This .study has been made in order to determine the microbiological quality of raw and cooked döner kebabs. The samples were collected from twenty sale points in Istanbul. As the result of cooking, it was Found that the number of microorganisms in the outer parts of kebabs were decreased from 10'' el'u/g to 104 el'u/g. for total bacteria. From 10' cl'ii'g to 10" cl'u/g. for coliforms. from 10 efu/g to 10"' cfu/g for lactobacilli. From 10'' cl'u/g to 10' efu/g. for staphyloeocci. from 10" cfu/g. to K)1 cfu/g. for anaerobes, from 1()4 cfu/g to 10' cl'u/g. for pseudomonads. from 1()4 cfu/g to 10' cfu/g for yeast and moulds. In the inner parts, the reduction were less. Similar results were also obtained for chicken kebabs. The data indicated that cooking is more effective on the outer parts of the döner kebabs than inner parts. However it also shows that applied temperature does not establish the required effect on the microflora. In conclusion, hygienic quality of many döner kebabs were low and these products were of risk For public heallh.