List of kebabs

Turkish ciğer kebab

Various kebabs at an Afghani restaurant in Geneva

This is a list of kebab variants from around the world. Kebab is a dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit^[1] originating in the Middle East,^[2][3] before spreading worldwide.

Afghanistan

Azerbaijan

Name	Image	Description
Khan kebab
Lyulya kebab		(Russian: люля-кебаб) – served skewered or wrapped in lavash bread[4]
Sham kebab
Tava kebab

China

Name	Image	Description
Chenjeh kabab		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.

Cyprus

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. Pictured is pork souvlaki with fried garlic bread and lemons.

Greece

Name	Image	Description
Gyros		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 USA by Greek restaurateurs in the Greektown, Chicago neighborhood.
Souvlaki		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.

India

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.[5]
Boti kebab
Chicken tikka		Another tandoori kebab, made of cubed chicken marinated with yogurt and spices
Dora kabab
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
Hariyali kebab
Tangri kebab		Chicken legs roasted on open fire with hot spices and laced with butter or ghee
Kastoori kebab
Dahi ke kabab
Burra kebab
Kalmi 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[6]
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 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.
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.[7]

Iran

Name	Image	Description
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 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.
Dandeh kebab
Ghaz kabab
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 isphahani
Kabab Jigar-o Del-o Gholveh
Kabab kermanshahi
Kabab koobideh		Ground beef or lamb (usually sirloin), often mixed with parsley and chopped onions
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		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 shirazi
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
Kabab-e donbalan		Lamb fries kabab
Kababe shandiz
Sonnati kabab

Levant

Kebab halabi is 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). Kebab halabi has around 26 variants^[8] including:

Name	Image	Description
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[9]
Shawarma		Similar to a doner kebab, made with chunks of lamb meat

Pakistan

Name	Image	Description
Chapli kabab		A delicacy of Pakistan from Khyber Pakhtunkhwa province – marinated beef in spices and deep fried flat
Lola kabab/Gola kabab		Kabab of Pakistan and Afghanistan – rolled meatballs originating in Peshawar and Kandahar
Seekh kabab		Kebab of Pakistan – 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. Seekh kebabs are part of the traditional Pakistani diet.
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.
Tandoori kebab		Kabab of India/Pakistan – chunks or strips of meat marina
Malai tikka		Kabab of Pakistan – chunks or strips of chicken marinated in a white yoghurt and garlic sauce and grilled
Reshami kebab		Kabab of Pakistan – minced chicken adequately seasoned and then barbecued on a charcoal grill
Bihari kebab		Kabab of Pakistan – 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

Name	Image	Description
Espetadas		Meat skewer, usually beef

Spain

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

Turkey

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.[10]
Ali Paşa kebabı (Ali Pasha kebab)		Cubed lamb with tomato, onion and parsley wrapped in filo[10]
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[11]		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[10]
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.[12]
Bostan kebabı		Lamb and aubergine casserole.[10]
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[13]		Stuffed lamb meat in a crepe
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[14]
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[10][14]
Kağıt kebabı		Lamb (or veal) cooked in a paper wrapping[14]
Kılıç şiş		Brochette of swordfish[10]
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[10]
Patates kebabı[15]		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[14]
Şiş kebabı		Prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled[10][14]
Şiş tavuk		Also known as Tavuk şiş or – Yogurt-marinated chicken grilled on a stick[14]
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.[10]
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 sprecial 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

Others

Name	Image	Description
Chislic		This is a migration of Russian culture into South Dakota by the German-Russian population.
Salmon kebabs		A kebab popular throughout the Pacific Northwest's United States coastal areas, especially during salmon runs[16]
Samak kebab		Grilled fish on a stick
Satay		A Southeast Asian dish consisting of diced or sliced meat, skewered and grilled over a fire, then served with various spicy seasonings
Senjeh lebab
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.
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
Sosatie		A dish of the Cape Malay people of South Africa
Stonner kebab		A Scottish dish
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.
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.
Skewered goose liver		A dish from southern Tel Aviv. It is seasoned with salt and black pepper and sometimes with spices like cumin, cinnamon, paprika, nutmeg, allspice and turmeric.

Gallery

• 

  Iranian joujeh kabab

• 

  Kufta kebab Plate

• 

  Kebabs cooking in Kashgar, Xinjiang, China

• 

  Döner kebab in a bun, as served in Germany

• 

  Ürumqi, Xinjiang kebab street stand

See also

References

1. Kebab, Oxford Dictionaries
2. Encyclopedia of Jewish Food. Retrieved 2 November 2014.
3. Punjabi Khana. Retrieved 2 November 2014.
4. "recipe". Retrieved 2 November 2014.
5. "Bihari kabab". ALL THINGS PAKISTAN. Retrieved 2 November 2014.
6. "Reshmi Kebab (Silken Kebabs)". Allrecipes.com. Retrieved 2 November 2014.
7. http://yummraj.com/2012/10/22/adams-kabab-phears-lane-chuna-gali-near-central-metro-station-kolkata/. Missing or empty |title= (help)
8. "Kuwait News Agency (KUNA)". Retrieved 2 November 2014.
9. The Cooking of the Middle East, Time-Life Books (1969)
10. Turkish Cookery by M.Günür ISBN 975-479-100-7
11. Tatlıdan, tuzluya Türk sofrası: alaturka - alafranga ; yemekler ve tatlılar. Geçit Kitabevi. 1982.
12. "Three Renowned Turkish Restaurants: Beyti Meat Restaurant". Skylife - Turkish Airlines magazine (12): 1–4. 2000.
13. Banu Atabay. Mütevazi Lezzetler Deutsch. Banu Atabay. pp. 98–. GGKEY:QQKUPZ6WZ7J.
14. The Complete Book of Turkish Cooking , A.Algar (1985) ISBN 0-7103-0334-3
15. Metin Sözen (2005). Taşın belleği Mardin. Yapı Kredi Kültür Sanat Yayıncıkık. ISBN 978-975-08-1029-9.
16. Rosemary-Lime Wild Alaska Salmon Kabobs | Whole Foods Market

External links

• Kebab at the Open Directory Project