Kokoreç can be cooked in many ways. One way is to cook it similar to Döner; with a horizontal skewer (see also Rotisserie). The intestine parts are stacked together. This sort can be found in street vendors mostly. The most popular heating method is charcoal fire which gives it an extra rich flavour. After it is cooked, it is cut and put in a half or quarter portion of Turkish bread (somun). Tomatoes or spices can be added to it.