Kebabs of the World
Turkey stacked meat on a turning spit and sliced it thin. Greece wrapped it in pita with fries, Berlin made it a sandwich, and Chicago pressed it into a frozen cone that fed a whole country of gyro shops. Here is every style, step by step, cooked to a safe temperature.
İskender Kebab (Bursa Döner over Pide with Tomato Butter and Yogurt)
Rib-eye marinated in milk, garlic, red pepper and thyme, rolled into a log, frozen and shaved paper-thin like döner, then piled on cubes of pide under a hot butter and tomato sauce with thick yogurt and blistered peppers on the side.
Adana Kebab (Hand-Kneaded Ground Lamb Skewers)
Ground lamb kneaded with salt, cumin, sumac and Urfa pepper until sticky, pressed flat around wide metal skewers and grilled hard over charcoal, then served on warm lavash with sumac onions, parsley, tomatoes and pickled peppers.
Berlin Döner (German Döner Kebab in Flatbread with Cabbage and Döner Sauce)
A log of ground beef and lamb seasoned with onion, garlic, yogurt, paprika and pul biber, frozen and shaved thin into a hot pan, then stuffed into toasted Turkish flatbread with white and red cabbage, lettuce, tomato, onion, cucumber and a garlicky yogurt and mayonnaise döner sauce.
Greek Pork Gyros Pita (Gyros Souvlaki with Tzatziki and Fries)
Strips of pork tenderloin marinated in olive oil, red wine vinegar, onion, garlic, oregano, thyme, rosemary and honey, seared crisp in a very hot pan and wrapped in an oiled, baked pita with tzatziki, tomato, red onion and fries.
Pork Souvlaki (Greek Lemon-Oregano Pork Skewers with Tzatziki)
Cubes of pork loin marinated in olive oil, red onion, garlic, lemon, red wine vinegar and Greek oregano, grilled hot on skewers and served on grilled pita with a thick, garlicky cucumber tzatziki.
Levantine Beef Shawarma (with Tahini Sauce and Pickles)
Paper-thin flank steak marinated in onion juice, yogurt, vinegar, lime, garlic and a toasted shawarma spice blend, seared hard in lamb fat with tomato, onion and parsley, and wrapped in warm bread with tahini sauce and pickles.
Kabab Koobideh (Persian Ground Lamb and Beef Kebabs)
Ground lamb and beef kneaded with grated, squeezed onion, salt, pepper and saffron until it turns to paste, molded in long ridged kebabs on wide skewers and grilled fast over hot coals with whole tomatoes, served with lavash, rice and herbs.
Seekh Kebab (Spiced Lamb Skewers with Mint Chutney)
Ground lamb and lamb fat ground smooth with onion, green chiles and cilantro, seasoned with garlic, ginger, roasted cumin, garam masala and Kashmiri chili, pressed onto skewers, roasted in a very hot oven with butter and finished with chaat masala, lemon and mint chutney.
Yakitori (Japanese Chicken and Scallion Skewers with Tare)
Bite-size chicken thigh threaded with pieces of Tokyo negi on small skewers, broiled hot and brushed three times with a homemade tare of soy sauce, mirin, sake and brown sugar reduced to a glossy glaze.
Chicago-Style Gyro (Home Oven Beef and Lamb Gyro Loaf)
Ground lamb and beef salted ahead, puréed with onion, garlic, oregano and bacon into a springy sausage-like loaf, baked low, sliced thin and broiled crisp, then piled into soft pita with a yogurt, mayonnaise and garlic sauce, tomato, onion and cucumber.
New York Halal Cart Chicken and Rice (with White Sauce)
Chicken thighs marinated in lemon, oregano, coriander and garlic, seared and chopped, piled on turmeric and cumin rice with shredded iceberg, tomato and buttered pita, and drowned in a tangy white sauce of mayonnaise, yogurt, vinegar and black pepper, with hot sauce on top.
Backyard Beef Kebabs (Steakhouse-Style Sirloin, Mushroom and Onion Skewers)
Cubes of sirloin tip and cremini mushrooms marinated in olive oil, Worcestershire, soy sauce, lemon, Dijon, garlic, brown sugar and black pepper, threaded with chunks of red onion and seared hard over a hot charcoal fire.
Sheet-Pan Chicken Shawarma (with Chickpeas, Peppers and Tahini-Yogurt Sauce)
Bone-in chicken thighs rubbed with a shawarma-style spice mix, lemon and garlic and roasted at 475°F on one sheet pan with red onion, chickpeas that turn crunchy and red peppers added late, then spooned over rice with a lemony tahini-yogurt sauce and herbs.