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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 ...
'' and the '' doner kebab'' 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 Tas kebab (also tas kebap or tas kebabı) is a Turkish meat stew. It is also used in the Balkans and Iran, with a different cooking method. It may be made with veal or mutton. See also * List of stews This is a list of notable stews. A stew i ...
''. The traditional meat for kebabs is most often lamb meat, but regional recipes may include
beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quant ...
,
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 ...
,
chicken The chicken (''Gallus gallus domesticus'') is a domestication, domesticated junglefowl species, with attributes of wild species such as the grey junglefowl, grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster ...
,
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% ...
, 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 ( ar, أبو محمد المظفر بن نصر ابن سيار الوراق) was an Arab author from Baghdad. He was the compiler of a tenth-century cookbook, the ( ar, links=no, كتاب الطبيخ, ''The Book of Dishes''). This is the earlies ...
'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 Ctesipho ...
i cookbook ( ar, كتاب الطبيخ), a compendium of much of the legacy of
Mesopotamian Mesopotamia ''Mesopotamíā''; ar, بِلَاد ٱلرَّافِدَيْن or ; syc, ܐܪܡ ܢܗܪ̈ܝܢ, or , ) is a historical region of Western Asia situated within the Tigris–Euphrates river system, in the northern part of the ...
, Persian, 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 Abu Abdullah Muhammad ibn Battutah (, ; 24 February 13041368/1369),; fully: ; Arabic: commonly known as Ibn Battuta, was a Berber Maghrebi scholar and explorer who travelled extensively in the lands of Afro-Eurasia, largely in the Muslim ...
, 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 Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, M ...
. 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 h ...
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 United Nations geoscheme for Asia#South-eastern Asia, south-eastern region of Asia, consistin ...
. The word likely came to English in the late 17th century from the Arabic , partly through
Hindustani Hindustani may refer to: * something of, from, or related to Hindustan (another name of India) * Hindustani language, an Indo-Aryan language, whose two official norms are Hindi and Urdu * Fiji Hindi, a variety of Eastern Hindi spoken in Fiji, and ...
, Persian and
Turkish Turkish may refer to: *a Turkic language spoken by the Turks * of or about Turkey ** Turkish language *** Turkish alphabet ** Turkish people, a Turkic ethnic group and nation *** Turkish citizen, a citizen of Turkey *** Turkish communities and mi ...
. 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 Nu ...
, 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 i ...
. In contrast, food historian Gil Marks 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, ...
also gives a probable East Semitic root origin with the meaning of 'burn', 'char', or 'roast', from the Aramaic and Akkadian. The
Babylonian Talmud The Talmud (; he, , Talmūḏ) is the central text of Rabbinic Judaism and the primary source of Jewish religious law ('' halakha'') and Jewish theology. Until the advent of modernity, in nearly all Jewish communities, the Talmud was the cen ...
instructs that Temple offerings not be (burned). These words point to an origin in the prehistoric Proto-Afroasiatic language: ''*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 ...
, 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 ...
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. By contrast, in
Indian English Indian English (IE) is a group of English dialects spoken in the republic of India and among the Indian diaspora. English is used by the Indian government for communication, along with Hindi, as enshrined in the Constitution of Indi ...
, Bangladeshi English, 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. In ...
, a ''kebab'' is any of a wide variety of grilled 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 Uyghur ...
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. 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 consump ...
. 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 Cumin ( or , or Article title
) (''Cuminum cyminum'') is a
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 Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus '' Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is c ...
, 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. O ...
.


Europe


Greece

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 wit ...
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 city, capital and List of cities and towns in Greece, largest city of Greece. With a population close to four million, it is also the seventh List ...
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 Pita ( or ) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, als ...
bread, or on a plate, with french fries and various salads and sauces such as
tzatziki Tzatziki ( el, τζατζίκι), also known as tarator or cacık (), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garl ...
. 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

* ''
Adana kebap 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, whi ...
'' (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, ...
, 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 one ...
and topped with
tomato sauce Tomato sauce (also known as '' salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are ...
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 bact ...
, traced back to the famous kebab hous
Beyti
in
Istanbul Istanbul ( , ; tr, İstanbul ), formerly known as Constantinople ( grc-gre, Κωνσταντινούπολις; la, Constantinopolis), is the List of largest cities and towns in Turkey, largest city in Turkey, serving as the country's economic, ...
and particularly popular in Turkey's larger cities. * ''Bostan kebabı'' – Lamb and aubergine casserole. * '' Buğu kebabı'' – Steam kebab, is a
Turkish Turkish may refer to: *a Turkic language spoken by the Turks * of or about Turkey ** Turkish language *** Turkish alphabet ** Turkish people, a Turkic ethnic group and nation *** Turkish citizen, a citizen of Turkey *** Turkish communities and mi ...
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 Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northe ...
,
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 indigenous ...
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 harbou ...
, it is served with
cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a
Izmir, it is served with mastic. * '' 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 List of cities in Turkey, 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 t ...
region with recently rising popularity. * '' Ciğer kebabı'', 'liver kebab' - usually eaten with sliced onions, salad and bread. * Çökertme kebabı – 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 bact ...
and potatoes. * Çöp şiş, "small skewer kebab" – a speciality of Selçuk and
Germencik Germencik is a town and a district of Aydın Province in the Aegean region of Turkey. Geography Germencik is located in the middle of the fertile Büyük Menderes (Meander) plain, inland from the Aegean coastal town of Kuşadası, on the Aydı ...
near
Ephesus Ephesus (; grc-gre, Ἔφεσος, Éphesos; tr, Efes; may ultimately derive from hit, 𒀀𒉺𒊭, Apaša) was a city in ancient Greece on the coast of Ionia, southwest of present-day Selçuk in İzmir Province, Turkey. It was built i ...
, 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 indigenous ...
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, Mexican tacos al pastor, and Greek gyros are all derived from the Turkish döner kebab, which was invented in
Bursa ( grc-gre, Προῦσα, Proûsa, Latin: Prusa, ota, بورسه, Arabic:بورصة) is a city in northwestern Turkey and the administrative center of Bursa Province. The fourth-most populous city in Turkey and second-most populous in t ...
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 indigenous ...
and
bay leaf The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tr ...
. * '' İskender kebap'' – 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 bact ...
, 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 (food), spread, melted a ...
, originated in
Bursa ( grc-gre, Προῦσα, Proûsa, Latin: Prusa, ota, بورسه, Arabic:بورصة) is a city in northwestern Turkey and the administrative center of Bursa Province. The fourth-most populous city in Turkey and second-most populous in t ...
. 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 Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mo ...
(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. ''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 bact ...
- marinated chicken grilled on a stick. * ''Testi kebabı'', 'earthenware-jug kebab' – is a dish from
Central Anatolia The Central Anatolia Region ( tr, İç Anadolu Bölgesi) is a geographical region of Turkey. The largest city in the region is Ankara. Other big cities are Konya, Kayseri, Eskişehir, Sivas, and Aksaray. Located in Central Turkey, it is bordered ...
and the Mid-Western
Black Sea region The Black Sea Region ( tr, Karadeniz Bölgesi) is a geographical region of Turkey. The largest city in the region is Samsun. Other big cities are Trabzon, Ordu, Tokat, Giresun, Rize, Amasya and Sinop. It is bordered by the Marmara 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 Khorovats ( hy, խորոված, ) is an Armenian barbecue. The meat may be marinated before grilling, but it does not have to be. It can be made with lamb, pork, beef, chicken, fish, or even veal. This is generally a dish reserved for "festive ...
'', and doner kebab as ''Karsi khorovats'' after the city of
Kars Kars (; ku, Qers; ) is a city in northeast Turkey and the capital of Kars Province. Its population is 73,836 in 2011. Kars was in the ancient region known as ''Chorzene'', (in Greek Χορζηνή) in classical historiography ( Strabo), part of ...
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,
saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...
ed
basmati Basmati, , is a variety of long, slender-grained aromatic rice which is traditionally grown in India India, officially the Republic of India ( Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the secon ...
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 domestica ...
and called '' chelow kabab'' (), which is considered the
national dish A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be ...
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 one ...
. 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 city, 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 th ...
) 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, 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 ''Kabab koobideh'' ( fa, کباب کوبیده) or ''Kobide' ( fa, کوبیده) is an Iranian meat kabab made from ground lamb or beef, often mixed with ground pepper and chopped onions. Etymology ''Koobideh'' comes from the Persian word '' ...
, two skewers are always served. In general, bazaar kebab restaurants only serve these two varieties, though there are exceptions. In
Iranian Azerbaijan Azerbaijan or Azarbaijan ( fa, آذربایجان, ''Āzarbāijān'' ; az-Arab, آذربایجان, ''Āzerbāyjān'' ), also known as Iranian Azerbaijan, is a historical region in northwestern Iran that borders Iraq, Turkey, the Nakhchivan ...
, "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 meat kabab which is made from ground lamb, beef, or chicken, often mixed with
parsley Parsley, or garden parsley ('' Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, ...
and
chopped onions 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 onion ...
. 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 oni ...
s,
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northe ...
, half teaspoon
saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...
, 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 in minced onion and lemon juice with
saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...
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 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 Iraqi cuisine (Arabic: المطبخ العراقي Kurdish: خواردنی عێراقی) or Mesopotamian cuisine is a Middle Eastern cuisine that has its origins from Sumerians, Akkadians, Babylonians, Assyrians and the other groups of the re ...
, 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. Among the most common are
shish taouk Shish taouk or shish tawook (; ; ) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine. It is widely eaten in the Middle East and Caucasus. A similar dish in Persian cuisine is the tra ...
, 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 Mizrahi Jews ( he, יהודי המִזְרָח), also known as ''Mizrahim'' () or ''Mizrachi'' () and alternatively referred to as Oriental Jews or ''Edot HaMizrach'' (, ), are a grouping of Jewish communities comprising those who remained i ...
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 Israe ...
. 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 ''Shishlik'' (Persian: شیشلیک‎) is a 2021 Iranian black comedy film directed by Mohammad Hossein Mahdavian and written by Amir Mahdi Jule. The film screened for the first time at the 39th Fajr Film Festival and received 4 nominations. Pl ...
. They are commonly made of beef, though lamb is also occasionally used, and are almost always served with the local
pita Pita ( or ) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, als ...
bread. Shawarma, 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 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, whi ...
'' (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, ...
, 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 one ...
and topped with
tomato sauce Tomato sauce (also known as '' salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are ...
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 bact ...
, traced back to the famous kebab hous
Beyti
in
Istanbul Istanbul ( , ; tr, İstanbul ), formerly known as Constantinople ( grc-gre, Κωνσταντινούπολις; la, Constantinopolis), is the List of largest cities and towns in Turkey, largest city in Turkey, serving as the country's economic, ...
and particularly popular in Turkey's larger cities. * ''Bostan kebabı'' – Lamb and aubergine casserole. * '' Buğu kebabı'' – Steam kebab, is a
Turkish Turkish may refer to: *a Turkic language spoken by the Turks * of or about Turkey ** Turkish language *** Turkish alphabet ** Turkish people, a Turkic ethnic group and nation *** Turkish citizen, a citizen of Turkey *** Turkish communities and mi ...
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 Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northe ...
,
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 indigenous ...
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 harbou ...
, it is served with
cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a
Izmir, it is served with mastic. * '' 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 List of cities in Turkey, 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 t ...
region with recently rising popularity. * '' Ciğer kebabı'', 'liver kebab' - usually eaten with sliced onions, salad and bread. * Çökertme kebabı – 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 bact ...
and potatoes. * Çöp şiş, "small skewer kebab" – a speciality of Selçuk and
Germencik Germencik is a town and a district of Aydın Province in the Aegean region of Turkey. Geography Germencik is located in the middle of the fertile Büyük Menderes (Meander) plain, inland from the Aegean coastal town of Kuşadası, on the Aydı ...
near
Ephesus Ephesus (; grc-gre, Ἔφεσος, Éphesos; tr, Efes; may ultimately derive from hit, 𒀀𒉺𒊭, Apaša) was a city in ancient Greece on the coast of Ionia, southwest of present-day Selçuk in İzmir Province, Turkey. It was built i ...
, 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 indigenous ...
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, Mexican tacos al pastor, and Greek gyros are all derived from the Turkish döner kebab, which was invented in
Bursa ( grc-gre, Προῦσα, Proûsa, Latin: Prusa, ota, بورسه, Arabic:بورصة) is a city in northwestern Turkey and the administrative center of Bursa Province. The fourth-most populous city in Turkey and second-most populous in t ...
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 indigenous ...
and
bay leaf The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tr ...
. * '' İskender kebap'' – 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 bact ...
, 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 (food), spread, melted a ...
, originated in
Bursa ( grc-gre, Προῦσα, Proûsa, Latin: Prusa, ota, بورسه, Arabic:بورصة) is a city in northwestern Turkey and the administrative center of Bursa Province. The fourth-most populous city in Turkey and second-most populous in t ...
. 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 Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mo ...
(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. ''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 bact ...
- marinated chicken grilled on a stick. * ''Testi kebabı'', 'earthenware-jug kebab' – is a dish from
Central Anatolia The Central Anatolia Region ( tr, İç Anadolu Bölgesi) is a geographical region of Turkey. The largest city in the region is Ankara. Other big cities are Konya, Kayseri, Eskişehir, Sivas, and Aksaray. Located in Central Turkey, it is bordered ...
and the Mid-Western
Black Sea region The Black Sea Region ( tr, Karadeniz Bölgesi) is a geographical region of Turkey. The largest city in the region is Samsun. Other big cities are Trabzon, Ordu, Tokat, Giresun, Rize, Amasya and Sinop. It is bordered by the Marmara 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 Bangladeshis ( bn, বাংলাদেশী ) are the citizens of Bangladesh, a South Asian country centered on the transnational historical region of Bengal along the eponymous bay. Bangladeshi citizenship was formed in 1971, when the ...
, 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 v ...
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 Mughlai cuisine consists of dishes developed in the medieval Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islam ...
. Kebab dishes common to one or more of these countries include: *
Tandoori kebab A tandoor ( or ) is a large urn-shaped oven, usually made of clay, originating from the Indian Subcontinent. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. The tandoor ...
( ur, ) * Naga doner kebab *
Shami kebab Shami kabab or shaami kabab is a local variety of kebab, originating from the Indian subcontinent. It a popular dish in modern-day Indian, Pakistani and Bangladeshi cuisines. It is composed of a small patty of minced meat, generally beef, but o ...
*
Seekh kebab The seekh kebab (Pashto and Urdu: , Hindi: ) is a type of kebab, originating in the Indian subcontinent. It is made with spiced, minced or ground meat, usually goat, lamb or chicken, and in Pakistan, Bangladesh and Afghanistan, sometimes made wi ...
*
Tikka kebab Tikka may refer to: * Tikka (food), a type of South Asian food * Tikka (forehead mark), a mark made on the forehead by Hindu Indians * Tikka, a brand of hunting rifles manufactured formerly by Finnish firearms manufacturer Tikkakoski ** Tikka, t ...
* Kathi Kebab (including Porota Kababs, kebab wraps) *
Shami kebab Shami kabab or shaami kabab is a local variety of kebab, originating from the Indian subcontinent. It a popular dish in modern-day Indian, Pakistani and Bangladeshi cuisines. It is composed of a small patty of minced meat, generally beef, but o ...
( ur, ) - A Shami kebab is a small patty of minced
beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quant ...
or
chicken The chicken (''Gallus gallus domesticus'') is a domestication, domesticated junglefowl species, with attributes of wild species such as the grey junglefowl, grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster ...
and ground
chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are hi ...
s and spices. *
Seekh kebab The seekh kebab (Pashto and Urdu: , Hindi: ) is a type of kebab, originating in the Indian subcontinent. It is made with spiced, minced or ground meat, usually goat, lamb or chicken, and in Pakistan, Bangladesh and Afghanistan, sometimes made wi ...
( ur, ) - A long skewer of beef mixed with herbs and seasonings, it takes its name from the skewer. *
Tunde ke kabab Tunde Ke Kabab, also known as Buffalo meat galouti kebab, is a dish made out of minced meat which is popular in Lucknow, India. It is part of Awadhi cuisine. It is said to incorporate 160 spices. Ingredients include finely minced Goat meat, pl ...
( 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 Khyber Pakhtunkhwa (; ps, خېبر پښتونخوا; Urdu, Hindko: خیبر پختونخوا) commonly abbreviated as KP or KPK, is one of the four provinces of Pakistan. Located in the northwestern region of the country, Khyber Pakhtunkhwa ...
. * Bihari kebab ( ur, ) - Skewer of beef mixed with herbs and seasoning. *
Kalmi kebab 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 wor ...
( ur, ) * Sheesh kebab ( ur, ) * Burrah kebab - made from goat or lamb chops, liberally marinated 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 languag ...
/
Dari Dari (, , ), also known as Dari Persian (, ), is the variety of the Persian language spoken in Afghanistan. Dari is the term officially recognised and promoted since 1964 by the Afghan government for the Persian language,Lazard, G.Darī  ...
: 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 Afghan cuisine ( ps, افغان پخلی, translit=Afghan Pakhlai, ) is influenced by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is mainly based on Afghanistan's main crops, ...
, kebab is served with naan, rarely rice, and customers have the option to sprinkle sumac 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 Mughal or Moghul may refer to: Related to the Mughal Empire * Mughal Empire of South Asia between the 16th and 19th centuries * Mughal dynasty * Mughal emperors * Mughal people, a social group of Central and South Asia * Mughal architecture * Mug ...
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 Beng ...
'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 ...
, most kebabs are made using fish or beef.


India

Modern-day kebabs in India mostly trace their origin to the influence of
Mughlai cuisine Mughlai cuisine consists of dishes developed in the medieval Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islam ...
. 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 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 Mughlai cuisine consists of dishes developed in the medieval Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islam ...
, 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 Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quant ...
,
chicken The chicken (''Gallus gallus domesticus'') is a domestication, domesticated junglefowl species, with attributes of wild species such as the grey junglefowl, grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster ...
,
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 United Nations geoscheme for Asia#South-eastern Asia, south-eastern region of Asia, consistin ...
, 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 fi ...
. Traditionally skewers from the midrib of the
coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or ...
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 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 mo ...
nese street vendors as a unique adaptation of Indian kebab. The introduction of satay, and other now-iconic dishes such as '' tongseng'' and '' gulai 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, DIN 31635: , Arabic pronunciation: ), also known as the Arab people, are an ethnic group mainly inhabiting the Arab world in Wester ...
traders and immigrants starting in the 18th century. It is available almost anywhere in Indonesia, where it has become a
national dish A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be ...
. 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 southernmost country in Africa. It is bounded to the south by of coastline that stretch along the South Atlantic and Indian Oceans; to the north by the neighbouring count ...
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 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 Suya or tsire is traditional smoked spiced meat skewer which originates from Northern Nigeria, Hausa Land and is a popular food item across West Africa. Suya (also pronounced Soya) is a big part of Hausa culture and food and is historically prep ...
'' 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 of G ...
. 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 of G ...
,
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; th ...
,
Niger ) , official_languages = , languages_type = National languagesGhana 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 Ghana–Ivory Coast border, the west, Burkina ...
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, Mau ...
. 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 Tog ...
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 A diminutive is a root word that has been modified to convey a slighter degree of its root meaning, either to convey the smallness of the object or quality named, or to convey a sense of intimacy or endearment. A ( abbreviated ) is a word-form ...
, , ), 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 Southeast Europe or Southeastern Europe (SEE) is a geographical subregion of Europe, consisting primarily of the Balkans. Sovereign states and territories that are included in the region are Albania, Bosnia and Herzegovina, Bulgaria, Croatia (al ...
(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 ...
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 Hung ...
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 Eur ...
,
Montenegro ) , image_map = Europe-Montenegro.svg , map_caption = , image_map2 = , capital = Podgorica , coordinates = , largest_city = capital , official_languages = ...
,
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 The Adriatic Sea () is a body of water separating the ...
,
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, and ...
, 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 Socialist Feder ...
,
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 Mac ...
,
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, a ...
. 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, and represents a regional speciality similar to the kofte kebab. A dish with similar origins is in Romania called mititei.


Pinchitos

''Pinchitos'' or ''Pinchos Morunos'' is a
Moorish The term Moor, derived from the ancient Mauri, is an exonym first used by Christian Europeans to designate the Muslim inhabitants of the Maghreb, the Iberian Peninsula, Sicily and Malta during the Middle Ages. Moors are not a distinct or ...
-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 ...
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, ...
. 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 Central and Eastern Europe is a term encompassing the countries in the Baltics, Central Europe, Eastern Europe and Southeast Europe (mostly the Balkans), usually meaning former communist states from the Eastern Bloc and Warsaw Pact in 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 Eurozo ...
. 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 com ...
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,
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 h ...
, 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/ 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 Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. It is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredie ...
version of the Turkish döner kebab, or the related shawarma or gyros, and the sandwiches made with them, available from kebab shops 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 Pita ( or ) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, als ...
or other 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.) * Spiedies (
New York State New York, officially the State of New York, is a U.S. state, state in the Northeastern United States. It is often called New York State to distinguish it from its largest city, New York City. With a total area of , New York is the List of U.S. ...
) * 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 __NOTOC__ South African may relate to: * The nation of South Africa * South African Airways * South African English * South African people * Languages of South Africa * Southern Africa Southern Africa is the southernmost subregion of the Afric ...
) *
Suya Suya or tsire is traditional smoked spiced meat skewer which originates from Northern Nigeria, Hausa Land and is a popular food item across West Africa. Suya (also pronounced Soya) is a big part of Hausa culture and food and is historically prep ...
(
Nigerian Nigerians or the Nigerian people are citizens of Nigeria or people with ancestry from Nigeria. The name Nigeria was taken from the Niger River running through the country. This name was allegedly coined in the late 19th century by British jour ...
) * 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 Tog ...
) ;Asia * Chuan ( Chinese) * Kkochi and jeok (
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 and kushikatsu ( Japanese) *
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 h ...
(
Indonesian Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to: * Indonesians, citizens of Indonesia ** Native Indonesians, diverse groups of local inhabitants of the archipelago ** Indonesia ...
) ;Europe * Kebakko ( Finnish) * Brochette (
French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...
) * Espetada ( Portuguese) * Souvlaki (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 ( Italian) * Pinchitos ( Spanish) * Shashlik (Шашлык; Russian)


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 hors ...
*
List of barbecue dishes This is a list of barbecue dishes, comprising barbecued dishes and foods, along with those that are often barbecued. Barbecue foods * * * * . It is also a term used both for a range of barbecue techniques and the social event of having ...
*
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. Afghan ...
* List of spit-roasted foods *
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 p ...
* Syrian cuisine *
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 p ...


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