List of kebabs



This is a list of kebab variants from around the world.

Iran

 * Berenj Goje Kabab
 * Chelow kabab - (rice with kebab) is one of the most common forms of serving kebab in Iran which combines a variety of Persian kebabs with saffroned Basmati rice, lavash (a paper-thin bread), grilled tomato, raw onions, bell peppers, mushrooms and sumac and often a side of salad shirazi, mast-o-khiar and doogh (nowadays carbonated). An old Iranian tradition is to break a raw egg yolk over the rice, along with plenty of butter, just before serving, but not many follow this tradition these days anymore.
 * Dandeh Kebab
 * Ghaz Kabab
 * Joujeh Kabab - Grilled chicken on skewers.
 * Kabab Bakhtiari - Combination of Jujeh kabab and kabab barg.
 * Kabab Barg - Grilled marinated sirloin.
 * Kabab Barreh - Grilled lamb, typically marinated in yogurt with parsley.
 * Kabab Chenjeh - Grilled lamb prepared similar to shish kebab, without the vegetables.
 * Kabab Digi Pan Kabab
 * Kabab Hosseini -lamb or beef cooked on skewers with onions, tomatoes and green peppers.
 * Kabab Isphahani
 * Kabab Jigar-o Del-o Gholveh
 * Kabab Kermanshahi
 * Kabab koobideh - Ground beef or lamb (usually sirloin), often mixed with parsley and chopped onions.
 * Kabab Kurdi -ground lamb or beef, onions, garlic, and tomatoes.
 * Kabab Loghmeh - Minced lamb meatballs first fried and the grilled over charcoal fire, eaten with chopped parsley, chopped onions, and sumac. A summer outing favorite.
 * Kabab Mahitabeh - Pan fried Kabab
 * Kabab Rashti or * Kabab Shomali - include almond & pistachio & barberry.
 * Kabab Shamshiri - It is a kabab with kabab-barg on one side of skewer and kabab-kubideh on the other.
 * Kabab Shirazi
 * Kabab Soltani - Combination of kabab koobideh and kabab barg.
 * Kabab torsh - (Gilan, northern Iran) Also called (tursh-e-kabab) grilled beef marinated in a mixture of pomegranate juice, crushed walnuts, parsley, crushed garlic, and olive oil.
 * Kabab va Nun Means "Kabab with bread".
 * Kabab Vaziri
 * Kabab-e Donbalan Lamb Fries Kabab.
 * Kababe Shandiz
 * Sonnati Kabab

The Levant

 * Kebab Halabi A kind of kebab served with a spicy tomato sauce and Aleppo pepper, very common in Syria and Lebanon, named after the city of Aleppo (Halab). Kebab halabi has around 26 variants including:
 * Kebab hindi - rolled meat with tomato paste, onion, capsicum and pomegranate molasses.
 * Kebab kamayeh - soft meat with truffle pices, onion and various nuts.
 * Kebab karaz for cherry kebab in Arabic - meatballs (lamb) along with cherries and cherry paste, pine nuts, sugar and pomegranate molasses. It is considered one of Aleppo's main dishes especially among Armenians.
 * Kebab kashkhash - rolled lamb or beef with chili pepper paste, parsley, garlic and pine nuts.
 * Kebab siniyye for tray kebab in Arabic - lean minced lamb in a tray added with chili pepper, onion and tomato.
 * Kebab tuhal - lamb rounds stuffed with parsley, hot green peppers and pine kernels.
 * Shawarma Similar to a doner kebab but made with whole pieces of meat rather than mince.

Turkey



 * Adana kebabı or kıyma kebabı – kebab with hand-minced (zırh) meat mixed with chili on a flat wide metal skewer (shish); associated with Adana region although very popular all over Turkey.
 * Ali Paşa kebabı, "Ali Pasha kebab" – cubed lamb with tomato, onion and parsley wrapped in phillo.
 * Alinazik kebab – Ground meat kebab sautéed in a saucepan, with garlic, yogurt and eggplants added.
 * Antep kebabı – Half-fat minced meat mixed with thin slices of the same meat and made into balls and cooked between thick slices of eggplant mixed in between heaps of tomato and paprika.
 * Bahçıvan kebabı, 'gardener's kebab' – Boneless lamb shoulder mixed with chopped onions and tomato paste.
 * Beykoz kebabı – Tomato and onion flavoured lamb, wrapped in aubergine slices and garnished with lamb brains.
 * Beyti kebab – Ground lamb or beef, seasoned and grilled on a skewer, often served wrapped in lavash and topped with tomato sauce and yogurt, traced back to the famous kebab house Beyti in Istanbul and particularly popular in Turkey's larger cities.
 * Bostan kebabı – Lamb and aubergine casserole.
 * Cağ kebabı, 'spoke kebab' – Cubes of lamb roasted first on a cağ (a horizontal rotating spit) and then on a skewer, a specialty of Erzurum region with recently rising popularity.
 * Çardak kebabı, 'arbor kebab' – Stuffed lamb meat in a crepe.
 * Ciğerli kağıt kebabı, 'liver paper kebab' – Lamb liver kebab mixed with meat and marinated with thyme, parsley and dill.
 * Çökertme kebabı – Sirloin veal kebap stuffed with yogurt and potatoes.
 * Çömlek kebabı, 'earthenware bowl kebab' – Meat and vegetable casserole (called a güveç in Turkish) with eggplant, carrots, shallots, beans, tomatoes and green pepper.
 * Çöp şiş, "small skewer kebab" – a specialty of Selçuk and Germencik near Ephesus, pounded boneless meat with tomatoes and garlic marinated with black pepper, thyme and oil on wooden skewers.
 * Doner kebab
 * Hünkâri kebabı, 'Sultan's kebab' – Sliced lamb meat mixed with patlıcan beğendi (aubergine purée), basil, thyme and bay leaf.
 * İskender kebap – döner kebap served with yogurt, tomato sauce and butter, originated in Bursa. The kebab was invented by İskender Efendi in 1867. He was inspired from Cağ kebab and turned it from horizontal to vertical.
 * İslim kebabı, 'steamed kebab' – Another version of the aubergine kebab without its skin, marinated in sunflower oil.
 * Kağıt kebabı – Lamb cooked in a paper wrapping.
 * Buğu kebabı, "steamed kebap" – cooked in low heat until the meat releases its moisture and reabsorbs it.
 * Kılıç şiş – Brochette of swordfish
 * Köfte kebab or Shish köfte – minced lamb meatballs with herbs, often including parsley and mint, on a stick, grilled.
 * Kuyu kebabı, 'pit kebab' – Prepared from the goat it is special for Aydın region, similar to tandır kebabı.
 * Kuzu incik kebabı, 'lamb shank kebab' – Lamb shanks mixed with peeled eggplants and chopped tomatoes, cream, salt and pepper.
 * Kuzu şiş – Shish prepared with marinated milk-fed lamb meat.
 * Manisa kebabı – This Manisa region version of the kebab is smaller and flat size shish meat on the sliced pide bread, flavored with butter, and stuffed with tomato, garlic and green pepper.
 * Orman kebabı, 'forest kebab' – Lamb meat on the bone and cut in large pieces mixed with carrots, potatoes and peas.
 * Patates kebabı, 'potato kebab' – Beef or chicken mixed with potatoes, onions, tomato sauce and bay leaves.
 * Patlıcan kebabı, 'aubergine kebab' – Special kebap meat marinated in spices and served with aubergines, hot pide bread and a yogurt sauce.
 * Ramazan kebabı, 'Ramadan kebab' – Meat mixed with yogurt, tomato and garlic stuffed with fresh mint or garnish on Pide bread.
 * Şiş kebabı – Prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled.
 * Şiş tavuk or Tavuk şiş or – Yogurt-marinated chicken grilled on a stick
 * Sivas kebabı – Associated with the Sivas region, similar to Tokat kebab but especially lamb ribs are preferred and it also differs from Tokat kebabı on the point that there are no potatoes inside.
 * Susuz kebap, 'waterless kebab' – Cooked after draining excess fluid from the meat rubbed with salt and cinnamon in saucepan.
 * Talaş kebabı, 'sawdust kebab' – Diced lamb, mixed with grated onions, brown meat mixed with flour dough.
 * Tandır kebabı, 'tandoor kebab' – Lamb pieces (sometimes a whole lamb) baked in an oven called a tandır, which requires a special way of cooking for hours. Served with bread and raw onions.
 * Tas kebabı, 'bowl kebab' – Stewed kebab in a bowl, beginning with the cooking of the vegetables in butter employing a method called yaga vurmak, ("butter infusion"), before the meat itself is cooked in the same grease.
 * Testi kebabı, 'earthenware-jug kebab' – Ingredients are similar to çömlek kebabı, prepared in a testi instead of a güveç, generally found in Central Anatolia and the Mid-Western Black Sea region.
 * Tire kebabı - Minced meat cooked on sheesh and served with maydanoz and sauce, on top of special Tire bread
 * Tokat kebabı – Associated with the Tokat region, it is made with veal marinated in olive oil, aubergine, tomatoes, potatoes, onion, garlic and special pita bread.
 * Urfa kebabı – from Urfa, similar to Adana kebab, but not spicy

Others

 * Biryani kebab
 * Ćevapčići or čevapi – dish of grilled minced meat popular in a various countries of the Balkan. They are considered a national dish in Bosnia, Serbia, and are also common in Croatia, Montenegro, Slovenia, Bulgaria, Macedonia and Romania.
 * Chislic – This is a migration of Russian culture into South Dakota by the German-Russian population.
 * Hawaiian Spam kebab - a kebab made of spam, pineapple and onions served in roadside stands throughout Hawaii
 * Kebab pizza - Swedish Pizza with slices of kebab meat (usually pork or beef), hot sauce, cheese, garlic sauce and feferoni peppers
 * Salmon kebabs - a kebab popular throughout the Pacific Northwest's United States coastal areas, especially during salmon runs.
 * Samak kebab – grilled fish on a stick
 * Satay- Southeast Asian dish consisting of diced or sliced meat, skewered and grilled over a fire, then served with various spicy seasonings.
 * Senjeh lebab
 * Shashlik
 * Shishleek – a term with various uses: in Iran it refers to grilled baby lamb chops (usually from the leg), typically marinated; in Palestine, to grilled pieces of lamb, and in Israel, to grilled turkey.
 * Sosatie - a dish of the Cape Malay people of South Africa
 * Stonner kebab - a Scottish dish
 * Suya: Kewap - a popular spicy meat kebab enjoyed by many across West Africa. Originally from Nigeria, this kebab has tastes of peanuts and spicy pepper and is sold by street vendors as a snack or entire meal. The kebabs are enjoyed with onion and bell pepper pieces.