Originally, kebab was the food of Persian kings and in ancient times ordinary Iranians consumed it only once a year on Nowrooz, the Persian New Year. Today however kebab is not only consumed almost in every Iranian house on weekly base, it has also become Iran's number one selling fast food.
In Iran there are many kinds of kebabs such as Koobideh, Barg, Soltany, Boryani, Senjeh and Shish kebab. They can be made with lamb, chicken or beef. A new trend is to make them also with fish or turkey, which excludes Barg.
Subsequent generations have brought countless refinements to the art of the shishkebab: the yogurt marinades of Afghanistan and Iran, the olive oil basting mixtures of Turkey and Greece, the extravagant spicing of India, and the colorful vegetables of the Middle East.
The truth is that shishkebab can be as simple as chunks of meat on a skewer or as elaborate as the colorful brochettes served at Greek restaurants on the Rue Mouffetard in Paris.
Shishkebab is generally made from one of two cuts of lamb: the leg or the shoulder.
Döner kebab, literally "rotating meat" in Turkish, is a sliced lamb or chicken loaf slowly roasted on a vertical rotating spit.
Döner kebab is popularly best known served in pita (UK pitta) bread with salad but is also served on a dish with a salad and bread or French fries on the side or used on Turkish pizzas called pide or "kebabpizza".
Shishkebab (şiş kebap in Turkish) is a wooden or metal stick (a skewer in Turkish) with small cubes of any kind of meat, fowl, fish, fruit, or vegetable (usually a combination) that is roasted on a grill.
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