History & Origin
Karışık ızgara — literally mixed grill — is a restaurant invention rather than a village dish. Turkish kebab houses built it for tables that could not agree, and it became the standard way to eat when a group sits down: one board, four or five techniques, everyone reaching.
Ingredients
Typically hand-minced Adana kebab, cubed lamb şiş, chicken şiş, köfte, and grilled tomato, pepper and onion. Flatbread underneath.
Traditional Preparation
Each item is grilled separately because each needs different coal: mince over hot coal for a short time, cubed lamb slightly cooler and longer, chicken slowest of all. They meet only on the serving board, which is why a mixed grill exposes a kitchen's timing more than any single skewer.
Regional Variations
Regional boards swap in Urfa kebab for Adana where chilli is unwelcome, lamb chops in Istanbul steakhouses, or liver şiş along the southeastern route through Şanlıurfa and Diyarbakır.
Pairings
Ayran or a dry red, bulgur pilaf, sumac onion, garlic yoghurt, grilled long pepper.
How It Is Served
On a board or copper tray lined with flatbread, with the skewers laid out in order of spice so you can work from mild to hot.
Did You Know
In Turkey a mixed grill is usually ordered for two people and quietly eaten by three — the bread underneath, soaked in the juices of everything above it, is the part regulars fight over.
Turkish Mixed Grill at SkaZka Bali
Our mixed grill is built from the same skewers we serve individually — hand-minced Adana, lamb şiş, chicken şiş and köfte — with grilled vegetables, sumac onion and stone-oven flatbread. The most direct way to taste the whole Turkish grill in one sitting.