Jump to content

List of kebabs

From Wikipedia, the free encyclopedia

Main article:Kebab

Soltani Kabab (Berlin)

This is a list ofkebabdishes from around the world. Kebabs are various cooked meat dishes, with their origins inMiddle Eastern cuisineand theMuslim world.Although kebabs are often cooked on askewer,many types of kebab are not.[1][2][3]

Afghanistan

[edit]
Main article:Afghan cuisine § Kebab

Azerbaijan

[edit]
Main article:Azerbaijani cuisine
Name Image Description
Lülə kabab (Russian:люля-кебаб) – served skewered or wrapped inlavashbread[4]
Tikə kabab Sham kebab
Tava kebab

Bangladesh

[edit]

China

[edit]
Main article:Chinese cuisine
Name Image Description
Chuanr Uyghur:Kewap,Chinese:Xuyến nhiChuanror dương nhục xuyếnYangrouchuan— 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 withcuminandchilipaste. 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, dương nhục xuyến ), 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).

Cyprus

[edit]
Main article:Cypriot cuisine
Name Image Description
Sheftalia A traditionalCypriotsausage 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.[5]
Souvlaki Skewers consisting of pork, chicken or lamb that is barbecued.[6][7]Pictured is a souvlaki platter.

Ghana

[edit]
Main article:Ghanaian cuisine
Name Image Description
Kyinkyinga The northernGhanaiankebab, synonymous with suya in Nigeria, and prepared by the sameHausa ethnic group[8][9][10]

Greece

[edit]
Main article:Greek cuisine
Name Image Description
Gyros 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 Greektzatziki sauce
Souvlaki Skewered pieces of pork meat.[11]
Kleftiko Kleftiko:literally meaning "in the style of theKlephts",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 Kontosouvli: big pieces of pork meat spinning around until they are done. Served chopped in wooden plate or on ladokola

India

[edit]
Main article:Indian cuisine
Name Image Description
Bihari kabab Skewered pieces of meatmarinatedin spice. Originally a dish from the non-vegetarian cuisine, Muslims invented Bihari kabab of the North Indian state ofBiharas it is made out of beef. It has spread to other countries.[12]
Boti kebab Amuttonkebab.[13]Boti kebab is pictured at the bottom of the image.
Achari Tikka
Chicken tikka Another tandoori kebab, made of cubed chicken marinated with yogurt and spices[14]
Dora kabab[15][16]
Galawat kabab A variant ofShami kebabmade without any admixture or binding agents and comprising just the minced beef (Muslim origin) and the spices. Speciality of Lucknow.
Hariyali kabab Punjabistyle chickentikkaor kabab made with combination ofmintandcoriander
Kakori kabab Made of minced beef meat with spices, a specialty of Muslims of Lucknow & Delhi
Galauti kebab Asmokedpatty prepared using leg of lamb that includes onion, garlic, ginger, saffron and spices, which is cooked on a griddle[17]
Hariyali kebab A vegetarian kebab prepared using lentils and spinach[18][19]
Tangri kebab Chicken legs roasted on open fire with hot spices and laced with butter orghee[20]
Kastoori kebab[21]
Dahi ke kabab[22]
Burra kebab[23][24]
Kalmi kebab A chicken kebab.[25]Kalmi kebab is pictured on the left in the image.
Paneer kabab Vegetarian kebab
Reshmi kabab A traditional kebab ofMughlai cuisinethat is prepared with marinated chicken, lamb or beef[26]
Shami kebab 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 orgheein a brass utensil over a coal fire. In some places, a binding agent is used to keep the kebab together.
Shikampur kabab
Sutli Kebab 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.[27]

Iran

[edit]
Main article:Iranian cuisine

Not every dish containing the word "kebab" is listed below. For example,chelow kabab(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 ofkabāb turki(کباب ترکی,Persian variation ofshawarma),Tāskabāb(تاسکباب,actually a stew),kabāb shāmi(کباب شامی,cutlets). orTābeh kabāb(تابه کباب,pan-fried ground beef).

Name Image Description
Joujeh kabab(جوجه کباب,lit. 'roasted chicken') Grilled chicken on skewers
Kabab bakhtiari(کباب بختیاری,lit. 'Bakhtiarikebab') Combination ofjujeh kababandkabab barg
Kabab barg(کبابِ برگ,lit. 'grilled pieces') Grilled marinated sirloin.
Kabab barreh(کباب برّه,lit. 'grilled lamb') Grilled lamb, typically marinated in yogurt with parsley
Kabab chenjeh(کباب چنجه) Grilled lamb prepared similar to shish kebab, without the vegetables
Kabab digi(کباب دیگی,lit. 'pot-cooked kebab')
Kabab hosseini(کباب حسینی) Lamb or beef cooked on skewers with onions, tomatoes and green peppers
Kabab koobideh(کبابِ کوبیده,lit. 'flattened kebab') Ground beef or lamb (usually sirloin), often mixed withparsleyand chopped onions. The mixture is formed into a flat stripped and grilled on extra-wide skewers.
Kabab kordi(کبابِ کُردی,lit. 'Kurdishkebab') Ground lamb or beef, onions, garlic, and tomatoes
Kabab loghmeh(کباب لقمه,lit. 'bite-sized kebab') Minced lamb meatballs first fried and the grilled over charcoal fire, eaten with chopped parsley, chopped onions, and sumac. A summer outing favorite.
Kabab rashti(کباب رشتی,lit. 'kebab ofRasht') Includesalmond,pistachio,andbarberry
Kabab shamshiri(کباب شمشیری,lit. 'Sword-like kebab') Consists ofkabab bargon one end of skewer andkabab koobidehon the other
Kabab soltani(کباب سلطانی,lit. 'royal kebab') A meal that consists of a combination ofjujeh kababandkabab barg,prepared in different skewers but served together
Kabab torsh(کبابِ ترش,lit. 'sour kebab') Grilled beef marinated in a mixture of pomegranate juice, crushed walnuts, parsley, crushed garlic, and olive oil
Kabab vaziri(کبابِ وزیری,lit. 'nobility kebab') A meal that consists of a combination ofjujeh kababandkabab koobideh,prepared in different skewers but served together
Kabab-e donbalan Lamb testicles kabab[28]
Gojeh kabab(گوجه کباب,lit. 'grilled tomato') Tomatoes grilled in varying degrees, depending on the taste of the eater. Almost never eaten alone, but are served alongside other kebab.
Donbeh kababi(دنبه کبابی,lit. 'grilledtail fat') Very small amount of lambtail fat,grilled alongside other kebabs to enhance their taste and richness. Never consumed alone.
Jigar(جیگر) 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 ofجگر(lit. 'Liver').
Kebab golpayegan[29]
Gholve(قلوه,lit. 'kidney')
Del(دل,lit. 'heart')
Khosh Gusht(خوشگوشت,lit. 'Good meat')
Khoak(خوئک,lit. 'Spleen')
Shishlik(شیشلیک,lit. 'Shashlik')
File Kabab(فیله کباب,lit. 'tenderloin kebab')
Kabab negini(کباب نگینی,lit. 'Jewel kebab')

Levant

[edit]
Main article:Levantine cuisine
Name 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 andAleppo pepper,very common inSyria,Lebanonand theGalileeregion in Northern Israel, named after the city ofAleppo(Halab). Aleppo is well known for its kebab cuisine, reportedly having at least 26 original dishes.[30]
Kebab hindi Rolled meat with tomato paste, onion, capsicum and pomegranate molasses
Kebab kamayeh Soft meat with truffle pieces, 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 ofAleppo's main dishes, especially amongArmenians.
Kebab khashkhash Rolled lamb or beef with chili pepper paste, parsley, garlic and pine nuts. Pictured is Kebab khashkhash fromAleppo.
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[31]
Shawarma Similar to adoner kebab,traditionally made with chunks of lamb meat, but also with chicken, turkey, beef or veal

Nigeria

[edit]
Main article:Nigerian cuisine
Name Image Description
Suya A popular spicy meat kebab enjoyed by many across West Africa. A recipe of the MuslimHausapeople 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 toHalalmethods.[32]

Pakistan

[edit]
Main articles:Pakistani meat dishes § Kebabs,andPakistani cuisine
Name Image Description
Chapli kebab A delicacy ofPakistanfromKhyber Pakhtunkhwaprovince – marinated beef in spices and deep fried flat.[33]In Pakistan, it is sometimes deep fried in animaltallow,and it is a common kebab.[a]
Lola kabab/Gola kabab Kabab ofPakistanandAfghanistan– rolled meatballs originating inPeshawarandKandahar.[citation needed]
Seekh kebab Prepared withminced meatwith spices and grilled on skewers. It is cooked in aTandoor,and is often served withchutneysormintsauce. A seekh kebab can also be served in a naan bread much like döner kebab.
Shami kebab 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 inghee.In some places, a binding agent is used to keep the kabab together.
Malai tikka Chunks or strips of chicken marinated in a white yoghurt and garlic sauce and grilled.[citation needed]
Reshmi kebab Minced chicken adequately seasoned and then barbecued on a charcoal grill.[citation needed]
Khaddi Kebab 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]
sheesh tauk kebab pieces of chicken on stick marinated and lightly grilled.[citation needed]
lamb sajji kebab 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]
shahi gola kebab aunthetic lahore cuisine[citation needed]
shashlik kebab square skewers of beef

lamb or chicken partitioned with tomatoes capsicum and onion[citation needed]

Bihari kebab 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]
chandan kebab mixed meat kebabs[citation needed]
gilafi kebab [citation needed]
kaleji tava kebab liver kebabs.[citation needed]
tawa chicken boti kebab [citation needed]
dawat e ishq kebab [citation needed]
sindhi handi kebab [citation needed]
chicken tikka resa kebab [citation needed]
chicken angara kebab [citation needed]big chicken chunks marinated with a special spice combination and grilled over charcoal
mahi seeks kebab fish seekh kebabs[citation needed]
chicken tandoori kebab [citation needed]

Portugal

[edit]
Main article:Portuguese cuisine
Name Image Description
Espetadas Meat skewer, usually beef[35]

Romania

[edit]
Main article:Romanian cuisine
Name Image Description
Frigărui Small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, very similar toshashlik,[36]orshish 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

[edit]
Main article:South African cuisine
Name Image Description
Sosatie A dish of theCape Malaypeople ofSouth Africa.[37]It is a type of kebab related tosatay,which came to Indonesia via Muslim traders from India, and was brought from there to South Africa.[6]

Spain

[edit]
Main article:Spanish cuisine
Name Image Description
Pincho moruno Meat skewer, usually made of chicken or pork, sliced in cubes, marinated in paprika and other spices.[38]

Turkey

[edit]
Main article:Turkish cuisine
Name Image Description
Adana kebabı Also known as kıyma kebabı – kebab with hand-minced (zırh) meat mixed with chili on a flat wide metal skewer (shish); associated withAdanaregion although very popular all over Turkey.[39]
Ali Paşa kebabı(Ali Pasha kebab) Cubed lamb with tomato, onion and parsley wrapped infilo[39][40]
Alinazik kebab Ground meat kebab sautéed in a saucepan, with garlic, yogurt and eggplants added
Bahçıvan kebabı[41] 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[39]
Beyti kebab Ground lamb or beef, seasoned and grilled on a skewer, often served wrapped inlavashand topped withtomato sauceandyogurt,traced back to the famous kebab houseBeytiinIstanbuland particularly popular in Turkey's larger cities.[42]
Bostan kebabı Lamb and aubergine casserole.[39]
Cağ kebabı(spoke kebab) Cubes of lamb roasted first on a cağ (a horizontalrotating spit) and then on a skewer, a specialty ofErzurumregion with recently rising popularity
Çardak kebabı[43] Stuffed lamb meat wrapped in acrepeorfilo.
Ciğer kebabı(liver kebab) Lamb liver kebab on a skewer (a.k.a.ciğer şiş)
Çökertme kebabı Sirloin veal kebap stuffed withyogurtand potatoes
Çöp şiş(small skewer kebab) A specialty ofSelçukandGermenciknearEphesus,pounded boneless meat with tomatoes and garlic marinated with black pepper,thymeand oil on wooden skewers[44]
Doner kebab
İskender kebap Döner kebap served withyogurt,tomato sauce andbutter,originated inBursa.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) Another version of theaubergine kebabwithout its skin, marinated in sunflower oil[39][44]
Kağıt kebabı Lamb (or veal) cooked in a paper wrapping[44]
Kılıç şiş Brochette of swordfish[39]
Şiş köfte Also known as Shish köfte – minced lamb meatballs with herbs, often includingparsleyandmint,on a stick, grilled
Kuyu kebabı(pit kebab) Prepared from the goat it is special forAydınregion, similar totandır kebabı
Kuzu şiş Shish kebap prepared with marinated milk-fed lamb meat
Manisa kebabı ThisManisaregion version of the kebab is smaller and flat size shish meat on the slicedpidebread, 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[39]
Patates kebabı[45] 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 withaubergines,hot pide bread and a yogurt sauce[44]
Şiş kebabı Prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled[39][44]
Şiş tavuk Also known as Tavuk şiş or –Yogurt-marinatedchicken grilled on a stick[44]
Sivas kebabı Associated with theSivasregion, 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 Lamb pieces (sometimes a whole lamb) baked in an oven called atandır,which requires a special way of cooking for hours. Served with bread and raw onions.[39]
Tantuni Tantuni is aspicydürümconsisting ofjulienne cutbeefor sometimeslambstir-friedon asacwith a hint ofcotton oil.It is a specialty of the city ofMersin,Turkey.
Tas kebap(veal stew) 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) Ingredients are similar toçömlek kebabı,prepared in atestiinstead of agüveç,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 Kebab Associated with theTokatregion, 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 calledlavaş(a thicker yufka) and softened with the juice of the meat and tomatoes.
Urfa kebabı FromUrfa,similar to Adana kebab, but not spicy
Vali Kebabı

(Governor Kebab)

Others

[edit]
Name Image Description
Chislic This is a migration ofRussian cultureinto South Dakota by the German-Russian population.
Ražnjići Western Balkandish 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.[46]
Satay ASoutheast Asiandish consisting of diced or sliced meat, skewered and grilled over a fire, then served with various spicy seasonings. It was developed byJavanesestreet vendors as a unique adaptation of Indiankebabs.[47][6]
Shashlik Shashlyk, meaning skewered meat, was originally made of lamb.[48]Nowadays it is also made of pork or beef depending on local preferences and religious observances.
Shish kebab A popular meal of skewered andgrilledcubes ofmeat.[49]

See also

[edit]

Notes

[edit]
  1. ^"In Pakistan, animal tallow is used as commercial deep-frying agent for the traditional foodchapli kebab.Thechapliandshami kababare considered as one of the most commercially available traditional dishes of people living in Pakistan,... "[34]

References

[edit]
  1. ^Ozlem Warren (11 May 2015)."Eggplant kebab with yoghurt marinated chicken; Patlicanli Kebap".Ozlem's Turkish Table.Archivedfrom the original on 7 January 2019.Retrieved24 February2016.
  2. ^Marks, Gil (17 November 2010).Encyclopedia of Jewish Food.ISBN9780544186316.Archivedfrom the original on 13 December 2020.Retrieved17 February2020.
  3. ^Dalal, Tarla (15 June 2007).Punjabi Khana.Sanjay & Co.ISBN9788189491543.Archivedfrom the original on 21 January 2016.Retrieved2 November2014.
  4. ^"recipe".Archivedfrom the original on 21 January 2016.Retrieved2 November2014.
  5. ^Fletcher, Nichola; Bretherton, Caroline (April 2012).Sausage.Dorling Kindersley Limited. p. 117.ISBN9781409375456.
  6. ^abcDavidson, Alan (2006).The Oxford Companion to Food(2nd ed.). Oxford: OUP Oxford.ISBN9780191018251.OCLC862049879.
  7. ^DK Eyewitness Travel Guide: Cyprus.DK Publishing. 2010. p. 174.ISBN978-0-7566-7405-2.Archivedfrom the original on 11 December 2019.Retrieved26 May2017.
  8. ^Osseo-Asare, Fran (2005).Food culture in sub-Saharan Africa.Greenwood Press. p. 41.OCLC58527114.
  9. ^Dako, Kari (2003).Ghanaianisms: a glossary.Accra: Ghana Universities Press. pp. 59, 201.ISBN9789964303013.OCLC53432897.
  10. ^Adjonyoh, Zoe(2017).Zoe's Ghana Kitchen.UK: Hachette.ISBN9781784721985.
  11. ^Wright, Clifford A. (1999).A Mediterranean Feast.New York: William Morrow. p. 333.ISBN9780688153052.
  12. ^"Bihari kabab".ALL THINGS PAKISTAN.10 November 2006.Archivedfrom the original on 2 November 2014.Retrieved2 November2014.
  13. ^Singh, S. (2009).India. Ediz. Inglese.Country Guide Series (in Turkish). Lonely Planet. p. 262.ISBN978-1-74220-347-8.Retrieved26 May2017.
  14. ^Oseland, J.; Magazine, E.S. (2011).Saveur: The New Comfort Food: Home Cooking from Around the World.Chronicle Books LLC. p. 124.ISBN978-1-4521-0539-0.Archivedfrom the original on 14 December 2019.Retrieved26 May2017.
  15. ^"Dora kabab".Khaleej Times.22 October 2015.Archivedfrom the original on 27 September 2017.Retrieved26 May2017.
  16. ^India Today.Vol. 26. Thomson Living Media India Limited. 2001. p. 163.Archivedfrom the original on 13 December 2019.Retrieved26 May2017.
  17. ^Kraig, B.; Sen, C.T. (2013).Street Food Around the World: An Encyclopedia of Food and Culture.ABC-CLIO. p. 176.ISBN978-1-59884-955-4.Archivedfrom the original on 15 December 2019.Retrieved26 May2017.
  18. ^"8 meatilicious kebabs you must try out immediately".India Today.11 May 2016.Archivedfrom the original on 25 May 2017.Retrieved26 May2017.
  19. ^Banerji, C. (2008).Eating India: An Odyssey into the Food and Culture of the Land of Spices.Bloomsbury Publishing. p. 125.ISBN978-1-59691-712-5.Archivedfrom the original on 12 December 2019.Retrieved26 May2017.
  20. ^Chaturvedi, A.; Kanwar, D.; Sengupta, R. (2013).DK Eyewitness Travel Guide: Delhi, Agra and Jaipur.DK Publishing. p. 253.ISBN978-1-4654-1492-2.Archivedfrom the original on 19 November 2019.Retrieved26 May2017.
  21. ^Kalra, J.I.S.; Das Gupta, P. (1986).Prashad: Cooking with Indian Masters.First Edition. Allied Publishers Private Limited. p. 20.ISBN978-81-7023-006-9.Archivedfrom the original on 12 December 2019.Retrieved26 May2017.
  22. ^Kapoor, S.; Kapoor, A. (2009).Marwari Vegetarian Cooking(in German). Popular Prakashan. p. 25.ISBN978-81-7991-399-4.Archivedfrom the original on 14 December 2019.Retrieved26 May2017.
  23. ^World, E.Y.; Siciliano-Rosen, L.; Rosen, S. (2014).Delhi Food and Travel Guide: The inside scoop on the best North Indian foods in Delhi.107. Eat Your World. p. pt51.Archivedfrom the original on 11 December 2019.Retrieved26 May2017.
  24. ^DK Eyewitness Travel Guide: Delhi, Agra & Jaipur.DK Publishing. 2015. p. 248.ISBN978-1-4654-4945-0.Archivedfrom the original on 11 December 2019.Retrieved26 May2017.
  25. ^DK Eyewitness Travel Guide: Delhi, Agra & Jaipur.DK Publishing. 2015. p. 246.ISBN978-1-4654-4945-0.Archivedfrom the original on 14 December 2019.Retrieved26 May2017.
  26. ^"Reshmi Kebab (Silken Kebabs)".Allrecipes.com.Archivedfrom the original on 14 September 2014.Retrieved2 November2014.
  27. ^"Streetfood - Adam's Kabab (Phears Lane, Chuna Gali, near Central Metro station, Kolkata)".22 October 2012.Archivedfrom the original on 12 August 2015.Retrieved20 July2015.
  28. ^Yelda, Rami (2012).A Persian Odyssey: Iran Revisited.AuthorHouse.ISBN9781477202913.Archivedfrom the original on 13 December 2020.Retrieved2 October2020.
  29. ^"Kebab festival to bring foodies, meat eaters together".9 July 2019.Archivedfrom the original on 13 December 2020.Retrieved13 December2020.
  30. ^"Kuwait News Agency (KUNA)".Archivedfrom the original on 22 September 2013.Retrieved2 November2014.
  31. ^The Cooking of the Middle East,Time-Life Books (1969)
  32. ^Agence France-Presse (22 May 2012)."Nigerian roadside barbecue shacks thrive in the midst of Islamist insurgency".The Raw Story.Archivedfrom the original on 7 April 2014.Retrieved5 April2014.
  33. ^Raichlen, S.; Fink, B. (2008).The Barbecue! Bible.Workman Pub. p. 226.ISBN978-0-7611-4943-9.Archivedfrom the original on 12 December 2019.Retrieved26 May2017.
  34. ^Pakistan, Chemical Society of (2008).Journal of the Chemical Society of Pakistan.Vol. 30. Chemical Society of Pakistan. p. 750.Archivedfrom the original on 13 December 2019.Retrieved26 May2017.
  35. ^Raichlen, S.; Fink, B. (2008).The Barbecue! Bible.Workman Pub. p. 163.ISBN978-0-7611-4944-6.Archivedfrom the original on 16 December 2019.Retrieved26 May2017.
  36. ^Marks, Gil (2010).Encyclopedia of Jewish Food.Houghton Mifflin Harcourt.ISBN978-0-544-18631-6.Archivedfrom the original on 7 January 2019.Retrieved22 March2018.
  37. ^Raichlen, S. (2015).Planet Barbecue!: 309 Recipes, 60 Countries(in German). Workman Publishing Company. p. 251.ISBN978-0-7611-6447-0.Archivedfrom the original on 15 December 2019.Retrieved26 May2017.
  38. ^Technology, United States National Marine Fisheries Service Office of Science and (1997).World Swordfish Fisheries: An Analysis of Swordfish Fisheries, Market Trends, and Trade Patterns Past-present-future.U.S. Department of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service.
  39. ^abcdefghiTurkish Cookery by M.GünürISBN975-479-100-7
  40. ^Roden, Claudia (2008).The New Book of Middle Eastern food.New York: Alfred A. Knopf. p. 241.ISBN9780307558565.OCLC430828581.Archivedfrom the original on 13 December 2020.Retrieved2 October2020.
  41. ^Tatlıdan, tuzluya Türk sofrası: alaturka - alafranga; yemekler ve tatlılar.Geçit Kitabevi. 1982.Archivedfrom the original on 21 January 2016.Retrieved10 January2016.
  42. ^"Three Renowned Turkish Restaurants: Beyti Meat Restaurant".Skylife - Turkish Airlines Magazine(12): 1–4. 2000.Archivedfrom the original on 9 February 2012.Retrieved9 November2013.
  43. ^Banu Atabay.Mütevazi Lezzetler Deutsch.Banu Atabay. pp. 98–. GGKEY:QQKUPZ6WZ7J.Archivedfrom the original on 21 January 2016.Retrieved10 January2016.
  44. ^abcdefThe Complete Book of Turkish Cooking, A.Algar (1985)ISBN0-7103-0334-3
  45. ^Metin Sözen (2005).Taşın belleği Mardin.Yapı Kredi Kültür Sanat Yayıncıkık.ISBN978-975-08-1029-9.Archivedfrom the original on 21 January 2016.Retrieved10 January2016.
  46. ^Prepared Foods.Vol. 157. Gorman Publishing Company. 1988. p. 92.Archivedfrom the original on 15 December 2019.Retrieved13 June2018.
  47. ^Bruce Kraig; Colleen Taylor Sen (2013).Street Food Around the World: An Encyclopedia of Food and Culture.ABC-CLIO. p. 183.ISBN9781598849554.Archivedfrom the original on 13 December 2020.Retrieved2 October2020.
  48. ^Aidells, B.; Kelly, D. (2001).The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal.Houghton Mifflin Harcourt. p. 466.ISBN978-0-547-34760-8.Archivedfrom the original on 11 December 2019.Retrieved13 June2018.
  49. ^John Ayto (18 October 2012).The Diner's Dictionary: Word Origins of Food and Drink.OUP Oxford. pp. 192–.ISBN978-0-19-964024-9.
[edit]
Wikimedia Commons has media related toKebabs.
Look upkebabin Wiktionary, the free dictionary.
Retrieved from "https://en.wikipedia.org/w/index.php?title=List_of_kebabs&oldid=1242016475"