Types of Kebab
Kebab↕ | Origin↕ | Protein↕ | Form↕ | Served With↕ | Known For↕ |
|---|---|---|---|---|---|
Shish Kebab | Turkey/Middle East | Lamb, beef, or chicken cubes | Skewered cubes | Rice pilaf, grilled vegetables, lavash | Classic cube-skewered grill, from sis (skewer) in Turkish |
Doner Kebab | Turkey (19th century Bursa) | Lamb, beef, or chicken | Stacked vertical rotisserie | Pita, lavash wrap, salad, garlic sauce | Rotating spit invention, German doner wrap is a global street food phenomenon |
Adana Kebab | Turkey (Adana) | Hand-minced lamb with tail fat | Wide flat skewer | Sumac onion, lavash, grilled tomato | Spicy minced lamb pressed onto wide skewer, acili (spicy) version PDO-protected |
Urfa Kebab | Turkey (Sanliurfa) | Minced lamb, mild pepper paste | Wide flat skewer | Sumac onion, parsley, bread | Adana's mild cousin, uses mild Urfa biber pepper instead of hot chile |
Iskender Kebab | Turkey (Bursa) | Thin-sliced doner lamb | Sliced on bread bed | Pide bread, yogurt, tomato sauce, melted butter | Invented 1867 by Iskender Efendi, theatrical butter pour at table |
Seekh Kebab | India/Pakistan (Mughlai) | Minced lamb, beef, or chicken, garam masala | Long metal skewer | Naan, mint chutney, onion rings | Tandoor-grilled minced meat, seekh means skewer in Urdu/Hindi |
Shami Kebab | India/Pakistan (Mughlai) | Minced meat with chana dal | Flat patty | Paratha, chutney, onions | Lucknow/Hyderabad specialty, melt-in-mouth from chickpea lentil binder |
Chapli Kebab | Pakistan (Peshawar) | Minced beef, tomato, coriander seed | Thin wide patty | Naan, raw onion, green chutney | Flat sandal-shaped (chaplai=sandal), Peshawari breakfast icon, bazaar frying in shallow fat |
Bihari Kebab | India (Bihar)/Pakistan | Thin-sliced beef or lamb, papaya tenderizer | Ribbon strips | Naan, raita, onions | Thin ribbons marinated with raw papaya, famous in Karachi nihari houses |
Tandoori Kebab | India/Punjab | Yogurt-marinated chicken chunks | Skewered cubes | Mint chutney, onion, lemon | Crimson yogurt-spice marinade, cooked at 900F in clay tandoor |
Koobideh Kebab | Iran | Minced lamb and beef with onion | Wide flat skewer | Saffron rice, grilled tomato, sumac | Persian national kebab, paired with chelo rice for chelo kabab |
Barg Kebab | Iran | Filet mignon or lamb, saffron-butter | Thin long skewer | Saffron rice, tomato, butter | Persian leaf kebab, tender filet with saffron-lemon marinade |
Joojeh Kebab | Iran | Chicken, saffron, lemon, yogurt | Skewered cubes or half chickens | Saffron rice, grilled tomato | Golden saffron chicken, the essential Persian picnic kebab |
Arrosticini | Italy (Abruzzo) | Lamb cubes | Thin wooden skewer | Grilled bread, olive oil | Tiny skewers grilled on fornacella trough, sheep country shepherd food |
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