At the table the waiter cracks the pot open with a small hammer, often with a bit of theatre and a puff of fragrant steam. It is the regional specialty, born from the local pottery town of Avanos, and almost every restaurant in Göreme and Ürgüp serves its own version.
2. Adana & Urfa Kebab — The Classic Skewers
These two hand-minced lamb kebabs are the backbone of any Turkish grill. Adana is spicy, laced with red pepper; Urfa is its milder cousin. Both are grilled over charcoal and served with grilled tomatoes and peppers, sumac onions, and lavash bread. They are the easy, reliable, deeply satisfying choice after a long morning in the valleys.
3. Şiş Kebab — Simple and Perfect
Şiş (shish) kebab is cubes of marinated lamb or chicken threaded onto skewers and char-grilled. Clean, smoky and unfussy, it is a great option if you are travelling with kids or prefer something less spicy. Order it with a side of bulgur pilaf and a shepherd's salad (çoban salatası).
4. İskender Kebab — A Rich Indulgence
İskender takes thin slices of doner, lays them over pieces of pide bread, then drowns them in tomato sauce and sizzling melted butter with a side of yoghurt. It is rich, generous and unforgettable — best enjoyed as a leisurely lunch rather than right before a hike.
5. Beğendi (Sultan's Delight) — Kebab on Smoky Aubergine
Hünkar beğendi, 'the sultan liked it,' pairs tender braised lamb with a velvety purée of smoked aubergine and cheese. It is comfort food with an imperial pedigree, and a wonderful introduction to the creamier, Ottoman side of Turkish cooking.
What to Order Alongside
- Mezes to start: hummus, haydari (herbed yoghurt), and smoky közlenmiş patlıcan (roasted aubergine).
- Bread: pillowy pide, straight from the oven.
- Drink: ayran (salted yoghurt drink) cuts the richness; or try a glass of local Cappadocian wine.
- Dessert: künefe or a slice of baklava with Turkish tea.
Tips for Eating Well in Cappadocia
- Book ahead for testi kebab — many places need a few hours' notice because of the slow clay-pot cooking.
- Go where the locals go: the small grill houses in Ürgüp and Avanos often outshine the tourist-strip restaurants.
- Pace yourself — portions are generous, and the mezes alone can fill you up.
- Tell us about dietary needs; many restaurants happily do vegetarian testi kebab and grilled-vegetable plates.
Let Your Driver Do the Planning
Some of the best kebab houses sit in villages between the main sights — easy to reach by car, awkward by public transport. When you travel with Cappadocia Taxi, just tell your driver you'd like a proper lunch, and we'll work a great local restaurant into your route between the valleys, the underground cities or the airport. No taxis to flag down after a long meal — your ride is already waiting.
Come hungry. Between the testi kebab, the charcoal skewers and the endless mezes, eating may end up being one of the highlights of your Cappadocia trip.