As the winter chill sets in, the culinary imagination turns towards smoky, spicy, and deeply satisfying flavours. Few dishes capture this essence better than kebabs, a universal celebration of marinated meat, aromatic spices, and the primal allure of fire. Traditionally prepared by marinating meat in a blend of herbs and spices before roasting over charcoal or an open flame, kebabs are versatile enough to be a hearty snack or a complete main course, often paired with flatbreads or rice. The world of kebabs is vast, ranging from skewered and grilled masterpieces to minced and pan-fried varieties. Here is a curated guide to nine iconic kebabs from across the globe that every food enthusiast must experience.
The Kings of the Grill: Skewered Sensations
This category honours the classic art of threading meat onto skewers for even, flavour-infused cooking over coals.
First on the list is the legendary Seekh Kebab from India. A cornerstone of North Indian and Mughlai cuisine, this kebab is crafted from finely minced lamb or chicken. The meat is meticulously mixed with onions, fresh herbs, and a potent blend of aromatic spices before being moulded around skewers. The result of charcoal grilling is a juicy, smoky, and profoundly flavourful delicacy, best enjoyed with crisp onion rings and a cooling mint chutney.
Hailing from Turkey, the Shish Kebab is a globally adored classic. It features cubes of marinated meat—often lamb or chicken—threaded onto skewers and grilled to perfection. The simplicity of the technique allows the quality of the meat and marinade to shine. It is typically served drizzled with olive oil and herbs, accompanied by flatbread, grilled vegetables, and creamy yogurt-based sauces.
Another Turkish export that has taken the world by storm is the Doner Kebab. This iconic street food is made by stacking seasoned meat on a vertical rotisserie. As it slowly rotates and cooks, thin slices are shaved off and served wrapped in bread or as a plate. Its savoury, juicy goodness has made it a late-night favourite in cities worldwide.
From the culinary traditions of Iran comes Koobideh, a classic Persian kebab. It is made from finely minced lamb combined with grated onion and a delicate mix of spices. The mixture is pressed around flat skewers and grilled over charcoal. Koobideh is traditionally served with saffron-infused rice and charred grilled tomatoes, creating a harmonious and fragrant meal.
Traveling to Southeast Asia, we find Satay from Indonesia. These kebabs consist of small, marinated pieces of meat, commonly chicken or lamb, skewered and grilled. The defining element is the rich, slightly sweet peanut sauce served alongside, which adds a creamy, nutty, and savoury dimension to the smoky, tender meat.
Japan offers its own exquisite take with Yakitori. These are bite-sized pieces of chicken, skewered and grilled over special binchotan charcoal. They can be simply seasoned with salt or glazed with a sweet-savoury sauce called tare. Yakitori represents a masterclass in precision grilling and subtle flavour enhancement.
Beyond the Skewer: Patties and Pan-Fried Delights
Not all legendary kebabs require a skewer. Some find their fame shaped into patties and cooked to perfection on a griddle or pan.
Originating from the Pashtun regions, the Chapli Kebab is a distinctive, flat patty. It is made from minced meat mixed with crushed coriander seeds, green chillies, and tomatoes, then pan-fried until crisp on the outside. These flavour-packed kebabs are a staple, typically served with naan and a side of yogurt to balance the heat.
Returning to India, the Shami Kebab offers a unique texture and taste. It is prepared by cooking minced meat with lentils and spices until tender, then shaping the mixture into round patties which are shallow-fried. The inclusion of lentils gives it a softer, more cake-like consistency compared to its meatier cousins, making it a beloved snack across the subcontinent.
Widely popular across the Middle East, Kofta Kebabs are made from spiced minced meat shaped into logs or balls. They are incredibly versatile, being grilled, baked, or even cooked in sauces. Kofta kebabs are a common feature in meals, served with rice, various flatbreads, or drizzled with tahini sauce.
A Global Culinary Journey on a Plate
This exploration of nine iconic kebabs underscores the incredible diversity within this seemingly simple dish. From the smoky seekh kebabs of Indian royal kitchens to the precise yakitori of Japanese izakayas, each variety tells a story of its region's spices, cooking techniques, and cultural preferences. Winter is the perfect season to embark on this global tasting tour, seeking out these succulent, spiced, and smoky delights that warm the body and soul. Whether you are a dedicated foodie or simply looking to expand your culinary horizons, these kebabs represent some of the best that global street food and traditional cooking have to offer.
