
Based on 1,732 reviews
Hand-minced spiced lamb pressed onto wide skewers and cooked over live charcoal, arriving with a char at the edges and a juicy, pink interior
Small rib chops marinated and grilled over charcoal until the fat cap crisps and the meat stays rosy — the premium order at a mangal restaurant
An assortment of the kitchen's grilled proteins on one plate — the best way to survey the menu on a first visit
The milder, smokier sibling of the adana — ground lamb seasoned with dark Urfa pepper, slightly more buttery in flavour