- Also spelled:
- kebob or kabob
- Related Topics:
- meat
- döner kebab
- Halifax donair
- souvlaki
- shish kebab
kebab
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What is a kebab?
A kebab is a dish of Middle Eastern or Central Asian origin consisting of small pieces of meat, such as lamb or beef, with vegetables on a skewer, which is then grilled. The word kebab comes from the Persian term for the dish, which then passed into Arabic (kabāb) and Turkish (kebap). Kebabs are believed to have originated among nomadic people in Central Asia, where a meat-heavy diet evolved in urban areas with greater availability of vegetables.
Shish kebab is perhaps the best-known type of kebab, though the term itself simply means "skewered meat" in Turkish. Döner kebab refers to "rotating meat" and is similar to shawarma and gyros. It is made from meat slices stacked and roasted on a vertical spit, then carved and served in pita or flatbread.
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What main ingredients are usually used to make kebabs?
Kebabs are a dish of Middle Eastern or Central Asian origin that typically combine small pieces of meat, such as lamb or beef, with vegetables on a skewer and are then grilled.
Meat for kebabs is typically cut into bite-size cubes and marinated in olive oil and lemon juice, with spices ranging from garlic to hot peppers and smoked paprika. Kafta, made of ground meat and nuts with spices formed into meatballs, is also a popular ingredient. Typical vegetables include eggplant, tomato, potato, and onion.
Kebabs are often eaten with yogurt sauce and served with rice.
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How are kebabs typically cooked?
Kebabs are a dish that originated in the Middle East or Central Asia. They are made by combining small pieces of meat, such as lamb or beef, with vegetables on a skewer and then grilling them.
The meat is typically cut into bite-size cubes and marinated in olive oil and lemon juice with spices such as garlic, hot peppers, or smoked paprika. Typical vegetables include eggplant, tomato, potato, and onion. The meat and vegetables are alternated along the length of a skewer and then grilled over a charcoal brazier.
There are many different types of kebabs, but some of the most well-known include shish kebab and döner kebab. Kebabs are often eaten with yogurt sauce and served with rice.
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What are some popular types of kebabs from different countries?
Kebabs are dishes consisting of meat, such as lamb or beef, with vegetables on a skewer, grilled, and are of Middle Eastern or Central Asian origin. The word kebab comes from the Persian term for the dish that passed into Arabic (kabāb) and Turkish (kebap).
Popular types of kebabs:
* Shish kebab "skewered meat" (Turkish şiş kebap). Beef or lamb are the preferred meats, but chicken is also used.
* Döner kebab takes its name from the Turkish words meaning "rotating meat." The meat is sliced, stacked, and roasted on a vertical spit and then carved off the spit and served in pita or some other flatbread.
* Greek souvlaki is a version of shish kebab that uses only meat, quite similar to the Turkish çöp şiş, "skewered garbage," a jocular name that refers to the fact that the meat is often scrap left over after other cuts have been taken off.
* Halifax donair is a version eaten in Maritime Canada, whose sauce contains condensed milk and sugar along with more traditional ingredients such as garlic and paprika.
* Shashlik is eaten in the Caucasus region and Russia.2 Britannica SourcesCreated from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles. -
How do kebab seasonings and marinades affect their flavor?
Kebabs are dishes of Middle Eastern or Central Asian origin that combine meat with vegetables on a skewer and are then grilled. The meat is typically cut into bite-size cubes and marinated in olive oil and lemon juice, with spices ranging from garlic to hot peppers and smoked paprika.
Marinades tenderize the meat and develop desirable sensory attributes. Typical marinades contain salt, vinegar, lemon juice, spices, citric acid, and oil. Marinades containing proteolytic enzymes enhance the tenderization of meats. The meat soaks in the marinade or is injected with it using special injection machines.
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How has the kebab influenced street food culture around the world?
The kebab, a dish of Middle Eastern or Central Asian origin featuring grilled meat and vegetables on a skewer, has significantly impacted global street food culture. Originating from a Persian term, kebabs are believed to have emerged among Central Asian transhumant people.
Across the world, the kebab is prepared in various forms, such as döner kebab, shish kebab and shawarma, and is now a popular fast food. For example, the Turkish döner kebab is a popular fast food in Germany and Scandinavia, while the version of shawarma made in Mexico is called tacos al pastor. There is likely no town of any size in the Arabic- and Persian-speaking parts of the world that is without a kebab restaurant or street vendor.
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kebab, dish of Middle Eastern or Central Asian origin that typically combines small pieces of meat such as lamb or beef with vegetables on a skewer and is then grilled.
Kebab derives from a Persian term for the dish that passed into both Arabic (as kabāb) and Turkish (as kebap). Kebabs are thought to have originated among transhumant peoples in Central Asia, whose meat-heavy diet was transformed somewhat in an urban context where vegetables were more readily available.
Kebab meat is typically cut away from the bone into bite-size cubes, although kafta (ground meat and nuts with spices, formed into meatballs) is also popular. The meat is usually marinated in olive oil and lemon juice, with various spices added, ranging from relatively mild ones such as garlic to hot peppers and smoked paprika. Typical vegetables include aubergine (eggplant), tomato, potato, and onion. Meat and vegetables are alternated along the length of a skewer and then placed atop a charcoal brazier and grilled. The use of charcoal is an economical adaptation to the wide shortage of fuelwood in the Middle East, and only rarely are kebabs cooked directly on wood there.
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Dozens of types of kebabs are known, some eaten regionally and some widely known internationally. Perhaps the best-known of the latter is shish kebab, although this term is unrevealing inasmuch as it means simply “skewered meat” (from the Turkish şiş kebap). It has a close cousin in shashlik, eaten in the Caucasus region and Russia. Beef or lamb is the preferred meat in the Middle East, although chicken is also used. Döner kebab, which takes its name from the Turkish words meaning “rotating meat,” is similar to shawarma and gyros: the meat is sliced, stacked, and roasted on a vertical spit and then carved off the spit and served in pita or some other flatbread. The Greek souvlaki is a version of shish kebab that uses only meat, quite similar to the Turkish çöp şiş, “skewered garbage,” a jocular name that refers to the fact that the meat is often scrap left over after other cuts have been taken off. Kebabs are often eaten with yogurt sauce and served with rice.
There is likely no town of any size in the Arabic- and Persian-speaking parts of the world that is without a kebab restaurant or street vendor. Kebabs are popular far outside their native region and are standard features on restaurant menus and at food stalls. In Germany and Scandinavia, with their large Turkish immigrant populations, döner kebab has been a popular fast food for decades, while Maritime Canadians eat a version called “Halifax donair,” whose sauce contains condensed milk and sugar along with more traditional ingredients such as garlic and paprika. Kebabs without meat may be vegetarian or vegan.