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Lamb trimmed of sinew, hand-minced with a zırh knife and blended with red pepper and hot pepper.

A mild kebab prepared with knife-minced meat, tail fat and red capia pepper.

A rich, tender kebab prepared with knife-minced lamb rib meat.

Diyarbakır-style lamb liver kebab prepared with tail fat and spices.

Boneless lamb from the back, trimmed of sinew, with natural fat that gives a tender texture and rich flavour.

Lean lamb leg and shoulder meat, trimmed of sinew and specially marinated.

Naturally flavourful bone-in lamb chops from the back.

Boneless lamb from the back, trimmed of sinew, with natural fat that gives a tender texture and rich flavour.

Tender lamb from a prized cut along the back, served on skewers with butter.

A special kebab made with knife-minced lamb, vegetables and spices.

Chargrilled aubergine paired with lamb, a classic of southeastern Turkish cuisine.

Bone-in lamb ribs, cooked slowly until tender.

Beef breast, onion and a blend of spices, mixed and rested before cooking.

Beef ribeye with its characteristic marbling and rich flavour.

Tender, special beef from the back, marinated and served. Recommended for those who prefer lean meat.

Chicken thigh marinated in special sauces and grilled on skewers.

Marinated chicken wings grilled over charcoal.