Daging Ayam Kebab

The Middle Eastern cuisines are the source of the kebab, also known as kabob (North American), kebap, or kabab (UK: /kbaeb/, US: /kbb/; Kurdish: Kebab, Persian:, kabb, Arabic:, [kabab]; Turkish: kebap, [cebp]). The category has many variations that are well-liked all over the world, such as the skewered shish kebab and the doner kebab with bread.

Meat is either chopped up or ground for kebabs, occasionally with vegetables and other toppings depending on the recipe. Although kebabs are traditionally grilled over an open flame, some kebab meals can also be baked in the oven or made into stews, like tas kebab. Although regional recipes may call for beef, goat, chicken, or lamb, lamb is typically the traditional meat for kebabs. Although kebabs are traditionally grilled over an open flame, some kebab meals can also be baked in the oven or made into stews, like tas kebab. Lamb is frequently the traditional meat for kebabs, but depending on if there are any special religious restrictions, regional recipes may also call for beef, goat, chicken, fish, or even pork.