I quite like a kebab, and it turns out I’m not alone. From Turkish shish to Indian shami, from Mughal nargis (possibly a forerunner of the noble Scotch egg) to Iranian chelow, kebabs are a culinary tradition that has travelled, transformed, and taken root in dozens of cultures. This article explores their history, compares famous types, and shows how a single cooking method, grilling or shaping seasoned meat, became a global family of dishes spanning empires, migrations, and modern street food.

Contents

Introduction

Few dishes embody the cultural crossroads of history, geography, and taste as richly as the kebab. Originating in the Middle East but now ubiquitous across South Asia, Central Asia, the Mediterranean, and beyond, kebabs represent not just food but migration, trade, empire, and adaptation. Whether skewered over charcoal, pan-fried in ghee, or baked in clay tandoors, kebabs tell stories of the people who created them.

This article explores the breadth of kebab culture — tracing its roots, examining regional varieties, and comparing notable types such as Nargis kebab, Shish kebab, and Shami kebab.

Origins and Historical Context

The term “kebab” comes from the Persian-Arabic word kabāb, meaning roasted meat. The earliest written reference is found in a Turkish script from the 14th century, though oral traditions suggest much earlier origins among nomadic soldiers who grilled meat over open fires.

Key historical influences:

• Ottoman Empire – Spread kebabs across the Balkans, Turkey, and the Levant.
• Mughal India – Introduced Persian styles fused with Indian spices, producing iconic South Asian kebabs.
• Silk Road & Migration – Varieties spread to North Africa, Central Asia, and eventually Europe.

Comparative Overview of Kebab Types

1. Shish Kebab (Turkey, Levant, Mediterranean)

• Method: Skewered cubes of marinated meat (often lamb, chicken, or beef) grilled over charcoal.
• Flavour profile: Olive oil, garlic, oregano, sumac, lemon.
• Distinctiveness: The archetypal kebab, basis for Western understanding of “kebab”.

2. Shami Kebab (India, Pakistan, Bangladesh)

• Method: Ground meat (usually beef or lamb) mixed with split chickpeas, onions, herbs, and spices, then pan-fried.
• History: Believed to have been introduced by Mughal courtiers from Central Asia, adapted with South Asian lentils.
• Special note: Meltingly soft, often served with chutney; popular in Mughlai cuisine and during Ramadan.

3. Nargisi Kebab (India, Pakistan – Mughlai)

• Method: A hard-boiled egg wrapped in spiced minced meat, fried or baked, resembling a “scotch egg”.
• Origins: Mughal adaptation; the term nargis refers to the narcissus flower, alluding to the egg yolk’s bright centre.
• Cultural cousin: British Scotch egg (possibly influenced by this kebab).

4. Seekh Kebab (South Asia, Middle East)

• Method: Minced meat (lamb, chicken, beef) mixed with spices, moulded onto skewers, grilled in a tandoor or over charcoal.
• Distinctiveness: Long cylindrical form; smoky, charred flavour.
• Cultural context: Street food staple across South Asia.

5. Doner Kebab (Turkey; globalised)

• Method: Vertical rotisserie of layered meat shaved off into slices.
• History: Modernised in 19th-century Ottoman Turkey; global fame via Turkish diaspora in Germany (leading to “Döner”, “Shawarma”, “Gyro”).
• Note: Often eaten in bread or wraps; late-night food culture worldwide.

6. Chapli Kebab (Pakistan, Afghanistan)

• Method: Flat, round minced-meat patties spiced with coriander, chillies, and pomegranate seeds, shallow-fried.
• Origins: Pashtun cuisine, name derived from chaprikh (flat).
• Unique touch: Crunchy texture, often garnished with tomato slices while frying.

7. Kofta Kebab (Middle East, South Asia, Balkans)

• Method: Ground meat balls or cylinders mixed with onions, herbs, and spices, grilled or baked.
• Regional variations:
  • Levant: Served with tahini or tomato sauce.
  • South Asia: Curry-based koftas.
  • Balkans: Ćevapi – small grilled koftas served with bread and onions.

8. Adana Kebab (Turkey)

• Method: Hand-minced lamb with red peppers, skewered and grilled.
• Origin: Named after the city of Adana.
• Flavour: Fiery spice, charred aroma, coarse mince texture.

9. Chap / Galouti / Kakori Kebabs (Lucknow, India)

• Galouti – Melt-in-mouth kebab created for a toothless Nawab; marinated with papaya tenderiser.
• Kakori – Delicately spiced, softer than seekh, originated in Kakori near Lucknow.
• Cultural significance: Represent the refinement of Awadhi court cuisine.

10. Chelow Kebab (Iran)

• Method: Grilled lamb/beef served with saffron rice, butter, and grilled tomatoes.
• National dish of Iran; highly ritualised.

11. Sheftalia & Souvlaki (Cyprus, Greece)

• Sheftalia: Minced meat wrapped in caul fat, grilled.
• Souvlaki: Greek skewered meat (similar to shish).

12. Satay (Indonesia, Southeast Asia)

• Method: Skewered, grilled meat served with peanut sauce.
• Cultural crossover: Sometimes considered outside the strict kebab family, but shares the same lineage of skewered cookery spread by Muslim traders.

13. Other Regional Specialities

• Tikka Kebab (India) – Boneless meat cubes marinated in yoghurt and spices, cooked in a tandoor.
• Reshmi Kebab – Creamy, mildly spiced chicken skewers (literally “silken”).
• Testi Kebab (Turkey) – Meat and vegetables slow-cooked in a sealed clay pot, broken open at the table.
• Kebab Hindi (Syria) – Oven-baked kofta with vegetables.
• Suya (Nigeria, West Africa) – Grilled beef skewers coated with peanut-spice mix, showing African kebab tradition.

Comparative Analysis

Type	Origin Region	Meat Style	Cooking Method	Distinctive Feature
Shish	Turkey/Levant	Cubes	Skewered, charcoal	Archetypal kebab
Shami	South Asia	Minced	Pan-fried	Lentils + meat mix
Nargisi	Mughal India	Minced	Wrapped around egg	Early Scotch egg
Seekh	South Asia/Middle E.	Minced	Skewered, grilled	Long cylindrical
Doner/Shawarma	Turkey/Global	Layered	Rotisserie	Street-food staple
Chapli	Afghanistan/Pakistan	Minced	Shallow-fried patty	Pomegranate crunch
Kofta	Levant/Balkans/SA	Minced	Ball/cylinder grilled	Sauced or grilled
Adana	Turkey	Minced	Skewered, spicy grill	Named after city
Galouti/Kakori	Lucknow, India	Minced	Pan/Skewer	Melt-in-mouth
Chelow	Iran	Cubes	With saffron rice	National dish

Conclusion

Kebabs are not a singular dish but a global family of techniques and traditions, evolving as they travelled from the Middle East across Asia, Europe, Africa, and beyond. Nargis kebab exemplifies Mughal culinary innovation, shish kebab represents the simplicity of grilled skewers, while shami and chapli highlight South Asia’s adaptation of spices and lentils. Today, kebabs are as at home in London, New York, and Lagos as they are in Istanbul, Lucknow, or Tehran.

They remain a living tradition: humble street food, courtly delicacy, and global comfort dish alike.