Mix Grill

The mixed grill plate is the Turkish kebab restaurant's way of saying "yes, all of it." It emerged as a genre in the kebab houses of Istanbul and Ankara in the 20th century — large restaurants serving businessmen, families, and hungry visitors who couldn't decide between the lamb shish, the chicken shish, and the kofte and wanted, reasonably, all three.

The structure of a Turkish mixed grill follows an implicit logic: different meats, different grill times, different textures, but all sharing the same charcoal smoke and arriving at the table simultaneously. The combination of lamb shish (marinated chunks), chicken shish (tender thigh pieces), and kofte (spiced meatballs) represents three distinct techniques and three distinct flavour profiles that complement rather than repeat each other.

Our Mix Grill plates lamb shish, chicken shish, and three koftas together with rice, salad, and pitta bread. It is the plate to order when a table cannot agree, or when you arrive hungry enough to need all three. The charcoal grill is the one element that unifies every piece on the plate.