Kebabs

Kebab (also kebap or kabab) is a dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit[1] originating in the Eastern Mediterranean and later adopted in Central Asia and by the regions of the former Ottoman Empire, before spreading worldwide.

In American English, kebab with no qualification refers to shish kebab (Turkish: şiş kebap) cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita.

In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or fish.

Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia. It is also popular among Western youth as a snack after a night-out.

In India

Kebabs in India are more or less similar to most other kebab preparations along with their distinct taste which can be credited to the spices native to the Indian subcontinent.

All the varieties such as sheekh, doner (known as shawarma), shammi tikka, and other forms of roasted and grilled meats are savoured in South Asia.

Sources: Wikipedia

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