Well I’d marinate them in a paste of coriander, parsley, oregano, preserved lemons, cumin, paprika, garlic, oil and salt and pepper for 24 hours. Then cook them on a screaming hot griddle pan (put the extractor on!). Serve with tzatziki, hummus, Greek salad and flatbreads
But I don’t know what your Turkish restaurant uses to cook them in. There’s no one recipe I wouldn’t have thought.
I wouldn't flash grill them from raw. They'll be tough as old boots. Marinate for as long as possible, cover tightly and cook in a low oven until almost falling off the bone, then brush with more marinade and grill to glaze.