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]
Uyghur: Kewap, Chinese: 串儿 Chuanror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).
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.[5]
Introduced to Athens in the 1950s by immigrants from Turkey and the Middle East. Thin portions are shaved off and often served in a pita bread with onion. tomato, fried potatoes and Greek tzatziki sauce
Kleftiko: literally meaning "in the style of the Klephts", this is lamb slow-baked on the bone, first marinated in garlic and lemon juice, originally cooked in a pit oven. It is said that the Klephts, bandits of the countryside who did not have flocks of their own, would steal lambs or goats and cook the meat in a sealed pit to avoid the smoke being spotted
Kontosouvli
Kontosouvli: big pieces of pork meat spinning around until they are done. Served chopped in wooden plate or on ladokola
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.[12]
Boti kebab
Amutton kebab.[13] Boti kebab is pictured at the bottom of the image.
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.
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.
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.[27]
Not every dish containing the word "kebab" is listed below. For example, chelow kabab (چلوکباب, lit.'cooked rice plus kebab') is not listed, because it is a meal consisting of cooked rice and one of the many kebab types listed below. Such is the case of kabāb turki (کباب ترکی, Persian variation of shawarma), Tāskabāb (تاسکباب, actually a stew), kabāb shāmi (کباب شامی, cutlets). or Tābeh kabāb (تابه کباب, pan-fried ground beef).
Ground beef or lamb (usually sirloin), often mixed with parsley and chopped onions. The mixture is formed into a flat stripped and grilled on extra-wide skewers.
Very small amount of lamb tail fat, grilled alongside other kebabs to enhance their taste and richness. Never consumed alone.
Jigar (جیگر)
Grilled lamb liver, placed between slices of bread to preserve its juice. Some delicacy variations of the dish include grilled heart or kidney in the same manner. Because of potential health issues, it is often consumed with vegetables, fresh lemon's juice, onion, pepper, or other spice. The name is a variation of جگر (lit.'Liver').
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.
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.[30]
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.
A popular spicy meat kebab enjoyed by many across West Africa. A recipe of the Muslim Hausa people in northern Nigeria and southern Niger, 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.[32]
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]
Prepared with minced meat with spices and grilled on skewers. It is cooked in a Tandoor, and is often served with chutneysormint sauce. A seekh kebab can also be served in a naan bread much like döner kebab.
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.
Authentic baluchistan cuisine..a whole lamb is stuffed with flavored rice, marinated and inserted in a dug hole with wood around to cook it..the hole is filled up and whole lamb is cooked underground for some time.[citation needed]
The lamb is cooked on its own fat and no oil is used. The key ingredients of this appetizing food include lamb meat, rice, vinegar, red chili powder, black pepper, salt, garlic paste, lemon juice, ajwain, fennel seeds, cumin seeds, coriander seeds, lemon juice and oil. [citation needed]
Chunks or strips of lean beef, marinated in a spicy yoghurt/chilli marinade and tenderized to perfection before slowly grilled on a charcoal flame.[citation needed]
Small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, very similar to shashlik,[36]orshish 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.
A dish of the Cape Malay people of South Africa.[37] 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.[6]
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.[39]
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 BeytiinIstanbul and particularly popular in Turkey's larger cities.[42]
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[44]
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.
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.
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
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.[39]
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
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
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.
ASoutheast 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.[47][6]
Shashlyk, meaning skewered meat, was originally made of lamb.[48] Nowadays it is also made of pork or beef depending on local preferences and religious observances.
^"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]
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