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Perhaps the best-known of the latter is shish kebab, although this term is unrevealing inasmuch as it means simply “skewered meat” (from the Turkish şiş kebap). It has a close cousin in shashlik, eaten in the Caucasus region and Russia. Beef or lamb is the preferred meat in the Middle East, although chicken is also used. Döner kebab, which takes its name from the Turkish words meaning “rotating meat,” is similar to shawarma and gyros: the meat is sliced, stacked, and roasted on a vertical spit and then carved off the spit and served in pita or some other flatbread.

Dozens of types of kebabs are known, some eaten regionally and some widely known internationally.

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