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![]() A typical ground meat kebab, a food that exists by various names in many world cuisines | |
Course | Main course |
---|---|
Place of origin | Middle East |
Serving temperature | Hot |
Main ingredients | Meat |
Kebab (UK: /kɪˈbæb/, US: /kɪˈbɑːb/; Persian: كباب,[1] kabāb, Arabic: كباب,[2] [kaˈbaːb]; Turkish: kebap, [kebɑp]), kabob (North American), kebap, kebob, or kabab (Kashmir) is a variety of roasted meat dishes that originated in the Middle East. Many variants of kebab are popular around the world, including the skewered shish kebab or the doner kebab with bread.
Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as tas kebab.[3][4] The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions).
The Persian term was adopted by medieval Arabs and Turks as kebab
Oxford Companion
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