Orman kebab, 'forest kebab' – Lamb meat on the bone and cut in large pieces mixed with carrots, potatoes and peas.
Patates kebab, 'potato kebab' – Beef or chicken mixed with potatoes, onions, tomato sauce and bay leaves.
Patlcan kebab, 'aubergine kebab' – Special kebap meat marinated in spices and served with aubergines, hot pide bread and a yoghurt sauce.
Ramazan kebab, 'Ramadan kebab' – Meat mixed with yogurt, tomato and garlic stuffed with fresh mint or garnish on Pide bread.
sis kebab – Prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled.
Sivas kebab – Associated with the Sivas region, similar to Tokat kebab but especially lamb ribs are preferred and it also differs from Tokat kebab on the point that there are no potatoes inside.
Susuz kebap, 'waterless kebab' – Cooked after draining excess fluid from the meat rubbed with salt and cinnamon in saucepan.
sis kebab
sis tavuk or Tavuk i or – Yogurt-marinated chicken grilled on a stick
Tala kebab, 'sawdust kebab' – Diced lamb, mixed with grated onions, brown meat mixed with flour dough.
Tandr kebab, 'tandoor kebab' – Lamb pieces (sometimes a whole lamb) baked in an oven called a tandr, which requires a special way of cooking for hours. Served with bread and raw onions.
Tas kebab, 'bowl kebab' – Stewed kebab in a bowl, beginning with the cooking of the vegetables in butter employing a method called yaga vurmak, ("butter infusion"), before the meat itself is cooked in the same grease.
Testi kebab, 'earthenware-jug kebab' – Ingredients are similar to çömlek kebab, prepared in a testi instead of a güveç, generally found in Central Anatolia and the Mid-Western Black Sea region.
Tokat kebab – Associated with the Tokat region, it is made with veal marinated in olive oil, aubergine, tomatoes, potatoes, onion, garlic and special pita bread.
Urfa kebab – from Urfa, similar to Adana kebab, but not spicy