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Course | Main course |
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Place of origin | Middle East |
Serving temperature | Hot |
Main ingredients | Meat |
Kebab (UK: /kɪˈbæb/, US: /kɪˈbɑːb/; Persian: كباب,[1] kabāb, Arabic: كباب,[2] [kaˈbaːb]; Turkish: kebap, [kebɑp]), kabob (North American), kebap, or kabab (Kashmir) is roasted meat that is usually considered to originate from Persia (Iran) or Turkey. Many variants of kebab are popular around the world, and the term means different things in different countries. The generic term kebab usually refers to doner kebab in Europe and to gyros in the United States, though its meaning can vary. In South Asia the term can refer to a whole range of items such as Chappali kabab, Shami kabab, Bihari kabab and so on.
Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as tas kebab.[3][4] The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken and sometimes even fish
The Persian term was adopted by medieval Arabs and Turks as kebab
Oxford Companion
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