Döner Kebab: Antalya's Spinning Meat Mastery

Döner is Turkey's best-known food export, and Antalya has no shortage of shops doing it properly. Layers of marinated lamb or chicken are stacked into a tall cylinder on a vertical rotisserie, where the outside slowly crisps as it turns. The cook carves thin slices from the surface for each order, so the meat goes straight from spit to bread. A good serving comes in warm pide with fresh vegetables and sauce to balance the richness. The practical rule for choosing a shop is turnover: a busy döner place carves constantly, which keeps the meat fresh and the edges crisp, so eat at the lunch or dinner rush rather than mid-afternoon. Try both lamb and chicken, since they are seasoned differently, and eat immediately while the bread is still warm.

What it is

• The meat: marinated lamb, beef or chicken stacked on a vertical spit and sliced thin.
• How it is served: in bread, in a wrap (dürüm) or on a plate with rice.
• İskender: döner over bread with tomato sauce, melted butter and yoghurt.

Where to try it

• Döner shops in the city centre and near markets
• Restaurants serving İskender and plate döner

Tips

• Try a dürüm for a quick meal on the go.
• Ask for ‘yarım ekmek’ for döner in half a loaf.
• Pair it with ayran.

More in Antalya

Explore the old town of Kaleiçi, where many traditional restaurants are, or read our Antalya guide. A food tour is the easiest way to taste many local dishes in one afternoon.

Photo: Francesc Fort, CC BY-SA 4.0, via Wikimedia Commons