Kebab

Kebab is a family of dishes made from cooked meat, fish, or vegetables, often seasoned with spices and grilled on skewers.

Shish kebab: A dish of marinated meat and vegetables cooked on skewers, common in cuisines across the Middle East and beyond. It exemplifies the skewered form often associated with kebab.
Skewer: A long, narrow rod used to hold food together during cooking or serving. It keeps pieces in place over heat and makes them easy to turn.
Ottoman cuisine: The culinary traditions that developed across the Ottoman Empire over several centuries. Ottoman kitchens helped shape influential kebab styles and their spread.
Street food: Prepared food sold by vendors for immediate consumption in public places. Portable kebab wraps and skewers are common street foods in many countries.
Doner kebab: A dish of seasoned meat cooked on a vertical rotisserie and sliced for serving. Its rotating spit distinguishes it from kebabs cooked directly on skewers.
Vertical rotisserie: A cooking apparatus that rotates food beside a vertical heat source. It cooks layered meat for kebab styles such as doner.
Turkish cuisine: The food traditions of Turkey, shaped by regional ingredients and historical influences. Turkey is home to many widely known kebab forms.
Fast food: Food prepared and served quickly, often through standardized restaurant formats. Rotisserie kebab shops turn sliced meat into quick meals.
Adana kebab: A Turkish kebab of hand-minced, spiced lamb shaped around a wide skewer and grilled. It shows how minced meat and a broad skewer create a distinct regional style.
Marination: The process of soaking food in a seasoned liquid before cooking. Marinades season many kebabs and can affect the meat’s surface texture.

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SatayCompared with: Kebab traditions share the skewer-and-grill format but differ in regional histories and seasonings.