From ancient fire pits to modern grills, the kebab has journeyed across continents, evolving into a diverse and iconic dish found in nearly every corner of the world. This culinary staple, typically consisting of skewered and grilled meat, is more than just a food item—it is a cultural expression, a social connector, and a gastronomic tradition that carries stories of migration, trade, and innovation. In this blog, we explore the origins of kebab, its evolution, and its regional variations across the globe.
Origins of the Kebab
The word “kebab” is believed to have originated from the Arabic word kabāb, meaning “to burn” or “to char.” Early references date back to medieval texts from the Middle East and Persia. Nomadic tribes in Central Asia and the Middle East often skewered meat and cooked it over open flames, giving rise to what we now call kebabs. With time, the dish spread via the Silk Road, the Ottoman Empire, and maritime trade routes, adapting to local palates and ingredients.
In Mughlai cuisine, kebabs are often marinated in a mixture of yoghurt, cream, and spices such as garam masala, cumin, and coriander. The slow marination process ensures that the meat absorbs all the flavours, resulting in tender and juicy kebabs. These kebabs are traditionally cooked over open flames, in tandoors, or on charcoal grills, which impart a smoky flavour to the meat. The grilling process is key to the kebab’s characteristic charred exterior and succulent interior.
Types of Kebabs Around the World
Turkey
- Shish Kebab – Skewered cubes of meat, usually lamb or chicken.
- Adana Kebab – Spicy minced lamb grilled on skewers.
- Urfa Kebab – Similar to Adana but less spicy.
- İskender Kebab – Thinly sliced döner served over bread with tomato sauce and yoghurt.
- Döner Kebab – Vertically grilled meat, shaved into flatbreads.
- Çöp Şiş – Small, tender skewers of marinated meat.
- Testi Kebab – Meat and vegetables slow-cooked in a sealed clay pot, often broken open before serving.
Iran (Persia)
- Kabab Koobideh – Minced meat and onion grilled on flat skewers.
- Kabab Barg – Thin slices of marinated lamb or beef fillet.
- Jujeh Kabab – Marinated chicken grilled to smoky perfection.
- Kabab Torsh – Meat marinated in pomegranate and walnut sauce.
India
- Seekh Kebab – Spiced minced meat skewered and grilled.
- Shami Kebab – Soft meat patties mixed with lentils and spices.
- Galouti Kebab – Ultra-soft kebabs created for a toothless Nawab in Lucknow.
- Chapli Kebab – Spiced, flattened meat patties with tomato and coriander.
- Boti Kebab – Juicy chunks of marinated meat, grilled or roasted.
- Tandoori Kebab – Meats marinated in yoghurt and spices, cooked in a tandoor.
- Gola Kebab – Round, spiced meatballs grilled to perfection.
Afghanistan
- Chopan Kebab – Skewered lamb chops grilled over open fire.
- Kofta Kebab – Spiced meatballs or skewers.
Azerbaijan / Caucasus
- Lyulya Kebab – Minced meat with herbs grilled on skewers.
- Tike Kebab – Grilled cubes of lamb or beef.
- Chicken/Fish Kebabs – Typically marinated in yoghurt-based spices.
Armenia / Georgia
- Shashlik – Pork or lamb marinated and grilled on skewers.
- Mtsvadi – Georgian variant, often grilled over grapevine wood for smoky flavour.
Albania / Balkans
- Qebapa / Ćevapi – Small, skinless sausages made from minced meat.
- Shish Kebab – A Balkan take on skewered meats.
Lebanon / Levant (including Syria, Jordan, Palestine)
- Kafta Kebab – Ground lamb/beef with parsley and onions.
- Shish Taouk – Marinated chicken skewers.
- Lahm Mishwi – Grilled lamb cubes.
- Dajaj Mishwi – Grilled chicken cubes.
Greece
- Souvlaki – Skewered pork, chicken, or lamb.
- Gyros – Vertically roasted meat served in pita with sauces.
Iraq
- Kebab Halabi – Minced meat with Aleppine spices.
- Kebab Karaz – A unique cherry-infused kebab, inspired by Aleppo.
Egypt / North Africa
- Kofta Kebab – Spiced ground lamb/beef.
- Shish Kebab – Cubed grilled meats.
- Kebda Eskandarani – Spicy fried liver, kebab-style.
Israel
- Kebab – Often draws from Mizrahi and Sephardic Jewish culinary styles.
- Shishlik – Grilled skewered meats.
Saudi Arabia / Gulf
- Kebab Samak – Fish kebabs.
- Kofta or Kabab – Lamb or beef varieties served at feasts.
Uzbekistan / Central Asia
- Shashlik – Popular across Central Asia, skewered meat grilled with onions.
- Lyulya Kebab – Rich, fatty minced meat skewers.
Cooking Techniques & Cultural Significance
Kebabs can be grilled, roasted, baked, or cooked in clay pots. Each method imparts its unique flavour profile, often influenced by regional spices, marinades, and cooking vessels. Beyond technique, kebabs often carry ceremonial or festive significance—served at weddings, religious gatherings, and street festivals. Furthermore, they also symbolize hospitality and the joy of shared meals.
The kebab, in all its forms, transcends borders. Whether it’s the succulent Adana from Turkey, the delicate Galouti from India, or the smoky Shashlik from the Caucasus, each variation reflects the culture and palate of its people. As you savour a kebab, you’re not just tasting grilled meat—you’re partaking in a global story of culinary migration, adaptation, and innovation.
So, the next time you sink your teeth into a juicy kebab, remember: it’s more than a dish. It’s history on a skewer.
