Muhsinzade Türk Şiş Kebap is a turkish restaurant in Sahinbey, Gaziantep.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Tavuk şiş, Ciğer dürüm, Firik pilavı
Must order: Chicken şiş off the charcoal, wrapped with firik pilav.
Tip: Shut by early evening. This is a breakfast and lunch counter, not a dinner room.
Address: Boyacı, Külekçi Çarşısı Sk., 27400 Şahinbey/Gaziantep
Ciğerci Mustafa grills lamb liver on Bayramoğlu Sokak in Gaziantep, where the local breakfast is skewers, flatbread and a glass of tea at dawn.
Signature: Ciğer kebabı, Kuyruk yağı, Zahter salatası
Order: Liver skewers with tail fat, eaten with raw onion and zahter.
Tip: Liver is a morning dish here. Order the tail fat alternating on the skewer, that is the local way.
İmam Çağdaş has cooked kebab and rolled its own baklava on Uzun Çarşı in Gaziantep since 1887, and the founding family still works both counters.
Signature: Ali Nazik kebabı, Soğanlı lahmacun, Havuç dilimi baklava
Order: Ali Nazik, then a plate of havuç dilimi baklava from the same counter.
Tip: Sit upstairs, order the Ali Nazik, and buy baklava on the way out rather than eating it at the table.
Metanet Lokantası in Gaziantep opens at 05:00 and sells beyran until the pot runs dry, which is why locals queue before the bazaar wakes up.
Signature: Beyran çorbası, Lahmacun, Patlıcan kebabı
Order: Beyran, the lamb and rice broth the kitchen has simmered overnight.
Tip: Get there before 09:00. The beyran is gone by early afternoon and the kitchen will not make a second batch.
Çulcuoğlu Et Lokantası sits at the exit of the coppersmiths' bazaar in Gaziantep, opposite the Suriye Pasajı, and the family has run it since the 1920s.
Signature: Patlıcan kebabı, Firik pilavı, İçli köfte
Order: Patlıcan kebabı with firik pilav, the smoked green-wheat rice.
Tip: There is often no printed menu. Ask what the grill has and let the waiter build the order for you.
Yesemek Gaziantep Mutfağı cooks the home dishes the kebab houses skip, from yuvalama to alaca çorba, a short walk downhill from Gaziantep Castle.
Signature: Yuvalama, Alaca çorba, Kuru patlıcan dolması
Order: Yuvalama, the yoghurt and chickpea soup Gaziantep eats at feast time.
Tip: Half portions are available, which is the way to taste four regional dishes in one sitting.
Ciğerci Mustafa grills lamb liver on Bayramoğlu Sokak in Gaziantep, where the local breakfast is skewers, flatbread and a glass of tea at dawn.
Signature: Ciğer kebabı, Kuyruk yağı, Zahter salatası
Order: Liver skewers with tail fat, eaten with raw onion and zahter.
Tip: Liver is a morning dish here. Order the tail fat alternating on the skewer, that is the local way.
İmam Çağdaş has cooked kebab and rolled its own baklava on Uzun Çarşı in Gaziantep since 1887, and the founding family still works both counters.
Signature: Ali Nazik kebabı, Soğanlı lahmacun, Havuç dilimi baklava
Order: Ali Nazik, then a plate of havuç dilimi baklava from the same counter.
Tip: Sit upstairs, order the Ali Nazik, and buy baklava on the way out rather than eating it at the table.
Metanet Lokantası in Gaziantep opens at 05:00 and sells beyran until the pot runs dry, which is why locals queue before the bazaar wakes up.
Signature: Beyran çorbası, Lahmacun, Patlıcan kebabı
Order: Beyran, the lamb and rice broth the kitchen has simmered overnight.
Tip: Get there before 09:00. The beyran is gone by early afternoon and the kitchen will not make a second batch.
Kebapçı Halil Usta grills küşleme over charcoal in Şehitkamil, and the Gaziantep lunch crowd empties the tenderloin allocation most days by 15:00.
Signature: Küşleme, Simit kebabı, Kaşık salatası
Order: Küşleme, the unmarinated lamb tenderloin grilled over charcoal.
Tip: Closed Sundays and shuts mid-evening. Book the terrace if you want the cooler upstairs tables in summer.
Çulcuoğlu Et Lokantası sits at the exit of the coppersmiths' bazaar in Gaziantep, opposite the Suriye Pasajı, and the family has run it since the 1920s.
Signature: Patlıcan kebabı, Firik pilavı, İçli köfte
Order: Patlıcan kebabı with firik pilav, the smoked green-wheat rice.
Tip: There is often no printed menu. Ask what the grill has and let the waiter build the order for you.
Yesemek Gaziantep Mutfağı cooks the home dishes the kebab houses skip, from yuvalama to alaca çorba, a short walk downhill from Gaziantep Castle.
Signature: Yuvalama, Alaca çorba, Kuru patlıcan dolması
Order: Yuvalama, the yoghurt and chickpea soup Gaziantep eats at feast time.
Tip: Half portions are available, which is the way to taste four regional dishes in one sitting.
