List of kebabs

This is a list of kebab variants from around the world.

Turkish kebabs

*"Adana Kebab" - 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."Turkish Cookery" by M.Günür ISBN 9-754-79100-7]
*"Beyti kebab" - ground lamb or beef, seasoned and grilled on a skewer, often served wrapped in lavash and topped with tomato sauce and yoghurt, traced back to the famous kebab house [http://www.beyti.com/homepage.htm Beyti] in İstanbul and particularly popular in Turkey's larger cities.
*"Cağ kebab", '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.
*"Döner kebab
*"İskender kebap" - Döner kebap served with yoghurt, tomato sauce and butter, originated in Bursa. The kebab is invented by İskender Efendi in 1867. He was inspired from Cağ kebab and turned it from horizontal to vertical.
*"Shish kebab
**"Shish tawook" or "Tavuk şiş" or "Shish Taouk" - yogurt marinated chicken grilled on a stick (şiş tavuk in Turkish)"The Complete Book of Turkish Cooking", A.Algar (1985) ISBN 0-710-30334-3 ]
**"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."The Complete Book of Turkish Cooking", A.Algar (1985) ISBN 0-710-30334-3 ]
**"Kuzu şiş" - Shish prepared with marinated milk-fed lamb meat.
*"Alinazik kebabı" - Ground meat kebab sautéed in a saucepan, with garlic, yogurt and eggplants added.
*"Ali Paşa kebabı", 'Ali Pasha kebab' - Cubed lamb with tomato, onion and parsley wrapped in phillo.
*"Bahçıvan kebabı", 'gardener's kebab' - Boneless lamb shoulder mixed with chopped onions and tomato paste.
*"Bostan kebabı" - Lamb and aubergine casserole.
*"Beykoz kebabı" - Tomato and onion flavoured lamb, wrapped in aubergine slices and garnished with lamb brains.
*"Buğu kebabı", 'steamed kebap' - Cooked in low heat until the meat releases its moisture and reabsorbs it.
*"Çardak kebabı", 'arbor kebab' - Stuffed lamb meat in a crepe.
*"Ciğerli kağıt kebabı", 'liver paper kebab' - Lamb liver kebap mixed with meat and marinated with thyme, parsley and dill.
*"Çökertme kebabı" - Sirloin veal kebap stuffed with yogurt and potatoes.
*"Çömlek kebabı", 'earthenware bowl kebab' - Meat and vegetable casserole (called a "güveç" in Turkish) with eggplant, carrots, shallots, beans, tomatoes and green pepper.
*"Hünkâri kebabı, " 'Sultan's kebab' - Sliced lamb meat mixed with "patlıcan beğendi" (aubergine purée), basil, thyme and bay leaf.
*"İslim kebabı", 'steamed kebab' - Another version of the aubergine kebab without its skin, marinated in sunflower oil. ]
*"Kağıt kebabı" - Lamb cooked in a paper wrapping.
* "Kılıç şiş" - Brochette of swordfish
* "Köfte kebab" or "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 incik kebabı", 'lamb shank kebab' - Lamb shanks mixed with peeled eggplants and chopped tomatoes, cream, salt and pepper.
*"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.
*"Patates kebabı", 'potato kebab' - Beef or chicken mixed with potatoes, onions, tomato sauce and bay leaves.
*"Patlıcan kebabı", 'aubergine kebab' - Special kebap meat marinated in spices and served with aubergines, hot pide bread and a yoghurt sauce.
*"Ramazan kebabı", 'Ramadan kebab' - Meat mixed with yogurt, tomato and garlic stuffed with fresh mint or garnish on Pide bread.
*"Susuz kebap", 'waterless kebab' - Drained excess water from the meat rubbed with salt and cinnamon in saucepan.
*"Şiş kebabı", 'shish kebab' - prepared with fish,lamb or chicken meat on thin metal or reed rods, grilled.
*"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.
*"Talaş kebabı", 'sawdust kebab' - Diced lamb, mixed with grated onions, brown meat mixed with flour dough.
*"Tas kebabı", 'bowl kebab' - It is stewed kebabs in a bowl, beginning with the cooking of the vegetables in butter employing a method called "yaga 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.
*"Tokat kebabı" - Associated with the Tokat region, it is made with veal marinated in olive oil, aubergine, tomatoes, and special pita bread.
*"Urfa kebabı" - From Urfa, similar to Adana Kebab, but not spicy.

Persian kebabs

* "Chelow kabab" - (rice with kebap) 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 khiyar 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.
* "Kabab Barg" - Grilled marinated sirloin.
* "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.
* "Berenj Goje Kabab"
* "Chenjeh kabab" - Grilled lamb prepared similar to "shish kebab", without the vegetables
* "Dandeh Kebab"
* "Ghaz Kabab
* "Jujeh kabab" - Grilled chicken on skewers, in Iran and Afghanistan.
* "Kabab bareh" - Grilled lamb, typically marinated in yogurt with parsley.
* "Kabab digy" Pan Kabab
* "Kabab Hosseini" -lamb or beef cooked on skewers with onions, tomatoes and green peppers
* "Kabab Isphahani"
* "Kabab Koobideh"- Kabab of Iran.
* "Kabab Jigar-o del-o gholveh"
* "Kabab Kermanshahi"
* "Kabab Kubideh" - Ground beef or lamb (usually sirloin), often mixed with parsley and chopped onions.
* "Kabab Kurdi" -ground lamb or beef,onions,garlic,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"
* "Kabab Rashti" or * "Kabab Shomali" - include almond & pistachio & barberry
* "Kabab Shamshiri" -it's huge kabab,kabab-barg on side of skewer and kabab-kubideh otherside
* "Kababe Shandiz
* "Kabab Shirazi"
* "Kabab soltani" - Combination of "kabab koobideh" and "kabab barg".
* "Kabab Bakhtiari" - Combination of "Jujeh kabab" and "kabab barg".
* "Kabab Vaziri"
* "Kabab va Naan"
* "Kabab-e donbalan" Lamb Fries Kabab
* "Kababe barre
* "Loghme Kabab"
* "Maahi Kabab" barbecued fish with lime juice, olive oil, saffron, and herbs
* "Pers Kabab"
* "Sonati Kabab"

Afghanistan

* "Jujeh kabab"- Kabab of Iran and Afghanistan.
* "Chenjeh Kabab"- Kabab of Afghanistan. Originated from southeast Afghanistan, marinated in a variety of herbs and spices.
* "Khate Aalo ke Kabab
* "Lola kabab/Gola Kabab" - Kabab of Afghanistan- rolled meatballs originated in Kandahar and invented by Pashtuns..
* "Seena kabab" - Kabab of Afghanistan - Rotesseried grilled chicken breast and drumsticks.
* "Shami kabab" - it is claimed that it originated in Afghanistan.

India and Pakistan

* "Bihari kabab" - Skewered pieces of beef marinated in spice. Although they may related to the area of Bihar, many Bihari people have also been surprised at the popularity of their normal cuisine.
* "Chapli kabab" - delicacy of Pakistan. Marinated beef in spices and grilled on skewers.
* "Seekh kabab" - made of 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". - Kebab of Pakistan
* "Shami kabab" - made of minced meat, with 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. Most found and relished in Lucknow, where its said to have been a favourite food of the erstwhile Nawabs and the aristocracy. A variant made without any admixture or binding agents and comprising just the minced meat and the spices is the Galawat kabab.
* "Shikampur kabab" - Kabab of India
* "Tandoori kebab" - Kabab of India/Pakistan - chunks or strips of meat marinated in spices and yogourt
* "Dora kabab"- Kabab of India

Azerbaijan

*"Lulya kebab" - (Russian: "люля кебаб") - served skewered or wrapped by "lavash" bread. [ [http://recipes.russiancuisine.us/2005/09/lulya-kebab.html recipe] ]
*"Sham kebab"
*"Tava kebab"

Jordan, Palestine, Lebanon and Syria

* "Kabab halabi" a kind of kebab served with a spicy tomato sauce, very common in Syria and Lebanon, named after the city of Aleppo ("Halab").
* "Kabab tuhal" Lamb rounds stuffed with parsley, hot green peppers and pine kernels."The Cooking of the Middle East", Time-Life Books (1969)]

candinavia

*"Kebabpizza" - Kebabpizza is a standard pizza with tomato sauce and cheese, with the addition of döner kebab meat. A sour cream based dressing is usually put on top (sometimes with garlic and/or chili or a milder variety). Other ingredients can be fresh tomatoes and/or salad, mushrooms or almost any other standard pizza toppings.
*"Kebab roll" - A kebab roll is a rolled kebab, made of a flat bread (dürüm), döner kebab meat, salad, tomatoes, sour cream dressing and then rolled. It goes under the name "kebabrulle" (Sweden), "rullekebab" (Norway, Denmark) "dürüm" (Denmark) and "rullakebab" (Finland) respectively.

China

* 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.

Greece

*"Gyros" - Gyros is small pieces of pork, served in a pitta bread that has been rolled into a cone shape.
*"Souvlaki" - Souvlaki ("skewer") consists of small skewers of pork, barbecued, then served plain, in a pitta, or with salad.

Others

* "Biryani kebab"
*"Samak kebab" - grilled fish on a stick
*"Senjeh lebab"
* "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.
*"Shashlyk"

Gallery

References

External links

* [http://www.indiacurry.com/faqterms/whatkebab.htm India Kebabs] , IndiaCurry.com
* [http://www.turkishcook.com/turkishfood/kebabs.shtml Turkish Kebabs] , at TurkishCook.com
* [http://www.khanapakana.com/recipes.html Kebab Recipes] Pakistani Kebab Recipes @ KhanaPakana.Com
* [http://yemek-tarifi.info/english/list.php?pagenum=0&categoryid=16 Turkish Recipes] , Collection of various Turkish food
* [http://www.hanifworld.com/Kabab.htm Photos of different Iranian Kebabs]
* [http://www.thechillisource.org/html/mainmenu.php The Chili Source] , has images of several types of kebabs