List of kebabs
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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.
|Sosatie||A dish of the Cape Malay people of South Africa. 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.|
|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. It is a traditionally Muslim kebab, prepared according to Halal methods.|
|Kyinkyinga||A Ghanian kebab, similar to or synonymous with suya.|
|Lyulya kebab||(Russian: люля-кебаб) – served skewered or wrapped in lavash bread|
|Bihari kabab||Skewered pieces hunks or strips of lean beef, marinated in spices, yogurts and chillies and tenderised to perfection before slowly grilled on a charcoal flame. The dish was brought from Bihar, India. (see Biharis in Bangladesh).|
|Boti kebab||This is a mutton kebab, similar to the English sausage.|
|Naga doner kebab||One of the most well-known British Bangladeshi kebabs, commonly eaten in East London, England. It is made of meat cooked on a vertical rotisserie, and then drizzled with the Naga morich. It is also known to be the most spiciest kebab due to the presence of the chilli. It can be fused with the Shatkora kebab as well (see below).|
|Jali kebab||A reticular, tender kebab possibly originating from Old Dhaka. The name comes from jali, meaning net.|
|Kathi kebab||Beef, chicken or mutton kebab wrapped in a layered porota, marinated in spices. The meat is tossed with onions, chillies and sauces before being laid in a thin strip on the centre of the porota. Various kinds of sauces, a dash of vinegar, a squeeze of lime are also added. It is also known as Porota Kebab.|
|Reshmi kebab||Minced chicken adequately seasoned and then barbecued on a charcoal grill.|
|Seekh kebab||Prepared with minced meat with spices and grilled on skewers. It is often served with a Bengali sauce known as Raita or mint sauce.|
|Shami kebab||Normally 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 kebab together. Meat can also be replaced with egg, known as Dim Kebab or Enda Kebab.|
|Shatkora doner kebab||One of the most well-known British Bangladeshi kebabs, commonly eaten in East London, England as well as other areas with a high Bangladeshi diaspora. It is made of meat cooked on a vertical rotisserie, and then drizzled with the Shatkora plant. It is also known as the Hatkora or Hatkhora doner in Sylheti. It can be fused with the Naga doner kebab as well (see above).|
|Shutli kebab||Shutli or shuta kabab is made by wrapping mixed pastes of spices and meat around a metal sheekh, tying it with a cotton thread (shuta) & then heating on a barbecue pit. Once the kabab is done, the thread is removed & the kebab is served. The name comes from the Bengali word shuta meaning thread.|
|Tikka kebab||Made of chunks of grilled chicken marinated with yogurts, sauces and spices.|
|Chuanr||Uyghur: Kewap, Chinese: 串儿 Chuanr or 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).|
|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|
|Souvlaki||Skewers consisting of pork, chicken or lamb that is barbecued. Pictured is a souvlaki platter.|
|Gyros||Introduced to Athens in the 1950s by immigrants from Turkey and the Middle East, gyros was originally known simply as döner kebab. Made from chopped meat, usually pork or chicken, formed into a large loaf for slow-roasting on a vertical rotisserie cooker, the auto-donner. (See also doner kebab.) Thin portions are shaved off and served in a pitta bread with onion and Greek yogurt-cucumber-garlic sauce, tzatziki. Popularized in US by Greek restaurateurs in the Greektown, Chicago neighborhood.|
|Souvlaki||In the 1960s, vendors began selling dishes in the same style as gyros, made with souvlaki, which resembles Turkish shish kebab, but is usually made with pork. Souvlaki (skewer) consists of small skewers of meat, barbecued, then served plain, in a pitta sandwich, 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, potatoes, and tzatziki sauce. In Athens, it is called kalamaki, with souvlaki referring to both gyros and kalamaki.|
|Bihari kabab||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.|
|Boti kebab||A mutton kebab. Boti kebab is pictured at the bottom of the image|
|Chicken tikka||Another tandoori kebab, made of cubed chicken marinated with yogurt and spices|
|Galawat kabab||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.|
|Hariyali kabab||Punjabi style chicken tikka or kabab made with combination of mint and coriander|
|Kakori kabab||Made of minced beef meat with spices, a specialty of Muslims of Lucknow & Delhi|
|Galauti kebab||A smoked patty prepared using leg of lamb that includes onion, garlic, ginger, saffron and spices, which is cooked on a griddle|
|Hariyali kebab||A vegetarian kebab prepared using lentils and spinach|
|Tangri kebab||Chicken legs roasted on open fire with hot spices and laced with butter or ghee|
|Dahi ke kabab|
|Kalmi kebab||A chicken kebab. Kalmi kebab is pictured on the left in the image.|
|Paneer kabab||Vegetarian kebab|
|Reshmi kabab||A traditional kebab of Mughlai cuisine that is prepared with marinated chicken, lamb or beef|
|Shami kebab||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 Kebab||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.|
|Berenj goje kabab|
|Chelow kabab (rice with kebab)||Is one of the most common forms of serving kebab in Iran which combines a variety of Persian kebabs with saffroned Persian Steamed White Rice, lavash (a paper-thin bread), grilled tomato, raw onions, bell peppers, 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 anymore.|
|Joujeh kabab||Grilled chicken on skewers|
|Kabab bakhtiari||Combination of Jujeh kabab and kabab barg|
|Kabab barg||Grilled marinated sirloin.|
|Kabab barreh||Grilled lamb, typically marinated in yogurt with parsley|
|Kabab chenjeh||Grilled lamb prepared similar to shish kebab, without the vegetables|
|Kabab digi||Pan Kabab|
|Kabab hosseini||Lamb or beef cooked on skewers with onions, tomatoes and green peppers|
|Kabab Jigar-o Del-o Gholveh||Heart, liver, and kidney|
|Kabab koobideh||Ground beef or lamb (usually sirloin), often mixed with parsley and chopped onions|
|Kabab kordi||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||Pan fried Kabab|
|Kabab rashti||Also known as Kabab Shomali, includes almond & pistachio & barberry|
|Kabab shamshiri||It is a kabab with kabab-barg on one side of skewer and kabab-kubideh on the other|
|Kabab soltani||Combination of kabab koobideh and kabab barg|
|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|
|Kabab va nun ('Kabab with bread')|
|Kabab vaziri||Combination of kabab joojeh and kabab koobideh skewers|
|Kabab-e donbalan||Lamb testicles kabab|
|Kabab Memuleh b'hatzilim||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.|
|Kebab halabi||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.|
|Kebab hindi||Rolled meat with tomato paste, onion, capsicum and pomegranate molasses|
|Kebab kamayeh||Soft meat with truffle pieces, 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 khashkhash||Rolled lamb or beef with chili pepper paste, parsley, garlic and pine nuts. Pictured is Kebab khashkhash from Aleppo.|
|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|
|Shawarma||Similar to a doner kebab, traditionally made with chunks of lamb meat, but also with chicken, turkey, beef or veal|
|Chapli kebab||A delicacy of Pakistan from Khyber Pakhtunkhwa province – marinated beef in spices and deep fried flat. In Pakistan, it is sometimes deep fried in animal tallow, and it is a common kebab.[a]|
|Lola kabab/Gola kabab||Kabab of Pakistan and Afghanistan – rolled meatballs originating in Peshawar and Kandahar.|
|Seekh kebab||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. 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 in ghee. In some places, a binding agent is used to keep the kabab together.|
|Malai tikka||Chunks or strips of chicken marinated in a white yoghurt and garlic sauce and grilled.|
|Reshmi kebab||Minced chicken adequately seasoned and then barbecued on a charcoal grill.|
|Bihari kebab||Chunks or strips of lean beef, marinated in a spicy yoghurt/chilli marinade and tenderized to perfection before slowly grilled on a charcoal flame.|
|Espetadas||Meat skewer, usually beef|
|Frigărui||Small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, very similar to shashlik, or shish 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.|
|Stonner kebab||A Scottish dish|
|Pincho moruno||Meat skewer, usually made of chicken or pork, sliced in cubes, marinated in paprika and other spices.|
|Adana kebabı||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.|
|Ali Paşa kebabı (Ali Pasha kebab)||Cubed lamb with tomato, onion and parsley wrapped in filo|
|Alinazik kebab||Ground meat kebab sautéed in a saucepan, with garlic, yogurt and eggplants added|
|Antep kebabı||Half-fat minced meat mixed with thin slices of the same meat and made into balls and cooked between thick slices of eggplant|
|Bahçıvan kebabı||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 Istanbul and particularly popular in Turkey's larger cities.|
|Bostan kebabı||Lamb and aubergine casserole.|
|Cağ kebabı (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|
|Çardak kebabı||Stuffed lamb meat wrapped in a crepe or filo.|
|Ciğer kebabı (liver kebab)||Lamb liver kebab on a skewer (a.k.a. ciğer şiş)|
|Çökertme kebabı||Sirloin veal kebap stuffed with yogurt and potatoes|
|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|
|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 (stew)||Another version of the aubergine kebab without its skin, marinated in sunflower oil|
|Kağıt kebabı||Lamb (or veal) cooked in a paper wrapping|
|Kılıç şiş||Brochette of swordfish|
|Şiş köfte||Also known as Shish köfte – minced lamb meatballs with herbs, often including parsley and mint, on a stick, grilled|
|Kuyu kebabı (pit kebab)||Prepared from the goat it is special for Aydın region, similar to tandır kebabı|
|Kuzu şiş||Shish kebap prepared with marinated milk-fed lamb meat|
|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||Beef or chicken mixed with potatoes, onions, tomato sauce and bay leaves|
|Patlıcan kebabı (aubergine kebab)||A unique kebap meat marinated in spices and served with aubergines, hot pide bread and a yogurt sauce|
|Şiş kebabı||Prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled|
|Şiş tavuk||Also known as Tavuk şiş or – Yogurt-marinated chicken grilled on a stick|
|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|
|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.|
|Tantuni||Tantuni is a spicy dürüm consisting of julienne cut beef or sometimes lamb stir-fried on a sac with a hint of cotton oil. It is a specialty of the city of Mersin, Turkey.|
|Tas kebap (veal stew)||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|
|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 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.|
|Urfa kebabı||From Urfa, similar to Adana kebab, but not spicy|
|Chislic||This is a migration of Russian culture into South Dakota by the German-Russian population.|
|Ražnjići||Western Balkan dish similar to shish kebab and shashlik.|
|Samak kebab||A kebab dish consisting of grilled fish on a stick, it is typically marinated in an olive oil and lemon dressing.|
|Satay||A Southeast 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.|
|Shashlik||Shashlyk, meaning skewered meat, was originally made of lamb. Nowadays it is also made of pork or beef depending on local preferences and religious observances.|
|Shish kebab||A popular meal of skewered and grilled cubes of meat.|
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