One of the most widely adopted ethnic foods in the world, the kebab has become one of the most popular dishes around the globe. This meaty treat has, over time, evolved from a simple grilled lamb dish, and is now made from all types of meat such as chicken, beef, mutton, seafood, pork or even vegetarian foods like tofu or falafel.

The word ‘kebab’ is Persian in origin and according to Arabic tradition the dish was invented by medieval Persian soldiers who used their swords to grill meat over open field fires. As the Persian Empire spread and the army moved to new areas, the dish travelled with it to the Middle East, Turkey and even the subcontinent. Ibne Batuta records that In India kebabs were served in the royal houses since at least as early as the Sultanate period, and even the local commoners enjoyed them for breakfast or lunch with naan. It became a part of Azerbaijani, Armenian, Afghan, Arabic, Turkish, Cypriot, Kurdish, Iranian, Iraqi, Pakistani, Central Asian and South Asian cuisines, and as these cuisines gained popularity in the western world, so did the kebab.

Some of the famous kebab varieties are:

Shami kebab Shami kebab is a popular Indian and Pakistani kebab and is made by boiling together minced mutton or beef, lentils and spices and later ground and made into a disc like shape and fried. They are often garnished with lemon juice and/or sliced raw onions, and are usually eaten with chutney made from mint or coriander. Mostly found and relished in Lucknow, where it is said to have been a favourite food of the erstwhile Nawabs and the aristocracy.

Seekh kebab Seekh kebabs are made of minced meat with spices and grilled on skewers and served with chutneys or mint sauce. They are sometimes also cooked in a tandoor. Grilled or cooked in a tandoor, they are  often included in barbeque platters, as well as also served rolled in a paratha which goes by the name of kebab roll.

Shish kebab The most common form of kebab around the world, the shish kebab, consists of pieces of meat, marinated with desired spices, threaded on a skewer and grilled. This form of barbequed meat is what the Americans call ‘Kebab’. Any kind of meat can be used and often cubes of fruits and vegetables are threaded along with the meat on the skewer. The vegetables mostly used are eggplant, tomato, onion, bell pepper and mushrooms and add to the taste of the dish.

Doner kebab Doner kebab is sliced beef or lamb slowly roasted on a vertical rotating pit. It was invented in Turkey in the 19th century and the Middle Eastern shawarma, Mexican tacos al pastor and Greek gyros are all derived from this Turkish kebab. It is mostly served in pita bread with salad and French fries and is one of the most popular take out foods in Europe, Australia, New Zealand and Canada and hence in Europe the doner kebab is referred to as kebab. Here in Pakistan, the shawarma is more popular and is served in buns, or pita bread with ketchup, mayonnaise and salad.

Chapli kebab Chapli kebab is a patty made from minced beef or chicken and is one of the most popular dishes in Afghanistan and Pakistan. The word chapli is Pashto in origin and means flat. Chapli kebab is flat and round and is served with hot Afghani naan. The meat used has a lot of fat, which is why a healthier, less fatty version of the chapli kebab is available in urban areas where people are more health conscious. Originating from the northern Mardan and Mansehra regions of Pakistan, the chapli kebab also gained popularity in Afghanistan due to the proximity of its border to the region.

Behari kebab One of the most famous dish of Bihari cuisine, this spicy kebab has gained great popularity in Pakistan, especially in Karachi which has a considerably large Bihari population. Originating from North India, the recipe has spread to many households in the subcontinent (and even in the desi population abroad) and is even served in many restaurants. It is traditionally made with mutton and is quite spicy. Served with chutney and onions, Bihari kebab tastes great with naan or rolled in parathas.

Gola kebabs These soft and delicious kebabs are the highlight of Delhi’s street food, and are now quite popular in Pakistan also, especially in Karachi. These kebabs are incredibly soft and appeal greatly to taste buds. Made from minced meat mixed with specific spices, they have to be tied together with a thread on a skewer; the meat is so tender it would fall off the skewer if not tied properly. Served with onion and green chutney, it tastes best when hot.

Chelow kebab The national dish of Iran and the most famous Iranian dish around the world, the chelow kebab consists of steamed, saffroned basmati rice and kebab. It is served with a grilled tomato and a pat of butter on top of the rice. Traditionally the rice is served first, and the kebab is served later from skewers. The two most common kebabs served are barg and koobideh, the former made of fillets of beef tenderloin, lamb shank or chicken breast, onions and olive oil and the latter a minced meat kebab which is made from ground lamb, beef or chicken, often mixed with parsley and chopped onions.

Falafel Contrary to the belief that kebabs are only made of meat, the falafel is a form of kebab made from ground chickpeas or fava beans. It is a deep fried ball and is usually served in pita bread, topped with salads, pickled vegetables, hot sauce or may be enjoyed separately with humus. Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. It is now found around the world and its popularity can be judged by the fact that a leading burger chain has introduced a flafel burger in some countries.