What is Kebab? Origin, History, and Taste

A kebab is meat, usually lamb, beef or chicken, cut into pieces or minced, seasoned and cooked over direct heat, most often on a skewer. The idea comes from the Middle East and Central Asia, and today almost every country from Turkey to India to Morocco has its own version. You can read the long version of its history on Wikipedia’s kebab page.

You’ll see it spelled kebab, kabob or kebap. It’s the same word; kabob is just the common American spelling. There are two big families: skewered kebabs, like shish kebab, and meat roasted on a vertical spit and sliced, like döner.

Below you’ll find where kebabs come from, the main types, what goes into a good one, and how they’re served, including how we eat them here in Morocco.

The Origin of Kebab

The word kebab reached English through Turkish, and it’s usually traced back to Arabic and Persian words for grilled or roasted meat.

Historical Significance

Cooking small pieces of meat over a fire is about as old as cooking itself. A popular story says soldiers grilled meat on their swords over open fires, but nobody can prove it. What we do know is why it works: small pieces cook fast and evenly, and the fire gives them that charred edge.

Cultural Influence

Today you’ll find kebabs almost everywhere. Döner in Istanbul and Berlin, seekh kebab in Delhi, souvlaki in Athens, and skewers grilled over charcoal in Moroccan souks. They’re street food, party food and family food all at once.

Types of Kebab

These are the kebabs you’re most likely to come across.

Shish Kebab

Shish kebab is the classic skewer: cubes of marinated lamb, beef or chicken (sometimes fish) threaded with chunks of onion and bell pepper, then grilled. Shish is the Turkish word for skewer.

Döner Kebab

Döner kebab is meat, usually lamb, beef or chicken, stacked on a vertical spit, roasted as it turns and shaved off in thin slices. It’s usually served in bread with salad and sauce. Döner means rotating in Turkish. Its close cousins are Arab shawarma and Greek gyros, which are cooked the same way but seasoned differently.

Kofta Kebabs

Kofta kebab is ground beef or lamb mixed with onion, herbs and spices, shaped into logs or balls and grilled or baked. In Morocco we call it kefta, and it goes into everything from skewers to kefta tagine with tomato sauce.

Seekh Kebab

Seekh Kebab, popular in Indian cuisine, consists of minced meat seasoned with aromatic spices and cooked on skewers. The elongated shape and charred exterior give these kebabs a distinctive taste.

Greek Gyros

Gyros, a Greek specialty, features seasoned meat (often lamb or chicken) cooked on a vertical rotisserie. Served in a warm pita with refreshing yogurt sauce called tzatziki sauce, tomatoes, and onions, Gyros offer a burst of Mediterranean flavors.

Moroccan Kebab

Moroccan kebabs are small pieces of lamb, beef or chicken marinated in chermoula (garlic, fresh herbs, lemon, olive oil, cumin and paprika), threaded onto skewers and grilled over charcoal. You’ll find kebab grills everywhere, from snack shops in the cities to the weekly souks in towns and villages around the Atlas Mountains, where the meat is grilled to order and eaten with bread.

Want to make them at home? Try our Moroccan chicken kabobs, and read how to cut onions for kabobs so they stay on the skewer.

Other Moroccan favorites include liver skewers wrapped in a thin layer of caul fat, fish skewers in coastal towns, and kefta straight off the grill.

Ingredients Used

A good kebab comes down to three things: the meat, the spices and the marinade.

Meat Selection

Pick cuts with a little fat so they stay juicy over high heat. Lamb shoulder or leg, beef sirloin and boneless chicken thighs all work well. Very lean cuts like chicken breast dry out faster, so cut them bigger and pull them off the grill on time. For beef, our guide to the best cuts of steak will help you choose.

Spice Mixes

Cumin, paprika, coriander, black pepper and a little chili are the backbone of most kebab spice mixes. In Morocco cumin and paprika lead, often with a pinch of homemade ras el hanout.

Marinades

A marinade adds flavor and helps keep the meat moist. Lemon juice or yogurt, olive oil, garlic, onion and spices make a good base. Give beef and lamb a few hours, or overnight in the fridge. Chicken needs less time in an acidic marinade; a few hours is plenty, because too long in lemon can turn it mushy.

Preparation Techniques

Preparing kebabs involves various techniques to ensure they turn out delicious. Here are two essential methods for preparing kebabs:

Grilling

Grilling is a common and flavorful way to prepare kebabs. Before grilling your kebabs, ensure your grill is preheated to the right temperature. Season your kebab ingredients with your favorite spices before threading them onto skewers. When grilling, make sure to turn the kebabs regularly to cook them evenly and achieve a nice char on the outside. Experiment with different marinades and flavors to enhance the taste of your kebabs.

Skewering

Skewering is an art that can impact the cooking process and presentation of your kebabs. When skewering kebabs, alternate between different ingredients like meat, vegetables, and fruits to create a colorful and tasty combination. Ensure that the ingredients are cut into similar sizes for even cooking. If you are using wooden skewers, soak them in water before using them to prevent them from burning during grilling. Be creative with your skewering to make visually appealing and delicious kebabs.

Always check that the meat is cooked through, especially chicken and ground meat. Chicken should reach 165°F (74°C) inside and ground beef or lamb 160°F (71°C), according to the safe minimum temperature chart. An instant-read thermometer takes the guesswork out of it.

Serving and Accompaniments

When it comes to serving kebabs, there are different traditional styles that add to the overall experience. In traditional Middle Eastern settings, kebabs are often served on a bed of fluffy rice, accompanied by grilled vegetables such as bell peppers, onions, and tomatoes. This presentation not only enhances the visual appeal of the dish but also complements the flavors of the kebab.

Traditional Serving Styles

In Middle Eastern countries like Iran and Turkey, as well as in North Africa in Morocco, kebabs are commonly served on skewers or laid out on a plate with traditional bread, pita bread, or flatbread on the side. The communal aspect of dining is emphasized, with everyone sharing from the central platter. This shared experience adds a sense of camaraderie to the meal and makes it a social occasion to remember.

Popular Side Dishes

Alongside kebabs, popular side dishes often include creamy hummus, spicy tomato sauce, tangy tzatziki, or flavorful tabbouleh. These sides provide a balance of textures and tastes to complement the savory flavors of the kebabs. Additionally, a refreshing salad with crisp lettuce, cucumbers, and a zesty dressing can lighten up the meal and add a burst of freshness. If you want to add even more spices to your kebabs, feel free to drizzle some hot sauce or chili sauce on top.

Kebab FAQ

Is it kebab or kabob?

Both are correct. Kebab is the spelling used in most of the world, and kabob is common in the United States. They mean the same thing.

What is the difference between kebab and shawarma?

Kebab is the big family name for grilled or roasted meat. Shawarma is one type: meat stacked on a vertical spit and sliced thin, the Arab cousin of Turkish döner. A shish kebab on a skewer is not shawarma.

What meat is best for kebabs?

Lamb shoulder, beef sirloin and chicken thighs, because a little fat keeps them juicy. Ground lamb or beef is best for kofta.

How long should I marinate kebabs?

A few hours for chicken, and a few hours to overnight for beef and lamb. Always marinate in the fridge.

Are kebabs healthy?

A grilled skewer of lean meat and vegetables with salad is a pretty balanced meal. Fast food döner with fries and heavy sauces is a different story, so it depends on how it’s made and what comes with it.

If you want to start with one, make a Moroccan-style skewer: chermoula, charcoal (or a hot grill pan) and warm bread. Our Moroccan chicken kabobs are a good place to begin, and you’ll find more classics in our list of famous foods in Morocco.