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You’ve probably come to know kebabs as chunks of meat or vegetables which are skewered and grilled to perfection. But there are many different types of kebabs throughout the world. In North America, the word “kebab” is an umbrella term denoting a variety of takes on the dish. In Afghan cuisine, the “kabob,” as it is known, is often made with grilled lamb, chicken, or shrimp, like those found at Afghan Kebab House II in New York City. 

The kebab is a popular method of cooking, with versions of the dish spanning from the Mediterranean to Southeast Asia. In North America, the word “kebab” may refer to any skewered  food, including Indonesian satay and Japanese yakitori. Grilled meat skewers with vegetables like onions, tomatoes, zucchini, and bell peppers, are often referred to as “shish kebabs,” which are the Turkish version of kebabs. However, in Turkey, shish kebabs do not typically contain vegetables. Instead, they consist of skewered lamb, chicken, beef, or fish.

KebabsThe method of cooking skewered meat dates back to prehistoric times, when man discovered fire. In Greece, archaeologists have discovered barbecue skewers dating back to the 17th century B.C. Etymologically, the word “kabob” comes from the Persian word for “fry,” but can also mean “burn.” It is believed that medieval soldiers in the Islamic Empires would use their swords to grill pieces of meat over the fire. The popular Greek gyro, which consists of spit-roasted lamb which is thinly shaved and served on pita, was only introduced to Greece after World War II. It was brought to Athens by the Turkish, who called it “döner kebab.”

Whichever version of the kebab you enjoy, it’s always a crowd pleaser. At Afghan Kebab House II in New York, NY, succulent lamb and shrimp kabobs are cooked over a unique charcoal grill for kebab perfection. Stop by for delicious, reasonably priced Afghan cuisine for lunch or dinner. Call today at (718) 813-9556.

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