Tokat kebabı is a traditional kebab variety originating from Tokat. It's made with lamb shanks, potatoes, eggplants, tomatoes, green peppers, garlic, and olive oil. The meat is cut into chunks, the eggplants into large slices, and the potatoes and tomatoes into thick vertical slices.

The ingredients are placed side by side in a baking dish or skewered, drizzled with olive oil, then roasted until tender. The dish is roasted under a whole bulb of garlic, and its juices drip down on the other ingredients. Traditionally, this type of kebab is prepared in special clay ovens in old Tokat houses.

The dish is highly praised because of the high-quality, local ingredients used in its preparation. It's recommended to serve it over lavash flatbread.