THE KEBAB HISTORY

Kebab “grilled meat” <arab. Kebab: The origin of the word is Persian and it is about grilled meat over open fire, provided that the pieces are small. The technique was and is widely known in Middle East, east Mediterranean and in ancient Greece.
Nowadays, in our country with the term kebab we mean meat finely chopped (ground meat) that is grilled over ember mixed with various spices and flavorings.
Kebab arrived to Greece along with the refugees from Constantinople and Minor Asia in 1922 and soon became part of the Greek gastronomy.

Kebab is of many kinds i.e.:

Kaserli Kebab:

Ground lamb and calf meat kneaded with kasseri cheese that melts through the grilling
Κιμάς από αρνί και μοσχάρι, πλασμένος με κομμάτια κασέρι που λιώνει στο ψήσιμο

Adana Kebab:

Spicy hot grounded meat from lamb mixed with calf kneaded in oblong pieces  

Giaourtlou Kebab:

Ground meat from lamb and calf kneaded in oblong pieces with tomato and yogurt sauce 

Sis Kebab:

Pieces of lamb/ pork/ calf meat or chicken in spits with tomato and peppers

Iskeder Kebab:

Ground meat from lamb and calf kneaded in oblong pieces with tomato sauce
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