Quite possibly the UK’s favourite takeaway feast, the kebab is deeply embedded in human history. The concept of cooking meat over an open flame or grilling it on skewers dates back thousands of years to our early nomadic existence and evolved when early civilizations cooked meat over campfires. 

Fast forward to the modern era and our love for grilled meat has only grown 

Kebab’s backstory

The word "kebab" originates from the Arabic word "kabāb," which means "to roast" or "to grill." Kebabs as we now know them have a long and storied history, believed to have originated in the Middle East and Central Asia. 

The practice of making kebabs spread throughout the Middle East, Mediterranean, and beyond, evolving into numerous regional varieties that reflect the ingredients, cookingtechniques, and cultural practices of each area 

We will take a brief look at the various types of kebab you may encounter on your travels, but for now, let's understand exactly what a kebab is. 

Defining a ‘kebab’

There has been much debate about what makes a kebab a kebab, particularly because several cultures claim to be the originator of them, but as we have noted, eating grilled meat that was cooked on skewers over a flame predates civilization as we know it, so no nation can truly claim it, however, some cultures have done more to bring them and their variety into popular culture. 

Nonetheless, kebabs all have something in common. They are typically made from meat, such as lamb, beef, chicken, and sometimes even fish, and are often marinated with spices and herbs before grilling. Vegetables and bread often accompany kebabs, and they are served as street food, in homes, or as part of a larger meal. 

One thing is for certain and everyone agrees that they are absolutely delicious and filling

Let’s take a look at the different types of kebab the world has to offer. 

A world of kebabs



Turkey

Shish Kebab (Şiş Kebabı)

The classic Turkish kebab consists of marinated meat (often lamb or chicken) grilled on skewers. Vegetables like bell peppers, onions, and tomatoes are sometimes added to the skewers. 

Adana Kebab

Originating from the city of Adana, this kebab is made with ground lamb, mixed with spices like paprika and chilli, and grilled on wide skewers. It’s known for its spicy flavour. 

Doner Kebab

This is a vertical rotisserie kebab, typically made from lamb, beef, or chicken which is slowly cooked and shaved off in thin slices. It is often served in flatbread or pita with vegetables and sauces. 



Iran (Persia)

Chelo Kebab

A national dish of Iran, Chelo Kebab is typically served with saffron rice. Variants include Kebab Koobideh (ground meat, usually lamb or beef, mixed with onions and spices) and Kebab Barg (thin slices of marinated lamb or beef). 

Joojeh Kebab

Made from marinated chicken, often flavoured with saffron and lemon juice, grilled on skewers. It's a popular dish for special occasions. 



Lebanon and the Levant

Kafta Kebab

Ground lamb or beef mixed with parsley, onions, and spices, then shaped onto skewers and grilled. It’s a common dish in Lebanon, Syria, Jordan, and Palestine. 

Shawarma

Similar to Doner Kebab, Shawarma is made from meat stacked on a vertical rotisserie and slowly cooked. It is usually served in flatbread with garlic sauce, tahini, pickles, and vegetables. 



Greece

Souvlaki

Greek skewers made from pork, chicken, or lamb, marinated in olive oil, lemon juice, and oregano, then grilled. Souvlaki is often served with pita, tzatziki sauce, and vegetables. 

Gyro

Similar to Doner Kebab and Shawarma, Gyro is made from seasoned meat (usually pork, chicken, or lamb) cooked on a vertical rotisserie. It’s typically served in pita with tomatoes, onions, and tzatziki. 



Afghanistan

Chapli Kebab

A spiced ground meat patty (often beef or lamb) mixed with various spices, including coriander, cumin, and chilies, then shallow-fried. It’s a popular dish in Afghanistan and parts of Pakistan. 



India and Pakistan

Seekh Kebab

Ground meat (usually lamb or beef) mixed with spices and herbs, shaped onto skewers, and grilled. Seekh Kebabs are common in both India and Pakistan, often served with naan and mint chutney. 

Shami Kebab

A minced meat kebab made with ground beef or lamb, lentils, and spices, then shaped into patties and shallow-fried. Popular in Pakistan and North India. 



Egypt

Kofta Kebab

Similar to the Lebanese Kafta, Egyptian Kofta is made with ground lamb or beef, flavoured with parsley, onions, and spices, then grilled. It’s often served with rice, bread, or as part of a mezze platter. 

_______________________________________________________________________________________ Must read: The origins of the infamous Shawarma ______________________________________________________________________________________

Morocco

Brochettes

Moroccan kebabs are typically made from lamb or beef, marinated in a mixture of olive oil, garlic, cumin, and paprika, and grilled. They are often served with bread or couscous. 

Kebab Maghdour

This is a tagine-style dish where meat, often lamb or beef, is cooked in a rich, spiced sauce rather than grilled. 

Turkish Beef Kebab Platter Recipe

This blog post wouldn’t be complete without a recipe for you to try at home. Given Thepopularity of Turkish kebabs on the British high street, we thought it would be a good choice to go with. 

Servings: 4
Preparation Time: 30 minutes (plus marination time)
Cooking Time: 25-30 minutes 



Ingredients: 



For the Beef Kebabs 



2 kg oxtail, cut into pieces

500g (1 lb) beef sirloin or tenderloin, cut into 1-inch cubes

1 large onion, grated

3 cloves garlic, minced

1/4 cup plain yoghurt

2 tablespoons olive oil

1 tablespoon tomato paste

1 teaspoon ground cumin

1 teaspoon ground paprika

1 teaspoon ground black pepper

1/2 teaspoon ground sumac (optional)

1/2 teaspoon ground cinnamon (optional)

Salt to taste

Juice of 1 lemon

Metal or wooden skewers (if using wooden skewers, soak them in water for 30 minutes before grilling)



For the Grilled Vegetables 



2 bell peppers (red, green, or yellow), cut into large chunks

1 large red onion, cut into wedges

2 medium zucchinis, sliced

1 large tomato, cut into wedges

Olive oil, for brushing

Salt and pepper to taste



For Serving:

Pita bread or Turkish flatbread (Lavaş)

Sumac and fresh parsley for garnish

Rice Pilaf or Bulgur Pilaf

Cacık (Turkish yoghurt with cucumber and mint) or plain yoghurt

Grilled or fresh lemon wedges

Instructions: 



Prepare the Beef Kebab Marinade



  1. In a large mixing bowl, combine the grated onion, minced garlic, plain yoghurt, olive oil, tomato paste, ground cumin, paprika, black pepper, sumac (if using), cinnamon (if using), salt, and lemon juice. Mix well to form a smooth marinade
  1. Add the beef cubes to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavours to penetrate the meat.


Prepare the Grilled Vegetables



While the beef is marinating, prepare the vegetables. Toss the bell peppers, red onion, zucchini, and tomato wedges in a little olive oil and season with salt and pepper. Set aside until ready to grill.



Assemble the Kebabs



Preheat your grill or grill pan to medium-high heat. Thread the marinated beef cubes onto skewers, alternating with chunks of bell pepper, onion, and zucchini if desired.



Grill the Kebabs



Place the skewers on the preheated grill. Cook for about 10-15 minutes, turning occasionally, until the beef is cooked to your desired doneness and has a nice char on the outside.

While grilling the kebabs, place the prepared vegetables directly on the grill or on separate skewers. Grill until they are slightly charred and tender, about 5-7 minutes



Prepare the Platter



  1. Warm the pita bread or Turkish flatbread on the grill or in the oven
  1. Arrange the grilled beef kebabs and vegetables on a large serving platter.
  1. Garnish with fresh parsley, a sprinkle of sumac, and grilled lemon wedges.


To Serve:



  1. Serve the kebabs and vegetables with a side of rice or bulgur pilaf, cacık or plain yoghurt, and warm flatbread.
  1. Encourage diners to create their own wraps with the kebabs, vegetables, and bread,or simply enjoy the platter as a communal dish.

Tips:

Meat Selection: Use tender cuts of beef like sirloin or tenderloin for the best results. Marbling in the meat will help keep the kebabs juicy.

Vegetable Options: Feel free to add or substitute other vegetables like mushrooms, eggplant, or cherry tomatoes.

Cooking Method: If you don't have access to an outdoor grill, you can cook the kebabs on a grill pan or broil them in the oven

This Turkish Beef Kebab Platter is perfect for a hearty, flavorful meal that brings the authentic taste of Turkish street food right to your table. Enjoy!

 

Final Thoughts 

Kebabs are a fantastic dish to serve at parties, gatherings, and of course for BBQs. They never fail to garner excitement and bring people together. With such a rich history and strong prominence all over the world, they are guaranteed to satisfy your guests, wherever they are from.

Halal Origins loves a good social gathering, especially when food is involved. We bring the flavour to the party with our fresh organic meat, so you can bring the smiles.

Check out our produce of lamb, beef and chicken today and get kebabing!