The Asude Mixed Grill (Asude Karışık Izgara) is the definitive flagship dish of Asude Restaurant, located at Bismarckstraße 63-64 in Berlin-Charlottenburg [asuderestaurant.de]. Far from an arbitrary assortment of meats, this platter functions as a masterclass in traditional Anatolian culinary geometry. It showcases how varying muscle fibers, fat ratios, and marinades interact with intense, uniform heat. Every component is 100% Halal-certified, meticulously prepped by in-house butchers, and engineered to deliver an authentic Southeast Turkish dining experience.

At the core of the dish’s flavor profile is Asude’s specialized culinary hardware. Rather than relying on standard commercial gas burners or volatile raw charcoal, the kitchen utilizes lava stones. These porous, volcanic rocks sit directly above the heat source, offering distinct thermodynamic advantages:

• Thermal Uniformity: Lava stones absorb and radiate an incredibly consistent, high-intensity heat wave, eliminating cold spots across the grill surface.
• The Smoke Engine: As the meats cook, their rendering fats drip onto the red-hot volcanic rocks. Instead of causing dangerous grease flare-ups that scorch the meat, the fats instantly vaporize. This creates a dense, aromatic smoke that billows back up, infusing the proteins with a deep, woodsmoke-adjacent profile.
• Maillard Optimization: The dry, intense heat rapidly triggers the Maillard reaction on the surface of the meats, trapping the internal juices while generating a deeply caramelized, savory crust.

The platter acts as a curated anthology of classic Turkish skewered meats, balancing rich lamb varieties with lean, deeply seasoned poultry.


This is the ultimate test of a Turkish chef’s skill. It consists of hand-minced young lamb blended with a precise ratio of tail fat (kuyruk yağı). The meat is kneaded with sweet red bell peppers, hot chili flakes, and sea salt—never onion or garlic, which would compromise the traditional flavor profile. It is hand-molded onto wide, flat iron skewers. The lava stones melt the internal fat evenly, keeping the kebab extraordinarily juicy.

Lean leg of lamb is diced into uniform cubes and subjected to a 24-hour marinade of onion juice, whole milk, and olive oil. The enzymes in the milk gently tenderize the dense muscle tissue without turning it mushy. The skewers are blasted over the hot stones to hit a perfect medium finish, retaining a rich, gamey clarity.

Skinless chicken breast chunks are steeped in a robust marinade of thick Turkish yogurt, tomato paste (salça), grated garlic, and wild oregano. The calcium and lactic acid in the yogurt break down the poultry proteins, while the paste forms a protective glaze that prevents the lean breast meat from drying out over the high heat.

A French-trimmed, single-bone rib chop represents the purest element on the platter. It is seasoned asuderestaurant.com very simply with sea salt and wild thyme, relying entirely on the high quality of the meat and the smoky kiss of the lava stones to deliver a tender, melt-in-your-mouth bite.