Editing Kebab (section)

==Varieties by region==
{{For|a list of kebab variants|List of kebabs}}
{{more citations needed|section|date=February 2018}}
In most [[Anglosphere|English-speaking countries]], a ''kebab'' may be the classic [[shish kebab]] or [[souvlaki]] – small cubes of meat cooked on a skewer<ref name="Oxford Companion">{{cite book|last=Davidson|first=Alan|editor-last=Jaine |editor-first=Tom |title=The Oxford Companion to Food|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA442|publisher=Oxford University Press|location=Oxford|year=2014|pages=442|isbn=9780191040726|via=Google Books}}</ref><ref name="Zubaida 2010">{{Cite conference |conference=[[Oxford Symposium on Food and Cookery]] |publisher=[[Prospect Books]] |isbn = 978-1-903018-79-8 |last=Zubaida |first=Sami |author-link=Sami Zubaida |editor-last=Hosking |editor-first=Richard |title=Vocabularies of Middle Eastern Food |book-title = Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009 |pages=386 |url=https://books.google.com/books?id=3ilvBQAAQBAJ&pg=PT385 |date = 2010 |via=Google Books}}</ref> – or made with minced (ground) meat, as in [[doner kebab]].<ref>{{cite web|first=Katharine|last=Shilcutt|access-date=2020-06-19|title=World's Second-Largest Döner Kebap Chain Headed to Houston|url=https://www.houstoniamag.com/eat-and-drink/2014/04/worlds-second-largest-doner-kebap-chain-headed-to-houston-april-2014|date=9 April 2014|website=[[Houstonia Magazine]]}}</ref><ref name="Zubaida 2010"/><ref name="encyclopedia">{{cite book |last=Marks |first=Gil |author-link=Gil Marks |title=Encyclopedia of Jewish Food |url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT920 |year=2010 |publisher=Houghton Mifflin Harcourt |isbn=978-0-544-18631-6}}</ref> By contrast, in [[Indian English]], [[Bangladeshi English]], [[Pakistani English]]<ref name="OED cabob">{{cite OED2|cabob}}</ref><ref name="Dictionary.com">
{{cite web |url=http://dictionary.reference.com/browse/kebab| title=Kebab |website=Dictionary.com |access-date=23 February 2016}}</ref> and in the languages of the Middle East, other parts of Asia, and the [[Muslim world]], a ''kebab'' is any of a wide variety of [[grilling|grilled]] meat dishes. Some dishes ultimately derived from Middle Eastern kebab may have different names in their local languages, such as the Chinese ''[[chuanr|chuan]]''.

===East Asia===
====China====
{{main|Chuan (food)}}
[[File:Barbecued lamb sticks.jpg|thumb|''Chuan''-style lamb kebab sticks sold by a street vendor]]
[[Chuan (food)|Chuan]] ({{lang-zh|c=串|p=chuàn}}), often referred to as "chuan" in [[Mandarin Chinese|Mandarin]] 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 chuan 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]].

===Europe===
====Greece====
{{Main|Gyros|Souvlaki}}
[[File:Pita giros.JPG|thumb|left|[[Gyro (food)|Gyro]] kebab sandwiches in Greece served with fixings and [[tzatziki]] sauce in [[pita]] bread]]
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 [[World War II|Second World War]]. Introduced to [[Athens]] in the 1950s by Greek refugees 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.
| editor-link1=Artemis Simopoulos
| editor2-last=Bhat | editor2-first=Ramesh Venkataramana
| chapter=Greek Street Food Vending: An Old Habit Turned New
| chapter-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 word ''gyros'' replaced ''döner kebab'', and the Greek style of the dish spread to become popular, particularly in North America, and various other 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=4 September 1971
| newspaper=The New York Times
| pages=23
| access-date=22 February 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
| access-date=21 February 2016
}}
</ref> is a topic of sometimes heated debate, at least between Greeks and Turks.<ref name="David L. Gold">
{{cite book
| last=Gold | first=David L.
| title=Studies in Etymology and Etiology With Emphasis on Germanic, Jewish, Romance and Slavic Languages
| quote=Greeks and Turks also battle over the similar dishes which the first call ''soublaki'' (> english ''souvlaki'') and the second ''şiş kebabı'' (> English ''shish kebab''), each claiming to be the originators.
| 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
| access-date=22 February 2016
}}
</ref> they are not properly called that in Greece.

===West Asia and North Africa===
====South Caucasus====

Both [[Armenian cuisine|Armenian]] and [[Azerbaijani cuisine]] feature oblong kofta-style mincemeats kebabs known as ''[[lula kebab|lula or lyulya kebab]]'', while 
Armenian cuisine refers to shish-style kebabs as ''[[khorovats]]'',<ref name="Petrosian 2011">{{cite book|first=Irina |last=Petrosian |editor-first1=Ken|editor-last1=Albala|title=Food Cultures of the World Encyclopedia|url=https://books.google.com/books?id=NTo6c_PJWRgC&pg=RA3-PA4|publisher=ABC-CLIO|date=2011 |volume= 4: Europe |pages=1–10|isbn=9780313376269|via=Google Books}}</ref><ref name="Petrosian Underwood 2006">{{cite book|first1=Irina|last1=Petrosian|first2=David|last2=Underwood|title=Armenian Food: Fact, Fiction & Folklore|url=https://books.google.com/books?id=0oXYX9Qzx9oC&pg=PA72|publisher=Yerkir Publishing |date=2006 |isbn=9781411698659|via=Google Books}}</ref> and doner kebab as ''Karsi khorovats'' after the city of [[Kars]] which became known for the dish during the time of the Ottoman Empire.<ref name="Petrosian Underwood 2006"/>

====Iran====
{{Main|Iranian cuisine}}
[[File:Kebab in Khorramabad.JPG|thumb|right|Kabab Chenjeh in [[Khorramabad]]]]
There are several distinct Persian varieties of kabab ({{langx|fa|کباب}}). Kabab may be served with either steamed, [[saffron]]ed [[basmati]] or Persian [[rice]] and called ''[[chelow kabab]]'' ({{lang|fa|چلوکباب}}), which is considered the [[national dish]] of Iran.<ref name="Shaida 1992">{{cite conference |url=https://books.google.com/books?id=FrWgDRkS90EC&pg=PA272 |title=Chellow Kabab – The National Dish of Iran |last1=Shaida |first1=Margaret |date=1992 |publisher=Prospect Books |pages=272 |location=[London] |conference=Oxford Symposium on Food and Cookery 1991: Public Eating |isbn=9780907325475|access-date=21 April 2018}}</ref> It may also be served with the various types of bread that are the most commonly eaten in Iran, such as [[lavash]].

It is served with the basic [[Cuisine of Iran#Essential accompaniments|Iranian meal 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 combination of one kabab barg, one [[jujeh kabab]] and kabab koobideh is typically called ''Shah abbasi'', meaning "[[Abbas the Great|Shah Abbas']] meal". The traditional beverage of choice to accompany Persian kabab 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 kababs, 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 kababs, [[Kabab barg|barg]] and [[Kabab koobideh|koobideh]], two skewers are always served. In general, bazaar kabab restaurants only serve these two varieties, though there are exceptions.

In [[Azerbaijan (Iran)|Iranian Azerbaijan]], "Binab (also Bonab) Kababi" is very famous in Iranian Azerbaijani local 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| date=1 March 2015| website=Financial Tribune Daily| access-date=13 June 2016| archive-date=11 August 2016| archive-url=https://web.archive.org/web/20160811205957/http://financialtribune.com/archive/2015/09/19/articles/travel/12198/5000-bonab-kebabs-day| url-status=dead}}</ref> It is named after the city of Binab in East Azerbaijan province. This kabab 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 Kababs come usually with yogurt, hot bread, tomato, onion, parsley and paprika-salt, and tarragon.

[[File:Iranian Kabab Koobideh (Bonab style).jpg|thumb|Iranian Kabab Koobideh (Bonab style)]]
'''[[Kabab koobideh]]''' ({{lang|fa|کباب کوبیده}}) it '''''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|order=flip|sp=us}} long.

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

[[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.

'''[[Jujeh kabab|Jūjeh 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''' is a combination of Jujeh kabab (chicken kabab) and Kabab barg (beef or lamb meat) on the same skewer. Its name comes from the [[Chaharmahal and Bakhtiari Province|Bakhtiari region]] of Iran.

'''Kabab Kenjeh''', also known as Chenjeh ({{lang|fa|کنجه‌کباب}}, {{lang|fa|چنجه}}) is a kabab traditionally made with chunks of marinated lamb meat. It is typically served with grilled tomatoes and rice or bread.<ref name="Dana-Haeri 2014">{{Cite book |url=https://books.google.com/books?id=ElrXAgAAQBAJ&pg=PA117 |title=From a Persian kitchen : fresh discoveries in Iranian cooking |last=Dana-Haeri |first=Jila |publisher=I.B.Tauris |year=2014 |isbn=9781780768014 |location=London |pages=117–118 |oclc=859880780}}</ref>

[[Kabab torsh|Kabab Torsh]] is an Iranian Kabab from the northern provinces of Gilan and Mazandaran, renowned for its sour, pomegranate based seasoning.<ref>{{cite web |title=Kabab Torsh |url=https://thecaspianchef.com/2019/05/21/marinated-tangy-kebabs-in-pomegranate-and-herbs/ |website=thecaspianchef |date=21 May 2019 }}</ref>

Kabab Lari, Kabab Tabei (Pan Kabab), Dande Kabab, Kabab Shandiz, Shishlik Kabab, Kabab Ghafghazi, Kabab Soltani, Kabob Vaziri, Kabob Loghmeh, Taas Kabab, Mahi Kabab (Fish Kabab) and Kabab Jegar (Sheep Liver Kaba) are among other types of Persian Kababs popular in Iran.{{citation needed|date=October 2024}}

====Iraq====
[[File:Iraqi kebab كباب عراقي Baghdad.jpg|thumb|Traditional Iraqi Kebab, made out of ground lamb and known for its oily texture]]
Several types of kebab are popular in [[Iraqi cuisine]], 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 Levant====
Several varieties of kebabs can be found in [[Levantine cuisine]]. 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" />

The Syrian city of [[Aleppo]] is said to have at least twenty-six versions of kebab halabi or Aleppo kebab, including kebab cooked with cherries; with aubergine; with [[Aleppo pepper|chili]], [[parsley]] and [[Pine nut|pine-nuts]]; and with [[truffle]]s.<ref>{{Cite book |last=Mansel |first=Philip |url=https://books.google.com/books/about/Aleppo.html?id=ddOLDwAAQBAJ |title=Aleppo: The Rise and Fall of Syria's Great Merchant City |date=2016-02-28 |publisher=Bloomsbury Publishing |isbn=978-0-85772-924-8 |language=en}}</ref>

[[Mizrahi Jews]] brought various types of grilled meat from their native Middle Eastern countries to Israel, where they have become an essential part of [[Israeli cuisine]].<ref name="encyclopedia" /> Among the most popular are skewers of elongated spiced ground meat, called kabab ({{langx|he|קבב}}), which have become a staple dish of meat restaurants and the main dish of the traditional holiday barbecues, 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.

[[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.

====Egypt====
Several varieties of kebab are popular in [[Egyptian cuisine]], although the word kebab in local use is reserved for skewers of grilled marinated meat chunks. Skewers of grilled seasoned ground meat are called kofta. [[Shish taouk]], which are skewers of grilled marinated chicken chunks, are another popular variety of kebab in Egypt. All kebabs are grilled on charcoal to give them their special flavor.<ref name="encyclopedia" />

====Turkey====
{{See also|Turkish cuisine|List of Middle Eastern dishes}}
[[File:Beyti (döner).jpg|thumb|Beyti kebab served with ''[[pilav]]'']]
[[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|right|thumb|[[Cağ kebabı]]]]
[[File:Iskender kebab on plate.jpg|thumb|[[İskender kebab]]]]

* '''''[[Adana kebap]]''''' (or kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled over charcoal. Named after the Turkish city of [[Adana]], the kebab 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.
* ''Ali Paşa kebabı'', "Ali Pasha kebab" – cubed lamb with tomato, onion and parsley wrapped in [[Filo|phyllo]].<ref name="JHFEHJBAAH">''Turkish Cookery'' by M.Günür {{ISBN|975-479-100-7}}</ref>
* ''[[Alinazik kebab|'''Alinazik''']]'' – Ground meat kebab [[Sautéing|sautéed]] in a saucepan,  with garlic, yogurt and eggplants added.
* ''[[Beyti kebab|'''Beyti kebap''']]'' – 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 [https://web.archive.org/web/20071009160857/http://www.beyti.com/homepage.htm Beyti] in [[Istanbul]] and particularly popular in Turkey's larger cities.
* ''Bostan kebabı'' – Lamb and aubergine [[casserole]].<ref name="JHFEHJBAAH" />
* '''''[[Buğu kebabı]]''''' – Steam kebab, 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 [[İzmir]], it is served with [[Pistacia lentiscus|mastic]].<ref>[http://www.kultur.gov.tr/TR/Genel/BelgeGoster.aspx?4C64CBA40EAEACBD6407999D5EC50F894E28CAAAE37831E5 Kebab aux petits oignons] {{Webarchive|url=https://web.archive.org/web/20150114125756/http://www.kultur.gov.tr/TR/Genel/BelgeGoster.aspx?4C64CBA40EAEACBD6407999D5EC50F894E28CAAAE37831E5 |date=14 January 2015 }}, Turkish Ministry of Culture and Tourism</ref>
* ''[[Cağ kebab|'''Cağ kebap''']]'', 'spoke kebab' – Cubes of lamb roasted first on a ''cağ'' (a horizontal [[Rotisserie|rotating spit]]) and then on a skewer, a specialty of [[Erzurum]] region with recently rising popularity.
* '''''[[Ciğer kebabı]]''''', 'liver kebab' - usually eaten with sliced onions, salad and bread.
* '''[[Çökertme kebabı]]''' – Sirloin veal kebap stuffed with yogurt and potatoes.
* '''[[Çöp şiş]]''', "small skewer kebab" – a speciality of [[Selçuk]] and [[Germencik]] near [[Ephesus]], pounded boneless meat with tomatoes and garlic marinated with black pepper, thyme and oil on wooden skewers.<ref name="AHBADADDED">''The Complete Book of Turkish Cooking'', A.Algar (1985) {{ISBN|0-7103-0334-3}}</ref>
* ''[[Döner kebab|'''Döner kebap''']]'', literally "rotating kebab" in Turkish, is sliced lamb, beef, or chicken, slowly roasted on a vertical 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.<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="Berlin2">{{cite news|title=Doner kebab 'inventor' Kadir Nurman dies in Berlin|publisher=BBC|url=https://www.bbc.co.uk/news/world-europe-24685617|access-date=1 November 2013}}</ref>
* ''Hünkâri kebabı'', 'Sultan's kebab' – Sliced lamb meat mixed with ''[[patlıcan beğendi]]'' (aubergine purée), basil, thyme and [[bay leaf]].<ref name="JHFEHJBAAH" />
* '''''[[İskender kebap]]''''' – döner kebab served with yogurt, tomato sauce and butter, originated in [[Bursa]]. This kebab was invented by İskender Efendi in 1867. He was inspired from Cağ kebab and turned it from horizontal to vertical.
* ''İslim kebabı'', 'steamed kebab' – Another version of the aubergine kebab without its skin, marinated in sunflower oil.<ref name="JHFEHJBAAH" /><ref name="AHBADADDED" />
* '''''[[Kağıt kebabı]]''''' – Lamb cooked in a paper wrapping.<ref name="AHBADADDED" />
* '''''[[Kuzu şiş]]''''' – Shish prepared with marinated milk-fed lamb meat.
* '''''Manisa Kebab''''' – 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.
* '''''[[Patlıcan kebabı]]''''', 'aubergine kebab' – Special kebap meat marinated in spices and served with [[eggplant]] (aubergine), hot pide bread and a yogurt sauce.<ref name="AHBADADDED" />
* ''[[Şiş kebap|'''Shish kebap''']]'' – is a dish consisting of small cubes of meat or fish threaded on a skewer and grilled. ''Şiş'', pronounced {{IPA|tr|ʃiʃ|}}, is a Turkish word meaning "sword" or "skewer".<ref>{{cite book|author=Glenn Randall Mack, Asele Surina|url=https://books.google.com/books?id=j7MTx_zcIR0C&q=shish+means&pg=PA84|title=Food culture in Russia and Central Asia|publisher=Greenwood Publishing Group|year=2005|isbn=9780313327735|pages=83–84}}</ref><ref>[http://www.tdk.gov.tr/index.php?option=com_gts&arama=gts&guid=TDK.GTS.50edae19e898e3.90915487 Internet dictionary] {{webarchive|url=https://web.archive.org/web/20130114070832/http://www.tdk.gov.tr/index.php?option=com_gts&arama=gts&guid=TDK.GTS.50edae19e898e3.90915487|date=14 January 2013}} of [[Turkish Language Association]]</ref> According to tradition, the dish was invented by medieval soldiers who used their swords to grill meat over open-field fires.<ref name="Check on Google Books2">Food Around the World, p.45, Oxford University Press, 1986, [https://books.google.com/books?id=tHL_m9zwtS0C&q=Turkish+soldiers Check on Google Books] {{Webarchive|url=https://web.archive.org/web/20221101135917/https://books.google.com/books?id=tHL_m9zwtS0C&printsec=frontcover&hl=en#v=onepage&q=Turkish%20soldiers |date=1 November 2022 }}</ref><ref name="books.google.com2">Middle Eastern Kitchen, Ghillie Basan Hippocrene Books, 2007, p.70, [https://books.google.com/books?id=-7wnpIi3VRwC&dq=kebab+invented+turkish+soldiers&pg=PA70 Check on Google Books]</ref> In Turkey, shish kebab does not normally contain vegetables, though they may be cooked on a separate skewer.<ref name="Raichlen20082">{{cite book|author=Steven Raichlen|url=https://books.google.com/books?id=kibIQBCGmmwC&pg=PA214|title=The Barbecue! Bible 10th Anniversary Edition|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. The [[Pontian Greeks]] made a dish similar to shish kebabs, although theirs were cooked in a saucepan.<ref>{{cite web |title=Pontian pork skewers with atzika and tsatsibeli |url=https://www.pontosnews.gr/442023/syntages/pontiaka-choirina-souvlakia-me-atzika/ |publisher=Pontos News |date=April 17, 2020}}</ref><ref>{{cite book |title=The Rough Guide to Europe on a Budget |date=2017 |publisher=Rough Guides |isbn=9780241307816 |quote=Slightly up-market though still good value, sleek kebab restaurant, serving Armenian and Pontian dishes.}}</ref>
*''[[Shish taouk|Tavuk şiş]]'' – [[Yogurt]]-[[marinate]]d chicken grilled on a stick.<ref name="AHBADADDED" />
* '''''Testi kebabı''''', 'earthenware-jug kebab' – is 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>{{usurped|1=[https://web.archive.org/web/20081120180925/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>

===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.

===Southeast Asia===
{{main|Satay}}
[[File:Sate-2.JPG|thumb|right|Grilled chicken [[satay]] served with [[peanut sauce]] in [[Jakarta]]]]
''Satay'' is a kebab of seasoned, skewered, and grilled meat, served with a sauce.<ref>{{cite web|url=http://www.foodreference.com/html/grilled-beef-satay.html|title=Grilled Beef Satay|publisher=Food Reference.com|access-date=2010-07-06}}</ref> It is a dish of [[Southeast Asia]], particularly Indonesia, Malaysia, and Thailand.<ref name="Oxford Companion - Satay">{{Cite book |title=The Oxford Companion to Food |last=Alan. |first=Davidson |date=2006 |publisher=OUP Oxford |isbn=9780191018251 |edition= 2nd |location=Oxford |oclc=862049879}}</ref>

Satay may consist of diced or sliced chicken, goat, lamb, mutton, beef, pork, fish, other meats, or [[tofu]]. Traditionally skewers from the midrib of the [[coconut]] palm frond are used, although [[bamboo]] skewers are often used instead. It is grilled or barbecued over a wood or charcoal fire with spicy seasonings. It may be served with various sauces, though most often a combination of [[soy sauce|soy]] and [[peanut sauce]].<ref>{{cite book | title = The Travel-the-world Cookbook | first = Pamela | last = Marx | publisher = Good Year Books | year = 1996 | isbn = 9780673362544| page = [https://archive.org/details/traveltheworldco00marx/page/30 30] | url = https://archive.org/details/traveltheworldco00marx | url-access = registration | quote = indonesian satay peanut sauce. }}</ref> Hence, peanut sauce is often called satay sauce.<ref>{{cite web | title = Peanut butter and satay sauce – recipe | website = The Guardian | date = 2 May 2014 | url = https://www.theguardian.com/lifeandstyle/2014/may/02/peanut-butter-satay-sauce-recipes}}</ref>

Satay was developed by [[Java]]nese street vendors as a unique adaptation of Indian kebab.<ref name="Oxford Companion - Satay" /><ref name="Street Food Around the World-183">{{cite book| title = Street Food Around the World: An Encyclopedia of Food and Culture | author1=Bruce Kraig | author2=Colleen Taylor Sen | publisher = ABC-CLIO | year = 2013 | isbn=9781598849554| url = https://books.google.com/books?id=9XCjAQAAQBAJ&q=sate%2Fsatay | page = 183}}</ref> The introduction of satay, and other now-iconic dishes such as ''[[tongseng]]'' and ''[[gulai]] kambing'' based on meats such as goat and lamb, coincided with an influx of [[Indian Indonesian|Indian]] and [[Arab Indonesian|Arab]] traders and immigrants starting in the 18th century.<ref name="CNN-Tongseng">{{cite news | title = Sepotong Sejarah Autentik Indonesia dalam Semangkuk Tongseng | author = Christina Andhika Setyanti | date = 30 August 2016 | work = CNN Indonesia | language = id | url = http://www.cnnindonesia.com/gaya-hidup/20160830160605-262-154892/sepotong-sejarah-autentik-indonesia-dalam-semangkuk-tongseng/}}</ref> It is available almost anywhere in Indonesia, where it has become a [[national dish]].<ref name="CNN40-Indonesia">{{cite news | title = 40 Indonesian foods we can't live without | work = CNN | author = Sara Schonhardt | date = 25 February 2016 | url = https://edition.cnn.com/travel/article/40-indonesian-foods/index.html}}</ref><ref>{{cite book|url=https://books.google.com/books?id=r4yC_uDLnTQC&q=Satay+Indonesian+national+dish&pg=PA185|title=Indonesian Regional Food and Cookery By Sri Owen|access-date=2010-07-07|isbn=9780711212732|last1=Owen|first1=Sri|year=1999|publisher=Frances Lincoln }}{{Dead link|date=April 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref name="CNNGo">{{cite web | url=http://travel.cnn.com/explorations/eat/40-foods-indonesians-cant-live-without-327106 | author=Sara Schonhardt and Melanie Wood | title=40 of Indonesia's best dishes | publisher=CNN Travel |date=15 August 2011 | access-date=6 July 2014}}</ref> In Sri Lanka, it has become a staple of the local diet as a result of the [[Sri Lankan Malays|influences from the local Malay community]].<ref>{{Cite book | url=https://books.google.com/books?id=eFRzBgAAQBAJ | title=Food of Sri Lanka| isbn=9781462907182| last1=Bullis| first1=Douglas| last2=Hutton| first2=Wendy| date=2001-04-01| publisher=Tuttle}}</ref>

===Sub-Saharan Africa===
====South Africa====
''[[Sosatie]]'' (plural ''sosaties'') is a traditional [[South Africa]]n dish of meat (usually lamb or mutton) cooked on skewers.<ref>{{cite book | last=Raichlen | first=S. | title=Planet Barbecue!: 309 Recipes, 60 Countries | publisher=Workman Publishing Company | year=2015 | isbn=978-0-7611-6447-0 | url=https://books.google.com/books?id=yQEsCwAAQBAJ&pg=PA251 | language=de | access-date=26 May 2017 | page=251}}</ref> The term derives from ''[[sate]]'' ("skewered meat") and ''saus'' (spicy sauce). It is of [[Cape Malay]] origin. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.

====West Africa====
''[[Suya]]'' is a spicy kebab which is a popular food item in West Africa that originated in [[Nigeria]].<ref name="Culture Trip">{{cite web | url=https://theculturetrip.com/africa/nigeria/articles/a-brief-history-of-suya-west-africas-answer-to-shish-kebab | author=Fareeda Abdulkareem | title=A Brief History of Suya, West Africa's Answer to Shish Kebab | publisher=Culture Trip |date=23 February 2017 | access-date=24 August 2021}}</ref><ref name=Eke-2013>{{cite web|last=EKE, IRABOR, OKOYE|title=THE MICROBIAL STATUS OF COMMERCIAL 'SUYA' MEAT PRODUCTS IN EKPOMA, EDO, NIGERIA|url=http://www.arpjournals.com/docs/IJCR/IJCR%20volume%202%20issue%201/Paper%204.Eke%20et%20al.,%20IJCR.doc%202013%20vol%202.doc%20issue%2011.pdf|website=International Journal of Community Research|access-date=5 April 2014|display-authors=etal|archive-date=24 September 2021|archive-url=https://web.archive.org/web/20210924221858/http://www.arpjournals.com/docs/IJCR/IJCR%20volume%202%20issue%201/Paper%204.Eke%20et%20al.,%20IJCR.doc%202013%20vol%202.doc%20issue%2011.pdf|url-status=dead}}</ref> It is traditionally prepared by the [[Hausa people]] of [[Nigeria]], [[Cameroon]], [[Niger]], [[Ghana]] and some parts of Sudan (where it is called ''agashe'').

''[[Kyinkyinga]]'' is common and popular in [[West Africa]].<ref name="Raichlen 2015">{{cite book | last=Raichlen | first=S. | title=Planet Barbecue!: 309 Recipes, 60 Countries | publisher=Workman Publishing Company | year=2015 | isbn=978-0-7611-6447-0 | url=https://books.google.com/books?id=yQEsCwAAQBAJ&pg=PA38 | access-date=23 May 2016 | page=38}}</ref><ref name="Raichlen Fink 2008">{{cite book | last1=Raichlen | first1=S. | last2=Fink | first2=B. | title=The Barbecue! Bible | publisher=Workman Pub. | year=2008 | isbn=978-0-7611-4943-9 | url=https://books.google.com/books?id=JWoOI6MASqwC&pg=PA157 | access-date=23 May 2016 | pages=157–158}}</ref> It is a [[Ghanaian]] [[Dish (food)|dish]], very similar to or synonymous with the Hausa ''suya'' kebab, also known as ''sooya, tsinga, chichinga, tsire agashi, chachanga'' or ''tankora''.<ref name="Osseo-Asare 2005">{{Cite book |title=Food culture in sub-Saharan Africa |last=Osseo-Asare |first=Fran |date=2005 |publisher=Greenwood Press |pages=41 |oclc=58527114}}</ref><ref name="Dako 2003">{{Cite book |title=Ghanaianisms : a glossary |last=Dako |first=Kari |date=2003 |publisher=Ghana Universities Press |isbn=9789964303013 |location=Accra |pages=59, 201 |oclc=53432897}}</ref><ref name="Adjonyoh 2017">{{Cite book |title=Zoe's Ghana Kitchen |last=Adjonyoh |first=Zoe |author-link=Zoe Adjonyoh|publisher=Hachette |year=2017 |isbn=9781784721985 |location=UK}}</ref>