Kebab (Arabic: كباب, also kebap, kabab, kebob, kabob, kibob, kebhav, kephav) is a wide variety of meat dishes originating in southwest and south Asia, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab or döner kebab served wrapped in bread with a salad and a dressing. But in southwest and south Asia, kebab includes grilled, roasted, and stewed dishes of 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 taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like tofu. Like other ethnic foods brought by immigrants and travellers, the kebab has become part of everyday cuisine in multicultural countries around the globe.
The word kabab (کباب) is ultimately from Persian and originally meant fried not grilled meat. The Arabic word possibly derives from Aramaic כבבא kabbābā, which probably has its origins in Akkadian kabābu meaning "to burn, char". In the 14th century, kebab is defined to be synonymous with tabahajah, a Persian word for a dish of fried meat pieces. The Persian word was considered more high-toned in the medieval period. Kebab was used frequently in Persian books of that time to refer to meatballs made of ground or pounded chicken or lamb In the modern period, kebab gained its current meaning of shish kebab, whereas earlier shiwa` شواء had been the Arabic word for grilled meat. Kebab still retains its original meaning in the names for stew-like dishes such as tas kebab (bowl kebab). Similarly, kebab halla is an Egyptian dish of stewed beef and onions.
History
The origin of kebab may lie in the short supply of cooking fuel in the Near East, which made the cooking of large foods difficult, while urban economies made it easy to obtain small cuts of meat at a butcher's shop.[1] The phrase is essentially Persian in origin and Arabic tradition has it that the dish was invented by medieval Iranic soldiers who used their swords to grill meat over open-field fires.[6] However, others have claimed the dish has been native to the Near East and East Mediterranean since ancient times
Variants..
1.KathiCooked in a tandoor, Kathi kebab is one of the most fa mous tandoori dishes, besides tandoori chicken, which has made tandoori cuisine fa mous worldwide. Made with beef, chicken or lamb meat, it is mostly prep ared with a mix of spices, and cooked in a tandoor with skewers.
2.Doner
Döner kebab, literally "rotating kebab" in Turkish, is sliced lamb, beef or chicken, slowly roasted on a vertical rotating spit. The Middle Eastern shawarma, Mexican tacos al pastor and Greek gyros are all derived from the Turkish döner kebab which was invented in Bursa in the 19th century.
3.Shish
Shish kebab (in which "shish" is from Turkish şiş, pronounced /ʃiʃ/, meaning "ske wer") is a dish consisting of meat threaded on a skewer and grilled. Any kind of meat may be used; cubes of fruit or vegetables are often threaded on the skewer as well. Typical vegetables include eggplant, tomato, bell pepper, onions, and mushrooms. In North American English, the word "kebab" usually refers to s hish kebab.
4.Galouti
One of the more delicate kebabs from South Asia, made of minced goat / bee f meat. It was supposedly made for a Nawab in Lucknow who could not eat the regular Kebabs due to weak t eeth.
5.Steam Kabab
Steam kebab (T urkish Buğu kebabı) is a Turkish kebab dish which is prep ared in an earthenware casserole. The casser ole's l id is sealed wit h dough in order to cook the meat in its own juices. The dish is prepared with pearl onions, garlic, thyme, and other spices. In Tekirdağ, it is served with cumin; in Izmir, it is served with mastic
Src-http://en.wikipedia.org/wiki/Kebab
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