Kebab grilling is a popular cooking method in Turkish cuisine, where various types of kebabs are grilled over an open flame or on a barbecue. It usually involves ground meat, chunks of meat, chicken, fish, or vegetables, which are either skewered or placed directly on the grill. Since kebabs are cooked over a charcoal or wood fire, they develop a crispy exterior while remaining tender and juicy on the inside.

Key features of kebab grilling include:

1. Open Flame Cooking: Kebabs are typically grilled over charcoal or wood fire, which imparts a smoky flavor to the meat.
2. Skewers or Direct Grilling: Kebabs can be skewered or grilled directly on the barbecue. Popular varieties include Adana kebab, Urfa kebab, and chicken shish.
3. Seasoning: Kebabs are often marinated or seasoned with a variety of spices such as cumin, red pepper, and thyme to enhance the flavor.
4. Quality of Meat: The meat used for kebabs is usually fatty and of high quality, which helps keep it tender and flavorful during cooking.
5. Cooking Time: Kebabs are cooked quickly at high heat, ensuring a crispy exterior and juicy interior.