96 kokoreç samples (48 cooked --plain and 48-cooked spicy) were collected from 3 different restaurants in the city center of Elazığ. On average, colony numbers in cooked-plain and cooked-spicy kokorec samples were, respectively, determined as total mesophilic aerobes 3.92 and 4.03, total psychrophilic aerobes 3.12 and 3.38, coliforms 2.04 and 2.49, Enterobacteriaceae 2.22 and 2.81, Staphylococcus-Micrococcus 1.65 and 2.04, yeast-mold 1.16 and 2.10, fecal streptococci 1.67and 2.00, Lactobacillus-Leuconostoc-Pediococcus 3.06 and 3.48 log₁₀ cfu/g and pH values were 6.38 and 6.27.. E. coli was counted between 1.0-1.99 log₁₀ cfu/g in 10 (20.83%) samples at an average level of 1.13 log₁₀ cfu/g in cooked plain kokoreçand Staph. aureus and Cl. perfringens was not detected in any of the samples. In cooked spicy kokoreç samples, coagulase positive Staph. aureus number was determined to be between 1.0-1.99 log₁₀ cfu/g in 10 (20.83%) samples at the level of 1.36 log₁₀ cfu/g. E. coli and Cl. perfringens was found in none of the cooked spicy kokoreç samples. d. As a result, it was concluded that the microbiological quality of all kokoreç samples examined was low and that they were contaminated with undesirable microorganisms and may pose a potential risk to human health.