Cihangir Kebap Kaburga

Cihangir Kebap Kaburga is a well-regarded mid-range grill in the Resatbey neighbourhood of Seyhan, one of Adana's core restaurant districts. As its name indicates, the menu centres on kaburga – lamb rib – alongside Adana kebabi and ciger, offering diners a broader range of charcoal-grilled cuts than a strict kebab-only house. The slow-roasted lamb kaburga is the kitchen's main draw: ribs cooked until the fat has rendered and the meat pulls from the bone, served with the classic regional sides of lavas, grilled vegetables, sumac onions and acili ezme. Ciger sis (liver skewers) and Adana-style lahmacun complete the menu. The full spread of mezes and salads served alongside the grilled meats makes it easy to build a multi-course meal and linger rather than ordering a single plate. Pide rounds out the bread options. The dining room is informal and busy, popular with local office workers at lunch and families in the evenings, and the setting in the Resatbey district means it shares a street with other well-known kebab and grill houses, making it a convenient stop on a tour of the area's eating scene. Prices are mid-range for Adana, with a portion around TRY 500-800, making it accessible for daily dining rather than just special occasions. Service is brisk and familiar, in keeping with a restaurant used to a steady flow of regulars. Walk-ins are welcomed, and because it is a neighbourhood grill rather than a destination address, it is easier to secure a table here than at the city's most celebrated names. For visitors in the Resatbey area looking for kaburga and a fuller meze selection alongside the standard kebab, Cihangir provides a reliable, well-priced choice without requiring advance planning.