kebab

Kebab refers to a broad family of meat dishes that are cooked with high heat, typically grilled or roasted over an open flame. Originating in the Middle East and surrounding regions, kebab has many regional forms and culinary traditions. The term kebab comes from the Persian kebāb and Turkish kebap, and it has entered many languages to describe cooked meat skewers or roasted cuts.

Shish kebab consists of chunks of marinated meat skewered and grilled. Doner kebab, meat cooked on a vertical rotisserie and shaved thin, is a later development that became popular in Turkey and spread widely across Europe. Other regional formats include Adana kebabı and Urfa kebabı, which use spicy ground meat on long skewers.

In the Indian subcontinent and surrounding areas, seekh kebab uses minced meat formed onto skewers and grilled, while tandoori kebab refers to marinated pieces cooked in a clay oven. Shashlyk is a similar skewered roast common in the Caucasus and parts of Eastern Europe.

Common ingredients include lamb, beef, chicken or fish, often marinated with yogurt, herbs and spices such as cumin, coriander, garlic and chili. Kebabs are typically served with bread (pita, lavash, naan), rice or salads, and sauces such as yogurt or garlic sauce.

Globally, kebab has become a versatile street-food and restaurant staple, with countless local adaptations. While some forms emphasize skewers, others center on a rotating spit or oven-roasted cuts. The term broadly refers to grilled meat dishes rather than a single recipe.