Kebab

What is Kebab?

Kebab is a term for a variety of dishes centered on roasted or grilled meat. The meat may be cut into chunks or minced, and is often cooked on skewers over an open flame, though some types are baked or stewed. Lamb is the most common traditional meat, but beef, chicken, goat, fish, and even pork can be used depending on local customs and religious rules. Kebabs may include vegetables or be served with accompaniments like bread or rice. The flavor and appearance vary widely: some are spiced and juicy, others are simple grilled cubes, and some are mixed with herbs or onions.

Where does Kebab come from?

The word 'kebab' traces back to ancient languages, with roots in Arabic, Persian, and Turkish, all meaning roasted or burned meat. Early references appear in Middle Eastern and Persian texts, including a 10th-century Baghdadi cookbook. The dish spread widely with the influence of Muslim cultures, appearing in royal courts and everyday meals from Persia to India. Over centuries, kebab became a staple in many regions, each adapting it to local tastes and ingredients. Its history is closely tied to the development of grilling and roasting techniques across West and Central Asia.

How is Kebab made?

To make kebab, meat is either cut into pieces or ground and mixed with spices, onions, and sometimes herbs. The mixture or pieces are shaped onto skewers or formed into patties. Traditionally, kebabs are cooked over a charcoal fire, which gives them a distinct smoky flavor, but they can also be baked or pan-cooked. Some versions are marinated beforehand in mixtures of oil, lemon, or yogurt with spices. In Iran, kebabs are often served with rice and grilled tomatoes, while in other regions they might be wrapped in bread or served with salads and sauces.

How and when is Kebab eaten?

Kebabs are usually eaten hot, as a main course for lunch or dinner. In many countries, they are a popular street food, served with bread such as pita or lavash, or alongside rice. Accompaniments can include grilled vegetables, fresh herbs, onions, and sometimes yogurt-based sauces. In Iran, it is common to eat kebab with rice and a sprinkle of sumac, and sometimes with a raw egg yolk on top. The setting can range from casual street stalls to formal restaurants, and kebabs are enjoyed both as everyday fare and at gatherings.

Kinds of Kebab

There are many regional types of kebab. In Iran, varieties include koobideh (minced meat), barg (sliced meat), and jujeh (chicken). In Greece, similar dishes are called souvlaki or gyros, often made with pork or chicken. In China, the Uyghur chuan uses lamb or other meats with spices like cumin. The Levant features shish taouk (marinated chicken) and lahem meshwi (lamb cubes). Each region adapts the kebab to local tastes, meats, and available spices, resulting in a wide diversity of flavors and forms.

What Kebab means

Kebab has become a symbol of shared culinary heritage across the Middle East, Central Asia, and beyond. It is a common feature at social gatherings, family meals, and street markets. In Iran, chelow kabab is considered a national dish. In Greece and Germany, kebab-style sandwiches have become popular fast food. The dish reflects local customs, religious dietary laws, and historical influences, and continues to evolve as it spreads to new regions.

Questions people ask about Kebab

Good reading and sources

• Encyclopaedia BritannicaArticle
• Peanut butter and satay sauceThe Guardian, Recipe
• Doner kebab 'inventor' Kadir Nurman dies in BerlinBBC, Article

• Kebab on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data