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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.[1][2][3]

Afghanistan

Main article: Afghan cuisine § Kebab

Africa

Name Image Description
Sosatie Chicken sosatie.jpg A dish of the Cape Malay people of South Africa.[4] It is a type of kebab related to satay, which came to Indonesia via Muslim traders from India, and was brought from there to South Africa.[5]
Suya: Kewap SuyavarietiesTX.JPG A popular spicy meat kebab enjoyed by many across West Africa. Originally from Nigeria, this kebab has tastes of peanuts and spicy pepper and is sold by street vendors as a snack or entire meal. The kebabs are enjoyed with onion and bell pepper pieces. It is a traditionally Muslim kebab, prepared according to Halal methods.[6]
Kyinkyinga A Ghanian kebab, similar to or synonymous with suya.[7][8][9]

Azerbaijan

Main article: Azerbaijani cuisine
Name Image Description
Khan kebab
Lyulya kebab Lula kebab.jpg (Russian: люля-кебаб) – served skewered or wrapped in lavash bread[10]
Sham kebab
Tava kebab

China

Main article: Chinese cuisine
Name Image Description
Chuanr Barbecued lamb sticks.jpg Uyghur: Kewap, Chinese: 串儿 Chuanr or 羊肉串 Yangrouchuan — The most popular Xinjiang dish in China: chunks of mutton or mutton fat pierced on metal (or wood or bamboo) skewers, grilled on a coal-fired barbecue, and served with cumin and chili paste. Across Xinjiang, and neighbouring regions such as Kyrgyzstan, the mutton fat is valued equivalent to or more than the meat itself, as it provides energy during the harsh winter months. It has also become a popular street food all over north and west China, where a wide variety of foods are cooked in such a manner. Chuanr was traditionally made from lamb (yáng ròu chuàn, 羊肉串), which is still the most common, but now, chicken, pork, beef, and seafood are used. It is typically roasted over charcoal or electric heat, but it is sometimes cooked by deep frying in oil (popular in Beijing).

Cyprus

Main article: Cypriot cuisine
Name Image Description
Sheftalia Foukou.jpg A traditional Cypriot sausage made of ground pork or lamb and wrapped in caul fat that is served alone or in a pita, usually with tomato, cucumber, parsley, and lemon
Souvlaki Souvlaki Platter.jpg Skewers consisting of pork, chicken or lamb that is barbecued.[11] Pictured is a souvlaki platter. Souvlaki is described in the Oxford Companion to Food as a type of kebab that is part of the heritage of Islam.[5]

Greece

Main article: Greek cuisine
Name Image Description
Gyros Gyros C5878.jpg Introduced to Athens in the 1950s by immigrants from Turkey and the Middle East, gyros was originally known simply as döner kebab.[12] Made from chopped meat, usually pork or chicken, formed into a large loaf for slow-roasting on a vertical rotisserie cooker, the auto-donner. (See also doner kebab.) Thin portions are shaved off and served in a pitta bread with onion and Greek yogurt-cucumber-garlic sauce, tzatziki. Popularized in US by Greek restaurateurs in the Greektown, Chicago neighborhood.
Souvlaki In the 1960s, vendors began selling dishes in the same style as gyros, made with souvlaki, which resembles Turkish shish kebab, but is usually made with pork.[12] Souvlaki (skewer) consists of small skewers of meat, barbecued, then served plain, in a pitta sandwich, or with salad. Chicken[13] and lamb are also sometimes used. It is sometimes served on a skewer, or as a dinner in combination with rice, potatoes, and tzatziki sauce. In Athens, it is called kalamaki, with souvlaki referring to both gyros and kalamaki. Souvlaki is described in the Oxford Companion to Food as a type of kebab that is part of the heritage of Islam.[5]

India

Main article: Indian cuisine
Name Image Description
Bihari kabab Bihari Kabab.JPG Skewered pieces of meat marinated in spice. Originally a dish from the non-vegetarian cuisine, Muslims invented Bihari kabab of the North Indian state of Bihar as it is made out of beef . It has spread to other countries.[14]
Boti kebab Boti and shesh kebab.jpg A mutton kebab.[15] Boti kebab is pictured at the bottom of the image
Achari Tikka
Chicken tikka Chicken Tikka (1).jpg Another tandoori kebab, made of cubed chicken marinated with yogurt and spices[16]
Dora kabab[17][18]
Galawat kabab A variant of Shami kebab made without any admixture or binding agents and comprising just the minced beef (Muslim origin) and the spices. Speciality of Lucknow.
Hariyali kabab Punjabi style chicken tikka or kabab made with combination of mint and coriander
Kakori kabab Made of minced beef meat with spices, a specialty of Muslims of Lucknow & Delhi
Galauti kebab A smoked patty prepared using leg of lamb that includes onion, garlic, ginger, saffron and spices, which is cooked on a griddle[19]
Hariyali kebab A vegetarian kebab prepared using lentils and spinach[20][21]
Tangri kebab Chicken legs roasted on open fire with hot spices and laced with butter or ghee[22]
Kastoori kebab[23]
Dahi ke kabab[24]
Burra kebab[25][26]
Kalmi kebab Kalmikabab.jpg A chicken kebab.[27] Kalmi kebab is pictured on the left in the image.
Paneer kabab Vegetarian kebab
Reshmi kabab A traditional kebab of Mughlai cuisine that is prepared with marinated chicken, lamb or beef[28]
Shami kebab 4th October 2012 Shami Kebab.jpg Made of minced beef, with paste of lentils and chopped onion and coriander and green chillies usually added to the mixture, which is kneaded in a disc-like shape and fried. Best results are obtained when fried in animal fat or ghee in a brass utensil over a coal fire. In some places, a binding agent is used to keep the kebab together.
Shikampur kabab
Sutli Kebab Suta Kabab Phears Lane.jpg Sutli kabab is made by wrapping a paste of meat & spices around a metal sheekh, tying it with a cotton thread & then heating it in a barbeque pit. Once the kabab is done, the thread is removed & the kabab is served.[29]

Iran

Main article: Iranian cuisine
Name Image Description
Berenj goje kabab
Chelow kabab (rice with kebab) Kebab.jpg Is one of the most common forms of serving kebab in Iran which combines a variety of Persian kebabs with saffroned Basmati rice, lavash (a paper-thin bread), grilled tomato, raw onions, bell peppers, mushrooms and sumac and often a side of salad shirazi, mast-o-khiar and doogh (nowadays carbonated). An old Iranian tradition is to break a raw egg yolk over the rice, along with plenty of butter, just before serving, but not many follow this tradition anymore.
Dandeh kebab
Ghaz kabab
Joujeh kabab Juje kabab 2.jpg Grilled chicken on skewers
Kabab bakhtiari Combination of Jujeh kabab and kabab barg
Kabab barg Kababi alborz2.jpg Grilled marinated sirloin.
Kabab barreh Grilled lamb, typically marinated in yogurt with parsley
Kabab chenjeh Grilled lamb prepared similar to shish kebab, without the vegetables
Kabab digi Pan Kabab
Kabab hosseini Lamb or beef cooked on skewers with onions, tomatoes and green peppers
Kabab isphahani
Kabab Jigar-o Del-o Gholveh Heart, liver, and kidney
Kabab kermanshahi
Kabab koobideh Kabab1.jpg Ground beef or lamb (usually sirloin), often mixed with parsley and chopped onions
Kabab kurdi Ground lamb or beef, onions, garlic, and tomatoes
Kabab loghmeh Minced lamb meatballs first fried and the grilled over charcoal fire, eaten with chopped parsley, chopped onions, and sumac. A summer outing favorite
Kabab mahitabeh Pan fried Kabab
Kabab rashti Also known as Kabab Shomali, includes almond & pistachio & barberry
Kabab shamshiri It is a kabab with kabab-barg on one side of skewer and kabab-kubideh on the other
Kabab shirazi
Kabab soltani Combination of kabab koobideh and kabab barg
Kabab torsh (Gilan, northern Iran) Also called (tursh-e-kabab) grilled beef marinated in a mixture of pomegranate juice, crushed walnuts, parsley, crushed garlic, and olive oil
Kabab va nun ('Kabab with bread')
Kabab vaziri Combination of kabab joojeh and kabab koobideh skewers
Kabab-e donbalan Lamb testicles kabab[30]
Kababe shandiz
Sonnati kabab

Levant

Main article: Levantine cuisine
Name Image Description
Kebab halabi A kind of kebab served with a spicy tomato sauce and Aleppo pepper, very common in Syria, Lebanon and the Galilee region in Northern Israel, named after the city of Aleppo (Halab). Aleppo is well known for its kebab cuisine, reportedly having at least 26 original dishes.[31]
Kebab hindi Rolled meat with tomato paste, onion, capsicum and pomegranate molasses
Kebab kamayeh Soft meat with truffle pieces, onion and various nuts
Kebab karaz For cherry kebab in Arabic – meatballs (lamb) along with cherries and cherry paste, pine nuts, sugar and pomegranate molasses. It is considered one of Aleppo's main dishes, especially among Armenians.
Kebab khashkhash Kebab khashkhash.jpg Rolled lamb or beef with chili pepper paste, parsley, garlic and pine nuts. Pictured is Kebab khashkhash from Aleppo.
Kebab siniyye For tray kebab in Arabic – lean minced lamb in a tray added with chili pepper, onion and tomato
Kebab tuhal Lamb rounds stuffed with parsley, hot green peppers and pine kernels[32]
Shawarma ഷവർമ്മ.JPG Similar to a doner kebab, made with chunks of lamb meat

Pakistan

Main articles: Pakistani meat dishes § Kebabs, and Pakistani cuisine
Name Image Description
Chapli kebab Chapli Kebab.jpg A delicacy of Pakistan from Khyber Pakhtunkhwa province – marinated beef in spices and deep fried flat.[33] In Pakistan, it is sometimes deep fried in animal tallow, and it is a common kebab.[a]
Lola kabab/Gola kabab Kabab of Pakistan and Afghanistan – rolled meatballs originating in Peshawar and Kandahar
Seekh kebab Pakistani Food Beef Kabobs.jpg Kebab of Pakistan – prepared with minced meat with spices and grilled on skewers. It is cooked in a Tandoor, and is often served with chutneys or mint sauce. It is often included in tandoori sampler platters, which contain a variety of tandoor cooked dishes. A seekh kebab can also be served in a naan bread much like döner kebab. Seekh kebabs are part of the traditional Pakistani diet.
Shami kebab 4th October 2012 Shami Kebab.jpg Made of minced meat, with paste of lentils and chopped onion and coriander and green chillies usually added to the mixture, which is kneaded in a disc-like shape and fried. Best results are obtained when fried in ghee. In some places, a binding agent is used to keep the kabab together.
Tandoori kebab Kabab of India/Pakistan – chunks or strips of meat marina
Malai tikka Kabab of Pakistan – chunks or strips of chicken marinated in a white yoghurt and garlic sauce and grilled
Reshami kebab Kabab of Pakistan – minced chicken adequately seasoned and then barbecued on a charcoal grill
Bihari kebab Kabab of Pakistan – chunks or strips of lean beef, marinated in a spicy yoghurt/chilli marinade and tenderized to perfection before slowly grilled on a charcoal flame

Portugal

Main article: Portuguese cuisine
Name Image Description
Espetadas PinchosAmericanos.jpg Meat skewer, usually beef[35]

Romania

Main article: Romanian cuisine
Name Image Description
Frigărui Frigărui.jpg Small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, very similar to shashlik,[36] or shish kebab. Often, the pieces of meat alternate with bacon, sausages, or vegetables, such as onions, tomatoes, bell peppers and mushrooms. It is seasoned with spices such as pepper, garlic, savory, rosemary, marjoram and laurel.

Scotland

Main article: Scottish cuisine
Name Image Description
Stonner kebab A Scottish dish

Spain

Main article: Spanish cuisine
Name Image Description
Pincho moruno Pinchos - fugzu.jpg Meat skewer, usually made of chicken or pork, sliced in cubes, marinated in paprika and other spices.

Turkey

Main article: Turkish cuisine
Name Image Description
Adana kebabı Adana kebab.jpg Also known as kıyma kebabı – kebab with hand-minced (zırh) meat mixed with chili on a flat wide metal skewer (shish); associated with Adana region although very popular all over Turkey.[37]
Ali Paşa kebabı (Ali Pasha kebab) Cubed lamb with tomato, onion and parsley wrapped in filo[37]
Alinazik kebab Ali-nazik-2.jpg Ground meat kebab sautéed in a saucepan, with garlic, yogurt and eggplants added
Antep kebabı Patlican k..jpg Half-fat minced meat mixed with thin slices of the same meat and made into balls and cooked between thick slices of eggplant
Bahçıvan kebabı[38] Bahcivan-kebabi.jpg Boneless lamb shoulder mixed with chopped onions and tomato paste
Beykoz kebabı Beykoz kebabı.jpg Tomato and onion flavoured lamb, wrapped in aubergine slices and garnished with lamb brains[37]
Beyti kebab Beyti Kebap.jpg Ground lamb or beef, seasoned and grilled on a skewer, often served wrapped in lavash and topped with tomato sauce and yogurt, traced back to the famous kebab house Beyti in Istanbul and particularly popular in Turkey's larger cities.[39]
Bostan kebabı Lamb and aubergine casserole.[37]
Cağ kebabı (spoke kebab) Cağkebabı5.jpg Cubes of lamb roasted first on a cağ (a horizontal rotating spit) and then on a skewer, a specialty of Erzurum region with recently rising popularity
Çardak kebabı[40] Stuffed lamb meat wrapped in a crepe or filo.
Ciğer kebabı (liver kebab) Lamb liver kebab on a skewer (a.k.a. ciğer şiş)
Çökertme kebabı Sirloin veal kebap stuffed with yogurt and potatoes
Çöp şiş (small skewer kebab) A specialty of Selçuk and Germencik near Ephesus, pounded boneless meat with tomatoes and garlic marinated with black pepper, thyme and oil on wooden skewers[41]
Doner kebab Döner in Istanbul (01.10.2008).jpg
İskender kebap İskender kebap.JPG Döner kebap served with yogurt, tomato sauce and butter, 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 (stew) İslim kebabı.jpg Another version of the aubergine kebab without its skin, marinated in sunflower oil[37][41]
Kağıt kebabı Kagıt kebabı.jpg Lamb (or veal) cooked in a paper wrapping[41]
Kılıç şiş Brochette of swordfish[37]
Şiş köfte Köfte kebabs.jpg Also known as Shish köfte – minced lamb meatballs with herbs, often including parsley and mint, on a stick, grilled
Kuyu kebabı (pit kebab) Prepared from the goat it is special for Aydın region, similar to tandır kebabı
Kuzu şiş Shish kebap prepared with marinated milk-fed lamb meat
Manisa kebabı 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.
Orman kebabı (forest kebab) Lamb meat on the bone and cut in large pieces mixed with carrots, potatoes and peas[37]
Patates kebabı[42] Beef or chicken mixed with potatoes, onions, tomato sauce and bay leaves
Patlıcan kebabı (aubergine kebab) A unique kebap meat marinated in spices and served with aubergines, hot pide bread and a yogurt sauce[41]
Şiş kebabı Şiş kebap and pilav.jpg Prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled[37][41]
Şiş tavuk Shish Tawooq - Turkish Cuisine.jpg Also known as Tavuk şiş or – Yogurt-marinated chicken grilled on a stick[41]
Sivas kebabı Associated with the Sivas region, similar to Tokat kebab but especially lamb ribs are preferred and it also differs from Tokat kebabı on the point that there are no potatoes inside
Tandır kebabı (tandoor kebab) Lamb pieces (sometimes a whole lamb) baked in an oven called a tandır, which requires a special way of cooking for hours. Served with bread and raw onions.[37]
Tantuni Tantuni.jpeg Tantuni is a spicy dürüm consisting of julienne cut beef or sometimes lamb stir-fried on a sac with a hint of cotton oil. It is a specialty of the city of Mersin, Turkey.
Tas kebap (veal stew) Tas kebap, pilav and cacik.jpg Stewed meat in a bowl, beginning with the cooking of the vegetables in butter employing a method called yağa vurmak, ("butter infusion"), before the meat itself is cooked in the same grease
Testi kebabı (earthenware-jug kebab) Ingredients are similar to çömlek kebabı, prepared in a testi instead of a güveç, generally found in Central Anatolia and the Mid-Western Black Sea region
Tire kebabı Minced meat cooked on sheesh and served with maydanoz and sauce, on top of special tire bread
Tokat kebabı Associated with the Tokat region, it is made with marinated lamb, grilled inside an oven, together with aubergines, tomatoes, potatoes, entire onions and garlics and served over a special flatbread called lavaş (a thicker yufka) and softened with the juice of the meat and tomatoes.
Urfa kebabı From Urfa, similar to Adana kebab, but not spicy
Vali Kebabı

(Governor Kebab)

 Vali kebabı.jpg

Others

Name Image Description
Chislic Kegchislicsmall.jpg This is a migration of Russian culture into South Dakota by the German-Russian population.
Salmon kebab Salmon kebabs.jpg A kebab popular throughout the Pacific Northwest's United States coastal areas, especially during salmon runs[43]
Samak kebab Grilled fish on a stick
Satay Sate Ponorogo.jpg A Southeast Asian dish consisting of diced or sliced meat, skewered and grilled over a fire, then served with various spicy seasonings. It was developed by Javanese street vendors as a unique adaptation of Indian kebabs.[44][5]
Shashlik Shashlik.jpg Shashlyk, meaning skewered meat, was originally made of lamb. Nowadays it is also made of pork or beef depending on local preferences and religious observances.
Shishleek A term with various uses: in Iran it refers to grilled baby lamb chops (usually from the leg), typically marinated; in Israel, to grilled turkey
Kabab Memuleh b'hatzilim A kebab balls made of minced beef, garlic, parsley, baharat, salt, black pepper, onions and cumin which stuffed with a mixture of fried or grilled eggplants and tahini.

Originally from Israel.

Gallery

  • Turkish ciğer kebab

  • Various kebabs at an Afghani restaurant in Geneva

  • Iranian joujeh kabab

  • Kufta kebab Plate

  • Kebabs cooking in Kashgar, Xinjiang, China

  • Döner kebab in a bun, as served in Germany

  • Ürumqi, Xinjiang kebab street stand

See also

Notes

  1. ^ "In Pakistan, animal tallow is used as commercial deep-frying agent for the traditional food chapli kebab. The chapli and shami kabab are considered as one of the most commercially available traditional dishes of people living in Pakistan, ..."[34]

References

  1. ^ Ozlem Warren (May 11, 2015). "Eggplant kebab with yoghurt marinated chicken; Patlicanli Kebap". Ozlem's Turkish Table. Retrieved February 24, 2016. 
  2. ^ Encyclopedia of Jewish Food. Retrieved 2 November 2014. 
  3. ^ Punjabi Khana. Retrieved 2 November 2014. 
  4. ^ Raichlen, S. (2015). Planet Barbecue!: 309 Recipes, 60 Countries (in German). Workman Publishing Company. p. 251. ISBN 978-0-7611-6447-0. Retrieved May 26, 2017. 
  5. ^ a b c d Alan., Davidson, (2006). The Oxford Companion to Food (2nd ed ed.). Oxford: OUP Oxford. ISBN 9780191018251. OCLC 862049879. 
  6. ^ Agence France-Presse (22 May 2012). "Nigerian roadside barbecue shacks thrive in the midst of Islamist insurgency". The Raw Story. Retrieved 5 April 2014. 
  7. ^ Osseo-Asare, Fran (2005). Food culture in sub-Saharan Africa. Greenwood Press. p. 41. OCLC 58527114. 
  8. ^ Dako, Kari (2003). Ghanaianisms : a glossary. Accra: Ghana Universities Press. pp. 59, 201. ISBN 9789964303013. OCLC 53432897. 
  9. ^ Adjonyoh, Zoe (2017). Zoe's Ghana Kitchen. UK: Hachette. ISBN 9781784721985. 
  10. ^ "recipe". Retrieved 2 November 2014. 
  11. ^ DK Eyewitness Travel Guide: Cyprus. DK Publishing. 2010. p. 174. ISBN 978-0-7566-7405-2. Retrieved May 26, 2017. 
  12. ^ a b Matalas, Antonia-Leda; Yannakoulia, Mary (2000). "Greek Street Food Vending: An Old Habit Turned New". In Simopoulos, Artemis P.; Bhat, Ramesh Venkataramana. Street Foods. Karger Medical and Scientific Publishers. p. 6. ISBN 978-3-8055-6927-9. 
  13. ^ Flores, E.K. (2016). Adventures in Chicken: 150 Amazing Recipes from the Creator of AdventuresInCooking.com. Houghton Mifflin Harcourt. p. 115. ISBN 978-0-544-55821-2. Retrieved May 26, 2017. 
  14. ^ "Bihari kabab". ALL THINGS PAKISTAN. Retrieved 2 November 2014. 
  15. ^ Singh, S. (2009). India. Ediz. Inglese. Country Guide Series (in Turkish). Lonely Planet. p. 262. ISBN 978-1-74220-347-8. Retrieved May 26, 2017. 
  16. ^ Oseland, J.; Magazine, E.S. (2011). Saveur: The New Comfort Food: Home Cooking from Around the World. Chronicle Books LLC. p. 124. ISBN 978-1-4521-0539-0. Retrieved May 26, 2017. 
  17. ^ "Dora kabab". Khaleej Times. October 22, 2015. Retrieved May 26, 2017. 
  18. ^ India Today. Thomson Living Media India Limited. 2001. p. 163. Retrieved May 26, 2017. 
  19. ^ Kraig, B.; Sen, C.T. (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 176. ISBN 978-1-59884-955-4. Retrieved May 26, 2017. 
  20. ^ "8 meatilicious kebabs you must try out immediately". India Today. May 11, 2016. Retrieved May 26, 2017. 
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  22. ^ Chaturvedi, A.; Kanwar, D.; Sengupta, R. (2013). DK Eyewitness Travel Guide: Delhi, Agra and Jaipur. DK Publishing. p. 253. ISBN 978-1-4654-1492-2. Retrieved May 26, 2017. 
  23. ^ Kalra, J.I.S.; Das Gupta, P. (1986). Prashad: Cooking with Indian Masters. First Edition. Allied Publishers Private Limited. p. 20. ISBN 978-81-7023-006-9. Retrieved May 26, 2017. 
  24. ^ Kapoor, S.; Kapoor, A. (2009). Marwari Vegetarian Cooking (in German). Popular Prakashan. p. 25. ISBN 978-81-7991-399-4. Retrieved May 26, 2017. 
  25. ^ World, E.Y.; Siciliano-Rosen, L.; Rosen, S. (2014). Delhi Food and Travel Guide: The inside scoop on the best North Indian foods in Delhi. 107. Eat Your World. p. pt51. Retrieved May 26, 2017. 
  26. ^ DK Eyewitness Travel Guide: Delhi, Agra & Jaipur. DK Publishing. 2015. p. 248. ISBN 978-1-4654-4945-0. Retrieved May 26, 2017. 
  27. ^ DK Eyewitness Travel Guide: Delhi, Agra & Jaipur. DK Publishing. 2015. p. 246. ISBN 978-1-4654-4945-0. Retrieved May 26, 2017. 
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  31. ^ "Kuwait News Agency (KUNA)". Retrieved 2 November 2014. 
  32. ^ The Cooking of the Middle East, Time-Life Books (1969)
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  34. ^ Pakistan, Chemical Society of (2008). Journal of the Chemical Society of Pakistan. Chemical Society of Pakistan. p. 750. Retrieved May 26, 2017. 
  35. ^ Raichlen, S.; Fink, B. (2008). The Barbecue! Bible. Workman Pub. p. 163. ISBN 978-0-7611-4944-6. Retrieved May 26, 2017. 
  36. ^ Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 978-0-544-18631-6. 
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  43. ^ Rosemary-Lime Wild Alaska Salmon Kabobs Whole Foods Market
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