Uyghur: Kewap, Chinese: 串儿 Chuanr or 羊肉串 Yangrouchuan - The most popular Xinjiang dish in China, being 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 sufficient 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 various types of seafood are also used. It is typically roasted over charcoal or electric heat, but It is sometimes also cooked by deep frying in oil (popular in Beijing). Pictured are Barbecued chuanr lamb sticks.
Gyros are made from chopped meat, usually lamb and beef, formed into a large loaf for slow-roasting on a vertical rotisserie cooker, the auto-donner. (See also donner kebab.) Thin portions are shaved off and served in a pitta bread with onion and Greek yogurt-cucumber-garlic sauce, tzatziki. Popularized in USA by Greek restaurateurs in the Greektown, Chicago neighborhood.
Souvlaki (skewer) consists of small skewers of pork, barbecued, then served plain, in a pitta, or with salad. Chicken and lamb are also sometimes used. It is sometimes served on a skewer, or as a dinner in combination with rice and potatoes and tzatziki sauce.
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 and Hindu Biharis worship cow. It has spread to other countries.
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 animal fat or ghee in a brass utensil over a coal fire. In some places, a binding agent is used to keep the kabab together.
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 . - Kebab of Pakistan Pictured are seekh kebabs being grilled on a skewer in Pakistan. Seekh kebabs are part of the traditional Pakistani diet.
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 ghee. In some places, a binding agent is used to keep the kabab together.
Kebab hindi - rolled meat with tomato paste, onion, capsicum and pomegranate molasses.
Kebab kamayeh - soft meat with truffle pices, 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 kashkhash - rolled lamb or beef with chili pepper paste, parsley, garlic and pine nuts.
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.
İskender kebap – 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, 'steamed kebab' – Another version of the aubergine kebab without its skin, marinated in sunflower oil.
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.
Susuz kebap, 'waterless kebab' – Cooked after draining excess fluid from the meat rubbed with salt and cinnamon in saucepan.
Talaş kebabı, 'sawdust kebab' – Diced lamb, mixed with grated onions, brown meat mixed with flour dough.
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.
Tas kebabı, 'bowl kebab' – Stewed kebab in a bowl, beginning with the cooking of the vegetables in butter employing a method called yaga 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 veal marinated in olive oil, aubergine, tomatoes, potatoes, onion, garlic and special pita bread.
Shishleek – a term with various uses: in Iran it refers to grilled baby lamb chops (usually from the leg), typically marinated; in Palestine, to grilled pieces of lamb, and in Israel, to grilled turkey.
Suya: Kewap - 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.