If you’ve come to this page without having had the chance to read about the origin and history of kebabs, we recommend you do. The first part of this article would add the necessary context to what we talk about here, and make it a more interesting read. 

Exploring popular kebabs from different cultures  

The kebab may have roots in the Mediterranean Basin, but it ignited food lovers’ creativity wherever it traveled. People added their unique touches to it, and traditional recipes were passed down the generations. 

For instance, the shami kebab was born in Lucknow, India, during the Moghuls’ reign, the Gola and chapli kebabs carry the Afghan touch, and the all-time favorite seekh kebab presents a fusion of Indian and Mediterranean culinary sensibilities like none other.  

If you have ever wondered which kebabs are the most enjoyed by the people who have been eating them for generations as part of their traditional cuisine, your answer is here. Learn interesting facts about some of the most favored kebab types from Turkey to the Levant, and the Indian subcontinent to Central Asia!

Seekh Kebab 

The world-famous Turkish Shish morphed into Seekh when the Turks introduced it to Indian food sensibilities. Seekh kebabs are made from lamb, beef, or chicken using minced or ground meat mixed with herbs, seasoned with garlic, ginger, and a mix of Indian spices. They’re formed into cylinders on skewers and flame-grilled.   

Traditionally seekh kebabs are served with a raita or salad – onion slices are a favorite side to the juicy and meaty treat. They are paired with tandoori naan or paratha for a full meal. 

Chapli Kebab 

One of the most popular South Asian street food items, this large-sized flat kebab of Pashtun-Afghan origin is said to have been inspired by the Moghuls’ culinary culture. In the olden days, the Chapli kebab was made from beef, however, its lamb and chicken variations are equally popular. Raw marinated minced or ground meat is mixed with onions, tomatoes, herbs, and spices, and its patties are shallow or deep-fried.

Traditionally the Chapli kebab is complemented by chutneys, yogurt-based raitas, and salads.  It’s paired with naan bread or rice for a full meal.  

Kebab Koobideh  

The most popular type of kebab in the Persian Gulf countries, Koobideh, is traditionally made from finely minced lamb, beef, or a combo. The meat is placed on a black stone and smashed with a wooden mullet for fine consistency. It is then mixed with grated onion, herbs, and spices, and allowed to marinate before the kebabs are grilled on flat skewers.

This delectable kebab dish is enjoyed with rice or bread – grilled tomatoes and onions are favorite accompaniments. 

Shish Taouk 

Shish Taouk is one of the most popular kebab variations in the Levant. This famous chicken shish kebab was introduced to Middle Eastern cuisine by the Ottomans. It is made of marinated chicken cubes, skewered and grilled. The marinade may differ, however, the more popular variations are based on tomato puree or a mix of yogurt and lemon juice. 

The Turkish combine it with rice, yogurt, a light salad, and grilled veggies. In the Levant, they enjoy it with salad, sauce, or hummus. Traditional flatbread is also used to wrap these flavorful kebabs, and topped with fresh or pickled vegetables.  

Adana Kebab  

Originating in Adana, Turkey, historically this kebab has been made from the meat of a young lamb, cut into chunks, and allowed to rest with a portion of tail fat before it is hand-ground, seasoned, and kneaded for consistency. As they are skewered and grilled over burning charcoal, the melting fat is collected on flatbread by pressing it against the meat. 

The kebabs are served on these flatbread pieces, and accompaniments like roasted tomatoes, green or red pepper, onions, etc. are added. 

This Mediterranean kebab, a fusion of Turkish and Arab culinary cultures,  ranks among the most favorite traditional foods worldwide – just next to Margherita Pizza!

Doner Kebab  

The famous Doner Kebab originated from Bursa, Turkey, where the horizontal rotisserie of the earlier centuries was presumably replaced by its vertical version in the mid-19th century. The successful variation soon became popular as the Doner Kebab in Turkey, and Shawarma in Arab cuisine. The Greek gyros and the Mexican tacos al pastor are inspirations from the Doner. In the 1960s the Doner kebab started its run for worldwide popularity and became one of the most popular street food items in many Western countries. 

Traditionally it has been made from lamb, slowly grilled on a rotating spit with lamb tail fat to keep the meat moist. The caramelized outer layer is served in a small mountain of thin slices on pita bread with tomato sauce, melted butter, and a tangy yogurt sauce. However, today, you can also get chicken, veal, turkey, and beef cooked the same way, and many different ways to serve it.

Souvlaki 

Traditionally this Greek version of the shish kebab has been made from pork but these days chicken, beef, and lamb are also used. The meat is marinated with olive oil and spices and allowed to rest before it is skewered and grilled. Often eaten straight off the skewer, it is traditionally served on pita bread with lemon, roasted vegetables, fried potatoes,  and sauces.

Concluding words

The journey of the kebab has been fascinating, evolving over centuries and continents. From its humble origins, the kebab has reached every part of the world, and its many variations have become worldwide favorites. 

Bring the rich history of kebabs to your kitchen, with authentic recipes and ready-to-eat products from Colonel Kababz, and savor the taste of tradition any time you like!