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.