Unmarinated lamb tenderloin, cut into small cubes and grilled fast over charcoal with nothing but salt. It is the most expensive kebab in Gaziantep because there is very little of it per animal.

Küşleme is Gaziantep's status kebab. It uses only the tenderloin, so a whole lamb yields a couple of portions and the daily allocation runs out well before closing time. No marinade is used, because the point is the meat: the cubes are threaded tight, salted and grilled over hot charcoal for a few minutes only. Kebapçı Halil Usta and Küşlemeci Mehmet Usta both built single-dish businesses on it, and both shut once the day's supply is gone. It is served with grilled peppers, flatbread and yayık ayran, the churned buttermilk drink that cuts the fat.

4 editor picks for Küşleme in Gaziantep, ranked by editorial score. All Gaziantep signature dishes · Küşleme across every city.