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List of kebabs

Main article: Kebab
Various kebabs at an Afghani restaurant in Geneva

This is a list of kebab variants from around the world. Kebab is a Middle Eastern dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit[1] originating in the Middle East,[2][3] and later adopted in Central Asia and by the regions of the former Mongol Empire and Ottoman Empire, before spreading worldwide.


Main article: Afghan cuisine


Name Image Description
Khan kebab
Lyulya kebab (Russian: люля-кебаб) – served skewered or wrapped in lavash bread[4]
Sham kebab
Tava kebab


Main article: Chinese cuisine
Name Image Description
Chenjeh Kabab 127px Uyghur: Kewap, Chinese: 串儿 Chuanr or 羊肉串 Yangrouchuan - The most popular Xinjiang dish in China, being chunks of mutton or mutton fat pierced on metal (or wood or bamboo) skewers, grilled on a coal-fired barbecue, and served with cumin and chili paste. Across Xinjiang, and neighbouring regions such as Kyrgyzstan, the mutton fat is valued equivalent to or more than the meat itself, as it provides sufficient energy during the harsh winter months. It has also become a popular street food all over North and West China, where a wide variety of foods are cooked in such a manner. Chuanr was traditionally made from lamb (yáng ròu chuàn, 羊肉串), which is still the most common, but now, chicken, pork, beef, and various types of seafood are also used. It is typically roasted over charcoal or electric heat, but It is sometimes also cooked by deep frying in oil (popular in Beijing). Pictured are Barbecued chuanr lamb sticks.


Main article: Cypriot cuisine
Name Image Description
Sheftalia 127px A traditional Cypriot sausage made of ground pork or lamb and wrapped in caul fat that is served alone or in a pita, usually with tomato, cucumber, parsley, and lemon
Souvlaki 127px Skewers consisting of pork, chicken or lamb that is barbecued. Pictured is pork souvlaki with fried garlic bread and lemons.


Main article: Greek cuisine
Name Image Description
Gyros 127px Made from chopped meat, usually pork or chicken, formed into a large loaf for slow-roasting on a vertical rotisserie cooker, the auto-donner. (See also donner kebab.) Thin portions are shaved off and served in a pitta bread with onion and Greek yogurt-cucumber-garlic sauce, tzatziki. Popularized in USA by Greek restaurateurs in the Greektown, Chicago neighborhood.
Souvlaki 127px Souvlaki (skewer) consists of small skewers of pork, barbecued, then served plain, in a pitta, or with salad. Chicken and lamb are also sometimes used. It is sometimes served on a skewer, or as a dinner in combination with rice and potatoes and tzatziki sauce.


Main article: Indian cuisine
Name Image Description
Bihari kabab 127px Skewered pieces of meat marinated in spice. Originally a dish from the non-vegetarian cuisine, Muslims invented Bihari kabab of the North Indian state of Bihar as it is made out of beef . It has spread to other countries.[5]
Boti kebab
Chicken tikka 127px Another tandoori kebab, made of cubed chicken marinated with yogurt and spices
Dora kabab
Galawat kabab A variant of Shami kebab made without any admixture or binding agents and comprising just the minced beef (Muslim origin) and the spices. Speciality of Lucknow.
Hariyali kabab Punjabi style chicken tikka or kabab made with combination of mint and coriander
Kakori kabab Made of minced beef meat with spices, a specialty of Muslims of Lucknow & Delhi
Galauti kebab
Hariyali kebab
Tangri kebab Chicken legs roasted on open fire with hot spices and laced with butter or ghee
Kastoori kebab
Dahi ke kabab
Burra kebab
Kalmi kebab 127px Kalmi kebab is pictured on the left in the image.
Paneer kabab Vegetarian kebab
Reshmi kabab 127px A traditional kebab of Mughlai cuisine that is prepared with marinated chicken, lamb or beef[6]
Shami kebab 127px Made of minced beef, with paste of lentils and chopped onion and coriander and green chillies usually added to the mixture, which is kneaded in a disc-like shape and fried. Best results are obtained when fried animal fat or ghee in a brass utensil over a coal fire. In some places, a binding agent is used to keep the kabab together.
Shikampur kabab


Main article: Iranian cuisine
Name Image Description
Berenj goje kabab
Chelow kabab (rice with kebab) 120px 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 120px Grilled chicken on skewers
Kabab bakhtiari Combination of Jujeh kabab and kabab barg
Kabab barg 120px 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 120px 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 Also known as Kabab Shomali, includess 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 120px (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 ('Kabab with bread')
Kabab vaziri
Kabab-e donbalan Lamb fries kabab
Kababe shandiz
Sonnati kabab


Main article: Pakistani cuisine
Name Image Description
Chapli kabab 127px A delicacy of Pakistan from Khyber Pakhtunkhwa province – marinated beef in spices and deep fried flat
Lola kabab/Gola kabab Kabab of Pakistan and Afghanistan – rolled meatballs originating in Peshawar and Kandahar
Seekh kabab 127px Kebab of Pakistan – prepared with minced meat with spices and grilled on skewers. It is cooked in a Tandoor, and is often served with chutneys or mint sauce. It is often included in tandoori sampler platters, which contain a variety of tandoor cooked dishes. A seekh kebab can also be served in a naan bread much like döner kebab. Seekh kebabs are part of the traditional Pakistani diet.
Shami kebab 127px Made of minced meat, with paste of lentils and chopped onion and coriander and green chillies usually added to the mixture, which is kneaded in a disc-like shape and fried. Best results are obtained when fried ghee. In some places, a binding agent is used to keep the kabab together.
Tandoori kebab Kabab of India/Pakistan – chunks or strips of meat marina
Malai tikka Kabab of Pakistan – chunks or strips of chicken marinated in a white yoghurt and garlic sauce and grilled
Reshami kebab Kabab of Pakistan – minced chicken adequately seasoned and then barbecued on a charcoal grill
Bihari kebab Kabab of Pakistan – chunks or strips of lean beef, marinated in a spicy yoghurt/chilli marinade and tenderized to perfection before slowly grilled on a charcoal flame
Chuloo kebab Kabab of Pakistan – inspired from Iranian mince kebabs, served with flavored rice, butter and grilled tomatoes and onion


Main article: Spanish cuisine
Name Image Description
Pincho moruno 127px Meat skewer, usually made of chicken or pork, sliced in cubes, marinated in paprika and other spices.

The Levant

Main article: Levantine cuisine

Kebab halabi is a kind of kebab served with a spicy tomato sauce and Aleppo pepper, very common in Syria, Lebanon and the Galilee region in Northern Israel, named after the city of Aleppo (Halab). Kebab halabi has around 26 variants[7] including:

Name Image Description
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 khashkhash 127px Rolled lamb or beef with chili pepper paste, parsley, garlic and pine nuts. Pictured is Kebab khashkhash from Aleppo.
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[8]
Shawarma 127px Similar to a doner kebab, but made with whole pieces of meat rather than mince


Main article: Turkish cuisine
Name Image Description
Adana kebabı 120px Also known as 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.[9]
Ali Paşa kebabı (Ali Pasha kebab) Cubed lamb with tomato, onion and parsley wrapped in filo[9]
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[9]
Beyti kebab 120px 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.[10]
Bostan kebabı Lamb and aubergine casserole.[9]
Cağ kebabı (spoke kebab) 120px 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[11]
Doner kebab 120px
Hünkârbeğendi Sliced lamb meat mixed with patlıcan beğendi (aubergine purée), basil, thyme and bay leaf[9]
İskender kebap 120px 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) 120px Another version of the aubergine kebab without its skin, marinated in sunflower oil[9][11]
Kağıt kebabı Lamb cooked in a paper wrapping[11]
Buğu kebabı (steamed kebap) Cooked in low heat until the meat releases its moisture and reabsorbs it
Kılıç şiş Brochette of swordfish[9]
Şiş köfte 120px Also known as 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[9]
Patates kebabı (potato kebab) Beef or chicken mixed with potatoes, onions, tomato sauce and bay leaves
Patlıcan kebabı (aubergine kebab) A unique kebap meat marinated in spices and served with aubergines, hot pide bread and a yogurt sauce[11]
Ramazan kebabı (Ramadan kebab) Meat mixed with yogurt, tomato and garlic stuffed with fresh mint or garnish on pide (pita) bread
Şiş kebabı 120px Prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled[9][11]
Şiş tavuk Also known as Tavuk şiş or – Yogurt-marinated chicken grilled on a stick[11]
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.[9]
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


Name Image Description
Ćevapčići or čevapi 127px A dish of grilled minced meat popular in a various countries of the Balkan. They are considered a national dish in Bosnia,[12] Serbia,[13] and are also common in Croatia, Montenegro, Slovenia, Bulgaria, Macedonia and Romania.
Chislic 127px 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[14]
Kebab pizza Swedish Pizza with slices of kebab meat (usually pork or beef), hot sauce, cheese, garlic sauce and fefferoni peppers
Salmon kebabs A kebab popular throughout the Pacific Northwest's United States coastal areas, especially during salmon runs[15]
Samak kebab Grilled fish on a stick
Satay 127px A Southeast Asian dish consisting of diced or sliced meat, skewered and grilled over a fire, then served with various spicy seasonings
Senjeh lebab
Shashlik 127px Shashlyk, meaning skewered meat, was originally made of lamb. Nowadays it is also made of pork or beef depending on local preferences and religious observances.
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 127px A dish of the Cape Malay people of South Africa
Stonner kebab A Scottish dish
Suya: Kewap 127px 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.
Kabab Memuleh b'hatzilim A kebab balls made of minced beef, garlic, parsley, baharat, salt, black pepper, onions and cumin which stuffed with a mixture of fried or grilled eggplants and tahini.

Originally from Israel.


See also


  1. Kebab, Oxford Dictionaries
  2. Encyclopedia of Jewish Food. Retrieved 2 November 2014. 
  3. Punjabi Khana. Retrieved 2 November 2014. 
  4. "recipe". Retrieved 2 November 2014. 
  5. "Bihari kabab". ALL THINGS PAKISTAN. Retrieved 2 November 2014. 
  6. "Reshmi Kebab (Silken Kebabs)". Retrieved 2 November 2014. 
  7. "Kuwait News Agency (KUNA)". Retrieved 2 November 2014. 
  8. The Cooking of the Middle East, Time-Life Books (1969)
  9. 9.0 9.1 9.2 9.3 9.4 9.5 9.6 9.7 9.8 9.9 Turkish Cookery by M.Günür ISBN 975-479-100-7
  10. "Three Renowned Turkish Restaurants: Beyti Meat Restaurant". Skylife - Turkish Airlines magazine (12): 1–4. 2000. 
  11. 11.0 11.1 11.2 11.3 11.4 11.5 The Complete Book of Turkish Cooking , A.Algar (1985) ISBN 0-7103-0334-3
  12. Bosnia and Herzegovina. (2009). Encyclopædia Britannica. Retrieved July 27, 2009.
  13. Serbia. (2009). Encyclopædia Britannica. Retrieved July 27, 2009.
  14.[dead link]
  15. Rosemary-Lime Wild Alaska Salmon Kabobs | Whole Foods Market

External links