Kebab

Kebab(UK:/kɪˈbæb/kib-AB,US:/kɪˈbɑːb/kib-AHB),kebap, (North American)kabob,kebob, or (Kashmiri)kabab,is a variety of roasted meat dishes that originated in theMiddle East.
Kebabs consist of cut upground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on askewerover a fire, some kebab dishes are oven-baked in a pan, or prepared as astewsuch astas kebab.The traditional meat for kebabs is most oftenlamb meat, but regional recipes may includebeef,goat,chicken,fish, or evenpork(depending on whether or not there are specificreligious prohibitions).
The word kebab has ancient origins. It was popularized in the West by Turks to refer to a range of grilled and broiled meat, which may be cooked on skewers, including stews, meatballs, and many other forms.
The wordkebablikely came to English in the late 17th century from the Persiankabāb, partly throughHindustani, andTurkish.According to linguistSevan Nişanyan, the Turkish wordkebapis also derived from the Persian wordkabāb, meaning roasted meat, and according to the Turkish Language Association it is fromArabic:كَبَابkabāb.It appears in Turkish texts as early as the 14th century, inKyssa-i Yusuf(lit.'the story of Joseph'), though still in the Persian form. Nişanyan states that the word has the equivalent meaning of 'frying, burning' withkabābuin the oldAkkadian language, andkbabāכבבאinAramaic.In contrast, food historianGil Markssays that the medieval Arabic and Turkish terms were adopted from the Persiankabab, which probably derived from the Aramaic.
TheAmerican Heritage Dictionaryalso gives a probableEast Semiticroot origin with the meaning of 'burn', 'char', or 'roast', from the Aramaic and Akkadian.TheBabylonian Talmudinstructs thatTemple offeringsnot bekabbaba(burned).These words point to an origin in the prehistoricProto-Afroasiatic language:*kab-, to burn or roast.
While the wordkebaborshish kebabmay sometimes be used in English as a culinary term that refers to any type of small chunks of meat cooked on a skewer,kebabis mainly associated with a diversity of meat dishes that originated inPersiaandAnatolia.
InIbn Sayyar al-Warraq's 10th-centuryBaghdadicookbookKitab al-Tabikh(Arabic:كتاب الطبيخ), a compendium of much of the legacy ofMesopotamian,Persian, andArab cuisines, there are descriptions ofkabābas cut-up meat, either fried in a pan or grilled over a fire.
This cuisine has spread around the world, in parallel with Muslim influence.According toIbn Battuta, aMaghrebitraveller, kebab was served in the royal houses during theDelhi Sultanate(1206–1526), and even commoners would enjoy it for breakfast withnaan.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 thesataysofSoutheast Asia.
In mostEnglish-speaking countries, akebabmay be the classicshish kebaborsouvlaki– small cubes of meat cooked on a skewer– or made with minced (ground) meat, as indoner kebab.By contrast, inIndian English,Bangladeshi English,Pakistani Englishand in the languages of the Middle East, other parts of Asia, and theMuslim world, akebabis any of a wide variety ofgrilledmeat dishes. Some dishes ultimately derived from Middle Eastern kebab may have different names in their local languages, such as the Chinesechuan.
Chuan(Chinese:串;pinyin:chuàn), often referred to as "chuan" inMandarinthroughout the north, or kawap (كاۋاپ) inUyghur, is a variation of kebab originating from theUyghur peoplein the western province ofXinjiangand a popular dish inChinese Islamic cuisine. The dish has since spread across the rest of the country and become a popularstreet food.
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 includecumincalled "ziran",pepper,sesame, andsesame oil.
While the history ofstreet foodsinGreecegoes back to ancient times, the iconic Greekgyrosandsouvlakias it is known today arose only following theSecond World War. Introduced toAthensin the 1950s by Greek refugees from Turkey and the Middle East, gyros was originally known simply asdöner kebab. It is typically served as a sandwich rolled inpitabread, or on a plate, with french fries and various salads and sauces such astzatziki. 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 wordgyrosreplaceddöner 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 calledsouvlaki, with the skewered meat being calledkalamaki.
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 BCMinoan 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.
BothArmenianandAzerbaijani cuisinefeature oblong kofta-style mincemeats kebabs known aslula or lyulya kebab, while 
Armenian cuisine refers to shish-style kebabs askhorovats,and doner kebab asKarsi khorovatsafter the city ofKarswhich became known for the dish during the time of the Ottoman Empire.
There are several distinct Persian varieties of kabab (Persian:کباب). Kabab may be served with either steamed,saffronedbasmatior Persianriceand calledchelow kabab(چلوکباب), which is considered thenational dishof Iran.It may also be served with the various types of bread that are the most commonly eaten in Iran, such aslavash.
It is served with the basicIranian 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 inTehran) 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", powderedsumac, 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 onekabab bargand onekabab koobidehis typically calledSoltani, meaning "sultan's feast". The combination of one kabab barg, onejujeh kababand kabab koobideh is typically calledShah abbasi, meaning "Shah Abbas'meal". The traditional beverage of choice to accompany Persian kabab isdoogh, a sour yogurt drink with mint and salt.
In the oldbazaartradition, the rice (which is covered with a tin lid) and accompaniments are served first, immediately followed by the kababs, 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 kababs,bargandkoobideh, two skewers are always served. In general, bazaar kabab restaurants only serve these two varieties, though there are exceptions.
InIranian Azerbaijan, "Binab (also Bonab) Kababi" is very famous in Iranian Azerbaijani local cuisine for its large size.It is named after the city of Binab in East Azerbaijan province. This kabab 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 Kababs come usually with yogurt, hot bread, tomato, onion, parsley and paprika-salt, and tarragon.
Kabab koobideh(کباب کوبیده) itkūbide(کوبیده) is an Iranianmincedmeat kabab which is made from ground lamb, beef, or chicken, often mixed withparsleyandchopped onions.
Kabab Koobideh contains: ground meat, onion, salt, pepper, turmeric, and seasoning. These ingredients are mixed together until the mixture becomes smooth and sticky. One egg is added to help the mix stick together. The mixture is then pressed around a skewer. Koobideh Kabab is typically 18 to 20 centimeters (7–8 in) long.
Kabāb-e Barg(Persian:کباب برگ) is a Persian style barbecued lamb, chicken or beef kabab dish. The main ingredients ofKabab Barg– a short form of this name – are fillets of beef tenderloin, lamb shank or chicken breast, onions and olive oil.
Marinadeis prepared by the mixture of half a cup of olive oil, threeonions,garlic, half teaspoonsaffron, 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.
Jūjeh Kabāb(جوجه‌کباب) consists of pieces of chicken firstmarinatedin minced onion and lemon juice withsaffronthen grilled over a fire. It is sometimes served with grilled tomato and pepper. Jujeh Kabab is one of the most popular Persian dishes.
Kabab Bakhtiariis a combination of Jujeh kabab (chicken kabab) and Kabab barg (beef or lamb meat) on the same skewer. Its name comes from theBakhtiari regionof Iran.
Kabab Kenjeh, also known as Chenjeh (کنجه‌کباب,چنجه) is a kabab traditionally made with chunks of marinated lamb meat. It is typically served with grilled tomatoes and rice or bread.
Kabab Torshis an Iranian Kabab from the northern provinces of Gilan and Mazandaran, renowned for its sour, pomegranate based seasoning.
Kabab Lari, Kabab Tabei (Pan Kabab), Dande Kabab, Kabab Shandiz, Shishlik Kabab, Kabab Ghafghazi, Kabab Soltani, Kabob Vaziri, Kabob Loghmeh, Taas Kabab, Mahi Kabab (Fish Kabab) and Kabab Jegar (Sheep Liver Kaba) are among other types of Persian Kababs popular in Iran.
Several types of kebab are popular inIraqi cuisine, although the word kebab in local use is reserved for skewers of spiced ground lamb, traditionally grilled on natural wood charcoal to give the kebab its special flavor. Skewers of grilled marinated meat chunks are called tikka.
Several varieties of kebabs can be found inLevantine cuisine. Among the most common areshish taouk, which are grilled chicken skewers marinated in olive oil and spices, andlahem meshwi, charcoal-grilled skewers of prime lamb cubes lightly seasoned with herbs.
The Syrian city ofAleppois said to have at least twenty-six versions of kebab halabi or Aleppo kebab, including kebab cooked with cherries; with aubergine; withchili,parsleyandpine-nuts; and withtruffles.
Mizrahi Jewsbrought various types of grilled meat from their native Middle Eastern countries to Israel, where they have become an essential part ofIsraeli cuisine.Among the most popular are skewers of elongated spiced ground meat, called kabab (Hebrew:קבב), which have become a staple dish of meat restaurants and the main dish of the traditional holiday barbecues, alongside theshishlik. They are commonly made of beef, though lamb is also occasionally used, and are almost always served with the localpitabread.
Shawarma, although not considered a kebab in most countries of theLevant, is another very popular type of grilled meat preparation that characterizes this region.
Several varieties of kebab are popular inEgyptian cuisine, although the word kebab in local use is reserved for skewers of grilled marinated meat chunks. Skewers of grilled seasoned ground meat are called kofta.Shish taouk, which are skewers of grilled marinated chicken chunks, are another popular variety of kebab in Egypt. All kebabs are grilled on charcoal to give them their special flavor.
South Asia has a rich kebab tradition with a great variety of different kebab dishes. Many modern kebabs inBangladeshi,IndianandPakistani cuisinetrace their origins back to the time of theMughalsand the strong influence ofMughlai cuisine. Kebab dishes common to one or more of these countries include:
Afghan kebab (Pashto/Dari: کباب) is most often found in restaurants and outdoor vendor stalls. The most widely used meat is lamb. Recipes differ with every restaurant. InAfghan cuisine, kebab is served with naan, rarely rice, and customers have the option to sprinklesumacorghora, 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 lambskewersto add extra flavor.
Other popular kebabs include thelamb chop,ribs, beef,buffalo, and chicken.
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.
In Bangladesh they make variations of kebab (Bengali কাবাব or "Kabab"). In the oldMughalprovince ofBengal Subah's capital of Dhaka, various Pakistani and Indian-influenced dishes started to be made. Amongst these were kebabs. InBangladeshi cuisine, most kebabs are made using fish or beef.
Modern-day kebabs in India mostly trace their origin to the influence ofMughlai cuisine.Some Indian kebabs have very specific geographic attributions, such as Kakori kebab, which is made of finely ground, soft mince and attributed to the city ofKakoriinUttar Pradesh, where legend has it that it was first prepared for old and toothless pilgrims.
In Pakistan kebabs trace back their origin during the time of the MughalsMughlai cuisine, and their influence on thecuisine of modern-day Pakistan. There are all sorts of kebab varieties such as seekh, chapli, shammi and other forms of roasted and grilled meats. As Pakistan is a predominantly Muslim country, pork is not used. Instead meats like beef, chicken, lamb, fish and sometimesbuffare used in the making of kebabs.
Satayis a kebab of seasoned, skewered, and grilled meat, served with a sauce.It is a dish ofSoutheast Asia, particularly Indonesia, Malaysia, and Thailand.
Satay may consist of diced or sliced chicken, goat, lamb, mutton, beef, pork, fish, other meats, ortofu. Traditionally skewers from the midrib of thecoconutpalm frond are used, althoughbambooskewers 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 ofsoyandpeanut sauce.Hence, peanut sauce is often called satay sauce.
Satay was developed byJavanesestreet vendors as a unique adaptation of Indian kebab.The introduction of satay, and other now-iconic dishes such astongsengandgulaikambingbased on meats such as goat and lamb, coincided with an influx ofIndianandArabtraders and immigrants starting in the 18th century.It is available almost anywhere in Indonesia, where it has become anational dish.In Sri Lanka, it has become a staple of the local diet as a result of theinfluences from the local Malay community.
Sosatie(pluralsosaties) is a traditionalSouth Africandish of meat (usually lamb or mutton) cooked on skewers.The term derives fromsate("skewered meat") andsaus(spicy sauce). It is ofCape Malayorigin. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.
Suyais a spicy kebab which is a popular food item in West Africa that originated inNigeria.It is traditionally prepared by theHausa peopleofNigeria,Cameroon,Niger,Ghanaand some parts of Sudan (where it is calledagashe).
Kyinkyingais common and popular inWest Africa.It is aGhanaiandish, very similar to or synonymous with the Hausasuyakebab, also known assooya, tsinga, chichinga, tsire agashi, chachangaortankora.
Ćevapi(pronounced[tɕɛv̞ǎːpi]) orćevapčići(formaldiminutive,[tɕɛv̞ǎptʃitɕi],ћевапчићи), which comes from the wordkebab, is a grilled dish of minced meat, a type of skinless sausage, found traditionally in the countries ofsoutheastern Europe(theBalkans). They are considered a national dish inBosnia and HerzegovinaandSerbiaand are also common inCroatia,Kosovo,Montenegro,Albania,Slovenia, as well as inNorth Macedonia,Bulgaria,Romania. Ćevapi has its origins inBosnia and Herzegovinaduring theOttoman period, and represents a regional speciality similar to thekofte kebab. A dish with similar origins is in Romania calledmititei.
PinchitosorPinchos Morunosis aMoorish-derived kebab dish inSpanish cuisine. The namepinchitosis used in the southernSpanish autonomous communitiesofAndalusiaandExtremadura. They consist of small cubes of meat threaded onto a skewer (Spanish:pincho) which are traditionally cooked over charcoalbraziers. Similar dishes in North Africa or otherMuslim majority countriestend 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.
Shashlikis similar to, or sometimes a synonym for, shish kebab. It is popular in many countries, particularly inEastern and Central Europe, theCaucasus, and theBaltics. In non-Muslim-majority countries, shashlik and equivalent dishes likeRomanianfrigăruimay sometimes be prepared with pork.
Kebab cuisine has spread around the world together with Muslim influence.Although non-MuslimWesternersmay 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 wordkebabcommonly refers toshish kebaband, outside of North America, todöner kebabor 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".
In English,kebab, or in North America alsokabob, often occurring asshish kebab, is now a culinary term for small pieces of meat cooked on a skewer.The wordkebab, most likely derived from Persian,has been used with various spellings in this sense since at least the 17th century,while theOxford English Dictionaryrecords the earliest known publication of the termshish kebab, derived from Turkish:şiş kebap, in 1914.
There are two etymologies suggested for Shish Kabob in the Persian dictionary of Dehkhoda: Shish being the Persian word "Shish" for the number 6, which refers to the original six pieces of meat of a standard Kabob skewer, or "Shish" being driven from Late Middle Persian "Sich" meaning a skewer. The word "Kabob" is most probably driven from the Arhameic word kbābā (to roast).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 asshashlik.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 wordkebabmay also be used as a general term in English to describe any similar-looking skewered food, such asbrochette,satay,souvlaki,yakitori, or numerous small chunks of any type of food served on a stick. This is different from its use in the West Asia, whereshish(Persian/Mazandarani: شیش,Turkish:şiş) is the word for skewer, whilekebabcomes from the word for grilling.
English speakers from countries outside North America may also use the wordkebabgenerally to mean the popularfast foodversion of the Turkish döner kebab,or the related shawarma or gyros, and the sandwiches made with them, available fromkebab shopsas 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 withpitaor otherflatbreads. 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 aDöner, though Arab shops there serveshawarma.