List of kebabs

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.[1][2][3]

Main article: Kebab

Patlıcan kebabı is an eggplant kebab

Afghanistan

Main article: Afghan cuisine § Kebab

Africa

Name	Image	Description
Sosatie		A dish of the Cape Malay people of South Africa.[4] 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.[5]
Suya		A popular spicy meat kebab enjoyed by many across West Africa. A recipe of the Muslim Hausa people in northern Nigeria and southern Niger, 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.[6]
Kyinkyinga		The northern Ghanaian kebab, synonymous with suya in Nigeria, and prepared by the same Hausa ethnic group[7][8][9]

Azerbaijan

Main article: Azerbaijani cuisine

Name	Image	Description
Lyulya kebab		(Russian: люля-кебаб) – served skewered or wrapped in lavash bread[10]
Sham kebab
Tava kebab

Bangladesh

Main article: Bangladeshi cuisine

Name	Image	Description
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).[11]
Boti kebab		This is a mutton kebab, similar to the English sausage.[12]
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.[13]
Seekh kebab		Prepared with minced meat with spices and grilled on skewers.[14] 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 fruit. It can be fused with the Naga doner kebab as well (see above). It may be equivalent to the Sylheti kebab eaten in Kolkata.[15]
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.[16] The name comes from the Bengali word shuta meaning thread.
Tikka kebab		Made of chunks of grilled chicken marinated with yogurts, sauces and spices.[17]

China

Main article: Chinese cuisine

Name	Image	Description
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).

Cyprus

Main article: Cypriot cuisine

Name	Image	Description
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.[5][18] Pictured is a souvlaki platter.

Greece

Main article: Greek cuisine

Name	Image	Description
Gyros		Introduced to Athens in the 1950s by immigrants from Turkey and the Middle East, gyros was originally known simply as döner kebab.[19] 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.[19][5] Souvlaki (skewer) consists of small skewers of meat, barbecued, then served plain, in a pitta sandwich, or with salad. Chicken[20] 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.

India

Main article: Indian cuisine

Name	Image	Description
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.[11]
Boti kebab		A mutton kebab.[21] Boti kebab is pictured at the bottom of the image
Achari Tikka
Chicken tikka		Another tandoori kebab, made of cubed chicken marinated with yogurt and spices[17]
Dora kabab[22][23]
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[24]
Hariyali kebab		A vegetarian kebab prepared using lentils and spinach[25][26]
Tangri kebab		Chicken legs roasted on open fire with hot spices and laced with butter or ghee[27]
Kastoori kebab[28]
Dahi ke kabab[29]
Burra kebab[30][31]
Kalmi kebab		A chicken kebab.[32] 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[33]
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.
Shikampur kabab
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.[16]

Iran

Main article: Iranian cuisine

Not every dish containing the word "kebab" is listed below. For example, chelow kabab (چلوکباب, lit. 'cooked rice plus kebab') is not listed, because it is a meal consisting of cooked rice and one of the many kebab types listed below. Such is the case of kabāb turki (کباب ترکی, Persian variation of Shawarma), Tāskabāb (تاس‌کباب, actually a stew), kabāb shāmi (کباب شامی, cutlets). or Tābeh kabāb (تابه کباب, pan-fried ground beef).

Name	Image	Description
Joujeh kabab (جوجه کباب, lit. 'roasted chicken')		Grilled chicken on skewers
Kabab bakhtiari (کباب بختیاری, lit. 'Bakhtiari kebab')		Combination of jujeh kabab and kabab barg
Kabab barg (کبابِ برگ, lit. 'grilled pieces')		Grilled marinated sirloin.
Kabab barreh (کباب برّه, lit. 'grilled lamb')		Grilled lamb, typically marinated in yogurt with parsley
Kabab chenjeh (کباب چنجه)		Grilled lamb prepared similar to shish kebab, without the vegetables
Kabab digi (کباب دیگی, lit. 'pot-cooked kebab')
Kabab hosseini (کباب حسینی)		Lamb or beef cooked on skewers with onions, tomatoes and green peppers
Kabab koobideh (کبابِ کوبیده, lit. 'flattened kebab')		Ground beef or lamb (usually sirloin), often mixed with parsley and chopped onions. The mixture is formed into a flat stripped and grilled on extra-wide skewers.
Kabab kordi (کبابِ کُردی, lit. 'Kurdish kebab')		Ground lamb or beef, onions, garlic, and tomatoes
Kabab loghmeh (کباب لقمه, lit. 'bite-sized kebab')		Minced lamb meatballs first fried and the grilled over charcoal fire, eaten with chopped parsley, chopped onions, and sumac. A summer outing favorite.
Kabab rashti (کباب رشتی, lit. 'kebab of Rasht')		Includes almond, pistachio, and barberry
Kabab shamshiri (کباب شمشیری, lit. 'Sword-like kebab')		Consists of kabab barg on one end of skewer and kabab koobideh on the other
Kabab soltani (کباب سلطانی, lit. 'royal kebab')		A meal that consists of a combination of jujeh kabab and kabab barg, prepared in different skewers but served together
Kabab torsh (کبابِ ترش, lit. 'sour kebab')		Grilled beef marinated in a mixture of pomegranate juice, crushed walnuts, parsley, crushed garlic, and olive oil
Kabab vaziri (کبابِ وزیری, lit. 'nobility kebab')		A meal that consists of a combination of jujeh kabab and kabab koobideh, prepared in different skewers but served together
Kabab-e donbalan		Lamb testicles kabab[34]
Gojeh kabab (گوجه کباب, lit. 'grilled tomato')		Tomatoes grilled in varying degrees, depending on the taste of the eater. Almost never eaten alone, but are served alongside other kebab.
Donbeh kababi (دنبه کبابی, lit. 'grilled tail fat')		Very small amount of lamb tail fat, grilled alongside other kebabs to enhance their taste and richness. Never consumed alone.
Jigar (جیگر)		Grilled lamb liver, placed between slices of bread to preserve its juice. Some delicacy variations of the dish include grilled heart or kidney in the same manner. Because of potential health issues, it is often consumed with vegetables, fresh lemon's juice, onion, pepper, or other spice. The name is a variation of جگر (lit. 'Liver').

Levant

Main article: Levantine cuisine

Name	Image	Description
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.[35]
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[36]
Shawarma		Similar to a doner kebab, traditionally made with chunks of lamb meat, but also with chicken, turkey, beef or veal

Pakistan

Main articles: Pakistani meat dishes § Kebabs, and Pakistani cuisine

Name	Image	Description
Chapli kebab		A delicacy of Pakistan from Khyber Pakhtunkhwa province – marinated beef in spices and deep fried flat.[37] In Pakistan, it is sometimes deep fried in animal tallow, and it is a common kebab.[lower-alpha 1]
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.

Portugal

Main article: Portuguese cuisine

Name	Image	Description
Espetadas		Meat skewer, usually beef[39]

Romania

Main article: Romanian cuisine

Name	Image	Description
Frigărui		Small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, very similar to shashlik,[40] 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.

Scotland

Main article: Scottish cuisine

Name	Image	Description
Stonner kebab		A Scottish dish that originated in Glasgow[41]

Spain

Main article: Spanish cuisine

Name	Image	Description
Pincho moruno		Meat skewer, usually made of chicken or pork, sliced in cubes, marinated in paprika and other spices.

Turkey

Main article: Turkish cuisine

Name	Image	Description
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.[42]
Ali Paşa kebabı (Ali Pasha kebab)		Cubed lamb with tomato, onion and parsley wrapped in filo[42][43]
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[44]		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[42]
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.[45]
Bostan kebabı		Lamb and aubergine casserole.[42]
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[46]		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[47]
Doner kebab
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[42][47]
Kağıt kebabı		Lamb (or veal) cooked in a paper wrapping[47]
Kılıç şiş		Brochette of swordfish[42]
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[42]
Patates kebabı[48]		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[47]
Şiş kebabı		Prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled[42][47]
Şiş tavuk		Also known as Tavuk şiş or – Yogurt-marinated chicken grilled on a stick[47]
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.[42]
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
Vali Kebabı (Governor Kebab)

Others

Name	Image	Description
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.[49]
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.[50][5]
Shashlik		Shashlyk, meaning skewered meat, was originally made of lamb.[51] 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.[52]

See also

• List of meat dishes
• List of spit-roasted foods

Notes

1. "In Pakistan, animal tallow is used as commercial deep-frying agent for the traditional food chapli kebab. The chapli and shami kabab are considered as one of the most commercially available traditional dishes of people living in Pakistan, ..."[38]

References

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External links

• 50 Kebabs. Food Network Magazine.