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{{other uses}}
{{Infobox prepared food
| name             = Kebab
| image            = [[File:Jooje Kebab.jpg|275px]]
| caption          = [[Jujeh kabab]], roast chicken kebab in [[Iranian cuisine]]
| country          = [[Middle East]]
| region            = [[Asia]], the [[Balkans]], the [[Levant]], [[North Africa]]
| course           = Main course
| served           = Hot
| main_ingredient  = [[Meat]]
}}
[[File:Chicken kebabs.jpg|thumb|275px|Chicken kebabs ''(at left)'' and other foods]]

'''Kebabs''' (also American '''kabob''') are various [[Middle Eastern cuisine|Middle Eastern dishes]] originally based on grilled meat, and now with many variants. Two of the best-known kebab dishes are [[shish kebab]] and [[doner kebab]].

In contemporary [[American English|American]] and [[British English]], a kebab is a common [[dish (food)|dish]], consisting of a [[skewer]] with small pieces of meat or seafood, together with vegetables such as onions, tomatoes, and [[bell peppers]]. Also known as ''[[shish kebab]]'' or sometimes ''[[shashlik]]'',<ref name="Oxford Dictionary">[http://www.oxforddictionaries.com/definition/english/kebab?q=kebab Kebab], Oxford Dictionaries</ref><ref name="Cambridge English Dictionary">
{{cite web 
| url=https://dictionary.cambridge.org/us/dictionary/english/kebab 
| title=kebab Definition in the Cambridge English Dictionary 
| website=The Cambridge English Dictionary 
| accessdate=February 23, 2016 
}}
</ref><ref name="definition of shashlik by The Free Dictionary">
{{cite web 
| url=http://www.thefreedictionary.com/shashlik 
| title=Shashlik - definition of shashlik by The Free Dictionary 
| website=The Free Dictionary 
| accessdate=February 23, 2016 
}}
</ref> kebabs are customarily prepared in homes and restaurants, and are usually cooked on a [[barbeque grill|grill or barbeque]]. The word ''kebab'' may also be used as a general term in English to describe any similar-looking skewered food, such as [[brochette]], [[satay]], [[souvlaki]], [[yakitori]], or numerous small chunks of any type of food served on a stick. This is different from its use in the [[Levant]], where ''shish'' ([[Persian language|Persian]]/[[Mazanderani language|Mazandarani]]: شیش, {{lang-tr|şiş}}) is the word for skewer, while ''kebab'' comes from the Persian word for [[grilling]].<ref name="encyclopedia">
{{cite book
| author=Marks
| first=Gil
| title=Encyclopedia of Jewish Food
| url=https://books.google.com/books?id=gFK_yx7Ps7cC&q=kebab%20denotesanarray
| year=2010
| publisher=Houghton Mifflin Harcourt
| isbn=978-0-544-18631-6
| pages=
}}
</ref>

In English-speaking countries outside North America, the word ''kebab'' is also used generally to mean [[döner kebab]],<ref name="Cambridge English Dictionary" /> or the related [[shawarma]] or [[Gyro (food)|gyros]], or sandwiches made with them, available from [[kebab shop]]s as [[fast food]] and [[take-away]] meals. Many layers of meat are stacked onto a large vertical [[rotisserie|rotating spit]]; the outer surface is gradually cooked and sliced off, and typically served as a sandwich in [[pita]] or [[flatbread]] with salad and sauces. In Germany, the highly popular sandwich, introduced by Turkish immigrants, is called a ''döner'', though Arab shops serve ''shawarma''.<ref>[http://usatoday30.usatoday.com/travel/destinations/2010-04-11-germany-doner-kebab_N.htm Doner kebab becomes Germany's favorite fast food], ''USAToday'', 4/11/2010</ref> In other countries in Europe and worldwide, the name used depends on the dish and on local customs.

In [[American English]]<ref name="Dictionary.com">
{{cite web 
| url=http://dictionary.reference.com/browse/kebab 
| title=Kebab 
| website=Dictionary.com 
| accessdate=February 23, 2016 
}}
</ref> and also in the languages throughout the cuisine of the Middle East and the [[Muslim world]], ''kebab'' is a broad term covering a wide variety of grilled meat dishes in addition to the shish kebab and döner kebab familiar in the [[Western world|West]].<ref name="encyclopedia" /> Although often cooked on a skewer, many types of kebab are not.<ref name="Ozlem's Turkish Table">
{{cite web 
| url=http://ozlemsturkishtable.com/2015/05/eggplant-kebab-with-yoghurt-marinated-chicken-patlicanli-kebap/ 
| title=Eggplant kebab with yoghurt marinated chicken; Patlicanli Kebap 
| author= Ozlem Warren 
| date=May 11, 2015 
| website=Ozlem's Turkish Table 
| accessdate=February 24, 2016 
}}
</ref> Kebab dishes can consist of cut up or ground meat or seafood, sometimes with vegetables; cooked on a skewer over a fire, or like a hamburger on a grill, baked in a pan in an oven, or as a stew; and served with various accompaniments according to each recipe.

The traditional meat for kebab is [[lamb and mutton|lamb]], but depending on local tastes and [[Taboo food and drink|religious prohibitions]], other meats may include [[beef]], [[Goat meat|goat]], [[Chicken (food)|chicken]], [[fish (food)|fish]], or, more rarely, [[pork]].

==Etymology and history==
[[File:Akrotiri terracotta firedogs with zoomorphic finials.jpg|thumb|Firedogs for skewers, Santorini, Greece, 17th century BC]]
The practice of cooking meat on a stick or skewer originates in [[prehistory|prehistorical times]], possibly as long as a million years ago, when early humans began cooking with fire.<ref name="DiscoverMagazine.com">{{cite web |url=http://discovermagazine.com/2013/may/09-archaeologists-find-earliest-evidence-of-humans-cooking-with-fire |title=Archaeologists Find Earliest Evidence of Humans Cooking With Fire |author=Kenneth Miller |date=May 2013 |website=Discover Magazine |publisher=Kalmbach Publishing Co. |accessdate=February 19, 2016}}</ref> Dishes prepared in a similar way to ''kebab'', with various cultural origins, include [[anticucho]], [[espetada]], [[satay]], [[souvlaki]], [[yakitori]], and many others.

Excavations in [[Santorini]], [[Greece]], unearthed [[Fire dog|stone sets of barbecue for skewers]] used before the 17th century BC. In each pair of the supports, the receptions for the spits are found in absolute equivalence, while the line of small openings in the base formed a mechanism to supply the coals with oxygen so that they remained alight during its use.<ref>[http://www.tovima.gr/default.asp?pid=2&ct=1&artId=382454&dt=04/02/2011#ixzz1D5R96Hvx To Vima (in Greek)], 6-2-2011 (picture 2 of 7)</ref> [[Mycenaeans|Mycenaean Greeks]] used portable tray as grills. These trays were rectangular ceramic pans that sat underneath skewers of meat but it is not clear whether these trays would have been placed directly over a fire or if the pans would have held hot coals like a portable barbecue pit.<ref>[http://www.livescience.com/42414-ancient-cooking-mycenaeans-portable-grills.html Ancient Greeks Used Portable Grills at Their Picnics], LiveScience</ref><ref>[http://www.archaeology.org/news/1707-140109-mycenaean-souvlaki-tray How to Cook Like a Mycenaean], Archaeology Magazine</ref> [[Homer]] in Ilad (1.465) mentions pieces of meat roasted on spits ({{lang|grc|οβελός}}).<ref>Homer, [http://www.perseus.tufts.edu/hopper/text?doc=Hom.+Il.+1.465&fromdoc=Perseus%3Atext%3A1999.01.0134 "Iliad" 1.465], on Perseus Digital Library</ref><ref>Ancient Wine, Patrick E. McGovern</ref><ref>Wright, Clifford A. (1999). A Mediterranean Feast. New York: William Morrow. pp. 333.</ref><ref>{{Cite book|title = Jane Grigson's book of European cookery|url = https://books.google.com/books?id=dSw-AQAAIAAJ&hl=en&sa=X&ved=0ahUKEwi_weDjhYzLAhWLFJoKHYtdCqo4ChDoAQgbMAA|publisher = Atheneum|date = 1983-01-01|isbn = 9780689113987|language = en|first = Jane|last = Grigson|quote = Kebabs were as popular among the ancient Greeks as they are today. Homer tells us how Achilles organised a barbecue when he had envoys from Troy to dinner.}}</ref> In [[Classical Greece]], a small spit or skewer was known as {{lang|grc|ὀβελίσκος}} (''obeliskos''),<ref>[http://www.perseus.tufts.edu/cgi-bin/ptext?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3D%2371909 ὀβελίσκος], Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus, dim. of ὀβελός (''obelos''), [http://www.perseus.tufts.edu/cgi-bin/ptext?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3D%2371912 ὀβελός], ''ibid.''</ref><ref>{{Cite book|title = What Caesar Did For My Salad: The Secret Meanings of our Favourite Dishes|url = https://books.google.com/books?id=WlSMwPoURJEC|publisher = Penguin Books Limited|date = 2010-09-02|isbn = 9780141929927|language = en|first = Albert|last = Jack|quote = ancient Greeks from Homer to Aristophanes wrote about an earlier variant of the kebab, the obeliskos (meaning 'little spit' [...]}}</ref> and [[Aristophanes]] mentions such skewers being used to roast thrushes.<ref>''Acharnians'' [http://www.perseus.tufts.edu/hopper/text?doc=Aristoph.+Ach.+1007&fromdoc=Perseus%3Atext%3A1999.01.0240 1007]</ref>

The English word {{Linktext|''kebab''}} comes from the Persian {{lang|fa|كَبَاب}} (''kabāb''), partly through Urdu, Persian and Turkish. According to [[Sevan Nişanyan]], an etymologist of the Turkish language, the word ''kebab'' is derived from the Persian word "kabab" meaning "fry". The word was first mentioned in a Turkish script of Kyssa-i Yusuf in 1377, which is the oldest known Turkish source where ''kebab'' is mentioned as a food. However, he emphasizes that the word has the equivalent meaning of "frying/burning" with "kabābu" in the old [[Akkadian language]], and "kbabā/כבבא" in [[Aramaic]].<ref name="Online">Nişanyan Sevan, Sözlerin Soyağacı, Çağdaş Türkçenin Etimolojik Sözlüğü, [http://www.nisanyansozluk.com/?k=kebap Online], [http://www.alfakitap.com/kitap.asp?id=47&kitapID=3988 Book]</ref> The [[American Heritage Dictionary]] also gives a probable East Semitic root origin with the meaning of "burn", "char", or "roast", from the Aramaic and Akkadian.<ref name="Semitic Roots">{{cite web| url=https://www.ahdictionary.com/word/semitic.html| title=Appendix II - Semitic Roots| author=The Editors of the American Heritage Dictionaries| date=| website=American Heritage Dictionary| publisher=Houghton Mifflin Harcourt| accessdate=June 5, 2016 }}</ref> These words point to an origin in the prehistoric [[Proto-Afroasiatic language]]: ''*kab-'', to burn or roast.<ref name="Orel Stolbova">{{cite book| author1=[[Vladimir Orel]]| author2=Olga V. Stolbova| title=Hamito-Semitic Etymological Dictionary: Materials for a Reconstruction| publisher=[[E. J. Brill]]| year=1995| isbn=9004100512| pages=307}}</ref>

Tradition has it that the dish was invented by medieval soldiers who used their swords to grill meat over open-field fires.<ref name="Check on Google Books">Food Around the World, p.45, Oxford University Press, 1986, [https://books.google.com/books?id=tHL_m9zwtS0C&printsec=frontcover&hl=en#v=onepage&q=Turkish%20soldiers Check on Google Books]</ref><ref name="books.google.com">Middle Eastern Kitchen, Ghillie Basan
Hippocrene Books, 2007, p.70, [https://books.google.com/books?id=-7wnpIi3VRwC&pg=PA70&dq=kebab+invented+turkish+soldiers&hl=en Check on Google Books]</ref> Persian kebab was served in the royal houses during various Islamic Empires and even commoners would enjoy it for breakfast with [[naan]] or [[pita]].<ref name="Google Books">The New Persian Kitchen, p. 83, Random House LLC, 2013, [https://books.google.com/books?hl=da&id=YJifUu6WnKgC&q=persian+soldiers#v=snippet&q=persian%20soldiers&f=false Google Books]</ref><ref name="Indian">{{cite book|last=Achaya|first= K. T.|title=A Historical dictionary of Indian Food|publisher=Oxford University Press|location=Delhi|year=1998|pages=115}}</ref>

==National varieties==

===Afghanistan===
{{expand section|date=August 2014}}
The Afghan variant of the kebab is the "kabob" ([[Pashto]]/[[Dari language|Dari]]: کباب).

===Armenia===
{{Main article|Khorovats}}
Kebabs in Armenia are prepared of ground meat spiced with pepper, [[parsley]] and other herbs, and roasted on skewers.

===Azerbaijan===
[[File:Food Gechresh Azerbaijan 03.jpg|thumb|Tika kabab and lyula kabab from mutton, as served in [[Qəçrəş]], [[Quba Rayon]], north-eastern Azerbaijan]]
In the [[Republic of Azerbaijan]], the main varieties include tika kabab, lyula kabab (doyma kabab in some places), tas kababy and tava kabab. The meat for tika kabab is sometimes prepared in basdirma (an onion gravy and thyme) and then goes onto the ramrods. It may be served, wrapped in [[lavash]], with sauce-like [[pomegranate]] addon ([[Pomegranate#Culinary use|narsharab]]) and other [[condiments]].{{citation needed|date=June 2016}}

===Bulgaria===
In [[Bulgaria]], the word ''кебап'' (kebap) is a generic term for meat stews with few or no vegetables. The döner kebab is widespread as fast food and is called {{lang|bg|дюнер}} (dyuner). [[Shish kebap]] / [[shashlik]] is also common, and is called {{lang|bg|шишче}} (shishche - "small skewer").{{citation needed|date=October 2015}}

===China===
[[File:Barbecued lamb sticks.jpg|thumb|left|200px|''Chuan''-style lamb kebab sticks sold by a street vendor]]
{{main article|chuanr}}
[[Chuanr]] ({{zh|c=串|p=chuàn}}), often referred to as "chua'r"  throughout the north, or kawap (كاۋاپ) in [[Uyghur language|Uyghur]], is a variation of kebab originating from the [[Uyghur people]] in the western province of [[Xinjiang]] and a popular dish in [[Chinese Islamic cuisine]]. The dish has since spread across the rest of the country and become a popular [[street food]].

Although the most traditional form of chuanr uses lamb or mutton, other types of meat, such as chicken, beef, pork, and seafood, may be used as well. Small pieces of meat are skewered and either roasted or deep-fried. Common spices and condiments include [[cumin]] called "ziran", [[capsicum|pepper]], [[sesame]], and [[sesame oil]].

===Greece===
[[File:Pita_giros.JPG|thumb|Gyros sandwiches in Greece, with meat, onions, tomato, french fries, and [[tzatziki]] sauce rolled into a [[pita]]]]
{{Main article|Gyro (food)|Souvlaki}}
While the history of [[street foods]] in [[Greek cuisine|Greece]] goes back to ancient times, the iconic Greek ''[[Gyro (food)|gyros]]'' and ''[[souvlaki]]'' as it is known today arose only following the Second World War. Introduced to Athens in the 1950s by immigrants from Turkey and the Middle East, gyros was originally known simply as döner kebab. It is typically served as a sandwich rolled in pita bread, or on a plate, with french fries and various salads and sauces such as [[tzatziki]]. Later in the 1960s, vendors also began selling dishes in the same style made with souvlaki, which resembles Turkish shish kebab, but is usually made with pork.<ref name="Street Foods">
{{cite book 
| title=Street Foods 
| author1-last=Matalas | author1-first=Antonia-Leda 
| author2-last=Yannakoulia | author2-first=Mary 
| editor1-last=Simopoulos | editor1-first=Artemis P. 
| editor2-last=Bhat | editor2-first=Ramesh Venkataramana 
| chapter=Greek Street Food Vending: An Old Habit Turned New 
| url=https://books.google.com/books?id=QQgwVl22fXkC&pg=PA6 
| year=2000 
| publisher=Karger Medical and Scientific Publishers 
| isbn=978-3-8055-6927-9 
| pages=6
}}
</ref>

Around the same time, the Greek name ''gyros'' replaced ''döner kebab'', and the dish became popular in New York City and various parts of the world.<ref name="The Food Timeline: history notes--sandwiches">
{{cite news 
| url=http://www.foodtimeline.org/foodsandwiches.html#gyros 
| title=The Gyro, a Greek Sandwich, Selling Like Hot Dogs 
| date=September 4, 1971
| newspaper=The New York Times 
| pages=23
| accessdate=February 22, 2016
}}
</ref>

In contrast to other areas of Greece, in Athens, both types of sandwich may be called ''souvlaki'', with the skewered meat being called ''kalamaki''.

Although gyros is unquestionably of Middle Eastern origin, the issue of whether modern-day souvlaki came to Greece via Turkish cuisine, and should be considered a Greek styling of shish kebab, or is a contemporary revival of Greek tradition dating as far back as 17th century BC [[Minoan civilization]],<ref name="Greece Is">
{{ cite web
| url=http://www.greece-is.com/prehistoric-gastronomy-2/ 
| title=Prehistoric Gastronomy 
| author=Tassoula Eptakili
| date=2015-10-09
| website=Greece Is
| accessdate=February 21, 2016
}}
</ref> is a topic of sometimes heated debate, at least between Greeks and Turks.{{Clarify|date=March 2016}}<ref name="David L. Gold">
{{cite book
| author=Gold | first=David L.
| title=Studies in Etymology and Etiology With Emphasis on Germanic, Jewish, Romance and Slavic Languages
| url=https://books.google.com/books?id=l015C5vm1XkC&pg=PA323
| year=2009
| publisher=Universidad de Alicante 
| isbn=978-84-7908-517-9
| pages=323
}}
</ref> While English speakers may refer to souvlaki skewers as kebabs,<ref name="Jamie Oliver Recipes">
{{cite web
| url=http://www.jamieoliver.com/recipes/pork-recipes/souvlaki-wicked-kebabs/ 
| title=Souvlaki (Wicked kebabs) 
| website=Jamie Oliver Recipes 
| accessdate=February 22, 2016
}}
</ref> they are not properly called that in Greece.

===India===
[[File:Panner kabab Appetizer.JPG|thumb|250px|''Paneer Kebab'' being prepared, from India.]]
Ancient [[Hindu]] texts, such as [[Mahabharata]], mention a dish made of marinated game meats roasted on large, open fires.<ref>http://m.economictimes.com//articleshow/19155291.cms</ref> Modern day kebabs in India trace their origin to the influence of the [[Mughlai cuisine]] in India. Some varieties of kebab in [[India]] are more or less similar to other kebab preparations along with their distinct taste, which can be credited to the use of the [[Indian spices]]. Though there certain distinct versions like ''[[Tunde ke kabab]]'', ''Tikka kebab'', ''[[Shami kebab]]'', ''Soovar ki Saanth''(Pork belly kebabs from Rajasthan) and ''Rajpooti soolah'', which are native to India. Also, owing to widespread prevalence of vegetarianism in India, there are many local, vegetarian varieties of Kebab, made from [[Paneer]] or potato.

All the varieties such as sheesh, doner (known as shawarma), shammi, tikka, and other forms of roasted and grilled meats are savoured in [[India]].<ref>http://timesofindia.indiatimes.com/life-style/food/food-features/The-kebab-on-your-plate-is-1000-years-old/articleshow/51104519.cms</ref> Some popular kebabs are:{{Div col|2}}
* Kakori kebab
* [[Shami kebab]]
* Kalmi kebab
* Kacche gosht ke chapli kebab
* [[Tunde ke kabab]]
* Sambhali kebab
* Galawati
* Bihari kebab
* Boti kebab
* Seekh Kebab
* Reshmi kebab
* Lasoni kebab
* Chicken malai kebab
* Tikka kebab
* Tangdi kebab (''tangdi'' meaning "leg of the chicken")
* Kaleji kebab
* Hariali chicken kebab
* Burrah kebab
* Soovar ki saanth (Pork belly kebabs from Rajasthan)
* Rajpooti soolah (Game meat-wild boar, deer & partridge barbecue kebabs made with a special "Kachari" (wild melon) sauce by Rajputs in Rajasthan)
{{Div col end}}

===Iran===
[[File:Kebab in Khorramabad.JPG|thumb|250px|[[Kabab chenjeh]] In [[Khorramabad]]]]
{{Main article|Chelow kabab}}
Kabab ({{lang-fa|کباب}}), of which there are several distinct Persian varieties, is a [[national dish]] of [[Iran]]. Kebab may be served with either steamed, [[saffron]]ed [[basmati]] or Persian [[rice]] (''chelow kebab''; {{lang|fa|چلو کباب}}) or with the various types of bread that are the most commonly eaten in Iran, such as [[Lavash]].
Iran has more than seven types of kebab, which form a significant part of the Iranian diet.{{citation needed|date=April 2014}}

It is served with the basic Iranian meal [[Cuisine of Iran#Essential accompaniments|accompaniments]], in addition to grilled tomatoes on the side of the rice and butter on top of the rice. It is an old northern tradition (probably originating in [[Tehran]]) that a raw egg yolk should be placed on top of the rice as well, though this is strictly optional, and most restaurants will not serve the rice this way unless it is specifically requested. "Somagh", powdered [[sumac]], is also made available and its use varies based on tastes to a small dash on the rice or a heavy sprinkling on both rice and meat, particularly when used with red (beef/veal/lamb) meat.

At Persian restaurants, the combination of one [[kabab barg]] and one [[kabab koobideh]] is typically called ''Soltani'', meaning "sultan's feast". The traditional beverage of choice to accompany kebab is [[doogh]], a sour yogurt drink with mint and salt.

In the old [[bazaar]] tradition, the rice (which is covered with a tin lid) and accompaniments are served first, immediately followed by the kebabs, which are brought to the table by the waiter, who holds several skewers in his left hand, and a piece of flat bread (typically nan-e lavash) in his right. A skewer is placed directly on the rice and while holding the kebab down on the rice with the bread, the skewer is quickly pulled out. With the two most common kebabs, [[Kabab barg|barg]] and [[Kabab koobideh|koobideh]], two skewers are always served. In general, bazaar kebab restaurants only serve these two varieties, though there are exceptions.

In [[Azerbaijan (Iran)|Iranian Azerbaijan]], "Binab (also Bonab) Kebabi" is very famous in Azerbaijani cuisine for its large size.<ref name="Financial Tribune Daily">{{cite web| url=http://financialtribune.com/archive/2015/09/19/articles/travel/12198/5000-bonab-kebabs-day| title=5,000 Bonab Kebabs per Day | author=| date=March 1, 2015| website=Financial Tribune Daily| publisher=| accessdate=June 13, 2016 }}</ref> It is named after the city of Binab in East Azerbaijan province. This kebab and other types (e.g., Shishlik, kubide, Berge, Gelin, etc.) can be served alone or with rice and fresh salad on the side. In this region Kebabs come usually with yogurt, hot bread, tomato, onion, parsley and paprika-salt, and tarragon.

====Kabab koobideh====
{{Main article|Kabab koobideh}}
'''Kabab koobideh''' ({{lang|fa|کباب کوبیده}}) or '''''kūbide''''' ({{lang|fa|کوبیده}}) is an Iranian [[Ground meat|minced]] meat kabab which is made from ground lamb, beef, or chicken, often mixed with [[parsley]] and [[onion|chopped onions]].

Kabab Koobideh contains: ground meat, onion, salt, pepper, turmeric, and seasoning. These ingredients are mixed together until the mixture becomes smooth and sticky. One egg is added to help the mix stick together. The mixture is then pressed around a skewer. Koobideh Kabab is typically {{convert|7|to-|8|in|cm|disp=flip|sp=us}} long.

====Kabab barg====
{{Main article|Kabab barg}}
'''Kabāb-e barg''' ({{lang-fa|کباب برگ}}) is a Persian style barbecued lamb, chicken or beef kebab dish. The main ingredients of ''Kabab Barg''&nbsp;&ndash; a short form of this name&nbsp;&ndash; are fillets of beef tenderloin, lamb shank or chicken breast, onions and olive oil.

[[File:Juje kabab 2.jpg|thumb|240px|right|[[Jujeh kabab]], an Iranian chicken kebab]]
[[Marination|Marinade]] is prepared by the mixture of half a cup of olive oil, three [[onion]]s, [[garlic]], half teaspoon [[saffron]], salt and black pepper. One kilogram of lamb is cut into 1&nbsp;cm thick and 4–5&nbsp;cm long pieces. It should be marinated overnight in refrigerator, and the container should be covered. The next day, the lamb is threaded on long, thin metal skewers. It is brushed with marinade and is barbecued for 5–10 minutes on each side. [http://www.persiancity.com/recipes/recipe.asp?ID=55 Kabab-e Barg]

====Jujeh kabab====
{{Main article|Jujeh kabab}}
'''Jūje-kabāb''' ({{lang|fa|جوجه‌کباب}}) consists of pieces of chicken first [[Marination|marinated]] in minced onion and lemon juice with [[saffron]] then grilled over a fire. It is sometimes served with grilled tomato and pepper. Jujeh kabab is one of the most popular Persian dishes.

====Kabab Bakhtiari====
Kabab Bakhtiari is a combination of [[Jujeh kabab]] (chicken kabab) and [[Kabab barg]] (beef or lamb meat) in a decussate form and its name comes from the [[Bakhtiyari people]].{{citation needed|date=November 2015}}

===Iraq===
Several types of kebab are popular in Iraq, although the word kebab in local use is reserved for skewers of spiced ground lamb, traditionally grilled on natural wood charcoal to give the kebab its special flavor. Skewers of grilled marinated meat chunks are called tikka,<ref name="encyclopedia" /> the most popular of which is the chicken tikka.

Kebabs in Iraq are consumed any time of the day, including for breakfast.

===Israel===
[[Mizrahi Jews]] brought various types of grilled meat from their native Middle Eastern lands to Israel, where they are an essential part of the Israeli cuisine.<ref name="encyclopedia" /> Among the most popular are skewers of elongated spiced ground meat, called kabab ({{lang-he-n|קבב}}), which have become a staple dish of the Israeli meat restaurants and the main dish of the traditional Israeli holiday barbecue, alongside the [[Shashlik|shishlik]]. They are commonly made of beef, though lamb is also occasionally used, and are almost always served with the local [[pita]] bread, [[hummus]] and vegetable salads.

===The Levant===
Several varieties of kebabs can be found at most restaurants representing this region. Among the most common are [[shish taouk]], which are grilled chicken skewers marinated in olive oil and spices, and ''lahem meshwi'', charcoal-grilled skewers of prime lamb cubes lightly seasoned with herbs.<ref name="encyclopedia" />

[[Shawarma]], although not considered a kebab in most countries of the Levant, is another very popular type of grilled meat preparation that characterizes this region.

===Nepal===
[[File:Kebab.jpg|border|thumb|right|Sekuwa Kebab in Nepalese restaurant.]]
In [[Nepal]] it is a popular dish in [[Nepalese cuisine]] as well as [[Newa cuisine]] and known as [[Sekuwa]]. It is a meat roasted in a natural wood/log fire in a real traditional [[Nepal]]ese country style. At first while the meat is still in its raw stage is mixed with homemade natural herbs and spices and other necessary ingredients. Sekuwa could be of pork, lamb, goat or chicken, or a mixture. Sekuwa is very popular in [[Nepal]], especially in the Eastern Nepal and [[Kathmandu]]. [[Tarahara]], a small town in Sunsari District of Koshi State in the Eastern Nepal could be called as the sekuwa capital of Nepal.{{citation needed|date=September 2012}}

===Pakistan===
[[File:Pakistani Food Beef Kabobs.jpg|thumb|Pakistani-style seekh kebabs.]]
Kebabs in Pakistan trace their origin to the influence of the [[Mughlai cuisine]]. [[Pakistani cuisine]] is rich with different kebabs. Meat including beef, chicken, lamb and fish is used in kebabs. Some popular kebabs are:

* [[Chapli kebab]] 
* [[Boti kebab]]
* [[Bun kebab]] 
* [[Reshmi kebab]]
* [[Shami kebab]]
* [[Seekh kebab]]
* [[Shami kebab]]

===Turkey===
[[File:Şiş kebap and pilav.jpg|thumb|''[[Şiş kebap]]'' with "şehriyeli pilav" (orzo pilaf), onions with sumac, a grilled pepper, a slice of tomato (also grilled) and rucula leaves.]]
[[File:Cağkebabı5.jpg|200px|thumb|[[Cağ kebabı]]]]
[[File:Bursa13.JPG|thumb|[[İskender kebab]] served in [[Bursa]], Turkey]]
[[File:Döner kebab slicing.jpg|border|thumb|Slicing döner kebab off a rotating vertical spit]]
[[File:Adana kebab.jpg|thumb|[[Adana kebab]].]]
{{See also|Turkish cuisine}}

====Shish====
{{Main article|Şiş kebap}}
Shish kebab is a dish consisting of small cubes of meat or fish threaded on a [[skewer]] and [[Grilling|grilled]]. ''Şiş'', pronounced {{IPA-tr|ʃiʃ|}}, is a Turkish word meaning "sword" or "skewer".<ref>{{cite book|title=Food culture in Russia and Central Asia|author=Glenn Randall Mack, Asele Surina|publisher=Greenwood Publishing Group|year=2005|pages=83–84|url=https://books.google.com/books?id=j7MTx_zcIR0C&pg=PA84&dq=shish+means&cad=3#v=onepage&q=shish%20means&f=false}}</ref><ref>[http://www.tdk.gov.tr/index.php?option=com_gts&arama=gts&guid=TDK.GTS.50edae19e898e3.90915487 Internet dictionary] of [[Turkish Language Association]]</ref>

In the US, the word "kebab" usually refers to shish kebab.<ref name="oxford">{{cite book|last=Davidson|first=Alan|title=[[Oxford Companion to Food]]|publisher=Oxford University Press|location=Oxford|year=1999|pages=429}}</ref><ref name="larGast">{{cite book|editor=Prosper Montagne|title=[[Larousse Gastronomique]]|year=2001|publisher=Clarkson Potter|location=New York|isbn=0-609-60971-8|pages=646}}</ref>

In Turkey, shish kebab does not normally contain vegetables, though they may be cooked on a separate skewer.<ref name="Raichlen2008">{{cite book|author=Steven Raichlen|title=The Barbecue! Bible 10th Anniversary Edition|url=https://books.google.com/books?id=kibIQBCGmmwC&pg=PA214|date=28 May 2008|publisher=Workman Publishing Company|isbn=978-0-7611-5957-5|pages=214–}}</ref> It can be prepared with lamb, beef, chicken, or fish, but pork is not used. In American and other [[Western world|Western]] shish kebab recipes, any kind of meat may be used; cubes of vegetables are often threaded on the spit as well. Typical vegetables include [[tomato]], [[bell pepper]], [[onion]]s, and [[Edible mushroom|mushrooms]].

====Cağ====
{{main article|Cağ kebabı}}
Before taking its modern form, as mentioned in [[Ottoman Empire|Ottoman]] travel books of the 18th century,<ref>{{cite web|authorlink=Dönercibaşı |title=Döner Hakkında – Dönerin Tarihçesi |language=Turkish |publisher=Dönercibaşı- Özbilir Grup |url=http://www.donercibasi.com/doner.htm |accessdate=3 March 2009 |deadurl=yes |archiveurl=https://web.archive.org/web/20081204040944/http://www.donercibasi.com/doner.htm |archivedate=4 December 2008 }}</ref><ref name="iskender">{{cite web| last = İskenderoğlu| first = Yavuz| title = Yavuz İskenderoğlu-Kebapçı İskender Tarihçesi| language = Turkish| publisher=Kebapçı İskender| year = 2008| url = http://www.kebapciiskender.com.tr/tr/?PID=7| accessdate =3 March 2009}}</ref> the doner used to be a horizontal stack of meat rather than vertical, probably sharing common ancestors with the [[Cağ kebab|Cağ Kebabı]] of the [[Eastern Anatolia|Eastern Turkish]] province of [[Erzurum]].

In his family biography, İskender Efendi of 19th century [[Bursa]] writes that "he and his grandfather had the idea of roasting the lamb vertically rather than horizontally, and invented for that purpose a vertical [[Mangal (barbecue)|mangal]]".

Since then, Hacı İskender is known as the inventor of Turkish döner kebab.<ref>Kenneth F. Kiple, Kriemhild Coneè Ornelas, eds., Cambridge World History of Food, Cambridge, 2000. ISBN 0-521-40216-6. Vol. 2, p. 1147.</ref><ref>{{Cite journal| last = İskenderoğlu| first = Yavuz| location = "Yüzyıllardır yerdeki ateşe paralel olarak pişirilen kuzuyu, dik mangalda ayağa kaldırma!"| title = Yavuz İskenderoğlu-Kebapçı İskender Tarihçesi| language = Turkish| publisher=Kebapçı İskender| year = 2008| url = http://www.kebapciiskender.com.tr/tr/?PID=7| accessdate =3 March 2009| postscript = <!-- Bot inserted parameter. Either remove it; or change its value to "." for the cite to end in a ".", as necessary. -->{{inconsistent citations}}}}</ref> With time, the meat took a different marinade, got leaner, and eventually took its modern shape.<ref name="iskender"/>

====Döner====
{{Main article|Doner kebab}}
Döner kebab, literally "rotating kebab" in Turkish, is sliced lamb, beef, or chicken, slowly roasted on a vertical [[Rotisserie|rotating spit]]. The Middle Eastern [[shawarma]], Mexican [[tacos al pastor]], and Greek [[Gyro (food)|gyros]] are all derived from the Turkish döner kebab, which was invented in [[Bursa]] in the 19th century by a cook named Hacı İskender.<ref>Kenneth F. Kiple, Kriemhild Coneè Ornelas, eds., ''Cambridge World History of Food'', Cambridge, 2000. ISBN 0-521-40216-6. Vol. 2, p. 1147.</ref>

The German-style döner kebab sandwich, sometimes called simply "a kebab" in English, was [[Kadir Nurman|introduced by Turkish immigrants]] in Berlin in the 1970s, and has become one of the most popular take-away foods in Germany and much of Europe. It is commonly sold by Turks, and considered a Turkish-German specialty, in Germany.<ref name=Berlin>{{cite web|title=Doner kebab 'inventor' Kadir Nurman dies in Berlin|url=http://www.bbc.co.uk/news/world-europe-24685617|publisher=BBC|accessdate=1 November 2013}}</ref>

====Adana====
{{Main article|Adana kebabı}}
[[Adana]] kebabı (or kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled over charcoal. It is generally "hot" or piquant. The traditional Adana Kebab is made using lamb, with a high fatty content cooked over hot coals.  Only three ingredients are used in a proper Adana Kebab, minced lamb, red capsicum (pepper) and salt.

====Steam kebab====
Steam kebab ([[Turkish language|Turkish]]: [[Buğu kebabı]]) is a [[Turkish cuisine|Turkish]] [[stew]] which is cooked in a pan or an earthenware casserole. The casserole's lid is sealed in order to cook the meat in its own juices. The dish is prepared with [[pearl onion]]s, [[garlic]], [[thyme]], and other spices. In [[Tekirdağ]], it is served with [[cumin]]; in [[Izmir]], it is served with [[Pistacia lentiscus|mastic]].<ref>[http://www.kultur.gov.tr/TR/Genel/BelgeGoster.aspx?4C64CBA40EAEACBD6407999D5EC50F894E28CAAAE37831E5 Kebab aux petits oignons], Turkish Ministry of Culture and Tourism</ref>

====Testi kebab====
A dish from [[Central Anatolia]] and the Mid-Western [[Black Sea region]], consisting of a mixture of meat and vegetables cooked in a clay pot or jug over fire (''testi'' means ''jug'' in Turkish). The pot is sealed with bread dough or foil and is broken when serving.<ref>[http://365mealsaroundtheworld.blogspot.com/2007/06/testi-kebab.html Testi kebab: a general description]. Retrieved on 22 May 2009</ref><ref>[http://zelvehotel-restaurant.com/en/restaurant.shtml Testi kebab: a specialty of Cappadocia]. Retrieved on 22 May 2009 (scroll to the bottom of the page)</ref>

==Other variants==
{{For|a list of kebab variants|List of kebabs}}

===Kebab kenjeh===
Kebab Kenjeh, also known as Chenjeh ({{lang|fa|کنجه کباب}}) is a meat, specifically and traditionally lamb, dish in the Middle East. Originating in Iran, kebab kenjeh is now found worldwide.{{Citation needed|date=September 2015}} The meat is cooked with olive oil, lemon juice, salt, and pepper and served with rice, grilled tomato, and raw onion.

===Kebab Halabi===
[[File:Kebab khashkhash.jpg|thumb|Kebab khashkhash from [[Aleppo]]]]
A kind of kebab served with a spicy tomato sauce and [[Aleppo pepper]], very common in [[Syria]] and [[Lebanon]], named after the city of [[Aleppo]] (''Halab''). Kebab Halabi has around 26 variants<ref>{{cite web|url=http://www.kuna.net.kw/ArticlePrintPage.aspx?id=1591518&language=ar|title=Kuwait News Agency (KUNA)|publisher=|accessdate=1 November 2014}}</ref> including:
* Kebab karaz (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 in Syria|Armenians]].
* Kebab khashkhash: rolled lamb or beef with chili pepper paste, parsley, garlic and pine nuts.
* Kebab Hindi: rolled meat with tomato paste, onion, capsicum and pomegranate molasses.
* Kebab kamayeh: soft meat with truffle pieces, onion and various nuts.
* Kebab siniyye (tray kebab in Arabic): lean minced lamb in a tray added with chili pepper, onion and tomato.

===Kakori===
Kakori kebab is an [[Indian cuisine|Indian]] kebab attributed to the city of [[Kakori]] in [[Uttar Pradesh]], India. There is much folklore about this famous kebab that takes its name from a hamlet called Kakori on the outskirts of Lucknow.<ref name="Avadh">{{cite book |url=https://books.google.com/books?id=jW5XVl4o-iQC&pg=PT14&dq=Kakori+kebab&cd=3#v=onepage&q=Kakori%20kebab&f=false |title=Classic Cooking of Avadh - Google Books |publisher=books.google.co.uk |accessdate=2 January 2010 }}</ref>

One such story says that the kakori kebab was created by the Nawab of Kakori, Syed Mohammad Haider Kazmi, who, stung by the remark of a British officer about the coarse texture of the kebabs served at dinner, ordered his rakabdars (gourmet cooks) to evolve a more refined seekh kebab.<ref name="Avadh"/> After ten days of research, they came up with a kebab so soft and so juicy it won the praise of the very British officer who had scorned the Nawab.<ref name="Avadh"/> The winning formula that his rakabdars came upon included mince obtained from no other part but the raan ki machhli (tendon of the leg of mutton), khoya, white pepper and a mix of powdered spices.<ref name="Avadh"/>

[[File:Chapli Kebab.jpg|thumb|Chapli kebab served in a restaurant in [[Birmingham]], [[United Kingdom]]]]

==={{anchor|Chapli}}Chapli===
{{Main article|Chapli kebab}}
Chapli kebab is a [[patty]] made from beef mince, onions, tomatoes, green chilies, coriander seeds, cumin seeds, salt, black pepper, lemon juice or promegranate seeds, eggs, cornstarch and coriander leaves.<ref name="Multicultural Cookbook">{{cite book |url=https://books.google.com/books?id=gcxqvnsIPeMC&pg=PA161&dq=Chapli+Kabab&cd=1#v=onepage&q=Chapli%20Kabab&f=false |title=The multicultural cookbook for students - Google Books |publisher=|accessdate=2 January 2010 }}</ref> Chapli kebab is a common dish in [[Pashtun cuisine]] and popular in  [[Afghanistan]], [[Pakistan]]. The kebab originates from north western [[Pakistan]].<ref name="Multicultural Cookbook"/> [[Mardan]] is famous for chapli kabab not only locally but also internationally.{{Citation needed|date=December 2015}}

Chapli kebab is prepared flat and round and generally served with naan.<ref name="Multicultural Cookbook"/>

The word ''Chapli'' comes from the [[Pashto language|Pashto]] word ''Chaprikh'', which means "flat".<ref name="Multicultural Cookbook"/>

===Burrah===
Burrah kebab is another kebab from India. This is usually made of goat or lamb meat, liberally  [[Marination|marinated]] with spices and charcoal grilled. It uses cuts of chops and not other meat cuts

===Kalmi===
[[File:Kalmikabab.jpg|thumb|Kalmi Kebab served with onions and cabbage in [[Delhi]], India]]
Kalmi kebab a popular snack in [[Indian cuisine]]. The dish is made by  [[Marination|marinating]] chicken drumsticks and placing them in a [[tandoor]]. Various kinds of freshly ground [[Indian spices]] are added to the yogurt used for the marination of the chicken. When prepared, the drumsticks are usually garnished with mint leaves and served with onions and [[Indian bread]].

===Galouti===
[[File:Galouti Kabab from Tunday Kababi Lucknow 2009-01-06.jpg|thumb|Galouti kabab as served in [[Lucknow]], India]]
The Galouti kebab is a dish from South Asia, made of minced goat and green papaya, traditionally used to tenderize the meat. After mixing with herbs and spices, the very finely ground meat is shaped into patties and fried in pure [[ghee]] until it is browned.<ref>{{cite web|last=Kapoor|first=Sanjeev|title=Galouti Kabab|url=http://www.zeekhanakhazana.com/recipe/galouti-kebab|publisher=Zee Khana Khazana|accessdate=15 November 2013}}</ref> Like Lucknowi biryani and Kakori kebab, it is a hallmark of [[Awadhi cuisine]].{{Citation needed|date=June 2013}}

Many leading Indian hotel chains have taken to popularising the Awadhi food tradition, with the Galouti kebab being a ''pièce de résistance''. The home of this kebab is Lucknow. It is most famously had at the almost iconic eatery "Tundey Miyan" at Old Lucknow.

Legend has it that the galawati kebab was created for an aging Nawab Wajid Ali Shah of Lucknow who lost his teeth, but not his passion for meat dishes. ''Galawati'' means "melt in your mouth" and was perfect for the toothless Nawab who continued savouring this until his last days.{{Citation needed|date=June 2013}} The original recipe that brought many a smile on the Nawab's face, albeit toothless, and many a sigh of satisfaction, is supposed to have more than 100 aromatic spices.{{Citation needed|date=June 2013}}
{{Clear}}

==Society==
Speaking Norwegian with an Arab accent or with a lot of words and expressions borrowed from the Pakistani, Turkish, Arabic, and Persian languages is sometimes referred to as ''Kebabnorsk'' ([[Kebab Norwegian]]).<ref>{{cite news|title=Er du oppdatert på kebabnorsk?|trans_title=Are you up to date on kebab Norwegian?|url=http://tjenester.aftenposten.no/quiz/quiz.htm?id=11712|accessdate=5 November 2015|work=[[Aftenposten]]|language=Norwegian}}</ref> In 2009, the Italian city of [[Lucca]] banned new ethnic restaurants from opening in its centre, a ruling which had a marked effect on vendors of kebab.<ref>{{cite news|title=A Walled City in Tuscany Clings to Its Ancient Menu|url=https://www.nytimes.com/2009/03/13/world/europe/13lucca.html?_r=0|accessdate=5 November 2015|work=The New York Times|date=12 March 2009}}</ref> [[Robert Ménard]], the mayor of the French city of [[Béziers]], known for his opposition to Islam and immigration, banned new kebab restaurants, claiming that they were threatening French culture.<ref>{{cite news|last1=Taylor|first1=Adam|title=French mayor rants against kebabs so critics declare an international kebab festival|url=http://www.independent.co.uk/news/world/europe/french-mayor-rants-against-kebabs-critics-declare-an-international-kebab-festival-a6721101.html|accessdate=5 November 2015|work=The Independent|date=4 November 2015}}</ref>

==Similar dishes==
{{Main article|List of kebabs}}
{{col begin}}
{{col break}}
;Africa
*[[Suya]] ([[Nigerian cuisine|Nigerian]])
*[[Sosatie]] ([[South African cuisine|South African]])

;Americas
*[[Donair]] ([[Canadian cuisine|Canadian]])
*[[City chicken]] (U.S.)
*[[Spiedie]]s ([[New York State]])
*[[Tapas#Common Spanish tapas|Banderilla]] ([[México]])
*[[Anticucho]]s ([[Andean States|Andean]])
*Espetinho ([[Brazilian cuisine|Brazilian]])
{{col break}}
;Asia
*[[Chuanr]] ([[Cuisine of Xinjiang|Chinese]])
*[[Dakkochi]] ([[Korean cuisine|Korean]])
*[[Kushiyaki]] and [[yakitori]] ([[Japanese cuisine|Japanese]])
*[[Satay]] ([[Southeast Asian cuisine|Southeast Asian]])
{{col break}}
;Europe, Caucasus, central Asia
*[[Shashlik]] ([[Russian cuisine|Russian]])
*Rablóhús ([[Hungarian cuisine|Hungarian]])
*[[Kebakko]] ([[Finnish cuisine|Finnish]])
*[[Brochette]] ([[French cuisine|French]])
*[[Espetada]] ([[Portuguese cuisine|Portuguese]])
*[[Pinchitos]] ([[Andalusian cuisine|Spanish Andalusian]])
*[[Souvlaki]] (Σουβλάκι; [[Greek cuisine|Greek]])
*[[Arrosticini]] ([[Italian cuisine|Italian]])
*[[Ćevapi]] ([[Balkan cuisine|Balkan]])
*[[Frigărui]] and [[mititei]] ([[Romanian cuisine|Romanian]])
*[[Khorovats]] ([[Armenian cuisine|Armenian]])
{{col end}}

==See also==
{{portal|Food}}
{{div col|colwidth=30em}}
* [[Afghan Cuisine]]
* [[Arab cuisine]]
* [[Armenian cuisine]]
* [[Azerbaijani cuisine]]
* [[Iranian cuisine]]
* [[Iraqi cuisine]]
* [[Israeli cuisine]]
* [[Levantine cuisine]]
* [[List of barbecue dishes]]
* [[List of kebabs]]
* [[Ottoman cuisine]]
* [[Syrian cuisine]]
* [[Turkish cuisine]]
{{div col end}}

==References==
{{Reflist|30em}}

==Further reading==
* [[Najmieh Batmanglij|Batmanglij, Najmieh]]. ''New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij''. ISBN 0-934211-34-5

==External links==
{{Commons category|Kebabs}}
*[http://dreamofiran.com/taste-of-iran-a-complete-guide-to-the-iranian-kebab/ A Complete Guide to the Iranian Kebab]
*[https://www.facebook.com/pages/Kebab/105580896143405?ref=ts&fref=ts&rf=104008209636856 Facebook page]
*[http://rbth.com/multimedia/video/2014/07/30/delicious_russia_lula_kebab_for_dinner_at_the_dacha_38651.html Caucasian lamb lula kebab - VIDEO TUTORIAL]

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