View source for List of kebabs

{{Short description|None}}
{{main|Kebab}}
{{Multiple issues |1=
{{more citations needed|date=August 2014}}
{{Original research |date=February 2024}}
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{{Use dmy dates|date=August 2024}}
[[File:Chelo Kabab Soltani Berlin Kourosh.jpg|thumb|koobideh kebab (Berlin)|320px]]

This is a list of [[kebab]] dishes from around the world. Kebabs are various cooked meat dishes, with their origins in [[Middle Eastern cuisine]] and the [[Muslim world]]. Although kebabs are often cooked on a [[skewer]], many types of kebab are not.<ref name="Ozlem's Turkish Table">{{cite web 
| url=http://ozlemsturkishtable.com/2015/05/eggplant-kebab-with-yoghurt-marinated-chicken-patlicanli-kebap/ 
| title=Eggplant kebab with yoghurt marinated chicken; Patlicanli Kebap 
| author=Ozlem Warren 
| date=11 May 2015 | website=Ozlem's Turkish Table 
| access-date=24 February 2016 | archive-date=7 January 2019 | archive-url=https://web.archive.org/web/20190107020701/https://ozlemsturkishtable.com/2015/05/eggplant-kebab-with-yoghurt-marinated-chicken-patlicanli-kebap/ 
| url-status=live 
}}</ref><ref>{{cite book|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT920|title=Encyclopedia of Jewish Food|access-date=17 February 2020|isbn=9780544186316|last1=Marks|first1=Gil|date=17 November 2010|archive-date=13 December 2020|archive-url=https://web.archive.org/web/20201213173839/https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT920|url-status=live}}</ref><ref>{{cite book|url=https://books.google.com/books?id=caBlQu0YwC4C&pg=PA30|title=Punjabi Khana|access-date=2 November 2014|isbn=9788189491543|last1=Dalal|first1=Tarla|date=15 June 2007|publisher=Sanjay & Co |archive-date=21 January 2016|archive-url=https://web.archive.org/web/20160121145511/https://books.google.com/books?id=caBlQu0YwC4C&pg=PA30|url-status=live}}</ref>

==Afghanistan==
{{Main|Afghan cuisine#Kebab}}

==Azerbaijan==
{{Main|Azerbaijani cuisine}}

{| class="wikitable"
! Name
! class="unsortable"| Image
! Description
|-
| ''[[Lula kebab|Lülə kabab]]''
| [[File:Lula kebab.jpg|127px]]
| (Russian: [[:ru:люля-кебаб|люля-кебаб]]) – served skewered or wrapped in ''[[lavash]]'' bread<ref>{{cite web|url=http://recipes.russiancuisine.us/2005/09/lulya-kebab.html|title=recipe|access-date=2 November 2014|archive-date=21 January 2016|archive-url=https://web.archive.org/web/20160121145512/http://recipes.russiancuisine.us/2005/09/lulya-kebab.html|url-status=live}}</ref>
|-
| ''[[Shashlyk|Tikə kabab]]'' 
| 
| ''Sham kebab''
|-
| ''Tava kebab''
| <!--[[File:EXAMPLE|127px]] -->
|
|}

==Bangladesh==
*[[Jali kabab]]
*[[Shami kabab]]
*[[Shish kabob]]

==China==
{{Main|Chinese cuisine}}
{| class="wikitable"
! Name
! class="unsortable"| Image
! Description
|-
| ''[[Chuanr]]''
| [[File:Barbecued lamb sticks.jpg|127px]]
| |[[Uyghur language|Uyghur]]: ''Kewap'', [[Chinese language|Chinese]]: 串儿 ''[[Chuanr]]'' or 羊肉串 ''Yangrouchuan'' — The most popular Xinjiang dish in China: 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 pepper|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 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 seafood are used. It is typically roasted over charcoal or electric heat, but it is sometimes cooked by deep frying in oil (popular in Beijing).
|-
| ''[[Shaokao]]''
| [[File:Shaokao.jpg|127px]]
| Similar to Chuanr, it is predominantly found on busy Chinese streets and night markets as a street food sold in food stalls and is a type of [[xiaochi]]. In China and elsewhere, such as in the United States, diners sometimes also order beer as an accompaniment. Shaokao typically consists of heavily spiced, barbecued foods on skewers. It is available in almost all of the cities in China, and is a prominent dish in Beijing, China, where some restaurants set up food stalls outdoors to purvey the product.<ref name="百度 2019">{{cite web |last1=百科 |first1=百度 |title=Yangrouchuan |website=[[Sohu]] |url=https://m.sohu.com/a/227604618_120237/?pvid=000115_3w_a%20|access-date=14 November 2019}}</ref><ref name="左绘右史 2018">{{cite web |last1=左绘 |first1=右史 |title=左绘右史 |url=https://baijiahao.baidu.com/s?id=1595371820184800747&wfr=spider&for=pc |access-date=14 November 2019}}</ref>
|}

==Cyprus==
{{Main|Cypriot cuisine}}
{| class="wikitable"
! Name
! class="unsortable"| Image
! Description
|-
| ''[[Sheftalia]]''
| [[File:Foukou.jpg|127px]]
| A traditional [[Cypriot cuisine|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.<ref>{{cite book|url=https://books.google.com/books?id=BwsdIHinRfMC&dq=Sheftalia&pg=PA117|page=117|title=Sausage|author1=Fletcher, Nichola|author2=Bretherton, Caroline|date=April 2012|publisher=Dorling Kindersley Limited|isbn=9781409375456}}</ref>
|-
| ''[[Souvlaki]]''
| [[File:Souvlaki Platter.jpg|127x127px]]
| Skewers consisting of pork, chicken or lamb that is barbecued.<ref name="Oxford Companion"/><ref>{{cite book | title=DK Eyewitness Travel Guide: Cyprus | publisher=DK Publishing | year=2010 | isbn=978-0-7566-7405-2 | url=https://books.google.com/books?id=ooygPMx6iAsC&pg=PA174 | access-date=26 May 2017 | page=174 | archive-date=11 December 2019 | archive-url=https://web.archive.org/web/20191211172745/https://books.google.com/books?id=ooygPMx6iAsC&pg=PA174 | url-status=live }}</ref> Pictured is a souvlaki platter.
|}

==Ghana==
{{Main|Ghanaian cuisine}}
{| class="wikitable"
! Name
! class="unsortable"| Image
! Description
|-
|[[Kyinkyinga]]
|
|The northern [[Ghanaian]] kebab, synonymous with suya in Nigeria, and prepared by the same [[Hausa people|Hausa ethnic group]]<ref name="Osseo-Asare 2005">{{Cite book |title=Food culture in sub-Saharan Africa |last=Osseo-Asare |first=Fran |date=2005 |publisher=Greenwood Press |pages=41 |oclc=58527114}}</ref><ref name="Dako 2003">{{Cite book |title=Ghanaianisms : a glossary |last=Dako |first=Kari |date=2003 |publisher=Ghana Universities Press |isbn=9789964303013 |location=Accra |pages=59, 201 |oclc=53432897}}</ref><ref name="Adjonyoh 2017">{{Cite book |title=Zoe's Ghana Kitchen |last=Adjonyoh |first=Zoe |publisher=Hachette |author-link=Zoe Adjonyoh|year=2017 |isbn=9781784721985 |location=UK}}</ref>
|}

==Greece==
{{Main|Greek cuisine}}
{| class="wikitable sortable"
! Name
! class="unsortable"| Image
! Description
|-
| [[Gyros]]
| [[File:Gyros C5878.jpg|127px]]
|Introduced to Athens in the 1950s by immigrants from Turkey and the Middle East. Thin portions are shaved off and often served in a pita bread with onion. tomato, fried potatoes and Greek [[tzatziki|tzatziki sauce]]
|-
|[[Souvlaki]]
| [[File:Souvlaki in Athens.JPG|127px]]
|Skewered pieces of pork meat.<ref>{{cite book|last=Wright|first=Clifford A.|year=1999|title=A Mediterranean Feast|location=New York|publisher=William Morrow|isbn=9780688153052|url= https://archive.org/details/mediterraneanfea00wrig|url-access=registration|page=333}}</ref>
|-
|Kleftiko	
| [[File:Kleftiko.JPG|127px]]
|''Kleftiko'': literally meaning "in the style of the ''Klephts''", this is lamb slow-baked on the bone, first marinated in garlic and lemon juice, originally cooked in a pit oven. It is said that the Klephts, bandits of the countryside who did not have flocks of their own, would steal lambs or goats and cook the meat in a sealed pit to avoid the smoke being spotted
|-
|Kontosouvli
| [[File:Souvla.jpg|127px]]
|Kontosouvli: big pieces of pork meat spinning around until they are done. Served chopped in wooden plate or on ladokola
|}

==India==
{{Main|Indian cuisine}}
{| class="wikitable sortable"
! width=120|Name
! class="unsortable"| Image
! Description
|-
| [[Bihari cuisine#Non-vegetarian cuisine|Bihari kabab]]
| [[File:Bihari Kabab.JPG|127px]]
| Skewered pieces of meat [[Marination|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.<ref name="Bihari kabab">{{cite web|url=http://pakistaniat.com/2006/11/09/bihari-kabab-the-runaway-chicken/|title=Bihari kabab|work=ALL THINGS PAKISTAN|date=10 November 2006 |access-date=2 November 2014|archive-date=2 November 2014|archive-url=https://web.archive.org/web/20141102093000/http://pakistaniat.com/2006/11/09/bihari-kabab-the-runaway-chicken/|url-status=live}}</ref>
|-
| Boti kebab
| [[File:Boti and shesh kebab.jpg|127px]]
| A [[mutton]] kebab.<ref>{{cite book | last=Singh | first=S. | title=India. Ediz. Inglese | publisher=Lonely Planet | series=Country Guide Series | year=2009 | isbn=978-1-74220-347-8 | url=https://books.google.com/books?id=vK88ktao7pIC&pg=PA262 | language=tr | access-date=26 May 2017 | page=262}}</ref> Boti kebab is pictured at the bottom of the image.
|-
| Achari Tikka
| <!--[[File:EXAMPLE|127px]] -->
|
|-
| [[Chicken tikka]]
| [[File:Chicken Tikka (1).jpg|127px]]
| Another tandoori kebab, made of cubed chicken marinated with yogurt and spices<ref name="Oseland 2011 124">{{cite book|last1=Oseland|first1=J.|last2=Magazine|first2=E.S.|title=Saveur: The New Comfort Food: Home Cooking from Around the World|publisher=Chronicle Books LLC|year=2011|isbn=978-1-4521-0539-0|url=https://books.google.com/books?id=fXR9hz2Gu18C&pg=PA124|access-date=26 May 2017|page=124|archive-date=14 December 2019|archive-url=https://web.archive.org/web/20191214070652/https://books.google.com/books?id=fXR9hz2Gu18C&pg=PA124|url-status=live}}</ref>
|-
| [[Dora kabab]]<ref>{{cite web | title=Dora kabab | website=Khaleej Times | date=22 October 2015 | url=http://www.khaleejtimes.com/lifestyle/food/recipe/dora-kabab | access-date=26 May 2017 | archive-date=27 September 2017 | archive-url=https://web.archive.org/web/20170927113239/https://www.khaleejtimes.com/lifestyle/food/recipe/dora-kabab | url-status=live }}</ref><ref>{{cite book | title=India Today | publisher=Thomson Living Media India Limited | volume=26 | year=2001 | url=https://books.google.com/books?id=c1BDAAAAYAAJ | access-date=26 May 2017 | page=163 | archive-date=13 December 2019 | archive-url=https://web.archive.org/web/20191213000042/https://books.google.com/books?id=c1BDAAAAYAAJ | url-status=live }}</ref>
| <!--[[File:EXAMPLE|127px]] -->
|
|-
| [[Galawat kabab]]
| <!--[[File:EXAMPLE|127px]] -->
| 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]]
| <!--[[File:EXAMPLE|127px]] -->
| [[Punjab region|Punjabi]] style chicken [[tikka (food)|tikka]] or kabab made with combination of [[Mentha|mint]] and [[coriander]]
|-
| [[Kakori kabab]]
| <!--[[File:EXAMPLE|127px]] -->
| Made of minced beef meat with spices, a specialty of Muslims of Lucknow & Delhi
|-
| [[Galauti kebab]]
| <!--[[File:EXAMPLE|127px]] -->
| |A [[Smoking (cooking)|smoked]] patty prepared using leg of lamb that includes onion, garlic, ginger, saffron and spices, which is cooked on a griddle<ref>{{cite book | last1=Kraig | first1=B. | last2=Sen | first2=C.T. | title=Street Food Around the World: An Encyclopedia of Food and Culture | publisher=ABC-CLIO | year=2013 | isbn=978-1-59884-955-4 | url=https://books.google.com/books?id=9XCjAQAAQBAJ&pg=PA176 | access-date=26 May 2017 | page=176 | archive-date=15 December 2019 | archive-url=https://web.archive.org/web/20191215113632/https://books.google.com/books?id=9XCjAQAAQBAJ&pg=PA176 | url-status=live }}</ref>
|-
| [[Hariyali kebab]]
| <!--[[File:EXAMPLE|127px]] -->
| A vegetarian kebab prepared using lentils and spinach<ref>{{cite web | title=8 meatilicious kebabs you must try out immediately | website=India Today | date=11 May 2016 | url=http://indiatoday.intoday.in/story/8-kebabs-india-list-boti-galauti-hariyali-kakori-tangri-burrah-shami-reshmi-delhi-lucknow-hyderabad-mumbai/1/665611.html | access-date=26 May 2017 | archive-date=25 May 2017 | archive-url=https://web.archive.org/web/20170525210314/http://indiatoday.intoday.in/story/8-kebabs-india-list-boti-galauti-hariyali-kakori-tangri-burrah-shami-reshmi-delhi-lucknow-hyderabad-mumbai/1/665611.html | url-status=live }}</ref><ref>{{cite book | last=Banerji | first=C. | title=Eating India: An Odyssey into the Food and Culture of the Land of Spices | publisher=Bloomsbury Publishing | year=2008 | isbn=978-1-59691-712-5 | url=https://books.google.com/books?id=XfjOQfPtmw0C&pg=PA125 | access-date=26 May 2017 | page=125 | archive-date=12 December 2019 | archive-url=https://web.archive.org/web/20191212070930/https://books.google.com/books?id=XfjOQfPtmw0C&pg=PA125 | url-status=live }}</ref>
|-
| [[Tangri kebab]]
| <!--[[File:EXAMPLE|127px]] -->
|Chicken legs roasted on open fire with hot spices and laced with butter or [[ghee]]<ref>{{cite book | last1=Chaturvedi | first1=A. | last2=Kanwar | first2=D. | last3=Sengupta | first3=R. | title=DK Eyewitness Travel Guide: Delhi, Agra and Jaipur | publisher=DK Publishing | year=2013 | isbn=978-1-4654-1492-2 | url=https://books.google.com/books?id=RV_yAAAAQBAJ&pg=PA253 | access-date=26 May 2017 | page=253 | archive-date=19 November 2019 | archive-url=https://web.archive.org/web/20191119025747/https://books.google.com/books?id=RV_yAAAAQBAJ&pg=PA253 | url-status=live }}</ref>
|-
| [[Kastoori kebab]]<ref>{{cite book | last1=Kalra | first1=J.I.S. | last2=Das Gupta | first2=P. | title=Prashad: Cooking with Indian Masters | publisher=Allied Publishers Private Limited | series=First Edition | year=1986 | isbn=978-81-7023-006-9 | url=https://books.google.com/books?id=-UFwsluKqM8C&pg=PA20 | access-date=26 May 2017 | page=20 | archive-date=12 December 2019 | archive-url=https://web.archive.org/web/20191212043624/https://books.google.com/books?id=-UFwsluKqM8C&pg=PA20 | url-status=live }}</ref>
| <!--[[File:EXAMPLE|127px]] -->
| 
|-
|-
| [[Dahi ke kabab]]<ref>{{cite book | last1=Kapoor | first1=S. | last2=Kapoor | first2=A. | title=Marwari Vegetarian Cooking | publisher=Popular Prakashan | year=2009 | isbn=978-81-7991-399-4 | url=https://books.google.com/books?id=vHgAdnnnKzYC&pg=PA25 | language=de | access-date=26 May 2017 | page=25 | archive-date=14 December 2019 | archive-url=https://web.archive.org/web/20191214125918/https://books.google.com/books?id=vHgAdnnnKzYC&pg=PA25 | url-status=live }}</ref>
| <!--[[File:EXAMPLE|127px]] -->
|
|-
| [[Burra kebab]]<ref>{{cite book | last1=World | first1=E.Y. | last2=Siciliano-Rosen | first2=L. | last3=Rosen | first3=S. | title=Delhi Food and Travel Guide: The inside scoop on the best North Indian foods in Delhi | publisher=Eat Your World | series=107 | year=2014 | url=https://books.google.com/books?id=NYfeAgAAQBAJ&pg=PT51 | access-date=26 May 2017 | page=pt51 | archive-date=11 December 2019 | archive-url=https://web.archive.org/web/20191211111511/https://books.google.com/books?id=NYfeAgAAQBAJ&pg=PT51 | url-status=live }}</ref><ref>{{cite book | title=DK Eyewitness Travel Guide: Delhi, Agra & Jaipur | publisher=DK Publishing | year=2015 | isbn=978-1-4654-4945-0 | url=https://books.google.com/books?id=Ho0pCgAAQBAJ&pg=PA248 | access-date=26 May 2017 | page=248 | archive-date=11 December 2019 | archive-url=https://web.archive.org/web/20191211195905/https://books.google.com/books?id=Ho0pCgAAQBAJ&pg=PA248 | url-status=live }}</ref>
| <!--[[File:EXAMPLE|127px]] -->
|
|-
| Kalmi kebab
| [[File:Kalmikabab.jpg|127px]]
| A chicken kebab.<ref>{{cite book | title=DK Eyewitness Travel Guide: Delhi, Agra & Jaipur | publisher=DK Publishing | year=2015 | isbn=978-1-4654-4945-0 | url=https://books.google.com/books?id=Ho0pCgAAQBAJ&pg=PA246 | access-date=26 May 2017 | page=246 | archive-date=14 December 2019 | archive-url=https://web.archive.org/web/20191214161909/https://books.google.com/books?id=Ho0pCgAAQBAJ&pg=PA246 | url-status=live }}</ref> Kalmi kebab is pictured on the left in the image.
|-
| [[Paneer kabab]]
| <!--[[File:EXAMPLE|127px]] -->
| Vegetarian kebab
|-
| [[Reshmi kabab]]
| <!--[[File:EXAMPLE|127px]] -->
| A traditional kebab of [[Mughlai cuisine]] that is prepared with marinated chicken, lamb or beef<ref>{{cite web | url=http://allrecipes.com/recipe/reshmi-kebab-silken-kebabs/ | title=Reshmi Kebab (Silken Kebabs) | publisher=Allrecipes.com | access-date=2 November 2014 | archive-date=14 September 2014 | archive-url=https://web.archive.org/web/20140914065826/http://allrecipes.com/recipe/reshmi-kebab-silken-kebabs | url-status=live }}</ref>
|-
| [[Shami kebab]]
| [[File:4th October 2012 Shami Kebab.jpg|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 in animal fat or [[ghee]] in a brass utensil over a coal fire. In some places, a binding agent is used to keep the kebab together.
|-
| [[Shikampur kabab]]
| <!--[[File:EXAMPLE|127px]] -->
|
|-
| [[Sutli Kebab]]
| [[File:Suta Kabab Phears Lane.jpg|127px]]
| Sutli kabab is made by wrapping a paste of meat & spices around a metal sheekh, tying it with a cotton thread & then heating it in a barbeque pit. Once the kabab is done, the thread is removed & the kabab is served.<ref name="yummraj.com">{{cite web |url=http://yummraj.com/2012/10/22/adams-kabab-phears-lane-chuna-gali-near-central-metro-station-kolkata/ |title=Streetfood - Adam's Kabab (Phears Lane, Chuna Gali, near Central Metro station, Kolkata) |date=22 October 2012 |access-date=20 July 2015 |archive-date=12 August 2015 |archive-url=https://web.archive.org/web/20150812034722/http://yummraj.com/2012/10/22/adams-kabab-phears-lane-chuna-gali-near-central-metro-station-kolkata/ |url-status=live }}</ref>
|}

==Iran==
{{Main|Iranian cuisine}}
Not every dish containing the word "kebab" is listed below. For example, {{Transliteration|fa|[[chelow kabab]]}} ({{lang|fa|چلوکباب}}, {{lit|cooked rice plus kebab}}) is not listed, because it is a meal consisting of cooked rice and one of the many kebab types listed below. Such is the case of {{Transliteration|fa|kabāb turki}} ({{lang|fa|کباب ترکی}}, Persian variation of [[shawarma]]), {{Transliteration|fa|Tāskabāb}} ({{lang|fa|تاس‌کباب}}, actually a stew), {{Transliteration|fa|kabāb shāmi}} ({{lang|fa|کباب شامی}}, cutlets). or {{Transliteration|fa|Tābeh kabāb}} ({{lang|fa|تابه کباب}}, pan-fried ground beef).

{| class="wikitable sortable" width="100%"
! Name
! class="unsortable"| Image
! Description
|-
| {{Transliteration|fa|[[Joujeh kabab]]}} ({{lang|fa|جوجه کباب}}, {{lit|roasted chicken}})
| [[File:Isfahan 1220532 nevit.jpg|120px]]
| Grilled chicken on skewers
|-
| {{Transliteration|fa|[[Kabab koobideh]]}} ({{lang|fa|کبابِ کوبیده}}, {{lit|flattened kebab}})
| [[File:Isfahan_1220534_nevit.jpg|120px]]
| Ground beef or lamb (usually sirloin), often mixed with [[parsley]] and chopped onions. The mixture is formed into a flat stripped and grilled on extra-wide skewers.
|-
| {{Transliteration|fa|[[Kabab bakhtiari]]}} ({{lang|fa|کباب بختیاری}}, {{lit|[[Bakhtiari people|Bakhtiari]] kebab}})
| [[File:Kebab Bakhtyari.jpg|120px]]
| Combination of ''jujeh kabab'' and ''kabab barg''
|-
| {{Transliteration|fa|[[Kabab barg]]}} ({{lang|fa|کبابِ برگ}}, {{lit|grilled pieces}})
| [[File:Iranian barg kebab.jpg|120px]]
| Grilled marinated sirloin.
|-
| {{Transliteration|fa|[[Kabab chenjeh]]}} ({{lang|fa|کباب چنجه}})
| [[File:Chenjeh1.jpg|120px]]
| Grilled lamb prepared similar to shish kebab, without the vegetables
|-
| {{Transliteration|fa|[[Kabab torsh]]}} ({{lang|fa|کبابِ ترش}}, {{lit|sour kebab}})
| [[File:Kebab torsh.jpg|127px]]
| Grilled beef marinated in a mixture of pomegranate juice, crushed walnuts, parsley, crushed garlic, and olive oil
|-
| {{Transliteration|fa|[[Kabab vaziri]]}} ({{lang|fa|کبابِ وزیری}}, {{lit|nobility kebab}})
| [[File:Kabab 1.jpg|120px]] 
| A meal that consists of a combination of ''jujeh kabab'' and ''kabab koobideh'', prepared in different skewers but served together
|-
| {{Transliteration|fa|[[Kabab digi]]}} ({{lang|fa|کباب دیگی}}, {{lit|pot-cooked kebab}})
| [[File:Kabab tabei.jpg|120px]]
| 
|-
| {{Transliteration|fa|[[Kabab soltani]]}} ({{lang|fa|کباب سلطانی}}, {{lit|royal kebab}})
| [[File:Kababi alborz2.jpg|120px]]
| A meal that consists of a combination of ''jujeh kabab'' and ''kabab barg'', prepared in different skewers but served together
|-
| {{Transliteration|fa|[[Bonab kababi|Kabab Bonab]]}} ({{lang|fa|کباب بناب}}, {{lit|kebab of [[Bonab]]}})
| [[File:Iranian barg kebab.jpg|120px]]
|
|-
| {{Transliteration|fa|[[Kabab Lari]]}} ({{lang|fa|کباب لاری}}, {{lit|kebab of [[Lar, Iran|Lar]]}})
| [[File:Kebab Gerashi.jpg|120px]] 
|
|-
| {{Transliteration|fa|Shishlik}} ({{lang|fa|شیشلیک}}, {{lit|Shashlik}})
| [[File:5832p40xi.jpg|120px]]
|
|-
| {{Transliteration|fa|Jegar}} ({{lang|fa|جگر}}, {{lit|liver}})
| [[File:Cergwez Kewawkiryaŷ.jpg|120px]]
| Grilled lamb liver, placed between slices of bread to preserve its juice. Some delicacy variations of the dish include grilled heart or kidney in the same manner. Because of potential health issues, it is often consumed with vegetables, fresh lemon's juice, onion, pepper, or other spice. The name is a variation of {{lang|fa|جگر}} ({{lit|Liver}}).
|-
| {{Transliteration|fa|Gojeh kabab}} ({{lang|fa|گوجه کباب}}, {{lit|grilled tomato}})
| [[File:Kabab koobideh bbq persian food.jpg|120px]]
| Tomatoes grilled in varying degrees, depending on the taste of the eater. Almost never eaten alone, but are served alongside other kebab.
|-
| Kabab Gerashi ({{lang|fa|کباب گراشی}}, {{lit|kebab of [[Gerash]]}})
| [[File:Kabab gerashi.jpg|120px]]
|
|-
| {{Transliteration|fa|[[Kabab kordi]]}} ({{lang|fa|کبابِ کُردی}}, {{lit|[[Kurdish languages|Kurdish]] kebab}})
| <!--[[File:EXAMPLE|120px]] -->
| Ground lamb or beef, onions, garlic, and tomatoes
|-
| {{Transliteration|fa|[[Kabab loghmeh]]}} ({{lang|fa|کباب لقمه}}, {{lit|bite-sized kebab}})
| <!--[[File:EXAMPLE|120px]] -->
| Minced lamb meatballs first fried and the grilled over charcoal fire, eaten with chopped parsley, chopped onions, and sumac. A summer outing favorite.
|-
| {{Transliteration|fa|[[Kabab rashti]]}} ({{lang|fa|کباب رشتی}}, {{lit|kebab of [[Rasht]]}})
| <!--[[File:EXAMPLE|120px]] -->
| Includes [[almond]], [[pistachio]], and [[barberry]]
|-
| {{Transliteration|fa|[[Kabab shamshiri]]}} ({{lang|fa|کباب شمشیری}}, {{lit|Sword-like kebab}})
| <!--[[File:EXAMPLE|120px]] -->
| Consists of ''kabab barg'' on one end of skewer and ''kabab koobideh'' on the other
|-
| [[Kabab-e donbalan]]
| <!--[[File:EXAMPLE|120px]] -->
| Lamb testicles kabab<ref>{{Cite book |url=https://books.google.com/books?id=_Kbj21wrwwEC&q=Kabab+donbalan&pg=PT27 |title=A Persian Odyssey: Iran Revisited |last=Yelda |first=Rami |publisher=AuthorHouse |year=2012 |isbn=9781477202913 |access-date=2 October 2020 |archive-date=13 December 2020 |archive-url=https://web.archive.org/web/20201213173838/https://books.google.com/books?id=_Kbj21wrwwEC&q=Kabab+donbalan&pg=PT27 |url-status=live }}</ref>
|-
| {{Transliteration|fa|Donbeh kababi}} ({{lang|fa|دنبه کبابی}}, {{lit|grilled [[tail fat]]}})
|
| Very small amount of lamb [[tail fat]], grilled alongside other kebabs to enhance their taste and richness. Never consumed alone.
|-
|Kebab golpayegan<ref>{{Cite web |url=https://www.tehrantimes.com/news/437942/Kebab-festival-to-bring-foodies-meat-eaters-together |title=Kebab festival to bring foodies, meat eaters together |date=9 July 2019 |access-date=13 December 2020 |archive-date=13 December 2020 |archive-url=https://web.archive.org/web/20201213173846/https://www.tehrantimes.com/news/437942/Kebab-festival-to-bring-foodies-meat-eaters-together |url-status=live }}</ref> ({{lang|fa|کباب گلپایگانی}}, {{lit|kebab of [[Golpayegan]]}})
|<!--[[File:EXAMPLE|120px]] -->
|
|-
| {{Transliteration|fa|[[Gholve]]}} ({{lang|fa|قلوه}}, {{lit|kidney}})
| <!--[[File:EXAMPLE|120px]] -->
|
|-
| {{Transliteration|fa|[[Dush kabab]]}} ({{lang|fa|دوش کباب}}, {{lit|Kebab of Shoulder}})
| <!--[[File:EXAMPLE|120px]] -->
|
|-
| {{Transliteration|fa|[[Tanurche]]}} ({{lang|fa|تنورچه}})
| <!--[[File:EXAMPLE|120px]] -->
|
|-
| {{Transliteration|fa|[[Del]]}} ({{lang|fa|دل}}, {{lit|heart}})
| <!--[[File:EXAMPLE|120px]] -->
| 
|-
| {{Transliteration|fa|[[Khosh Gusht]]}} ({{lang|fa|خوش‌گوشت}}, {{lit|Pancreas}})
| <!--[[File:EXAMPLE|120px]] -->
| 
|-
| {{Transliteration|fa|[[Khoak]]}} ({{lang|fa|خوئک}}, {{lit|Spleen}})
| <!--[[File:EXAMPLE|120px]] -->
| 
|-
| {{Transliteration|fa|[[Dande Kabab]]}} ({{lang|fa|دنده کباب}}, {{lit|Rib kebab}})
| <!--[[File:EXAMPLE|120px]] -->
| 
|-
| {{Transliteration|fa|[[File Kabab]]}} ({{lang|fa|فیله کباب}}, {{lit|tenderloin kebab}})
| <!--[[File:EXAMPLE|120px]] -->
|
|-
| {{Transliteration|fa|[[Kabab hosseini]]}} ({{lang|fa|کباب حسینی}})
| <!--[[File:EXAMPLE|120px]] -->
| Lamb or beef cooked on skewers with onions, tomatoes and green peppers
|-
| {{Transliteration|fa|[[Kabab negini]]}} ({{lang|fa|کباب نگینی}}, {{lit|Jewel kebab}})
| <!--[[File:EXAMPLE|120px]] -->
|
|}

==Japan==
{{Main|Japanese cuisine}}
{| class="wikitable"

! Name
! class="unsortable| Image
! Description
|-
|[[Kushikatsu]]
|[[File:Miso katsu by OiMax.jpg|127px]]
|Japanese dish of deep-fried skewered meat and vegetables.<ref>{{cite web | url=http://www.gnavi.co.jp/en/articles/cuisines/kushikatsu/ | title=Kushikatsu | work=Gurunavi, Inc. | access-date=30 March 2015}}</ref><ref>{{cite book|author = Kikuchi Takeaki|title =Ano menyūga umareta mise|page=60|publisher = Heibonsha|language=ja}}</ref>
|-
|[[Kushiyaki]]
|[[File:Charcoal broiled Ayu.JPG|127px]]
|Similar to Yakitori, but instead of using chicken meat, it uses either pork, beef, seafood (especially [[ayu sweetfish]]), vegetables, rice cakes or tofus.<ref>{{cite web|url=http://www.muro-kanko.com/eat-buy/yakitori.html|title=おっと! むろらん—室蘭やきとり|trans-title=Muroran yakitori—Oh! Muroran|publisher=Muroran Tourist Association|access-date=2017-07-04}}</ref><ref>In the mountainous area of [[Aichi Prefecture|Aichi]], [[Gifu Prefecture|Gifu]], [[Nagano Prefecture|Nagano]], [[Shizuoka Prefecture|Shizuoka]], [[Toyama Prefecture|Toyama]] and [[Yamanashi Prefecture|Yamanashi]] Prefectures, steamed and mashed rice basted on flat skewers and grilled with coat of sweet miso is called ''gohei mochi'' ([[:ja:五平餅]]). When cooked rice is mashed and basted around kushi to form cylinders in [[Akita Prefecture]], it is called ''"tampo"'' which is cut and cooked in [[kiritanpo]].</ref><ref>{{cite web|url=https://fujitadougu.com/yakitori/yaki_kushi01.html|title=''Hiragushi'' flat bamboo skewer|publisher=Fujita Dougu Co.Ltd|access-date=2017-07-04}}</ref><ref>{{cite web|url=http://www.icbamboo.com/takegusi-p.html|title=types of ''takegushi'' bamboo skewer|publisher=Izumo Takezai Kōgyōsho|access-date=2017-07-04}}</ref>
|-
|[[Yakitori]]
|[[File:Yakitori 018.jpg|127px]]
|Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer and grilled over charcoal. It's often enjoyed with salt or a tare sauce and is a popular choice in [[izakaya]]s (Japanese bars) or street food carts.<ref name = "Gurunavi">{{cite web|url=http://www.gnavi.co.jp/en/articles/japanese_cuisine/yakitori/| title = Yakitori (Roast meat on skewers), dated 10 May, 2010 |publisher = Gurunavi |access-date = 2016-02-14|ref=hrv}}</ref>
|}

== Kenya ==
{{Main|Kenyan cuisine}}
{| class="wikitable"

! Name
! class="unsortable| Image
! Description 
|-
|[[Mshikaki]]
|[[File:Mshikaki.jpg|127px]]
| A popular meal consisting of diced or sliced meat, which is marinated and tenderized to perfection before slowly grilled on charcoal flame with wooden skewers.
|}

==Korea==
{{Main|Korean cuisine}}
{| class="wikitable"

! Name
! class="unsortable| Image
! Description
|-
|[[Jeok]]
|[[File:Jijim-nureum-jeok.jpg|127px]]
|A meat dish served with skewers. Jeok is typically made with a large variety of meats, vegetables and mushrooms and is usually served on special occasions such as birthdays (hwangap) and wedding ceremonies.<ref name="jeok">{{cite book| year=2002| title=An Illustrated Guide to Korean Culture - 233 traditional key words| publisher=Hakgojae Publishing Co| location=Seoul| isbn=9788985846981| pages=[https://archive.org/details/illustratedguide0000unse_j0p0/page/59 59]| url-access=registration| url=https://archive.org/details/illustratedguide0000unse_j0p0/page/59}}</ref>
|-
|[[Kkochi]]
|[[File:Sundae.jpg|127px]]
|Korean skewers made from chicken, seafood, fishcake, blood sausage or rice cake.
|}

==Levant==
{{Main|Levantine cuisine}}

{| class="wikitable sortable" width="100%"
! Name
! class="unsortable"| Image
! Description
|-
|[[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.
|-
|[[Kebab halabi]]
|
|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''). Aleppo is well known for its kebab cuisine, reportedly having at least 26 original dishes.<ref>{{cite web|url=http://www.kuna.net.kw/ArticlePrintPage.aspx?id=1591518&language=ar|title=Kuwait News Agency (KUNA)|access-date=2 November 2014|archive-date=22 September 2013|archive-url=https://web.archive.org/web/20130922073820/http://www.kuna.net.kw/ArticlePrintPage.aspx?id=1591518&language=ar|url-status=live}}</ref>
|-
|[[Kebab hindi]]
|
|Rolled meat with tomato paste, onion, capsicum and pomegranate molasses
|-
|[[Kebab kamayeh]]
|
|Soft meat with truffle pieces, onion and various nuts
|-
|[[Cherry kebab]]
|
|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.
|-
|[[Kebab khashkhash]]
|[[File:Kebab khashkhash.jpg|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<ref name=TimeLife_ME>''The Cooking of the Middle East'', Time-Life Books (1969)</ref>
|-
|[[Shawarma]] 
|[[File:ഷവർമ്മ.JPG|127px]]
|Similar to a [[doner kebab]], traditionally made with chunks of lamb meat, but also with chicken, turkey, beef or veal
|}

==Nigeria==
{{Main|Nigerian cuisine}}

{| class="wikitable"
! Name
! class="unsortable"| Image
! Description
|-
|[[Suya]]
|[[File:SuyavarietiesTX.JPG|127px]]
|A popular spicy meat kebab enjoyed by many across West Africa. A recipe of the Muslim [[Hausa people|Hausa]] people in northern Nigeria and southern Niger, 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. It is a traditionally Muslim kebab, prepared according to [[Halal]] methods.<ref name="Raw Story-2012">{{cite news|last=Agence France-Presse|title=Nigerian roadside barbecue shacks thrive in the midst of Islamist insurgency|url=http://www.rawstory.com/rs/2012/05/22/nigerian-roadside-barbecue-shacks-thrive-in-the-midst-of-islamist-insurgency/|access-date=5 April 2014|newspaper=The Raw Story|date=22 May 2012|archive-date=7 April 2014|archive-url=https://web.archive.org/web/20140407092318/http://www.rawstory.com/rs/2012/05/22/nigerian-roadside-barbecue-shacks-thrive-in-the-midst-of-islamist-insurgency/|url-status=live}}</ref>
|}

==Pakistan==
{{Main|Pakistani meat dishes#Kebabs|Pakistani cuisine}}
{| class="wikitable sortable" width="100%"
! Name
! class="unsortable"| Image
! Description
|-
| [[Chapli kebab]]
| [[File:Chapli Kebab.jpg|127px]]
| A delicacy of [[Pakistan]] from [[Khyber Pakhtunkhwa]] province – marinated beef in spices and deep fried flat.<ref>{{cite book | last1=Raichlen | first1=S. | last2=Fink | first2=B. | title=The Barbecue! Bible | publisher=Workman Pub. | year=2008 | isbn=978-0-7611-4943-9 | url=https://books.google.com/books?id=JWoOI6MASqwC&pg=PA226 | access-date=26 May 2017 | page=226 | archive-date=12 December 2019 | archive-url=https://web.archive.org/web/20191212201817/https://books.google.com/books?id=JWoOI6MASqwC&pg=PA226 | url-status=live }}</ref> In Pakistan, it is sometimes deep fried in animal [[tallow]], and it is a common kebab.{{efn|"In Pakistan, animal tallow is used as commercial deep-frying agent for the traditional food ''chapli kebab''. The ''chapli'' and ''shami kabab'' are considered as one of the most commercially available traditional dishes of people living in Pakistan, ..."<ref>{{cite book | last=Pakistan | first=Chemical Society of | title=Journal of the Chemical Society of Pakistan | publisher=Chemical Society of Pakistan. | volume=30 | issue=5–6 | year=2008 | url=https://books.google.com/books?id=CG4cAQAAMAAJ | access-date=26 May 2017 | page=750 | archive-date=13 December 2019 | archive-url=https://web.archive.org/web/20191213184341/https://books.google.com/books?id=CG4cAQAAMAAJ | url-status=live }}</ref>}}
|-
| ''[[Lola kabab]]/[[Gola kabab]]''
| <!--[[File:EXAMPLE|127px]] -->
| Kabab of [[Pakistan]] and [[Afghanistan]] – rolled meatballs originating in [[Peshawar]] and [[Kandahar]].{{citation needed|date=June 2018}}
|-
| [[Seekh kebab]]
| [[Image:Pakistani Food Beef Kabobs.jpg|127px]]
| Prepared with [[Ground meat|minced meat]] with spices and grilled on skewers. It is cooked in a [[Tandoor]], and is often served with [[chutney]]s or [[Mentha|mint]] sauce. A seekh kebab can also be served in a naan bread much like döner kebab.
|-
| [[Shami kebab]]
| [[File:4th October 2012 Shami Kebab.jpg|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 in [[ghee]]. In some places, a binding agent is used to keep the kabab together.
|-
| [[Malai tikka]]
| <!--[[File:EXAMPLE|127px]] -->
| Chunks or strips of chicken marinated in a white yoghurt and garlic sauce and grilled.{{citation needed|date=June 2018}}
|-
| [[Reshmi kebab]]
| [[File:Rkcmalai.jpg|127px]]
| Minced chicken adequately seasoned and then barbecued on a charcoal grill.{{citation needed|date=June 2018}}
|-
| [[Khaddi Kebab]]
| <!--[[File:EXAMPLE|127px]] -->
| Authentic baluchistan cuisine..a whole lamb is stuffed with flavored rice, marinated and inserted in a dug hole with wood around to cook it..the hole is filled up and whole lamb is cooked underground for some time.{{citation needed|date=June 2018}}
|-
| [[sheesh tauk kebab]]
| <!--[[File:EXAMPLE|127px]] -->
| pieces of chicken on stick marinated and lightly grilled.{{citation needed|date=June 2018}}
|-
| [[lamb sajji kebab]]
| <!--[[File:EXAMPLE|127px]] -->
| The lamb is cooked on its own fat and no oil is used. The key ingredients of this appetizing food include lamb meat, rice, vinegar, red chili powder, black pepper, salt, garlic paste, lemon juice, ajwain, fennel seeds, cumin seeds, coriander seeds, lemon juice and oil. {{citation needed|date=June 2018}}

|-
| [[shahi gola kebab]]
| <!--[[File:EXAMPLE|127px]] -->
| aunthetic lahore cuisine {{citation needed|date=June 2018}}
|-
| [[shashlik kebab]]
| <!--[[File:EXAMPLE|127px]] -->
| square skewers of beef 
lamb or chicken partitioned with tomatoes capsicum and onion {{citation needed|date=June 2018}}
|-
| [[Bihari kebab]]
| <!--[[File:EXAMPLE|127px]] -->
| Chunks or strips of lean beef, marinated in a spicy yoghurt/chilli marinade and tenderized to perfection before slowly grilled on a charcoal flame.{{citation needed|date=June 2018}}
|-
| [[chandan kebab]]
| <!--[[File:EXAMPLE|127px]] -->
| mixed meat kebabs {{citation needed|date=June 2018}}
|-
| [[gilafi kebab]]
| <!--[[File:EXAMPLE|127px]] -->
| {{citation needed|date=June 2018}}

|-
| [[kaleji tava kebab]]
| <!--[[File:EXAMPLE|127px]] -->
| liver kebabs. {{citation needed|date=June 2018}}

|-
| [[tawa chicken boti kebab]]
| <!--[[File:EXAMPLE|127px]] -->
| {{citation needed|date=June 2018}}

|-
| [[dawat e ishq kebab]]
| <!--[[File:EXAMPLE|127px]] -->
| {{citation needed|date=June 2018}}

|-
| [[sindhi handi kebab]]
| <!--[[File:EXAMPLE|127px]] -->
| {{citation needed|date=June 2018}}
|-
| [[chicken tikka resa kebab]]
| <!--[[File:EXAMPLE|127px]] -->
| {{citation needed|date=June 2018}}
|-
| [[chicken angara kebab]]
| <!--[[File:EXAMPLE|127px]] -->
| {{citation needed|date=June 2018}} big chicken chunks marinated with a special spice combination  and grilled over charcoal
|-
| [[mahi seeks kebab]]
| <!--[[File:EXAMPLE|127px]] -->
|fish seekh kebabs {{citation needed|date=June 2018}}
|-
| [[chicken tandoori kebab]]
| <!--[[File:EXAMPLE|127px]] -->
| {{citation needed|date=June 2018}}
|-
| [[Patta Tikka]]
| <!--[[File:EXAMPLE|127px]] -->
| Patta Tikka is a traditional delicacy from Khyber Pakhtunkhwa (KPK), Pakistan. It is a unique dish where marinated chunks of meat/ liver, often beef or lamb, are wrapped in fat (locally referred to as "patta") and grilled over a charcoal flame. Tender chunks of beef or lamb are used, preferably with a good fat-to-meat ratio.
|}

==Portugal==
{{Main|Portuguese cuisine}}
{| class="wikitable"
! Name
! class="unsortable"| Image
! Description
|-
|[[Espetadas]]
|[[File:PinchosAmericanos.jpg|127px]]
| Meat skewer, usually beef<ref>{{cite book | last1=Raichlen | first1=S. | last2=Fink | first2=B. | title=The Barbecue! Bible | publisher=Workman Pub. | year=2008 | isbn=978-0-7611-4944-6 | url=https://books.google.com/books?id=FWKxatrLCjYC&pg=PA163 | access-date=26 May 2017 | page=163 | archive-date=16 December 2019 | archive-url=https://web.archive.org/web/20191216151622/https://books.google.com/books?id=FWKxatrLCjYC&pg=PA163 | url-status=live }}</ref>
|}

==Romania==
{{Main|Romanian cuisine}}
{| class="wikitable"
! Name
! class="unsortable"| Image
! Description
|-
|[[Frigărui]]
|[[File:Frigărui.jpg|127px]]
|Small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, very similar to [[shashlik]],<ref name="encyclopedia">{{cite book | author=Marks | first=Gil | title=Encyclopedia of Jewish Food | url=https://books.google.com/books?id=gFK_yx7Ps7cC&q=kebab%20denotesanarray | year=2010 | publisher=Houghton Mifflin Harcourt | isbn=978-0-544-18631-6 | access-date=22 March 2018 | archive-date=7 January 2019 | archive-url=https://web.archive.org/web/20190107020704/https://books.google.com/books?id=gFK_yx7Ps7cC&q=kebab%20denotesanarray | url-status=live }}</ref> or [[shish kebab]]. Often, the pieces of meat alternate with bacon, sausages, or vegetables, such as onions, tomatoes, bell peppers and mushrooms. It is seasoned with spices such as pepper, garlic, savory, rosemary, marjoram and laurel.
|}

==South Africa==
{{Main|South African cuisine}}
{| class="wikitable"
! Name
! class="unsortable"| Image
! Description
|-
|[[Sosatie]]
|[[File:Chicken sosatie.jpg|127px]]
|A dish of the [[Cape Malay]] people of [[South Africa]].<ref>{{cite book | last=Raichlen | first=S. | title=Planet Barbecue!: 309 Recipes, 60 Countries | publisher=Workman Publishing Company | year=2015 | isbn=978-0-7611-6447-0 | url=https://books.google.com/books?id=yQEsCwAAQBAJ&pg=PA251 | language=de | access-date=26 May 2017 | page=251 | archive-date=15 December 2019 | archive-url=https://web.archive.org/web/20191215142148/https://books.google.com/books?id=yQEsCwAAQBAJ&pg=PA251 | url-status=live }}</ref> It is a type of kebab related to [[satay]], which came to Indonesia via Muslim traders from India, and was brought from there to South Africa.<ref name="Oxford Companion"/>
|}

==Spain==
{{Main|Spanish cuisine}}
{| class="wikitable"
! Name
! class="unsortable"| Image
! Description
|-
| [[Pinchitos|Pincho moruno]]
| [[File:Pinchos - fugzu.jpg|127px]]
| Meat skewer, usually made of chicken or pork, sliced in cubes, marinated in paprika and other spices.<ref>{{Cite book|last=Technology|first=United States National Marine Fisheries Service Office of Science and|url=https://books.google.com/books?id=THweAQAAIAAJ&q=puerto+rico+pinchos+made+shark+meat&pg=PA1206|title=World Swordfish Fisheries: An Analysis of Swordfish Fisheries, Market Trends, and Trade Patterns Past-present-future|date=1997|publisher=U.S. Department of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service|language=en}}</ref> 
|}

==Turkey==
{{Main|Turkish cuisine}}
{| class="wikitable sortable"
! Name
! class="unsortable"| Image
! Description
|-
| [[Adana kebabı]]
| [[File:Adana kebab.jpg|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.<ref name=JHFEHJBAAH>Turkish Cookery by M.Günür {{ISBN|975-479-100-7}}</ref>
|-
| [[Ali Paşa kebabı]] (Ali Pasha kebab)
| <!--[[File:EXAMPLE|120px]] -->
| Cubed lamb with tomato, onion and parsley wrapped in [[filo]]<ref name=JHFEHJBAAH/><ref name="Roden 2008">{{Cite book |url=https://books.google.com/books?id=r723owliVz8C&pg=PA241 |title=The New Book of Middle Eastern food |last=Roden |first=Claudia |date=2008 |publisher=Alfred A. Knopf |isbn=9780307558565 |location=New York |pages=241 |oclc=430828581 |access-date=2 October 2020 |archive-date=13 December 2020 |archive-url=https://web.archive.org/web/20201213173840/https://books.google.com/books?id=r723owliVz8C&pg=PA241 |url-status=live }}</ref>
|-
| [[Alinazik kebab]]
|[[File:Ali-nazik-2.jpg|120px]]
| Ground meat kebab sautéed in a saucepan, with garlic, yogurt and eggplants added
|-
| [[Bahçıvan kebabı]]<ref>{{cite book|title=Tatlıdan, tuzluya Türk sofrası: alaturka - alafranga; yemekler ve tatlılar|url=https://books.google.com/books?id=UT8kAQAAMAAJ|year=1982|publisher=Geçit Kitabevi|access-date=10 January 2016|archive-date=21 January 2016|archive-url=https://web.archive.org/web/20160121145511/https://books.google.com/books?id=UT8kAQAAMAAJ|url-status=live}}</ref>
|[[File:Bahcivan-kebabi.jpg|120px]]
| Boneless lamb shoulder mixed with chopped onions and tomato paste
|-
| [[Beykoz kebabı]]
|[[File:Beykoz kebabı.jpg|120px]]
| Tomato and onion flavoured lamb, wrapped in aubergine slices and garnished with lamb brains<ref name=JHFEHJBAAH/>
|-
| [[Beyti kebab]]
| [[File:Beyti Kebap.jpg|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 (Istanbul)|Beyti]] in [[Istanbul]] and particularly popular in Turkey's larger cities.<ref name=skylife>{{cite journal |url=http://www.thy.com/en-INT/skylife/archive/en/2000_12/konu4.htm#1 |title=Three Renowned Turkish Restaurants: Beyti Meat Restaurant |journal=Skylife - Turkish Airlines Magazine |issue=12 |year=2000 |pages=1–4 |access-date=9 November 2013 |archive-date=9 February 2012 |archive-url=https://web.archive.org/web/20120209070609/http://www.thy.com/en-INT/skylife/archive/en/2000_12/konu4.htm#1 |url-status=live }}</ref>
|-
| [[Bostan kebabı]]
| <!--[[File:EXAMPLE|120px]] -->
| Lamb and aubergine casserole.<ref name=JHFEHJBAAH/>
|-
| [[Cağ kebabı]] (spoke kebab)
| [[File:Cağkebabı5.jpg|120px]]
| Cubes of lamb roasted first on a cağ (a horizontal [[Rotisserie|rotating spit]]) and then on a skewer, a specialty of [[Erzurum]] region with recently rising popularity
|-
| [[Çardak kebabı]]<ref name="Atabay">{{cite book|author=Banu Atabay|title=Mütevazi Lezzetler Deutsch|url=https://books.google.com/books?id=DYaXAwAAQBAJ&pg=PA98|publisher=Banu Atabay|pages=98–|id=GGKEY:QQKUPZ6WZ7J|access-date=10 January 2016|archive-date=21 January 2016|archive-url=https://web.archive.org/web/20160121145511/https://books.google.com/books?id=DYaXAwAAQBAJ&pg=PA98|url-status=live}}</ref>
| <!--[[File:EXAMPLE|120px]] -->
| Stuffed lamb meat wrapped in a [[crepe]] or [[filo]].
|-
| [[Ciğer kebabı]] (liver kebab)
| [[File:Çöp_şiş.jpg|120px]]  
| Lamb liver kebab on a skewer (a.k.a. ''ciğer şiş'')
|-
| [[Çökertme kebabı]]
| [[File:Çökertme kebabı.jpg|120px]]
| Sirloin veal kebap stuffed with [[yogurt]] and potatoes
|-
| [[Çöp şiş]] (small skewer kebab)
| [[File:Dana çöp şiş.jpg|120px]]
| 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<ref name="AHBADADDED"/>
|-
| [[Doner kebab]]
| [[File:Döner in Istanbul (01.10.2008).jpg|120x120px]]
|-
| [[İskender kebap]]
| [[File:İskender kebap.JPG|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]] (stew)
| [[File:İslim kebabı.jpg|120px]]
| Another version of the [[Patlıcan kebabı|aubergine kebab]] without its skin, marinated in sunflower oil<ref name=JHFEHJBAAH /><ref name=AHBADADDED/>
|-
| [[Kağıt kebabı]]
| [[File:Kagıt kebabı.jpg|120px]]
| Lamb (or veal) cooked in a paper wrapping<ref name=AHBADADDED/>
|-
| [[Kılıç şiş]]
| <!--[[File:EXAMPLE|120px]] -->
| Brochette of swordfish<ref name=JHFEHJBAAH/>
|-
| [[Şiş köfte]]
| [[File:Köfte kebabs.jpg|120px]]
| Also known as Shish köfte – minced lamb meatballs with herbs, often including [[parsley]] and [[Mentha|mint]], on a stick, grilled
|-
| [[Kuyu kebabı]] (pit kebab)
| <!--[[File:EXAMPLE|120px]] -->
| Prepared from the goat it is special for [[Aydın]] region, similar to [[tandır kebabı]]
|-
| [[Kuzu şiş]]
| [[File:Kuzu şiş at Ankara.jpg|120px]]
| Shish kebap prepared with marinated milk-fed lamb meat
|-
| [[Manisa kebabı]]
| <!--[[File:EXAMPLE|120px]] -->
| This [[Manisa]] region version of the kebab is smaller and flat size shish meat on the sliced [[Flatbread|pide]] bread, flavored with butter, and stuffed with tomato, garlic and green pepper.
|-
| [[Orman kebabı]] (forest kebab)
| <!--[[File:EXAMPLE|120px]] -->
| Lamb meat on the bone and cut in large pieces mixed with carrots, potatoes and peas<ref name=JHFEHJBAAH/>
|-
| [[Patates kebabı]]<ref name="Sözen2005">{{cite book|author=Metin Sözen|title=Taşın belleği Mardin|url=https://books.google.com/books?id=K7QVAQAAIAAJ|year=2005|publisher=Yapı Kredi Kültür Sanat Yayıncıkık|isbn=978-975-08-1029-9|access-date=10 January 2016|archive-date=21 January 2016|archive-url=https://web.archive.org/web/20160121145512/https://books.google.com/books?id=K7QVAQAAIAAJ|url-status=live}}</ref>
| <!--[[File:EXAMPLE|120px]] -->
| Beef or chicken mixed with potatoes, onions, tomato sauce and bay leaves
|-
| [[Patlıcan kebabı]] (aubergine kebab)
| [[File:Patlıcan kebabı - 2.jpg|120px]]
| A unique kebap meat marinated in spices and served with [[aubergines]], hot pide bread and a yogurt sauce<ref name=AHBADADDED/>
|-
| [[Şiş kebap|Şiş kebabı]]
| [[File:Şiş kebap and pilav.jpg|120px]]
| Prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled<ref name=JHFEHJBAAH/><ref name=AHBADADDED/>
|-
| [[Şiş tavuk]]
| [[File:Shish Tawooq - Turkish Cuisine.jpg|120px]]
| Also known as Tavuk şiş or – [[Yogurt]]-[[marinate]]d chicken grilled on a stick<ref name=AHBADADDED>The Complete Book of Turkish Cooking, A.Algar (1985) {{ISBN|0-7103-0334-3}}</ref>
|-
| [[Sivas kebabı]]
| <!--[[File:EXAMPLE|120px]] -->
| 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
|-
| [[Lamb tandoori]]
| [[File:Fırın Kebabı.jpg|frameless|120x120px]]
| Lamb pieces (sometimes a whole lamb) baked in an oven called a [[Tandoor|tandır]], which requires a special way of cooking for hours. Served with bread and raw onions.<ref name=JHFEHJBAAH/>
|-
|[[Tantuni]]
|[[File:Tantuni.jpeg|frameless|120x120px]]
|Tantuni is a [[Spice|spicy]] [[dürüm]] consisting of [[Julienning|julienne cut]] [[beef]] or sometimes [[Lamb (meat)|lamb]] [[Stir-fry|stir-fried]] on a [[Tava|sac]] with a hint of [[cotton oil]]. It is a specialty of the city of [[Mersin]], [[Turkey]].
|-
| [[Tas kebap]] (veal stew)
| [[File:Tas kebap, pilav and cacik.jpg|120px]]
| Stewed meat in a bowl, beginning with the cooking of the vegetables in butter employing a method called yağa vurmak, ("butter infusion"), before the meat itself is cooked in the same grease
|-
| [[Testi kebabı]] (earthenware-jug kebab)
| <!--[[File:EXAMPLE|120px]] -->
| 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 meatballs|Tire kebabı]]
| [[File:-Tire Köftesi Set Menü- Tire Meatball Menu.JPG|frameless|120x120px]]
| Minced meat cooked on sheesh and served with maydanoz and sauce, on top of special tire bread
|-
| [[Tokat Kebab]]
| [[File:Tokat kebap.jpg|frameless|120x120px]]
| Associated with the [[Tokat]] region, it is made with marinated lamb, grilled inside an oven, together with aubergines, tomatoes, potatoes, entire onions and garlics and served over a special flatbread called ''lavaş'' (a thicker yufka) and softened with the juice of the meat and tomatoes.
|-
| [[Urfa kebabı]]
| <!--[[File:EXAMPLE|120px]] -->
| From [[Urfa]], similar to Adana kebab, but not spicy
|-
|Vali Kebabı 
(Governor Kebab)
|[[File:Vali kebabı.jpg|120px]]
| Essentially a mix of kebabs.
|}

== Others ==
{| class="wikitable sortable"
! Name
! class="unsortable"| Image
! Description
|-
|[[Anticucho]]
|[[File:Anticuchos - Grilled Beef Heart skewers.jpg|127px]]
|Peruvian meat dishes that originated in the Andes during the [[pre-Columbian era]].<ref>{{cite web|title=Anticuchos: Peruvian Beef Kabobs|url=http://arousingappetites.com/anticuchos-peruvian-beef-kabobs/|archive-url=https://web.archive.org/web/20150526102103/http://arousingappetites.com/anticuchos-peruvian-beef-kabobs/ |archive-date=26 May 2015 |website=Arousing Appetites}}</ref> The meat may be marinated in vinegar and spices (such as cumin, ají pepper and garlic). While anticuchos can be made of any type of meat, the most popular are made of [[offals|beef heart]].<ref>{{Cite book|url=https://books.google.com/books?id=XKbaCwAAQBAJ&q=Anticucho+++Peru+++National+Geographic&pg=PA26|title=National Geographic Traveler - Peru|last=Rachowiecki|first=Rob|date=2015-01-06|publisher=National Geographic Books|isbn=9781426213625|language=en}}</ref> 
|-
|[[Arrosticini]]
|[[File:Arrosticini 01.jpg|127px]]
|Italian skewers made from mutton or lamb cut in chunks and pierced by a skewer. Arrosticini cooked on a brazier with a typically elongated shape, called furnacella, which resembles a gutter.<ref>''[[Il Devoto-Oli]] 2014. Vocabolario della lingua Italiana'', edited by [[Luca Serianni]] and [[Maurizio Trifone]], Le Monnier, 2013.</ref>
|-
|[[Chislic]]
|[[File:Kegchislicsmall.jpg|127px]]
|This is a migration of [[Russian culture]] into South Dakota by the German-Russian population.
|-
|[[Churrasco]]
|[[File:Churrasco carioca.jpg|127px]]
|Popular in certain part of South America like Argentina, Bolivia, Brazil and Uruguay where it's a national barbecue tradition. It involves grilling various cuts of meat, often on skewers, and is typically served with a chimichurri sauce.<ref>{{cite news | title=Brazil Cuisine | publisher=DiscoverBrazil.com | url=http://discoverbrazil.com/braziliancuisine.cfm | quote="..churrascaria restaurant ...A small army of waiters square your table with every imaginable cut of beef, pork, and chicken on a meter long skewer (called "espeto"), all of them hot from the grill. They serve you small slices or portions until you raise the white flag" | access-date=2007-11-20 | url-status=dead | archive-url=https://web.archive.org/web/20070608135827/http://www.discoverbrazil.com/braziliancuisine.cfm | archive-date=2007-06-08 }}</ref>
|-
|[[Nem nướng]]
|[[File:Pork skewers on the grill - Banh Uot hawker.jpg|127px]]
|A skewered dishes from Vietnam consisting of ground pork or ground beef mixed with shallot, garlic, fish sauce. Usually dipped with [[nước chấm]] sauce or peanut sauce.<ref name=FN-EL>{{cite web|last1=Lagasse|first1=Emeril|title=Vietnamese BBQ Pork Meatballs (Nem Nuong)|url=http://www.foodnetwork.com/recipes/emeril-lagasse/vietnamese-bbq-pork-meatballs-nem-nuong-recipe.html|website=Food Network|publisher=Food Network|accessdate=31 December 2014|archive-date=30 December 2014|archive-url=https://web.archive.org/web/20141230151740/http://www.foodnetwork.com/recipes/emeril-lagasse/vietnamese-bbq-pork-meatballs-nem-nuong-recipe.html|url-status=live}}</ref><ref name=VIENDONG>{{cite news |title=Nem Nướng Nha Trang |url=http://www.viendongdaily.com/nem-nuong-nha-trang-qdSYHPZp.html |accessdate=31 December 2014 |agency=VIỄN ĐÔNG DAILY NEWS |date=2014-04-13 |ref=VIỄN ĐÔNG |archive-date=2017-12-01 |archive-url=https://web.archive.org/web/20171201030607/http://www.viendongdaily.com/nem-nuong-nha-trang-qdSYHPZp.html |url-status=live }}</ref>
|-
|[[Ražnjići]]
|[[File:Pilecin raznjici New (16456582880).jpg|127px]]
|[[Western Balkan]] dish similar to shish kebab and shashlik.
|-
| [[Samak kebab]]
|
|A kebab dish consisting of grilled fish on a stick, it is typically marinated in an olive oil and lemon dressing.<ref>{{cite book | title=Prepared Foods | publisher=Gorman Publishing Company | volume=157 | year=1988 | issue=11–13 | url=https://books.google.com/books?id=T8EgAQAAMAAJ | access-date=13 June 2018 | page=92 | archive-date=15 December 2019 | archive-url=https://web.archive.org/web/20191215032936/https://books.google.com/books?id=T8EgAQAAMAAJ | url-status=live }}</ref>
|-
|[[Satay]]
|[[File:Sate Ponorogo.jpg|127px]]
|A [[Southeast Asia]]n dish consisting of diced or sliced meat, skewered and grilled over a fire, then served with various spicy seasonings. It was developed by [[Java]]nese street vendors as a unique adaptation of Indian [[kebab]]s.<ref name="Street Food Around the World-183">{{cite book | title = Street Food Around the World: An Encyclopedia of Food and Culture | author1 = Bruce Kraig | author2 = Colleen Taylor Sen | publisher = ABC-CLIO | year = 2013 | isbn = 9781598849554 | url = https://books.google.com/books?id=9XCjAQAAQBAJ&q=sate%2Fsatay | page = 183 | access-date = 2 October 2020 | archive-date = 13 December 2020 | archive-url = https://web.archive.org/web/20201213173905/https://books.google.com/books?id=9XCjAQAAQBAJ&q=sate%2Fsatay | url-status = live }}</ref><ref name="Oxford Companion">{{Cite book |title=The Oxford Companion to Food |last=Davidson |first=Alan |date=2006 |publisher=OUP Oxford |isbn=9780191018251 |edition= 2nd|location=Oxford |oclc=862049879}}</ref>
|-
|[[Sekuwa]]
|[[File:Sekuwa.jpg|127px]]
|Nepalese skewered dish consisting of meat that is marinated with a blend of spices and then grilled over an open flame or charcoal, giving it a smoky, rich flavor. Typically made with meats such as goat, chicken, buffalo, or lamb, though variations may include pork or a mixture of meats.<ref name="Pathak2006">Pathak, R. (2006). ''Nepali Cooking and Culture''. Kathmandu: Nepalese Culinary Institute. https://www.nepaleseculinaryinstitute.com</ref><ref name="Koirala2010">Koirala, S. (2010). 'Traditional Nepalese Cuisine''. Dharan: Himalayan Press.
https://www.himalayanpress.com</ref>
|-
|[[Shashlik]]
|[[File:Shashlik.jpg|127px]]
|Shashlyk, meaning skewered meat, was originally made of lamb.<ref name="Aidells Kelly 2001">{{cite book | last1=Aidells | first1=B. | last2=Kelly | first2=D. | title=The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal | publisher=Houghton Mifflin Harcourt | year=2001 | isbn=978-0-547-34760-8 | url=https://books.google.com/books?id=ExCYBwIzym0C&pg=PA466 | access-date=13 June 2018 | page=466 | archive-date=11 December 2019 | archive-url=https://web.archive.org/web/20191211211416/https://books.google.com/books?id=ExCYBwIzym0C&pg=PA466 | url-status=live }}</ref> Nowadays it is also made of pork or beef depending on local preferences and religious observances.
|-
|[[Shish kebab]]
|[[File:Dana çöp şiş.jpg|127px]]
|A popular meal of skewered and [[Mangal (barbecue)|grilled]] cubes of [[meat]].<ref name="Ayto2012">{{cite book|author=John Ayto|title=The Diner's Dictionary: Word Origins of Food and Drink|url=https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA192|date=18 October 2012|publisher=OUP Oxford|isbn=978-0-19-964024-9|pages=192–}}</ref>
|-
|}

==See also==
* [[List of meat dishes]]
* [[List of spit-roasted foods]]
{{Portal bar|Food|Society|Lists}}

==Notes==
{{notelist}}

==References==
{{Reflist|30em}}

==External links==
{{commons category|Kebabs}}
{{Wiktionary|kebab}}
* [https://www.foodnetwork.com/grilling/grilling-central-course-mains/articles/50-kebabs 50 Kebabs]. ''[[Food Network]]'' Magazine.

{{Cuisine of Turkey|kebab}}
{{Cuisine of Iran|kebab}}
{{Lists of prepared foods}}
{{Street food}}

{{DEFAULTSORT:Kebabs}}
[[Category:Kebabs|*]]
[[Category:Middle Eastern grilled meats]]
[[Category:Cuisine-related lists|+Kebab]]
[[Category:World cuisine]]
[[Category:Lists of foods by type|Kebab]]