World Kebab Day: 6 mouth-watering kebab varieties from around the world
PTC News Desk: The simple purpose of this day is to rejoice and gorge on delicious kebabs! Kebab is a dish made by grilling or roasting meat on a skewer, such as chicken, lamb, or cattle. Juicy, smoky meat is a hallmark of kebabs. Kebab originated in the Middle East or Central Asia, claims Britannica.
Let’s investigate the various kebab variations found throughout the globe.
Here Are Six Various Kebab Styles from Across the Globe:
1. Kebab Doner: One of the most well-known kebabs in the world originates from Turkiye. It is made up of barbecued chunks of meat—typically lamb—that have been torn off a vertical skewer. With a blend of new herbs and spices, the meat has a luscious texture. A chef by the name of Haci Iskender is credited with inventing the concept of roasting a big piece of lamb on a vertical spit. After that, he thinly sliced the meat and served it with yogurt, salad, and bread.
2. Indian Galauti Kebab: The history of how Galauti Kebab was invented is fascinating. “Galouti” literally means “something that melts in your mouth.” It is thought that Galauti Kebab originated in the 17th century for Nawab wazir of Oudh, which is today in Uttar Pradesh, Mirza Asad-ud-Daula. It is thought that the Nawab enjoyed eating meat, particularly kebabs. But the Nawab found it harder to enjoy his favorite treat as he got older and began to lose teeth. At that time, the Nawab royal kitchen’s experts created the famous Galauti Kebab, which dissolves in your tongue without requiring any chewing at all.
3. More Regions With Shawarma From Lebanon: According to the renowned culinary and travel book Taste Atlas, Shawarma, another well-known kebab type worldwide, is thought to have originated in several places, including Lebanon, Israel, Egypt, and Qatar. Layers of marinated and spit-roasted lamb, beef, or other meat are slow-cooked for hours, basted in their own fluids and fat, to create this well-liked street food dish. After that, the meat is sliced and either served with pita or wrapped in it.
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4. Kebab Chelow from Iran: “White rice with kebab” is what chelo kabab is. The meal consists of grilled tomatoes, aromatic rice seasoned with saffron, and kebab, which can be made with sliced or minced meat. A dab of butter over the saffron rice completes the dish. Chelo kebabs have a particular smokey flavour and are juicy and savory.
5. A Pakistani Kebab From Seekh: Pakistan is thought to be the origin of seekh kabab. Minced meat (usually lamb), yogurt, onions, garlic, ginger, coriander, and garam masala are combined to make it. After that, his meat mixture is secured to the kebab-shaped skewers and cooked over hot coals. The end product is a flavor-filled, juicy, and smokey kebab. It comes with raw onions and mint chutney.
6. Greek Kontosouvli : A classic Greek meal called kontosouvli is made with big chunks of pork marinated in a concoction of spices and herbs. The meat is marinated, then grilled over an open flame on a wide skewer. Thick slices of grilled meat are served with horiatiki salad, pita bread, and tzatziki sauce.
On this World Kebab Day, which of these kabab variants will you gorge on? Tell us in the space provided for comments.
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