List of kebabs

Main article: Kebab

This is a list of kebab variants from around the world.

Kebabs being made in Ramallah, West Bank Palestine

Turkish kebabs

• Adana kebap or 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.
• Ali Paşa kebabı, "Ali Pasha kebab" – cubed lamb with tomato, onion and parsley wrapped in phillo.
• Alinazik kebab – Ground meat kebab sautéed in a saucepan, with garlic, yogurt and eggplants added.
• Bahçıvan kebabı, 'gardener's kebab' – Boneless lamb shoulder mixed with chopped onions and tomato paste.
• Beykoz kebabı – Tomato and onion flavoured lamb, wrapped in aubergine slices and garnished with lamb brains.
• Beyti kebab – 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 İstanbul and particularly popular in Turkey's larger cities.
• Bostan kebabı – Lamb and aubergine casserole.
• Buğu kebabı, "steamed kebap" – cooked in low heat until the meat releases its moisture and reabsorbs it.
• Cağ kebab, 'spoke kebab' – 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.
• Ciğerli kağıt kebabı, 'liver paper kebab' – Lamb liver kebab mixed with meat and marinated with thyme, parsley and dill.
• Çardak kebabı, 'arbor kebab' – Stuffed lamb meat in a crepe.
• Çökertme kebabı – Sirloin veal kebap stuffed with yogurt and potatoes.
• Çömlek kebabı, 'earthenware bowl kebab' – Meat and vegetable casserole (called a güveç in Turkish) with eggplant, carrots, shallots, beans, tomatoes and green pepper.
• 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.
• Döner kebab
• Hünkâri kebabı, 'Sultan's kebab' – Sliced lamb meat mixed with patlıcan beğendi (aubergine purée), basil, thyme and bay leaf.
• 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.
• Kağıt kebabı – Lamb cooked in a paper wrapping.
• Kuyu kebabı, 'pit kebab' – Prepared from the goat it is special for Aydın region, similar to tandır kebabı.
• Kuzu incik kebabı, 'lamb shank kebab' – Lamb shanks mixed with peeled eggplants and chopped tomatoes, cream, salt and pepper.
• Kuzu şiş – Shish prepared with marinated milk-fed lamb meat.
• Köfte kebap or Shish köfte – minced lamb meatballs with herbs, often including parsley and mint, on a stick, grilled.
• Kılıç şiş – Brochette of swordfish
• 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.
• Patates kebabı, 'potato kebab' – Beef or chicken mixed with potatoes, onions, tomato sauce and bay leaves.
• Patlıcan kebabı, 'aubergine kebab' – Special kebap meat marinated in spices and served with aubergines, hot pide bread and a yogurt sauce.
• Ramazan kebabı, 'Ramadan kebab' – Meat mixed with yogurt, tomato and garlic stuffed with fresh mint or garnish on Pide bread.
• Şiş kebabı – Prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled.
• 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.
• Şiş tavuk or Tavuk şiş or – Yogurt-marinated chicken grilled on a stick
• 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.
• 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.
• Urfa kebabı – from Urfa, similar to Adana kebab, but not spicy

The Levant

• Kabab halabi a kind of kebab served with a spicy tomato sauce, very common in Syria and Lebanon, named after the city of Aleppo (Halab).
• Kabab tuhal Lamb rounds stuffed with parsley, hot green peppers and pine kernels.

Greece

• Gyros - Gyros is small pieces of pork, served in a pitta bread that has been rolled into a cone shape.
• Souvlaki - Souvlaki (skewer) consists of small skewers of pork, barbecued, then served plain, in a pitta, or with salad.

Cyprus

• Sheftalia - 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
• Souvlakia
• Gyros – slices of grilled meat served in a pita with tomato, onion, and tzatziki sauce; called döner kebab in Turkish-Cypriot cuisine

Azerbaijan

• Lyulya kebab - (Russian: люля-кебаб) - served skewered or wrapped in lavash bread.
• Sham kebab
• Tava kebab
• Khan kebab

Iranian kebabs

• Chelow kabab - (rice with kebap) 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 these days anymore.
• Kabab Barg - Grilled marinated sirloin.
• Kabab Koubideh- Ground beef or lamb (usually sirloin), often mixed with parsley and chopped onions.
• 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.
• Berenj Goje Kabab
• Kabab Chenjeh - Grilled lamb prepared similar to shish kebab, without the vegetables.
• Dandeh Kebab
• Ghaz Kabab
• Joujeh Kabab - Grilled chicken on skewers.
• Kabab Barreh - Grilled lamb, typically marinated in yogurt with parsley.
• 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
• Kabab Kermanshahi
• 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
• Kabab Rashti or * Kabab Shomali - include almond & pistachio & barberry.
• Kabab Shamshiri - It is a kabab with kabab-barg on one side of skewer and kabab-kubideh on the other.
• Kababe Shandiz
• Kabab Shirazi
• Kabab Soltani - Combination of kabab koobideh and kabab barg.
• Kabab Bakhtiari - Combination of Jujeh kabab and kabab barg.
• Kabab Vaziri
• Kabab va Nun Means "Kabab with bread".
• Kabab-e Donbalan Lamb Fries Kabab.
• Kababe Barre
• Kabab Loghme
• Maahi Kabab Barbecued fish with lime juice, olive oil, saffron, and herbs.
• Pers Kabab
• Sonnati Kabab

Afghanistan

• Chenjeh Kabab- Kabab of Afghanistan. Originated from southeast Afghanistan, marinated in a variety of herbs and spices.
• Khate Aalo ke Kabab
• Lola kabab/Gola Kabab - Kabab of Afghanistan- rolled meatballs originated in Kandahar and Pakistan.
• Seena kabab - Kabab of Afghanistan - Rotesseried grilled chicken breast and drumsticks.
• Shami kebab - it is claimed that it originated in Afghanistan.
• Chopan Kebab
• Sheesh Kebab

Pakistan

• Bihari kabab - Skewered pieces of meat marinated in spice. Originally a dish from a beef cuisine of the North Indian state of Bihar, it has spread to other countries.
• Chapli kabab - delicacy of Pakistan from province khyber pakhtunkhwa (previously known as NWFP). Marinated beef in spices and fried flat, originally in animal fats.
• Seekh kabab - made of 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
• Shami 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 ghee. In some places, a binding agent is used to keep the kabab together. Most found and relished in Lucknow, where its said to have been a favorite food of the erstwhile Nawabs and the aristocracy.
• Tandoori Kebab - Kabab of Pakistan - chunks or strips of meat marina

India

• Bihari kabab - Skewered pieces of meat marinated in spice. Originally a dish from the non-vegetarian cuisine of the North Indian state of Bihar, it has spread to other countries.
• Seekh kabab - made of 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.
• Shami 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 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. Most found and relished in Lucknow, where its said to have been a favourite food of the erstwhile Nawabs and the aristocracy.
• Galawat kabab is a variant of Shami kebab made without any admixture or binding agents and comprising just the minced meat and the spices.
• Shikampur kabab
• Tandoori kabab - Kabab of India/Pakistan - chunks or strips of meat marinated in spices and yogurt
• Dora kabab
• Hariyali kabab - Punjabi style chicken tikka or kabab made with combination of mint and coriander.
• Reshmi kabab - chicken kebabs
• Kakori kabab - Made of minced meat with spices, a specialty in Lucknow & Delhi.
• Boti Kebab
• Chicken Tikka - Another tandoori kebab, made of cubed chicken marinaded with yogurt and spices.

China

• 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.

Others

• Biryani kebab
• Samak kebab – grilled fish on a stick
• Senjeh lebab
• 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.
• Shashlyk
• Chislic – This is a migration of Russian culture into South Dakota by the German-Russian population.
• Ćevapčići or čevapi – dish of grilled minced meat popular in a various countries of the Balkan. They are considered a national dish in Bosnia, Serbia, and are also common in Croatia, Montenegro, Slovenia, Bulgaria, Macedonia and Romania.
• Hawaiian Spam Kebab - a kebab made of spam, pineapple and onions served in roadside stands throughout Hawaii
• Kebabpizza - Swedish Pizza with slices of kebabmeat, hot sauce, cheese and pfefferoni
• Salmon Kebabs - a kebab popular throughout the Pacific Northwest's United States coastal areas, especially during salmon runs.
• "Satay" - Southeast Asian dish consisting of diced or sliced meat, skewered and grilled over a fire, then served with various spicy seasonings.
• Sosatie - a dish of the Cape Malay people of South Africa
• 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.

Gallery

• 

  Kufta Kebab Plate

• 

  Kebabs cooking in Kashgar, Xinjiang, China

• 

  Döner kebab, a Turkish dish as served in Germany

• 

  Typical fast food version of the Alanya kebab

• 

  Ürumqi, Xinjiang kebab street stand

• 

  Tavuk Şiş (at the back) and Adana kebab in a restaurant in Istanbul, Turkey

• 

  Kebab roll: Döner kebab as a dürüm

External links

• Kebab at the Open Directory Project

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Turkish cuisine Türk mutfağı
Ingredients Vegetables Bean Bell pepper Eggplant Leek Lentil Spinach Tomato Herbs & Spices Almond Black pepper Chestnut Cinnamon Cumin Garlic Hazelnut Mint Nut Onion Oregano Paprika Parsley Pistachio Red pepper Thyme Urfa pepper Walnut
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