The mangal
A Turkish grill is a long, narrow charcoal trough with no grate — skewers rest on the rails and the meat never touches metal. The coal is allowed to burn down to a steady glow; flame scorches the outside before the inside cooks. Fat dripping onto grey coal produces smoke that flavours; fat onto flame produces soot.
Minced or cubed
Turkish skewers divide cleanly. Minced: Adana (with red pepper), Urfa (without), köfte (with bread and onion worked into the mix). Cubed: kuzu şiş (lamb), tavuk şiş (chicken thigh in yoghurt). Minced skewers cook fast and hot; cubed ones need a slightly cooler bed and a longer turn.
What comes with it
Grilled tomato and long green pepper, always. Sumac onion with parsley to cut the fat. Flatbread underneath to catch the juices, bulgur or rice pilaf beside, and ayran or çay to drink. A grill plate without sumac onion is missing its acid.
How to order for a table
Two people: one Adana and one şiş, shared. Three or four: a mixed grill plus a meze board and bread. Order the mezes first and let them sit while the grill works — the sequence is part of the meal.
Where to eat this in Bali
SkaZka Bali on Jl. Raya Sanggingan No.88, Ubud grills over charcoal to order — köfte, chicken platter gyros and durum shawarma — daily until the kitchen closes at 22:00.
Also searched as «турецкий гриль», «türk ızgara çeşitleri», «kebab bali».