Turkish · IV The Method
Turkish and Greek grilling (kebab / souvlaki)
I
Origin
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II
Description
Eastern Mediterranean grilling traditions share a common approach: marinated proteins cooked quickly over very hot charcoal, served with flatbread, raw vegetables, pickles, and yogurt-based sauces. The Turkish kebab tradition encompasses hundreds of regional variants — Adana (minced lamb on a flat skewer), shish (cubed marinated meat), döner (vertical spit). Greek souvlaki, gyros, and grilled meats follow parallel traditions. The charcoal is essential — gas cannot replicate the intense radiant heat and subtle smoke.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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