kebabs

Kebabs are a broad category of meat dishes that originated in the Middle East and South Asia. They typically involve pieces of meat or ground meat, seasoned and cooked on skewers or formed into patties, and prepared by grilling, roasting, or spit-roasting.

Shish kebab refers to skewered chunks of meat grilled over direct heat. Seekh or kofte kebab uses minced meat seasoned with herbs and spices and shaped on skewers. Doner kebab is prepared on a vertical rotisserie and shaved for serving. Other regional forms include Adana kebabı and koobideh, which rely on bold spice blends and ground meat preparations.

Ingredients and marinades vary by region. Common meats include lamb, beef, chicken, and sometimes fish. Marinades may use yogurt, lemon or vinegar, garlic, onion, and spices such as cumin, coriander, paprika, and pepper. Some versions incorporate saffron, mint, sesame, or chile. Vegetables may accompany the meat on some skewers.

Regional styles: Turkish, Iranian, Arab, and Indian cuisines have distinct kebab traditions. Turkish shish and Adana kebabs emphasize vivid peppers and char; Iranian koobideh features ground meat with onions; Indian seekh kebab often uses garam masala and chilies. In the Caucasus and Central Asia, lamb kebabs are common and frequently paired with bread and rice.

Serving and cultural role: Kebabs are commonly served with flatbread or rice and accompaniments such as salads, yogurt sauces, chutneys, or pickles. They appear as street food, restaurant staples, and festive dishes across many cultures.

Safety and preparation: Kebabs require proper handling to minimize foodborne risk. Cook to safe internal temperatures: poultry to at least 165°F (74°C); beef, lamb, and pork to at least 145°F (63°C) with a rest. Use clean utensils and refrigeration until ready to cook.