Any meat can be used for kebab, yet not all cuts are created equal; the key is selecting a forgiving steak that guarantees a ...

Recently, Taste Atlas released a list of 59 best kebab varieties and interestingly 8 Indian varieties are mentioned in it.

When cool enough to handle, unroll the rolls and tear the meat into large pieces. To assemble the donair kebabs, separate ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Everybody knows what a shish kebab is, but most don’t know the underlying ...

Kebabs, a global culinary staple, vary widely: Turkish Adana is spicy and smoky; Persian Chelo is refined with saffron rice; Indian Seekh is aromatic and spiced; Lebanese Kafta emphasizes herbs; Greek ...

Gola kebab is a rich, indulgent kebab popular in parts of North India and Pakistan. It is made from minced meat mixed with ...

Istanbul maybe the city where continents meet, but it’s also where they meat – its chaos of culinary influences defined by their myriad recipes for the famous Turkish kebab. It’s made a superstar out ...

BERLIN — Forget about bratwurst, currywurst and other kinds of sausages — doner kebab, or shawarma, has overtaken traditional German fast food as the country’s favorite snack on the go. First brought ...

At Ali Baba Kebaphaus in Augsburg, Germany, a nearly 2-meter-long döner dürüm challenge weighs over four kilograms. Packed with chicken döner meat, vegetables, and sauces, the wrap alone overwhelms ...