(Synopsis: Exactly, Kebabs are so-amazing and no one resist it. I don’t understand how health-conscious people resist it and focus on making abs. Don’t do that and instead have Keb-abs. Read the whole blog and start drooling.)

 

Kebabs are the love of Indian people, especially non-vegetarians. The moment you see Kebabs or hear Kebabs, your mouth starts drooling with water. This can also happen when you think about Kebabs as well. It is very obvious that Kebabs can never originate in India as it is regarded as the ‘Vegetarian’ country.

 

Who doesn’t love a meal that consists of chicken and meat and that too in a grilled and roasted form? The never-ending varieties of Kebabs taste amazing when they are lined up on the wooden or steel skewer and cooked on the open flame.

 

 

The word Kebab means ‘to roast’. It also refers to the meat patty mixed with spices. Kebabs are served with different types of salads, which makes it more appetising.

 

The Moroccan traveller named Ibn Battuta first mentioned about the Kebab saying that it was an integral part of the daily diet of Indian royalty. This was during the 1200 AD. Though, it seems like that the Kebabs were of Mughal origin but it is not true. It is the Afghans who invented the Kebabs. The pre-Mughal Kebabs were all about marinade and meat being more of chewy chunks. But, with Mughals, arrived a delicacy, that was soft and succulent and richer in aromatic spices.

 

According to some theories, Kebabs are also said to have originated in Turkey. So, what the soldiers used to do is grill chunks of meat of the freshly hunted animals and then cook them on swords on open-field fires.

 

 

Like every other dish, India invented its own version of Kebabs that includes Hariali Kebab, Paneer Tikka Kebab, Dahi Ke Kebab, etc.

 

People in the Asian countries, relish eating their Kebabs with rice and salad. Nowadays, people also prefer eating them along with bread.

 

In Arabian countries, Shish Kebab is a part of traditional food. Here, the Shish Kebabs are made with the pieces of marinated lamb which are then further pierced in the metal skewer and then grilled on all the sides. Though there are different techniques of marination, but the main part revolves around the mix of lemon juice, olive oil, onion juice, cinnamon, wild marjoram, other spices, etc.

 

Another famous version of Kebab that is popular in the UK is the Shish Kebab, which is also known as Doner Kebab. The word doner means rotating, and so, the Doner Kebabs are roasted or grilled on a vertical spit that keeps rotating. The Doner Kebab is said to have invented 40 years back by Mr Aygun.

 

Lamb meat is considered to be the true form of Doner Kebab. Though the type of meat of Doner differs from place and place and that too depending on the tastes.

 

People in Turkey also relish eating the ‘Steam Kebab.’ The Kebabs are steamed in an earthenware casserole by tightly sealing the lid. This further ensures that the meat is cooked properly. The list of common ingredients includes pearl onions, garlic, and a variety of aromatic spices.

 

Then, comes Pakistan. It is one of those Asian countries where people crave for spicy food. And so, the Kebabs are made using spicy masalas. The list of the famous Kebabs includes Chapli, Chicken, Reshmi, Fish, Tikka, Seekh, Shami, etc.

 

Chapli is also one of the types of Kebabs that is popular amongst the Pakistani Pashtuns. It is a food item that is popular in both Pakistan and Afghanistan.

 

Indians and Pakistanis both love eating varieties of Kebabs. Some popular types of Kebabs in India are Dora, Kakori, Kastoori, Tangri, Boti, Bihari, and Hariyali.

 

Bangladesh is also not behind in this race of Kebabs. The must-try Kebabs include Dhaka, Shutli, and Tikka. Doner is also one of the types that is gaining popularity along with Shawarma.

 

 

There is a whole big list of Turkish Kebabs, but Shish Kebab is the one that tops the list. In fact, Turkish cuisine, not only gave us the yummy Shish Kebab but also all the grilled meats and kebabs. Now, let’s look at the famous Turkish Kebabs.

 

Classic Shish Kebab:

 

Oh, I love the Shish Kebabs. Shish or Sheesh refers to the metal skewer on which the meat is laced. The meat used is usually of lamb or beef, and the chunks are marinated and then pierced in the skewers and cooked over a coal fire until they are done.

 

Adana Kebab:

 

I know the reason behind the name of the Kebab. Do you? No, then I will tell you. So, there is this city in Turkey, named Adana. The Kebab is said to originate here and is made using beef or a mix of lamb and beef, which is then further kneaded together with garlic, onions, and some Turkish spices. The meat is then pierced on the skewers and grilled. The fat starts dripping from the meat and binds all the things together and, it then a long and hollow tube of meat is formed.

 

The Adana Kebab is known for its spiciness, an adequate amount of hot red pepper flakes and paprika are used while making the meat mixture. The Kebabs are then served with grilled vegetables like onions, tomatoes, green chilli peppers, etc.

 

Urfa Kebab:

 

This is renowned to be the cousin of Adana Kebab. Same as the Adana Kebab, this Urfa Kebab is also named after the city Urfa. Unlike Adana Kebab, the Urfa Kebab contains mild flavour and is seasoned with onions, garlic, sweet paprika, oregano, and cumin. All the ingredients are mixed with the meat and then cooked.

 

Kashgar Kebab or Chope Shish Kebab:

 

Trust me when I say this, the Chope Shish Kebab is made using garbage. Yes, you read it right. The word Chope translates as shish made of garbage. Yes, it is anything but garbage. The garbage that is leftover while trimming the cubes of meat for a classic shish kebab is Chope Shish. These small pieces of boneless meat are mixed with tomato and garlic and then left to marinate in the mixture of oregano, olive oil, and black pepper.

 

Once placed on small wooden skewers, the bits are placed on the hot grill along with the other kebabs. The tiny pieces of meat are grilled quickly to perfection, and the pieces of fat become crispy and add extra flavour. This particular Kebab is served as an appetiser before the main meal.

 

Doner Kebab:

 

Doner Kebab is also known as turning Kebab. It is popular Turkish street food, where the meat served is browner and crispier. Make sure you don’t throw the shavings of the Doner Kebab. You can relish them along with rice or wrap it in a tortilla made of durum wheat flour.

 

People say that the Doner Kebab originated in the southeast, but it is not true. The Kebab is actually originated in Bursa which is a city in the south of Istanbul and is also the first capital of the Ottoman Empire.

 

The traditional way of cooking the Kebab was by horizontally hanging it over coals. Then, one fine day, there was this man named Iskender Efendi who lived in Bursa. He decided to invent a special grill wherein you can roast meats vertically and which also shaved off. So, this is how modern ‘turning Kebab’ was invented.

 

Iskender Kebab:

 

This Kebab is said to be originated in Bursa and is named after this person named Iskender Efendi. The shavings of Doner Kebab are placed on the loaf of pide bread, which is then further cut into small squares. The entire dish is made using melted butter, creamy yoghurt, and tomato sauce. This Iskender Kebab is still served in all the restaurants in Bursa as well as across Turkey. The restaurants are named after Iskender Efendi
 

Kebab
 

Kebab