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.
Adana kebab: minced lamb mixed with tail fat (for moisture and richness), red pepper flakes, and onion — kneaded until the myosin binds it to the flat skewer. Grilled over white-hot charcoal, turned once. Shish kebab: cubes of marinated lamb or chicken on skewers — marinade of yogurt, onion juice, olive oil, and spices. The yogurt tenderises while creating browning compounds under heat. Döner: thin-sliced marinated meat layered on a vertical spit — same principle as al pastor. Souvlaki: pork or chicken marinated in olive oil, lemon, oregano, garlic — the simplest and arguably most perfect combination in grilling.
For home Adana: mix lamb mince with 20% grated onion (squeeze out juice first), Aleppo pepper, cumin, salt. Knead for 5 minutes to develop myosin binding. Form around flat skewers, grill on highest heat. For the simplest perfect souvlaki: pork shoulder cut into 2cm cubes, olive oil, lemon juice, dried oregano, garlic, salt. Marinate 4 hours. Grill over hottest possible coals. Serve in warm pita with tzatziki, tomato, onion, and a squeeze of lemon.
Too-lean meat for Adana — the tail fat is not optional, it provides moisture. Skewers too crowded. Charcoal not hot enough. Flipping too often. Over-marinating in yogurt. Serving without the accompaniments — flatbread, raw onion, sumac, herbs, and yogurt sauce are essential components, not sides.