The term kebab is Persian in origin and in Arabic tradition can be dated back to the times where Medieval Persian soldiers would roast cuts of meat on their swords over the fire.
Traditional kebabs are made with lamb meat but across the Middle East are now made according to availability of produce such as goat, pork, fish and seafood. From the Middle East the kebab has made its way firmly into the Western diet with individual recipes such as the Shish kebab recipe, donner kebabs and the Greek Souvlaki recipe - a variation of the Shish, proving hugely popular.
The beauty of the kebab recipe lies in its simplicity; the secret is tender cuts of well-seasoned meat, cooked over charcoal or in a tandoor and enjoyed with rice, salad and fresh naan or pitta bread. Your own home-made kebab recipes can be cooked at home or flame-grilled as a BBQ kebab recipe. Try out a classic chicken kebab or succulent lamb kebabs for a tasty and healthy kebab recipe.
Most Popular kebab recipe
By Rahul Lakhani
The art of making a shish kebab is to marinate it for about an hour in lemon juice and herbs.