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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 | Persia, Turkey |
| Region or state | 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.
Kebabs consist of cut up 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).
- ^ Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6.
The Persian term was adopted by medieval Arabs and Turks as kebab
- ^ "kebab – definition of kebab in English". Oxford Dictionaries. Oxford University Press. Archived from the original on 3 August 2017. Retrieved 3 August 2017.
- ^ Cite error: The named reference
Oxford Companionwas invoked but never defined (see the help page). - ^ Akin, Engin (6 October 2015). Essential Turkish Cuisine. Abrams. ISBN 9781613128718 – via Google Books.