Editing Kebab (section)

===South Asia===

[[File:Kufta Kebab.jpg|thumb|[[Kofta]] kebab with [[naan]]]]

South Asia has a rich kebab tradition with a great variety of different kebab dishes. Many modern kebabs in [[Bangladeshi cuisine|Bangladeshi]], [[Indian cuisine|Indian]] and [[Pakistani cuisine]] trace their origins back to the time of the [[Mughals]] and the strong influence of [[Mughlai cuisine]]. Kebab dishes common to one or more of these countries include:

*[[Tandoori kebab]] ({{langx|ur|{{Nastaliq|تندوری کباب}}}})
*[[Naga doner kebab]]
*[[Tikka kebab]]
*[[Kathi Kebab]] (including [[Paratha|Porota]] Kababs, kebab wraps)
* [[Shami kebab]] ({{langx|ur|{{Nastaliq|شامی کباب}}}}) – A Shami kebab is a small patty of minced beef or chicken and ground [[chickpea]]s and spices.
* [[Seekh kebab]] ({{langx|ur|{{Nastaliq|سيخ کباب}}}}) – A long skewer of beef mixed with herbs and seasonings, it takes its name from the skewer.
* [[Tunde ke kabab]] ({{langx|ur|{{Nastaliq|ٹنڈے کے کباب}}}})
* [[Bun kebab]] ({{langx|ur|{{Nastaliq|بن کباب}}}}) – A unique kebab sandwich with beef, lamb, fish or chicken.
*[[Shatkora doner kebab]]
* [[Chapli kebab]] ({{langx|ur|{{Nastaliq|چپلی کباب}}}}) – A spiced, tangy round kebab made of ground beef and cooked in animal fat. A speciality of [[Peshawar]] in [[Khyber-Pakhtunkhwa]].
* [[Bihari kebab]] ({{langx|ur|{{Nastaliq|بہاری کباب}}}}) – Skewer of beef mixed with herbs and seasoning.
* [[Kalmi kebab]] ({{langx|ur|{{Nastaliq|کلمی کباب}}}})
* [[Sheesh kebab]] ({{langx|ur|{{Nastaliq|شیش کباب}}}})
* [[Burrah kebab]] – made from goat or lamb chops, liberally [[Marination|marinated]] with spices and charcoal grilled.

====Afghanistan====
{{main|Afghan cuisine}}
[[File:Chopan Kebab (4310721741).jpg|thumb|Chopan kebab being prepared in Afghanistan]]
Afghan kebab ([[Pashto]]/[[Dari language|Dari]]: کباب) is most often found in restaurants and outdoor vendor stalls. The most widely used meat is lamb. Recipes differ with every restaurant. In [[Afghan cuisine]], kebab is served with naan, rarely rice, and customers have the option to sprinkle [[sumac]] or ''ghora'', dried ground sour grapes, on their kebab. The quality of kebab is solely dependent on the quality of the meat. Pieces of fat from the sheep's tail (jijeq) are usually added with the lamb [[skewer]]s to add extra flavor.

Other popular kebabs include the [[meat chop|lamb chop]], [[Ribs (food)|ribs]], beef, [[buffalo meat|buffalo]], and chicken.

[[Chapli kebab]], a specialty of Eastern Afghanistan, is a patty made from beef mince. It is prepared flat and round, and served with naan. The original recipe of chapli kebab dictates a half meat (or less), half flour mixture, which renders it lighter in taste and less expensive.

====Bangladesh====
{{main|Bangladeshi cuisine}}
[[File:A chicken kebab shop in dhaka 201-901-09.jpg|thumb|A kebab shop in [[Dhaka, Bangladesh]]]]
In Bangladesh they make variations of kebab (Bengali কাবাব or "Kabab"). In the old [[Mughal Empire|Mughal]] province of [[Bengal Subah]]'s capital of Dhaka, various Pakistani and Indian-influenced dishes started to be made. Amongst these were kebabs. In [[Bangladeshi cuisine]], most kebabs are made using fish or beef.

====India====
{{main|Indian cuisine}}
Modern-day kebabs in India mostly trace their origin to the influence of [[Mughlai cuisine]].<ref name="Oxford Companion"/> Some Indian kebabs have very specific geographic attributions, such as Kakori kebab, which is made of finely ground, soft mince and attributed to the city of [[Kakori]] in [[Uttar Pradesh]], where legend has it that it was first prepared for old and toothless pilgrims.<ref name="Avadh">{{cite book|last=Jiggs|first=Kaira|title=Jiggs Kalra's Classic Cooking Of Avadh|url=https://books.google.com/books?id=jW5XVl4o-iQC&pg=PT14|year=2005|publisher=Allied Publishers|isbn=978-81-7764-567-5|page=14}}</ref>

====Pakistan====
{{main|Pakistani cuisine}}
[[File:Pakistani Food Beef Kabobs.jpg|thumb|Pakistani-style seekh kebabs]]
In Pakistan kebabs trace back their origin during the time of the Mughals [[Mughlai cuisine]], and their influence on the [[Pakistani cuisine|cuisine of modern-day Pakistan]]. There are all sorts of kebab varieties such as seekh, chapli, shammi and other forms of roasted and grilled meats. As Pakistan is a predominantly Muslim country, pork is not used. Instead meats like beef, chicken, lamb, fish and sometimes [[buffalo meat|buff]] are used in the making of kebabs.