Bostan kebab – Lamb and aubergine casserole.
Buu kebab, "steamed kebap" – cooked in low heat until the meat releases its moisture and reabsorbs it.
Ca kebab, 'spoke kebab' – Cubes of lamb roasted first on a ca (a horizontal rotating spit) and then on a skewer, a specialty of Erzurum region with recently rising popularity.
Cierli kat kebab, 'liver paper kebab' – Lamb liver kebab mixed with meat and marinated with thyme, parsley and dill.
Çardak kebab, 'arbor kebab' – Stuffed lamb meat in a crepe.
Çökertme kebab – Sirloin veal kebap stuffed with yogurt and potatoes.
Çömlek kebab, 'earthenware bowl kebab' – Meat and vegetable casserole (called a güveç in Turkish) with eggplant, carrots, shallots, beans, tomatoes and green pepper
Çöp sis, "small skewer kebab" – a specialty of Selçuk and Germencik near Ephesus, pounded boneless meat with tomatoes and garlic marinated with black pepper, thyme and oil on wooden skewers.
Döner kebab
Hünkâri kebab, 'Sultan's kebab' – Sliced lamb meat mixed with patlcan beendi (aubergine purée), basil, thyme and bay leaf.
skender kebap – döner kebap served with yoghurt, tomato sauce and butter, originated in Bursa. The kebab was invented by skender Efendi in 1867. He was inspired from Ca kebab and turned it from horizontal to vertical.
slim kebab, 'steamed kebab' – Another version of the aubergine kebab without its skin, marinated in sunflower oil.
Kat kebab – Lamb cooked in a paper wrapping.
Kuyu kebab, 'pit kebab' – Prepared from the goat it is special for Aydn region, similar to tandr kebab.
Kuzu incik kebab, 'lamb shank kebab' – Lamb shanks mixed with peeled eggplants and chopped tomatoes, cream, salt and pepper.
Kuzu sis – Shish prepared with marinated milk-fed lamb meat.
Köfte kebap or Shish köfte – minced lamb meatballs with herbs, often including parsley and mint, on a stick, grilled.
Kiliç sis – Brochette of swordfish
Manisa kebab – This Manisa region version of the kebab is smaller and flat size shish meat on the sliced pide bread, flavored with butter, and stuffed with tomato, garlic and green pepper.