Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat
dish that originates from
cuisines of the Middle East. Many variants of the category are popular around the world, including the skewered ''
shish kebab
Shish kebab is a popular meal of skewered and grilled cubes of meat. It can be found in Mediterranean cuisine and is similar to or synonymous with dishes called shashlik and khorovats, found in the Caucasus region.
It is one of the many types o ...
'' and the ''
doner kebab
Doner kebab (, ; tr, döner or , ), also spelled döner kebab, is a type of kebab, made of meat cooked on a vertical rotisserie. Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical co ...
'' with bread.
Kebabs consist of cut up or
ground meat
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, incl ...
, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a
skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a
stew such as ''
tas kebab''.
The traditional meat for kebabs is most often
lamb meat
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...
, but regional recipes may include
beef,
goat
The goat or domestic goat (''Capra hircus'') is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the a ...
,
chicken
The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...
,
fish
Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of ...
, or even
pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork is eaten both freshly cooked and preserved; ...
(depending on whether or not there are specific
religious prohibitions).
History
In
Ibn Sayyar al-Warraq's 10th-century
Baghdad
Baghdad (; ar, بَغْدَاد , ) is the capital of Iraq and the second-largest city in the Arab world after Cairo. It is located on the Tigris near the ruins of the ancient city of Babylon and the Sassanid Persian capital of Ctesiphon. I ...
i cookbook ( ar, كتاب الطبيخ), a compendium of much of the legacy of
Mesopotamian,
Persian
Persian may refer to:
* People and things from Iran, historically called ''Persia'' in the English language
** Persians, the majority ethnic group in Iran, not to be conflated with the Iranic peoples
** Persian language, an Iranian language of the ...
, and
Arab cuisine
Arab cuisine ( ar, المطبخ العربي) is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old an ...
, there are descriptions of as cut-up meat, either fried in a pan or grilled over a fire.
However, while the word ''kebab'' or ''shish kebab'' may sometimes be used in English as a culinary term that refers to any type of small chunks of meat cooked on a skewer,
''kebab'' is mainly associated with a diversity of meat dishes that originated in the medieval kitchens of Persia and Anatolia.
Though the word has ancient origins, it was popularized in the West by Turks to refer to this range of grilled and broiled meat, which may be cooked on skewers, but also as stews, meatballs, and other forms.
This cuisine has spread around the world, in parallel with Muslim influence.
According to
Ibn Battuta, a
Moroccan traveller, kebab was served in the royal houses during the
Delhi Sultanate (1206–1526 CE), and even commoners would enjoy it for breakfast with
naan.
Kebab dishes have been adopted and integrated with local cooking styles and innovations, from the now-ubiquitous doner kebab fast food, to the many variations of shish kebab, such as the
satay
Satay ( , in USA also , ), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but ...
s of
Southeast Asia
Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical south-eastern region of Asia, consisting of the regions that are situated south of mainlan ...
.
The word likely came to English in the late 17th century from the Arabic , partly through
Hindustani,
Persian
Persian may refer to:
* People and things from Iran, historically called ''Persia'' in the English language
** Persians, the majority ethnic group in Iran, not to be conflated with the Iranic peoples
** Persian language, an Iranian language of the ...
and
Turkish.
According to linguist
Sevan Nişanyan
Sevan Nişanyan ( hyw, Սեւան Նշանեան; born 21 December 1956) is a Turkish-Armenian writer and linguist. An author of a number of books ("The Wrong Republic", "The Etymological Dictionary" and others), Nişanyan was awarded the Ayşe ...
, the Turkish word is also derived from the Arabic word , meaning roasted meat. It appears in Turkish texts as early as the 14th century, in (the story of Joseph), though still in the Arabic form. Nişanyan states that the word has the equivalent meaning of 'frying, burning' with in the old
Akkadian language
Akkadian (, Akkadian: )John Huehnergard & Christopher Woods, "Akkadian and Eblaite", ''The Cambridge Encyclopedia of the World's Ancient Languages''. Ed. Roger D. Woodard (2004, Cambridge) Pages 218-280 is an extinct East Semitic language th ...
, and in
Aramaic
The Aramaic languages, short Aramaic ( syc, ܐܪܡܝܐ, Arāmāyā; oar, 𐤀𐤓𐤌𐤉𐤀; arc, 𐡀𐡓𐡌𐡉𐡀; tmr, אֲרָמִית), are a language family containing many varieties (languages and dialects) that originated in ...
.
In contrast, food historian
Gil Marks Gilbert Stanley Marks (May 30, 1952 – December 5, 2014) was an American food writer and historian noted for his reference and cookbooks on the subject of Jewish food. He was the founding editor of ''Kosher Gourmet'' magazine. He moved to Israel ...
says that the medieval Arabic and Turkish terms were adopted from the Persian ''kabab'', which probably derived from the Aramaic.
The
American Heritage Dictionary
American(s) may refer to:
* American, something of, from, or related to the United States of America, commonly known as the "United States" or "America"
** Americans, citizens and nationals of the United States of America
** American ancestry, p ...
also gives a probable East Semitic root origin with the meaning of 'burn', 'char', or 'roast', from the Aramaic and Akkadian.
The
Babylonian Talmud instructs that
Temple offerings not be (burned).
These words point to an origin in the prehistoric
Proto-Afroasiatic language
Proto-Afroasiatic, sometimes also referred to as Proto-Afrasian, is the reconstructed proto-language from which all modern Afroasiatic languages are descended. Though estimations vary widely, it is believed by scholars to have been spoken as a si ...
: ''*kab-'', to burn or roast.
Varieties by region
In most
English-speaking countries
The following is a list of English-speaking population by country, including information on both native speakers and second-language speakers.
List
* The European Union is a supranational union composed of 27 member states. The total En ...
, a ''kebab'' may be the classic
shish kebab
Shish kebab is a popular meal of skewered and grilled cubes of meat. It can be found in Mediterranean cuisine and is similar to or synonymous with dishes called shashlik and khorovats, found in the Caucasus region.
It is one of the many types o ...
or
souvlaki – small cubes of meat cooked on a skewer
– or, in North America where it is better known as
gyros where as outside North America fast-food is known as
doner kebab
Doner kebab (, ; tr, döner or , ), also spelled döner kebab, is a type of kebab, made of meat cooked on a vertical rotisserie. Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical co ...
.
By contrast, in
Indian English,
Bangladeshi English
Bangladeshi/Bengali English, Banglish, Benglish or Anglo-Bangla (similar and related to British English) is a variety of English heavily influenced by Bengali very common among Bangladeshis (mainly), and some Indian Bengalis (mainly from West ...
,
Pakistani English[
] and in the languages of the Middle East, other parts of Asia, and the
Muslim world
The terms Muslim world and Islamic world commonly refer to the Islamic community, which is also known as the Ummah. This consists of all those who adhere to the religious beliefs and laws of Islam or to societies in which Islam is practiced. I ...
, a ''kebab'' is any of a wide variety of
grilled
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...
meat dishes. Some dishes ultimately derived from Middle Eastern kebab may have different names in their local languages, such as the Chinese ''
chuan''.
East Asia
China
Chuan (), often referred to as "chuan" throughout the north, or kawap (كاۋاپ) in
Uyghur, is a variation of kebab originating from the
Uyghur people
The Uyghurs; ; ; ; zh, s=, t=, p=Wéiwú'ěr, IPA: ( ), alternatively spelled Uighurs, Uygurs or Uigurs, are a Turkic ethnic group originating from and culturally affiliated with the general region of Central and East Asia. The Uyghu ...
in the western province of
Xinjiang
Xinjiang, SASM/GNC: ''Xinjang''; zh, c=, p=Xīnjiāng; formerly romanized as Sinkiang (, ), officially the Xinjiang Uygur Autonomous Region (XUAR), is an autonomous region of the People's Republic of China (PRC), located in the northwest ...
and a popular dish in
Chinese Islamic cuisine
Cuisine of Chinese Muslims (, Dungan: Чыңжән цаы or , Dungan: Ҳуэйзў цаы) is the cuisine of the Hui (ethnic Chinese Muslims) and other Muslims living in China such as Bonan, Dongxiang, Salar and Uyghurs as well as Dungans ...
. The dish has since spread across the rest of the country and become a popular
street food
Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumpt ...
.
Although the most traditional form of chuan uses lamb or mutton, other types of meat, such as chicken, beef, pork, and seafood, may be used as well. Small pieces of meat are skewered and either roasted or deep-fried. Common spices and condiments include
cumin called "ziran",
pepper
Pepper or peppers may refer to:
Food and spice
* Piperaceae or the pepper family, a large family of flowering plant
** Black pepper
* ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae
** Bell pepper
** Chili ...
,
sesame, and
sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. ...
.
Europe
Greece
![Pita giros](https://upload.wikimedia.org/wikipedia/commons/c/c7/Pita_giros.JPG)
While the history of
street foods in
Greece
Greece,, or , romanized: ', officially the Hellenic Republic, is a country in Southeast Europe. It is situated on the southern tip of the Balkans, and is located at the crossroads of Europe, Asia, and Africa. Greece shares land borders ...
goes back to ancient times, the iconic Greek ''
gyros'' and ''
souvlaki'' as it is known today arose only following the Second World War. Introduced to
Athens
Athens ( ; el, Αθήνα, Athína ; grc, Ἀθῆναι, Athênai (pl.) ) is both the capital and largest city of Greece. With a population close to four million, it is also the seventh largest city in the European Union. Athens dominates ...
in the 1950s by Greek refugees from Turkey and the Middle East, gyros was originally known simply as ''döner kebab''. It is typically served as a sandwich rolled in
pita bread, or on a plate, with french fries and various salads and sauces such as
tzatziki. Later in the 1960s, vendors also began selling dishes in the same style made with souvlaki, which resembles Turkish shish kebab, but is usually made with pork.
[
]
Around the same time, the Greek word ''gyros'' replaced ''döner kebab'', and the Greek style of the dish spread to become popular, particularly in North America, and various other parts of the world.
[
]
In contrast to other areas of Greece, in Athens, both types of sandwich may be called ''souvlaki'', with the skewered meat being called ''kalamaki''.
Although gyros is unquestionably of Middle Eastern origin, the issue of whether modern-day souvlaki came to Greece via Turkish cuisine, and should be considered a Greek styling of shish kebab, or is a contemporary revival of Greek tradition dating as far back as 17th century BC
Minoan civilization,
[
] is a topic of sometimes heated debate, at least between Greeks and Turks.
[
] While English speakers may refer to souvlaki skewers as kebabs,
[
] they are not properly called that in Greece.
Turkey
![Iskender kebab on plate](https://upload.wikimedia.org/wikipedia/commons/c/c8/Iskender_kebab_on_plate.jpg)
* ''
Adana kebap'' (or kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled over charcoal. Named after the Turkish city of
Adana
Adana (; ; ) is a major city in southern Turkey. It is situated on the Seyhan River, inland from the Mediterranean Sea. The administrative seat of Adana province, it has a population of 2.26 million.
Adana lies in the heart of Cilicia, wh ...
, the kebab is generally "hot" or piquant. The traditional Adana kebab is made using lamb, with a high fatty content cooked over hot coals. Only three ingredients are used in a proper Adana kebab, minced lamb, red capsicum (pepper) and salt.
* ''Ali Paşa kebabı'', "Ali Pasha kebab" – cubed lamb with tomato, onion and parsley wrapped in phillo.
[''Turkish Cookery'' by M.Günür ]
* ''
Alinazik'' – Ground meat kebab sautéed in a saucepan, with garlic, yogurt and eggplants added.
* ''
Beyti kebap'' – Ground lamb or beef, seasoned and grilled on a skewer, often served wrapped in
lavash
Lavash ( hy, լավաշ) is a thin flatbread usually leavened, traditionally baked in a tandoor (''tonir'') or on a ''sajj'', and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Lavash is on ...
and topped with
tomato sauce and
yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...
, traced back to the famous kebab hous
Beytiin
Istanbul
)
, postal_code_type = Postal code
, postal_code = 34000 to 34990
, area_code = +90 212 (European side) +90 216 (Asian side)
, registration_plate = 34
, blank_name_sec2 = GeoTLD
, blank_i ...
and particularly popular in Turkey's larger cities.
* ''Bostan kebabı'' – Lamb and aubergine casserole.
* ''
Buğu kebabı'' – Steam kebab, is a
Turkish stew which is cooked in a pan or an earthenware casserole. The casserole's lid is sealed in order to cook the meat in its own juices. The dish is prepared with
pearl onions,
garlic,
thyme
Thyme () is the herb (dried aerial parts) of some members of the genus '' Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigen ...
and other spices. In
Tekirdağ
Tekirdağ (; see also its other names) is a city in Turkey. It is located on the north coast of the Sea of Marmara, in the region of East Thrace. In 2019 the city's population was 204,001.
Tekirdağ town is a commercial centre with a harbour ...
, it is served with
cumin; in
Izmir, it is served with
mastic
Mastic may refer to:
Adhesives and pastes
*Mastic (plant resin)
*Mastic asphalt, or asphalt, is a sticky, black and highly viscous liquid
* Mastic cold porcelain, or salt ceramic, is a traditional salt-based modeling clay.
*Mastic, high-grade con ...
.
* ''
Cağ kebap'', 'spoke kebab' – Cubes of lamb roasted first on a ''cağ'' (a horizontal
rotating spit) and then on a skewer, a specialty of
Erzurum
Erzurum (; ) is a city in eastern Anatolia, Turkey. It is the largest city and capital of Erzurum Province and is 1,900 meters (6,233 feet) above sea level. Erzurum had a population of 367,250 in 2010.
The city uses the double-headed eagle as ...
region with recently rising popularity.
* ''
Ciğer kebabı'', 'liver kebab' - usually eaten with sliced onions, salad and bread.
*
Çökertme kebabı
Çökertme kebabı (pronounced 'Ch'kertme kebab') is a type of kebab eaten in Anatolia, and associated particularly with the Bodrum area of South West Turkey.
Çökertme kebab is made using marinated strips of veal with served with fried potatoes ...
– Sirloin veal kebap stuffed with
yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...
and potatoes.
*
Çöp şiş
Çöp Şiş (pronounced 'chop shish') is a type of lamb shish kebab eaten throughout Anatolia in Turkey.
The etymology of the name is uncertain, though 'Çöp' means garbage or rubbish in modern Turkish, and may have come from the word meaning ' ...
, "small skewer kebab" – a speciality of
Selçuk and
Germencik near
Ephesus, pounded boneless meat with tomatoes and garlic marinated with black pepper,
thyme
Thyme () is the herb (dried aerial parts) of some members of the genus '' Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigen ...
and oil on wooden skewers.
[''The Complete Book of Turkish Cooking'', A.Algar (1985) ]
* ''
Döner kebap'', literally "rotating kebab" in Turkish, is sliced lamb, beef, or chicken, slowly roasted on a vertical
rotating spit. The Middle Eastern
shawarma
Shawarma (; ar, شاورما) is a popular Middle Eastern dish that originated in the Ottoman Empire, consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Tradition ...
, Mexican
tacos al pastor
(from Spanish, "shepherd style"), is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla, although today it is a common menu item found in throughout Mexico. The method of preparing and cooking is ...
, and Greek
gyros are all derived from the Turkish döner kebab, which was invented in
Bursa in the 19th century. The German-style döner kebab sandwich, sometimes called simply "a kebab" in English, was
introduced by Turkish immigrants in Berlin in the 1970s, and has become one of the most popular
take-away
A take-out or takeout (U.S., Canada, and the Philippines); carry-out or to-go (Scotland and some dialects in the U.S. and Canada); takeaway (England, Wales, Australia, Lebanon, South Africa, Northern Ireland, Ireland, and occasionally in Nort ...
foods in Germany and much of Europe. It is commonly sold by Turks, and considered a Turkish-German specialty, in Germany.
* ''Hünkâri kebabı'', 'Sultan's kebab' – Sliced lamb meat mixed with ''
patlıcan beğendi'' (aubergine purée), basil,
thyme
Thyme () is the herb (dried aerial parts) of some members of the genus '' Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigen ...
and
bay leaf.
* ''
İskender kebap
İskender kebap is a Turkish dish that consists of sliced döner kebab meat topped with hot tomato sauce over pieces of pita bread (sometimes croutons) and generously slathered with melted special sheep's milk butter and yogurt. It can be prepar ...
'' – döner kebab served with
yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...
, tomato sauce and
butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condimen ...
, originated in
Bursa. The kebab was invented by İskender Efendi in 1867. He was inspired from Cağ kebab and turned it from horizontal to vertical.
* ''İslim kebabı'', 'steamed kebab' – Another version of the aubergine kebab without its skin, marinated in sunflower oil.
* ''
Kağıt kebabı'' – Lamb cooked in a paper wrapping.
* ''
Kuzu şiş'' – Shish prepared with marinated milk-fed lamb meat.
* ''
Patlıcan kebabı'', 'aubergine kebab' – Special kebap meat marinated in spices and served with
eggplant (aubergine), hot pide bread and a yogurt sauce.
* ''
Shish kebap'' – is a dish consisting of small cubes of meat or fish threaded on a
skewer and
grilled
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...
. ''Şiş'', pronounced , is a Turkish word meaning "sword" or "skewer". According to tradition, the dish was invented by medieval soldiers who used their swords to grill meat over open-field fires.
[Food Around the World, p.45, Oxford University Press, 1986]
Check on Google Books
[Middle Eastern Kitchen, Ghillie Basan Hippocrene Books, 2007, p.70]
Check on Google Books
/ref> In Turkey, shish kebab does not normally contain vegetables, though they may be cooked on a separate skewer. It can be prepared with lamb, beef, chicken, or fish, but pork is not used. The Pontian Greeks made a dish similar to shish kebabs, although theirs were cooked in a saucepan.
*'' Tavuk şiş'' – Yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...
- marinated chicken grilled on a stick.
* ''Testi kebabı'', 'earthenware-jug kebab' – is a dish from Central Anatolia and the Mid-Western Black Sea region, consisting of a mixture of meat and vegetables cooked in a clay pot or jug over fire (''testi'' means ''jug'' in Turkish). The pot is sealed with bread dough or foil and is broken when serving.
Middle East/Western Asia and North Africa
Caucasus
Both Armenian and Azerbaijani cuisine feature oblong kofta-style mincemeats kebabs known as '' lula or lyulya kebab'', while
Armenian cuisine
Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from ...
refers to shish-style kebabs as '' khorovats'', and doner kebab as ''Karsi khorovats'' after the city of Kars which became known for the dish during the time of the Ottoman Empire.
Iran
There are several distinct Persian varieties of kebab ( fa, کباب). Kebab may be served with either steamed, saffroned basmati
Basmati, , is a variety of long, slender-grained aromatic rice which is traditionally grown in India, Pakistan, and Nepal. or Persian rice
Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...
and called '' chelow kabab'' (), which is considered the national dish of Iran. It may also be served with the various types of bread that are the most commonly eaten in Iran, such as lavash
Lavash ( hy, լավաշ) is a thin flatbread usually leavened, traditionally baked in a tandoor (''tonir'') or on a ''sajj'', and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Lavash is on ...
.
It is served with the basic Iranian meal accompaniments, in addition to grilled tomatoes on the side of the rice and butter on top of the rice. It is an old northern tradition (probably originating in Tehran
Tehran (; fa, تهران ) is the largest city in Tehran Province and the capital of Iran. With a population of around 9 million in the city and around 16 million in the larger metropolitan area of Greater Tehran, Tehran is the most popul ...
) that a raw egg yolk should be placed on top of the rice as well, though this is strictly optional, and most restaurants will not serve the rice this way unless it is specifically requested. "Somagh", powdered sumac
Sumac ( or ), also spelled sumach, is any of about 35 species of flowering plants in the genus ''Rhus'' and related genera in the cashew family (Anacardiaceae). Sumacs grow in subtropical and temperate regions throughout the world, including Eas ...
, is also made available and its use varies based on tastes to a small dash on the rice or a heavy sprinkling on both rice and meat, particularly when used with red (beef/veal/lamb) meat.
At Persian restaurants, the combination of one kabab barg and one kabab koobideh is typically called ''Soltani'', meaning "sultan's feast". The traditional beverage of choice to accompany kebab is doogh, a sour yogurt drink with mint and salt.
In the old bazaar tradition, the rice (which is covered with a tin lid) and accompaniments are served first, immediately followed by the kebabs, which are brought to the table by the waiter, who holds several skewers in his left hand, and a piece of flat bread (typically nan-e lavash) in his right. A skewer is placed directly on the rice and while holding the kebab down on the rice with the bread, the skewer is quickly pulled out. With the two most common kebabs, barg and koobideh, two skewers are always served. In general, bazaar kebab restaurants only serve these two varieties, though there are exceptions.
In Iranian Azerbaijan, "Binab (also Bonab) Kebabi" is very famous in Azerbaijani cuisine for its large size. It is named after the city of Binab in East Azerbaijan province. This kebab and other types (e.g., Shishlik, kubide, Berge, Gelin, etc.) can be served alone or with rice and fresh salad on the side. In this region Kebabs come usually with yogurt, hot bread, tomato, onion, parsley and paprika-salt, and tarragon.
Kabab koobideh () it ''kūbide'' () is an Iranian minced
Mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces. Minced food is in smaller pieces than diced or chopped foods, and is often prepared with a chef's knife or food processor, or in the case ...
meat kabab which is made from ground lamb, beef, or chicken, often mixed with parsley and chopped onions.
Kabab Koobideh contains: ground meat, onion, salt, pepper, turmeric, and seasoning. These ingredients are mixed together until the mixture becomes smooth and sticky. One egg is added to help the mix stick together. The mixture is then pressed around a skewer. Koobideh Kabab is typically long.
Kabāb-e barg ( fa, کباب برگ) is a Persian style barbecued lamb, chicken or beef kebab dish. The main ingredients of ''Kabab Barg'' – a short form of this name – are fillets of beef tenderloin, lamb shank or chicken breast, onions and olive oil.
Marinade is prepared by the mixture of half a cup of olive oil, three onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...
s, garlic, half teaspoon saffron, salt and black pepper. One kilogram of lamb is cut into 1 cm thick and 4–5 cm long pieces. It should be marinated overnight in refrigerator, and the container should be covered. The next day, the lamb is threaded on long, thin metal skewers. It is brushed with marinade and is barbecued for 5–10 minutes on each side
Kabab-e Barg
Jūje-kabāb () consists of pieces of chicken first marinated
Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor b ...
in minced onion and lemon juice with saffron then grilled over a fire. It is sometimes served with grilled tomato and pepper. Jujeh kabab is one of the most popular Persian dishes.
Kabab Bakhtiari is a combination of Jujeh kabab (chicken kabab) and Kabab barg (beef or lamb meat) on the same skewer. Its name comes from the Bakhtiari region of Iran.
Kabab Kenjeh, also known as Chenjeh (, ) is a kabab traditionally made with chunks of marinated lamb meat. It is typically served with grilled tomatoes and rice or bread.
Kabab torsh
''Kabab torsh'' () is a traditional kebab from Gilan and Mazandaran provinces in Iran. It is made with beef, usually sirloin or tenderloin, in recent years it has been made with chicken too. Red or white meat is marinated in a paste made of cru ...
is an Iranian kabab from the northern provinces of Gilan and Mazandaran, renowned for its sour, pomegranate based seasoning.
Iraq
Several types of kebab are popular in Iraqi cuisine, although the word kebab in local use is reserved for skewers of spiced ground lamb, traditionally grilled on natural wood charcoal to give the kebab its special flavor. Skewers of grilled marinated meat chunks are called tikka.
The Levant and Egypt
Several varieties of kebabs can be found in Levantine cuisine
Levantine cuisine is the traditional cuisine of the Levant.
Perhaps the most distinctive aspect of Levantine cuisine is ''meze'' including '' tabbouleh'', ''hummus'' and ''baba ghanoush''.
Levantine dishes
* Arabic coffee (قهوة عر ...
. Among the most common are shish taouk, which are grilled chicken skewers marinated in olive oil and spices, and ''lahem meshwi'', charcoal-grilled skewers of prime lamb cubes lightly seasoned with herbs.
Mizrahi Jews brought various types of grilled meat from their native Middle Eastern countries to Israel, where they have become an essential part of Israeli cuisine
Israeli cuisine ( he, המטבח הישראלי ) comprises both local dishes and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israel ...
. Among the most popular are skewers of elongated spiced ground meat, called kabab ( he, קבב, ''qabab''), which have become a staple dish of meat restaurants and the main dish of the traditional holiday barbecues, alongside the shishlik. They are commonly made of beef, though lamb is also occasionally used, and are almost always served with the local pita bread.
Shawarma
Shawarma (; ar, شاورما) is a popular Middle Eastern dish that originated in the Ottoman Empire, consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Tradition ...
, although not considered a kebab in most countries of the Levant and Egypt, is another very popular type of grilled meat preparation that characterizes this region.
Turkey
* '' Adana kebap'' (or kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled over charcoal. Named after the Turkish city of Adana
Adana (; ; ) is a major city in southern Turkey. It is situated on the Seyhan River, inland from the Mediterranean Sea. The administrative seat of Adana province, it has a population of 2.26 million.
Adana lies in the heart of Cilicia, wh ...
, the kebab is generally "hot" or piquant. The traditional Adana kebab is made using lamb, with a high fatty content cooked over hot coals. Only three ingredients are used in a proper Adana kebab, minced lamb, red capsicum (pepper) and salt.
* ''Ali Paşa kebabı'', "Ali Pasha kebab" – cubed lamb with tomato, onion and parsley wrapped in phillo.[''Turkish Cookery'' by M.Günür ]
* '' Alinazik'' – Ground meat kebab sautéed in a saucepan, with garlic, yogurt and eggplants added.
* '' Beyti kebap'' – Ground lamb or beef, seasoned and grilled on a skewer, often served wrapped in lavash
Lavash ( hy, լավաշ) is a thin flatbread usually leavened, traditionally baked in a tandoor (''tonir'') or on a ''sajj'', and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Lavash is on ...
and topped with tomato sauce and yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...
, traced back to the famous kebab hous
Beyti
in Istanbul
)
, postal_code_type = Postal code
, postal_code = 34000 to 34990
, area_code = +90 212 (European side) +90 216 (Asian side)
, registration_plate = 34
, blank_name_sec2 = GeoTLD
, blank_i ...
and particularly popular in Turkey's larger cities.
* ''Bostan kebabı'' – Lamb and aubergine casserole.
* '' Buğu kebabı'' – Steam kebab, is a Turkish stew which is cooked in a pan or an earthenware casserole. The casserole's lid is sealed in order to cook the meat in its own juices. The dish is prepared with pearl onions, garlic, thyme
Thyme () is the herb (dried aerial parts) of some members of the genus '' Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigen ...
and other spices. In Tekirdağ
Tekirdağ (; see also its other names) is a city in Turkey. It is located on the north coast of the Sea of Marmara, in the region of East Thrace. In 2019 the city's population was 204,001.
Tekirdağ town is a commercial centre with a harbour ...
, it is served with cumin; in Izmir, it is served with mastic
Mastic may refer to:
Adhesives and pastes
*Mastic (plant resin)
*Mastic asphalt, or asphalt, is a sticky, black and highly viscous liquid
* Mastic cold porcelain, or salt ceramic, is a traditional salt-based modeling clay.
*Mastic, high-grade con ...
.
* '' Cağ kebap'', 'spoke kebab' – Cubes of lamb roasted first on a ''cağ'' (a horizontal rotating spit) and then on a skewer, a specialty of Erzurum
Erzurum (; ) is a city in eastern Anatolia, Turkey. It is the largest city and capital of Erzurum Province and is 1,900 meters (6,233 feet) above sea level. Erzurum had a population of 367,250 in 2010.
The city uses the double-headed eagle as ...
region with recently rising popularity.
* '' Ciğer kebabı'', 'liver kebab' - usually eaten with sliced onions, salad and bread.
* Çökertme kebabı
Çökertme kebabı (pronounced 'Ch'kertme kebab') is a type of kebab eaten in Anatolia, and associated particularly with the Bodrum area of South West Turkey.
Çökertme kebab is made using marinated strips of veal with served with fried potatoes ...
– Sirloin veal kebap stuffed with yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...
and potatoes.
* Çöp şiş
Çöp Şiş (pronounced 'chop shish') is a type of lamb shish kebab eaten throughout Anatolia in Turkey.
The etymology of the name is uncertain, though 'Çöp' means garbage or rubbish in modern Turkish, and may have come from the word meaning ' ...
, "small skewer kebab" – a speciality of Selçuk and Germencik near Ephesus, pounded boneless meat with tomatoes and garlic marinated with black pepper, thyme
Thyme () is the herb (dried aerial parts) of some members of the genus '' Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigen ...
and oil on wooden skewers.[''The Complete Book of Turkish Cooking'', A.Algar (1985) ]
* '' Döner kebap'', literally "rotating kebab" in Turkish, is sliced lamb, beef, or chicken, slowly roasted on a vertical rotating spit. The Middle Eastern shawarma
Shawarma (; ar, شاورما) is a popular Middle Eastern dish that originated in the Ottoman Empire, consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Tradition ...
, Mexican tacos al pastor
(from Spanish, "shepherd style"), is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla, although today it is a common menu item found in throughout Mexico. The method of preparing and cooking is ...
, and Greek gyros are all derived from the Turkish döner kebab, which was invented in Bursa in the 19th century. The German-style döner kebab sandwich, sometimes called simply "a kebab" in English, was introduced by Turkish immigrants in Berlin in the 1970s, and has become one of the most popular take-away
A take-out or takeout (U.S., Canada, and the Philippines); carry-out or to-go (Scotland and some dialects in the U.S. and Canada); takeaway (England, Wales, Australia, Lebanon, South Africa, Northern Ireland, Ireland, and occasionally in Nort ...
foods in Germany and much of Europe. It is commonly sold by Turks, and considered a Turkish-German specialty, in Germany.
* ''Hünkâri kebabı'', 'Sultan's kebab' – Sliced lamb meat mixed with '' patlıcan beğendi'' (aubergine purée), basil, thyme
Thyme () is the herb (dried aerial parts) of some members of the genus '' Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigen ...
and bay leaf.
* ''İskender kebap
İskender kebap is a Turkish dish that consists of sliced döner kebab meat topped with hot tomato sauce over pieces of pita bread (sometimes croutons) and generously slathered with melted special sheep's milk butter and yogurt. It can be prepar ...
'' – döner kebab served with yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...
, tomato sauce and butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condimen ...
, originated in Bursa. The kebab was invented by İskender Efendi in 1867. He was inspired from Cağ kebab and turned it from horizontal to vertical.
* ''İslim kebabı'', 'steamed kebab' – Another version of the aubergine kebab without its skin, marinated in sunflower oil.
* '' Kağıt kebabı'' – Lamb cooked in a paper wrapping.
* '' Kuzu şiş'' – Shish prepared with marinated milk-fed lamb meat.
* ''Manisa Kebab'' – This Manisa region version of the kebab is smaller and flat size shish meat on the sliced pide bread, flavored with butter, and stuffed with tomato, garlic and green pepper.
* '' Patlıcan kebabı'', 'aubergine kebab' – Special kebap meat marinated in spices and served with eggplant (aubergine), hot pide bread and a yogurt sauce.
* '' Shish kebap'' – is a dish consisting of small cubes of meat or fish threaded on a skewer and grilled
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...
. ''Şiş'', pronounced , is a Turkish word meaning "sword" or "skewer". According to tradition, the dish was invented by medieval soldiers who used their swords to grill meat over open-field fires. In Turkey, shish kebab does not normally contain vegetables, though they may be cooked on a separate skewer. It can be prepared with lamb, beef, chicken, or fish, but pork is not used. The Pontian Greeks made a dish similar to shish kebabs, although theirs were cooked in a saucepan.
*'' Tavuk şiş'' – Yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...
- marinated chicken grilled on a stick.
* ''Testi kebabı'', 'earthenware-jug kebab' – is a dish from Central Anatolia and the Mid-Western Black Sea region, consisting of a mixture of meat and vegetables cooked in a clay pot or jug over fire (''testi'' means ''jug'' in Turkish). The pot is sealed with bread dough or foil and is broken when serving.
South Asia
South Asia has a rich kebab tradition with a great variety of different kebab dishes. Many modern kebabs in Bangladeshi, Indian and Pakistani cuisine
Pakistani cuisine ( ur, , romanized: ''pākistānī pakwān'') can be characterized by a blend of various regional cooking traditions from South Asia, Central and Western Asia, as well as elements from its Mughal legacy. The country's va ...
trace their origins back to the time of the Mughals
The Mughal Empire was an early-modern empire that controlled much of South Asia between the 16th and 19th centuries. Quote: "Although the first two Timurid emperors and many of their noblemen were recent migrants to the subcontinent, the d ...
and the strong influence of Mughlai cuisine. Kebab dishes common to one or more of these countries include:
* Tandoori kebab ( ur, )
* Naga doner kebab
* Shami kebab
* Seekh kebab
* Tikka kebab
* Kathi Kebab (including Porota Kababs, kebab wraps)
* Shami kebab ( ur, ) - A Shami kebab is a small patty of minced beef or chicken
The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...
and ground chickpeas and spices.
* Seekh kebab ( ur, ) - A long skewer of beef mixed with herbs and seasonings, it takes its name from the skewer.
* Tunde ke kabab ( ur, )
* Bun kebab ( ur, ) - A unique kebab sandwich with beef, lamb, fish or chicken.
* Bihari kebab
* Shatkora doner kebab
* Chapli kebab ( ur, ) - A spiced, tangy round kebab made of ground beef and cooked in animal fat. A speciality of Peshawar
Peshawar (; ps, پېښور ; hnd, ; ; ur, ) is the sixth most populous city in Pakistan, with a population of over 2.3 million. It is situated in the north-west of the country, close to the International border with Afghanistan. It is ...
in Khyber-Pakhtunkhwa.
* Bihari kebab ( ur, ) - Skewer of beef mixed with herbs and seasoning.
* Kalmi kebab ( ur, )
* Sheesh kebab
Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish (food), dish that originates from Middle Eastern cuisine, cuisines of the Middle East. Many variants of the ...
( ur, )
* Burrah kebab
Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish (food), dish that originates from Middle Eastern cuisine, cuisines of the Middle East. Many variants of the ...
- made from goat or lamb chops, liberally marinated
Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor b ...
with spices and charcoal grilled.
Afghanistan
Afghan kebab (Pashto
Pashto (,; , ) is an Eastern Iranian language in the Indo-European language family. It is known in historical Persian literature as Afghani ().
Spoken as a native language mostly by ethnic Pashtuns, it is one of the two official langua ...
/ Dari: کباب) is most often found in restaurants and outdoor vendor stalls. The most widely used meat is lamb. Recipes differ with every restaurant. In Afghan cuisine, kebab is served with naan, rarely rice, and customers have the option to sprinkle sumac
Sumac ( or ), also spelled sumach, is any of about 35 species of flowering plants in the genus ''Rhus'' and related genera in the cashew family (Anacardiaceae). Sumacs grow in subtropical and temperate regions throughout the world, including Eas ...
or ''ghora'', dried ground sour grapes, on their kebab. The quality of kebab is solely dependent on the quality of the meat. Pieces of fat from the sheep's tail (jijeq) are usually added with the lamb skewers to add extra flavor.
Other popular kebabs include the lamb chop, ribs
The rib cage, as an enclosure that comprises the ribs, vertebral column and sternum in the thorax of most vertebrates, protects vital organs such as the heart, lungs and great vessels.
The sternum, together known as the thoracic cage, is a semi- ...
, beef, buffalo, and chicken, all of which are found in better restaurants.
Chapli kebab, a specialty of Eastern Afghanistan, is a patty made from beef mince. It is prepared flat and round, and served with naan. The original recipe of chapli kebab dictates a half meat (or less), half flour mixture, which renders it lighter in taste and less expensive.
Bangladesh
In Bangladesh they make versions of pakistani kebabs (Bengali কাবাব or "Kabab"). In the old Mughal province of Bengal Subah
The Bengal Subah ( bn, সুবাহ বাংলা; fa, ), also referred to as Mughal Bengal ( bn, মোগল বাংলা), was the largest subdivision of the Mughal Empire (and later an independent state under the Nawabs of Be ...
's capital of Dhaka, various pakistani and indian-influenced dishes started to be made. Amongst these were kebabs. In Bangladeshi cuisine
Bangladeshi cuisine ( bn, বাংলাদেশের রান্না) is the national cuisine of Bangladesh. Bangladeshi cuisine has been shaped by the diverse history and river-line geography of Bangladesh. The country has a tropical m ...
, most kebabs are made using fish or beef.
India
Modern-day kebabs in India mostly trace their origin to the influence of Mughlai cuisine. Some Indian kebabs have very specific geographic attributions, such as Kakori kebab, which is made of finely ground, soft mince and attributed to the city of Kakori
Kakori is a town and a nagar panchayat in Lucknow district in the Indian state of Uttar Pradesh, 14 km north of Lucknow. Kakori was a centre Urdu poetry, literature and the Qadiriya Qalandari Sufi order. On 9 August 1925 Indian revolution ...
in Uttar Pradesh
Uttar Pradesh (; , 'Northern Province') is a state in northern India. With over 200 million inhabitants, it is the most populated state in India as well as the most populous country subdivision in the world. It was established in 1950 ...
, where legend has it that it was first prepared for old and toothless pilgrims.
Pakistan
In Pakistan kebabs trace back their origin during the time of the Mughals Mughlai cuisine, and their influence on the cuisine of modern-day Pakistan. There are all sorts of kebab varieties such as seekh, chapli, shammi and other forms of roasted and grilled meats. As Pakistan is a predominantly Muslim country, pork is not used. Instead meats like beef, chicken
The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...
, lamb
Lamb or The Lamb may refer to:
* A young sheep
* Lamb and mutton, the meat of sheep
Arts and media Film, television, and theatre
* ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut
* ''The Lamb'' (1918 ...
, fish and sometimes buff are used in the making of kebabs.
Southeast Asia
''Satay'' is a kebab of seasoned, skewered, and grilled meat, served with a sauce. It is a dish of Southeast Asia
Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical south-eastern region of Asia, consisting of the regions that are situated south of mainlan ...
, particularly Indonesia, Malaysia, and Thailand.
Satay may consist of diced or sliced chicken, goat, lamb, mutton, beef, pork, fish, other meats, or tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...
. Traditionally skewers from the midrib of the coconut palm frond are used, although bamboo
Bamboos are a diverse group of evergreen perennial flowering plants making up the subfamily Bambusoideae of the grass family Poaceae. Giant bamboos are the largest members of the grass family. The origin of the word "bamboo" is uncertain, ...
skewers are often used instead. It is grilled or barbecued over a wood or charcoal fire with spicy seasonings. It may be served with various sauces, though most often a combination of soy
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Traditional unfermented food uses of soybeans include soy milk, from which tofu and ...
and peanut sauce. Hence, peanut sauce is often called satay sauce.
Satay was developed by Java
Java (; id, Jawa, ; jv, ꦗꦮ; su, ) is one of the Greater Sunda Islands in Indonesia. It is bordered by the Indian Ocean to the south and the Java Sea to the north. With a population of 151.6 million people, Java is the world's mos ...
nese street vendors as a unique adaptation of Indian kebab. The introduction of satay, and other now-iconic dishes such as ''tongseng
Tongseng is an Indonesian goat meat, mutton or beef stew dish in curry-like soup with vegetables and '' kecap manis'' (sweet soy sauce). ''Tongseng'' is commonly found in Indonesian region of Central Java; from Surakarta to Yogyakarta. However, ...
'' and ''gulai
''Gulai'' is a class of spicy and rich stew commonly found in Indonesia, Malaysia and Singapore. The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables su ...
kambing'' based on meats such as goat and lamb, coincided with an influx of Indian and Arab
The Arabs (singular: Arab; singular ar, عَرَبِيٌّ, DIN 31635: , , plural ar, عَرَب, DIN 31635: , Arabic pronunciation: ), also known as the Arab people, are an ethnic group mainly inhabiting the Arab world in Western Asia, ...
traders and immigrants starting in the 18th century. It is available almost anywhere in Indonesia, where it has become a national dish. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community.
Sub-Saharan Africa
South Africa
'' Sosatie'' (plural ''sosaties'') is a traditional South Africa
South Africa, officially the Republic of South Africa (RSA), is the Southern Africa, southernmost country in Africa. It is bounded to the south by of coastline that stretch along the Atlantic Ocean, South Atlantic and Indian Oceans; to the ...
n dish of meat (usually lamb or mutton) cooked on skewers. The term derives from '' sate'' ("skewered meat") and ''saus'' (spicy sauce). It is of Cape Malay
Cape Malays (, in Arabies script) also known as Cape Muslims or Malays, are a Muslim community or ethnic group in South Africa. They are the descendants of enslaved and free Muslims from different parts of the world who lived at the Cape duri ...
origin. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.
West Africa
'' Suya'' is a spicy kebab which is a popular food item in West Africa that originated in Nigeria
Nigeria ( ), , ig, Naìjíríyà, yo, Nàìjíríà, pcm, Naijá , ff, Naajeeriya, kcg, Naijeriya officially the Federal Republic of Nigeria, is a country in West Africa. It is situated between the Sahel to the north and the Gulf o ...
. It is traditionally prepared by the Hausa people
The Hausa (Endonym, autonyms for singular: Bahaushe (male, m), Bahaushiya (female, f); plural: Hausawa and general: Hausa; exonyms: Ausa; Ajami script, Ajami: ) are the largest native ethnic group in Africa. They speak the Hausa language, which ...
of Nigeria
Nigeria ( ), , ig, Naìjíríyà, yo, Nàìjíríà, pcm, Naijá , ff, Naajeeriya, kcg, Naijeriya officially the Federal Republic of Nigeria, is a country in West Africa. It is situated between the Sahel to the north and the Gulf o ...
, Cameroon
Cameroon (; french: Cameroun, ff, Kamerun), officially the Republic of Cameroon (french: République du Cameroun, links=no), is a country in west-central Africa. It is bordered by Nigeria to the west and north; Chad to the northeast; the C ...
, Niger
)
, official_languages =
, languages_type = National languages[Ghana
Ghana (; tw, Gaana, ee, Gana), officially the Republic of Ghana, is a country in West Africa. It abuts the Gulf of Guinea and the Atlantic Ocean to the south, sharing borders with Ivory Coast in the west, Burkina Faso in the north, and To ...](_blank)
and some parts of Sudan (where it is called ''agashe'').
'' Kyinkyinga'' is common and popular in West Africa
West Africa or Western Africa is the westernmost region of Africa. The United Nations defines Western Africa as the 16 countries of Benin, Burkina Faso, Cape Verde, The Gambia, Ghana, Guinea, Guinea-Bissau, Ivory Coast, Liberia, Mali, M ...
. It is a Ghanaian
Ghana (; tw, Gaana, ee, Gana), officially the Republic of Ghana, is a country in West Africa. It abuts the Gulf of Guinea and the Atlantic Ocean to the south, sharing borders with Ivory Coast in the west, Burkina Faso in the north, and To ...
dish, very similar to or synonymous with the Hausa ''suya'' kebab, also known as ''sooya, tsinga, chichinga, tsire agashi, chachanga'' or ''tankora''.
Other variants
Ćevapi
''Ćevapi'' () or ''ćevapčići'' (formal diminutive, , ), which comes from the word ''kebab'', is a grilled dish of minced meat, a type of skinless sausage, found traditionally in the countries of southeastern Europe (the Balkans
The Balkans ( ), also known as the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions. The region takes its name from the Balkan Mountains that stretch throughout the who ...
). They are considered a national dish in Bosnia and Herzegovina
Bosnia and Herzegovina ( sh, / , ), abbreviated BiH () or B&H, sometimes called Bosnia–Herzegovina and often known informally as Bosnia, is a country at the crossroads of south and southeast Europe, located in the Balkans. Bosnia and H ...
and Serbia
Serbia (, ; Serbian: , , ), officially the Republic of Serbia (Serbian: , , ), is a landlocked country in Southeastern and Central Europe, situated at the crossroads of the Pannonian Basin and the Balkans. It shares land borders with Hungar ...
and are also common in Croatia
, image_flag = Flag of Croatia.svg
, image_coat = Coat of arms of Croatia.svg
, anthem = "Lijepa naša domovino"("Our Beautiful Homeland")
, image_map =
, map_caption =
, capit ...
, Kosovo
Kosovo ( sq, Kosova or ; sr-Cyrl, Косово ), officially the Republic of Kosovo ( sq, Republika e Kosovës, links=no; sr, Република Косово, Republika Kosovo, links=no), is a partially recognised state in Southeast Euro ...
, Montenegro
)
, image_map = Europe-Montenegro.svg
, map_caption =
, image_map2 =
, capital = Podgorica
, coordinates =
, largest_city = capital
, official_languages = M ...
, Albania
Albania ( ; sq, Shqipëri or ), or , also or . officially the Republic of Albania ( sq, Republika e Shqipërisë), is a country in Southeastern Europe. It is located on the Adriatic and Ionian Seas within the Mediterranean Sea and shares ...
, Slovenia
Slovenia ( ; sl, Slovenija ), officially the Republic of Slovenia (Slovene: , abbr.: ''RS''), is a country in Central Europe. It is bordered by Italy to the west, Austria to the north, Hungary to the northeast, Croatia to the southeast, an ...
, as well as in North Macedonia
North Macedonia, ; sq, Maqedonia e Veriut, (Macedonia before February 2019), officially the Republic of North Macedonia,, is a country in Southeast Europe. It gained independence in 1991 as one of the successor states of Yugoslavia. It ...
, Bulgaria
Bulgaria (; bg, България, Bǎlgariya), officially the Republic of Bulgaria,, ) is a country in Southeast Europe. It is situated on the eastern flank of the Balkans, and is bordered by Romania to the north, Serbia and North Macedo ...
, Romania
Romania ( ; ro, România ) is a country located at the crossroads of Central, Eastern, and Southeastern Europe. It borders Bulgaria to the south, Ukraine to the north, Hungary to the west, Serbia to the southwest, Moldova to the east, and ...
. Ćevapi has its origins in the Balkans
The Balkans ( ), also known as the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions. The region takes its name from the Balkan Mountains that stretch throughout the who ...
during the Ottoman period
The Ottoman Empire, * ; is an archaic version. The definite article forms and were synonymous * and el, Оθωμανική Αυτοκρατορία, Othōmanikē Avtokratoria, label=none * info page on book at Martin Luther University) ...
, and represents a regional speciality similar to the kofte kebab. A dish with similar origins is in Romania called mititei
Mititei () or mici (; both Romanian words meaning "little ones", "small ones") is a dish from the Romanian cuisine, consisting of grilled ground meat rolls in cylindrical shape made from a mixture of beef, lamb with spices, such as garlic, bla ...
.
Pinchitos
''Pinchitos'' or ''Pinchos Morunos'' is a Moorish-derived kebab dish in Spanish cuisine
Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of which Spain is the world's largest producer) is heavily used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as ''sofrit ...
. The name ''pinchitos'' is used in the southern Spanish autonomous communities of Andalusia
Andalusia (, ; es, Andalucía ) is the southernmost autonomous community in Peninsular Spain. It is the most populous and the second-largest autonomous community in the country. It is officially recognised as a "historical nationality". The t ...
and Extremadura
Extremadura (; ext, Estremaúra; pt, Estremadura; Fala: ''Extremaúra'') is an autonomous community of Spain. Its capital city is Mérida, and its largest city is Badajoz. Located in the central-western part of the Iberian Peninsula, it ...
. They consist of small cubes of meat threaded onto a skewer ( es, pincho) which are traditionally cooked over charcoal braziers. Similar dishes in North Africa or other Muslim majority countries tend to be lamb-based, but pork and chicken are the most popular meats for the dish in Spain. Pinchitos are also extremely popular in Venezuela, due to the heavy influence Spain had in Venezuelan cuisine during many years.
Shashlik
''Shashlik'' is similar to, or sometimes a synonym for, shish kebab. It is popular in many countries, particularly in Eastern and Central Europe, the Caucasus
The Caucasus () or Caucasia (), is a region between the Black Sea and the Caspian Sea, mainly comprising Armenia, Azerbaijan, Georgia (country), Georgia, and parts of Southern Russia. The Caucasus Mountains, including the Greater Caucasus range ...
, and the Baltics
The Baltic states, et, Balti riigid or the Baltic countries is a geopolitical term, which currently is used to group three countries: Estonia, Latvia, and Lithuania. All three countries are members of NATO, the European Union, the Eurozone, ...
. In non-Muslim-majority countries, shashlik and equivalent dishes like Romanian '' frigărui'' may sometimes be prepared with pork.
Kebab in Western culture
Kebab cuisine has spread around the world together with Muslim influence. Although non-Muslim Westerners may be increasingly familiar with some of the many other international kebab dishes, only two have become an established and widely popular part of the culture in many Western countries. In English, the word ''kebab'' commonly refers to ''shish kebab'' and, outside of North America, to ''döner kebab'' or related fast-food dishes. These dishes are also served in many other countries, where they may have different names.
Kebabs have also met opposition: in Italy, several cities banned kebab shops in order to preserve Italian culinary culture. Many protested against these bans as "racist".[
]
Shish kebab
In English, ''kebab'', or in North America also ''kabob'', often occurring as ''shish kebab'', is now a culinary term for small pieces of meat cooked on a skewer. The word ''kebab'', most likely derived from Arabic, has been used with various spellings in this sense since at least the 17th century, while the Oxford English Dictionary
The ''Oxford English Dictionary'' (''OED'') is the first and foundational historical dictionary of the English language, published by Oxford University Press (OUP). It traces the historical development of the English language, providing a co ...
records the earliest known publication of the term ''shish kebab'', derived from tr, şiş kebap, in 1914.
In many English-speaking countries, it refers to the now well-known dish prepared with marinated meat or seafood together with vegetables such as onions, tomatoes, and bell peppers threaded onto the skewer, also sometimes known as '' shashlik''.[
] This preparation is different from the typical Turkish shish kebab style, where vegetables are usually cooked on a separate skewer. Shish kebabs are customarily prepared in homes and restaurants, and are usually cooked on a grill or barbecue, or roasted in an oven.
The word ''kebab'' may also be used as a general term in English to describe any similar-looking skewered food, such as brochette
A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting ...
, satay
Satay ( , in USA also , ), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but ...
, souvlaki, yakitori, or numerous small chunks of any type of food served on a stick. This is different from its use in the Middle East, where ''shish'' (Persian
Persian may refer to:
* People and things from Iran, historically called ''Persia'' in the English language
** Persians, the majority ethnic group in Iran, not to be conflated with the Iranic peoples
** Persian language, an Iranian language of the ...
/ Mazandarani: شیش, tr, şiş) is the word for skewer, while ''kebab'' comes from the word for grilling.
Doner kebab
English speakers from countries outside North America may also use the word ''kebab'' generally to mean the popular fast food version of the Turkish döner kebab, or the related shawarma or gyros, and the sandwiches made with them, available from kebab shop
A kebab shop is a quick service food establishment specialising in various fast food and street food dishes, primarily doner kebab and related sandwiches, including falafel.
Kebab shops were born in Europe, specifically Berlin with doner kebab ...
s as take-away meals. This usage may be found in some non-English parts of Europe as well. In North America, the Greek variant gyros is most widely known.
The döner kebab originated in 19th century Turkey, but it became widely popular in the West only in the latter half of the 20th century. Many layers of meat are stacked onto a large vertical rotating spit; the outer surface is gradually cooked and sliced off, and typically served either mixed or topped with vegetables and sauces in a sandwich made with pita or other flatbreads
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread.
Flatbreads ...
. Certain regional variants also include cheeses. Sandwiches served in the same manner, but with other meats or cheese, may also sometimes be called a "kebab". It is available in most parts of Europe, and many other countries, though sometimes with different names or serving styles. In Germany, the highly popular sandwich, introduced by Turkish immigrants, is called a ''Döner'', though Arab shops there serve ''shawarma''.Doner kebab becomes Germany's favorite fast food
, ''USAToday'', 4/11/2010
Similar dishes
;Americas
* City chicken (U.S.)
*Spiedie
The spiedie is a snack consisting of marinated meat cut into cubes and placed in a long bread roll, local to Binghamton in the central Southern Tier of New York State, and somewhat more broadly known and enjoyed throughout Central New York. A s ...
s ( New York State)
* Anticuchos (Andean
The Andes, Andes Mountains or Andean Mountains (; ) are the longest continental mountain range in the world, forming a continuous highland along the western edge of South America. The range is long, wide (widest between 18°S – 20°S l ...
)
*Espetinho ( Brazilian)
;Africa
* Sosatie ( South African)
* Suya ( Nigerian)
* Kyinkyinga (Ghanaian
Ghana (; tw, Gaana, ee, Gana), officially the Republic of Ghana, is a country in West Africa. It abuts the Gulf of Guinea and the Atlantic Ocean to the south, sharing borders with Ivory Coast in the west, Burkina Faso in the north, and To ...
)
;Asia
* Chuan ( Chinese)
*Kkochi
''Kkochi'' () is a category of Korean food cooked on skewers. The word ''kkochi'' means "skewer" in Korean.
Varieties
See also
* ''Jeok
''Jeok'' () is a Korean meat dish served with skewers. Jeok is typically made with a large variety of ...
and jeok
''Jeok'' () is a Korean meat dish served with skewers. Jeok is typically made with a large variety of meats, vegetables and mushrooms and is usually served on special occasions such as birthdays (hwangap) and wedding ceremonies. Jeok comes in mul ...
(Korean
Korean may refer to:
People and culture
* Koreans, ethnic group originating in the Korean Peninsula
* Korean cuisine
* Korean culture
* Korean language
**Korean alphabet, known as Hangul or Chosŏn'gŭl
**Korean dialects and the Jeju language
** ...
)
*Kushiyaki
is a formal term that encompasses both poultry and non-poultry items, skewered and grilled. At times, restaurants group them as and ''yakimono'' ( 焼き物).
Yakitori and kushiyaki
Muroran '' yakitori'' is actually pork, not chicken
Both y ...
and kushikatsu (Japanese
Japanese may refer to:
* Something from or related to Japan, an island country in East Asia
* Japanese language, spoken mainly in Japan
* Japanese people, the ethnic group that identifies with Japan through ancestry or culture
** Japanese diaspor ...
)
*Satay
Satay ( , in USA also , ), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but ...
( Indonesian)
;Europe
* Kebakko (Finnish
Finnish may refer to:
* Something or someone from, or related to Finland
* Culture of Finland
* Finnish people or Finns, the primary ethnic group in Finland
* Finnish language, the national language of the Finnish people
* Finnish cuisine
See also ...
)
*Brochette
A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting ...
( French)
*Espetada
Espetada (also known as espetinho, especially in Brazil) is the Portuguese term used for the technique of cooking food on skewers, and for the dishes prepared that way. Espetada is a traditional dish in Portuguese cuisine.
In Portugal, espetada ...
(Portuguese
Portuguese may refer to:
* anything of, from, or related to the country and nation of Portugal
** Portuguese cuisine, traditional foods
** Portuguese language, a Romance language
*** Portuguese dialects, variants of the Portuguese language
** Portu ...
)
*Souvlaki
Souvlaki ( el, σουβλάκι, , ; plural: , ), is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with ...
(Σουβλάκι; Greek
Greek may refer to:
Greece
Anything of, from, or related to Greece, a country in Southern Europe:
*Greeks, an ethnic group.
*Greek language, a branch of the Indo-European language family.
**Proto-Greek language, the assumed last common ancestor ...
)
*Arrosticini
Arrosticini are a class of traditional dishes of skewered grilled meat characteristic of Molisana and Abruzzese cuisine (from the Italian region of Abruzzo and Molise).'' Il Devoto-Oli 2014. Vocabolario della lingua Italiana'', edited by Luca ...
(Italian
Italian(s) may refer to:
* Anything of, from, or related to the people of Italy over the centuries
** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom
** Italian language, a Romance language
*** Regional Ita ...
)
*Pinchitos
Pinchitos or Pinchos Morunos is a Moorish-derived food in Spanish cuisine, similar to kebab. The name ''pinchitos'' is used in the southern Spanish autonomous communities of Andalusia and Extremadura. They consist of small cubes of meat thre ...
(Spanish
Spanish might refer to:
* Items from or related to Spain:
**Spaniards are a nation and ethnic group indigenous to Spain
**Spanish language, spoken in Spain and many Latin American countries
**Spanish cuisine
Other places
* Spanish, Ontario, Cana ...
)
*Shashlik
Shashlik, or shashlick (russian: шашлык ''shashlyk''), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally by various other names in Iran, the Caucasus, Eastern Europe and C ...
(Шашлык; Russian
Russian(s) refers to anything related to Russia, including:
*Russians (, ''russkiye''), an ethnic group of the East Slavic peoples, primarily living in Russia and neighboring countries
*Rossiyane (), Russian language term for all citizens and peo ...
)
See also
* Kazakh cuisine
Traditional Kazakh cuisine is the traditional food of the Kazakh people. It is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horse ...
* List of barbecue dishes
* List of kebabs
This is a list of kebab dishes from around the world. Kebabs are various cooked meat dishes, with their origins in Middle Eastern cuisine and the Muslim world. Although kebabs are often cooked on a skewer, many types of kebab are not.
Afghanis ...
* List of spit-roasted foods
This is a list of notable spit-roasted foods, consisting of dishes and foods that are roasted on a rotisserie, or spit. Rotisserie is a style of roasting where meat is skewered on a spit, a long solid rod used to hold food while it is being cooked ...
* Ottoman cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Turkey, the Balkans, Caucasus, Middle East and Northern Africa.
Today, Turkish cuisine is a continuation of Ottoman cuisine.
Sources
The Ottoman pa ...
* Syrian cuisine
Syrian cuisine is a Middle Eastern cuisine that includes the cooking traditions and practices of modern Syria (as opposed to Greater Syria), merging the habits of people who settled in Syria throughout its history.
Syrian cuisine mainly use ...
* Uzbek cuisine
Uzbek cuisine shares the culinary traditions of peoples across Central Asia. There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich". Mutton is a pop ...
References
{{Street food
Herb and spice mixtures
Skewered foods
Spit-cooked foods
Street food
Ancient dishes
Balkan cuisine
Central Asian cuisine
Levantine cuisine
Ottoman cuisine
South Asian cuisine
Food watchlist articles
Types of food
Middle Eastern grilled meats
Pontic Greek cuisine
Middle Eastern cuisine
Turkish cuisine
Azerbaijani cuisine
Israeli cuisine