Kebab word comes from Arabic kabab is a wide variety of skewered meals originating in the Middle Eastand later on adopted in Balkans, the Caucasus other parts of Europe, as well as Central and South Asia now found worldwide. In English kebab with no qualification generally refers more specifically to shish kebab served on the skewer. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, it may now be beef, goat, chicken or fish. Like other ethnic foods brought by travelers, the kebab has become part of everyday cuisine in UK also many countries around the planet.

History of Kebab:

The origin of kebab may lie in the short supply of cooking fuel in the near East, which made the cooking of large foods more economical. Tradition has it that the dish was invented by medieval Persian soldiers who used their swords to grill meat over open-field fires.According to Ibn Battuta, a Moroccan traveler, in India, kebab was served in the royal houses during the Delhi Sultanate period (1206-1526 CE) and even commoners would enjoy it for breakfast with naan.The dish has been native to the near East and ancient Greece since antiquity; an early variant of kebab is attested in Greece since 8th century BCE (archaic period) in Homer’s Iliad and Odysseyand in classical Greece amongst others in the works of Aristophanes Xenophonand Aristotle.Excavations held in Akrotiri on the Greek island of Santorin by professor Christos G. Doumas, unearthed firedogs stone sets of barbecue for skewers; Ancient Greek: Kpatevtai - Krateutai used before the 17th century BCE. In each pair of the supports, the receptions for the spits are found in absolute equivalence, while the line of small openings in the base constitutes a mechanism for supplying the coals with oxygen so that they are kept alight during use.