Istanbul Testi kebab is a kebab made by adding tomato, green pepper, onion, garlic, tail fat and spices to lamb cubed meat. It got this name because it is cooked and served in jugs. Istanbul testi kebab is a kebab that takes time to cook, requires effort and labor. So much so that even after the ingredients are prepared, the cooking process takes about 45 minutes in an oven over medium heat.

Istanbul Testi kebab is among the known authentic kebab types. Because westerners also use the term kebab for the dishes we call Iskender and döner, which are actually meat dishes. However, the Istanbul testi kebab, which also has kebab in its name, just like Adana kebab, deserves the definition of kebab in the full sense, with its special preparation of meat and the methods of preparing the mixture and garnishes.

Istanbul testi kebab, a type of kebab originating from Central Anatolia, was registered at the patent institute by the people of Yozgat. Testi kebab is a flavor known and sought after by kebab enthusiasts, people from Yozgat and people from regions where the kebab culture develops, such as the southeastern region. It is not on the menu of every restaurant and steakhouse. But the person who eats it definitely looks forward to the day when he eats testi kebab again.