Shish kebab (sis, pronounced "shish", means "skewer" in Turkish) (chicken or lamb shish) are usually marinated and grilled over an open fire. Although every kind of helal meat is consumed, lamb from milk-fed lambs is especially favored.

Iskender kebap is a type of döner kebap which was invented in Bursa. Iskender kebap is named after the name of its inventor "iskender". Döner is derived from the verb "dönmek" (turn) in Turkish. As meat is cooked by turning it ahead of fire, it is called döner (simple present tense of the verb turn). Döner meat can be eaten in a sandwich (pita or bread) but also on pilav.

Lahmacun is a sort of thin flatbread covered with a thin layer of spiced ground meat with onion (similar to pizza but doesn't contain tomato puree and cheese as a base). The word "Lahmacun" is received from Arabic in which it means bread with meat. Pide which can be made with minced meat, kashar cheese, spinach, feta cheese, pieces of meat, sucuk, pastirma or/and eggs put on flatbread/dough is one of the most common traditional Turkish specialty.

However, Turkish cuisine have a huge variety of kebaps and meat dishes such as; Adana-Urfa-Beyti kebaps, yogurtlu kebap (with yogurt), fistikli kebap (with pistachio), patlicanli kebap (Antep's eggplant kebap), spring kebap, oruk kebap, Ali Nazik, Hünkar Begendi (meaning that the sovereign/sultan liked it), türlü (mixture of a range of vegetables and meat), külbasti, elbasan tava, tandir (meat cooked very slowly for hours) or çoban kavurma ("kavurma" means roasting/parching n Turkish).

Also large variety of pide which is made with meat, kiyma (minced meat), kavurma (meat braised in its own fat), and kasar (cheese) exist as well.

Köfte (meatball) is another meat dish in Turkey. The word köfte is sometimes accompanied with the name of place which refers to the technique for cooking it or the ingredients or spices specifically used in that region, for example; inegöl köftesi, sultanahmet köftesi, izmir köfte, Akçaabat köfte, Bursa köfte etc. Minced meat, parsley, bread-egg (not necessarily, usually homemade köfte includes yellow part of the egg and some crumbled bread), a range of spices; cumin, oregon, mint powder, red or black pepper powder, onion or garlic are the main ingredients of köfte.

Additionally, sucuk is a form of raw-sausage (made with beef meat and a range of spices, especially garlic, slightly similar to Spanish chorizo) commonly eaten with breakfast. Another famous beef delicacy is pastirma (see pastrami). Both pastirma and sucuk can be put in kuru fasulye (dry beans) to enrich the aroma. Instead of classical sausages (sosis), sucuk is the most used ingredient for snacks and fast-food style toasts and sandwiches in Turkey.

Kokorec (the intestines of sheep) with spices is a traditional low-price fast food in Turkey. Mumbar is a kind of dolma, done with intestines, usually in eastern Turkey.