Kebab in Arabic or Kabab in Persian, is a meat (goat or sheep) with seasoned oil that fried, baked, or burned, and then cut into dice satai (shish kebab), or sliced thin and shaped like sausage (kufta kebab)
There are several types of kebab, namely:
1. Chenjeh Kabab
Popular kebab in Afghanistan, and made from chopped meat goats as a cocktail sausage formed.
2. Koobideh kebab
Unique Kebab from Iran. Made from grouned beef with olive oil, onion, parsley and chopped, and formed like sausage. Originally, served with rice, pour with a raw egg. Nowadays, served with safron rice or bread, and pickle accompanied chive and roasted tomatoes.
3. Kathi kebab
The withdrawal tandoori chicken in India and Pakistan. From beef or mutton to the pricker satai and cooked in the tandoor. Served with rice and a variety of bread briyani typical Middle East, with cocolax of mint yoghurt sauce.
4. Barg kebab
Popular in Persia. Made from mutton or beef tenderloin, sliced and formed to pin satai. The ingredients are from olive oil mixture, bombay onion, garlic, and safron.
5. Shish kebab
Many found in Saudi Arabia. Made from cow or goat that slaughtered and cooked, such as dice satai. Sometimes accompanied by vegetables (eggplant, paprika, and mushrooms), which also cut with the same dice meat.
6. Chelow Kabab.
Popular dish in Iran and Persia. Made from mutton or veal, cut the form of a cube or meat such as steak. Ingredients such as spices fresh leaves and red onion (sabzi-khordan, yoghurt and chopped cucumber or yoghurt and chopped spring onion. Served with rice with sumac or Naan bread.