Yozgat Tandoor Kebab is recognised as one of the registered geographical indications of Yozgat. Tandoor Kebab is made from the rib and thigh parts of mutton. It is cooked in its large oven called ‘Tandoor’ whose walls are made of bricks. In this brick oven, the meat is left hanging on the stick in a mechanism and attached to the stick with hooks. The wood fire is lit on both sides of the oven and the meat is placed in the middle of the oven. Meats are cooked just with heat and never touch the fire directly - meats drop their excess fat into the chamber below and these are used to dip the pitta to be served alongside the kebab. Yozgat Tandoor Kebab which offers us the purest taste and delicious smell of cooked meat becomes indispensable with the soft Turkish delight it leaves in the mouth.