Turkish spicy is way different than spicy in the wider world. Compared to indian, thai, mexican, or even American cuisines, the food here isn't spicy at all. (It is however, exceedingly well spiced) If you are eating with turks, they will insist that food from Adana or Mersin is very hot, and it is slightly spicy, but not really burning at all. Just scoop a lot of red pepper on everything!
The hottest thing here is actually, as far as I can tell, an accident: when you get a kebap it is normally served with a long grilled green pepper. Normally, like 9/10 times, it's far less spicy than even a Jalepeno - just a slight tingle if anything. However, in the fall and winter, there is chance that you'll get a mutant with a serious kick to it- I've been tricked a few times, and they can really burn! The same goes with the pickled peppers served at restaurants.