Food family · 14 dishes · 9 regions
The kebab
family.
Meat on heat, over fire — one of the first cooking techniques. The skewer traces nomadic routes across the steppe and down through the Levant, each stop reshaping the cut and the spice.
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4 dishes from Turkey
Döner kebab
Seasoned meat stacked on a vertical spit, slowly roasted and shaved to order, then served in bread or a flatbread with vegetables, herbs, and sauces.
KebabExplore →İskender kebab
A Bursa specialty of sliced döner meat over pieces of pide, covered with tomato sauce and melted butter and served with yogurt on the side.
KebabExplore →ciğer kebap
A Turkish kebab of skewered liver associated with Diyarbakır, usually served with sliced onions, salad, and bread and often eaten for breakfast in Diyarbakır and Gaziantep.
KebabExplore →kağıt kebabı
A Turkish kebab peculiar to Hatay and Antakya, made with tomatoes, peppers, minced meat, and spices, then baked in paper to retain its juices and flavors.
KebabExplore →
3 dishes from Indonesia
Sate Lilit
A Balinese minced-meat satay: finely ground pork, chicken, or fish mixed with grated coconut, coconut milk, lime leaves, lemongrass, and spices, molded around bamboo skewers and grilled over coconut charcoal.
KebabExplore →Babi Guling
A Balinese whole-roasted suckling pig stuffed with a spice paste of turmeric, coriander, galangal, garlic, and chili, spit-roasted over coconut husk fire until the skin crackles.
KebabExplore →Satay
Skewers of marinated meat grilled over charcoal and served with a rich peanut sauce, lontong or rice cakes, and fresh pickles across Southeast Asia.
KebabExplore →
1 dish from Peru
1 dish from Lebanon
1 dish from Japan
1 dish from Pakistan
1 dish from Qajar Iran
1 dish from Armenia
1 dish from India
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